Classic Fried Chicken Recipe

Instructions

1. Marinate the Chicken

Start by marinating the chicken to infuse it with flavor and ensure it stays juicy. In a large bowl, combine the buttermilk (or milk with lemon juice), hot sauce (if using), salt, pepper, garlic powder, and paprika. Stir well to combine.

Place the chicken pieces into the marinade, ensuring each piece is fully submerged. Cover and refrigerate for at least 1 hour, but for the best flavor and juiciness, marinate for 3-4 hours or overnight. The buttermilk helps tenderize the chicken and adds a tangy flavor that pairs perfectly with the crispy coating.

2. Prepare the Coating

While the chicken marinates, it’s time to prepare the dry coating. In a large shallow bowl or a large zip-top bag, mix together the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, cayenne pepper (if using), and baking powder. The baking powder helps make the coating light and crispy.

3. Coat the Chicken

After marinating, remove each piece of chicken from the buttermilk mixture, allowing any excess marinade to drip off. Dredge the chicken pieces in the flour mixture, pressing down gently to ensure the coating sticks. Make sure each piece is evenly coated, with no bare spots.

For an extra crispy crust, you can double-dip the chicken: dip it back into the buttermilk and then into the flour mixture again for a thicker coating. This will give you an even crunchier texture on the outside.

4. Heat the Oil

In a large, deep skillet or Dutch oven, heat vegetable oil over medium-high heat. You’ll want enough oil to come up about 2 inches in the pan. The oil temperature is crucial to achieving that golden, crispy crust. You want the oil to be around 350°F (175°C). If you don’t have a thermometer, you can test the temperature by dropping a small piece of the coating into the oil. If it sizzles and browns in a few seconds, the oil is ready.

5. Fry the Chicken

Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches, if necessary. Fry the chicken for 12-15 minutes, turning occasionally with tongs, until the chicken is golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The coating should be crisp and deeply golden.

The frying process will create that signature crackling sound and aroma that makes fried chicken so irresistible. Keep the oil temperature consistent throughout the frying process to ensure the chicken cooks evenly and the coating stays crisp.

6. Drain the Chicken

Once the chicken is cooked to perfection, carefully remove the pieces from the oil and place them on a wire rack set over a baking sheet or a paper towel-lined plate to drain any excess oil.

Let the fried chicken rest for a few minutes before serving. This allows the juices to redistribute inside the chicken, ensuring each bite is moist and tender.

7. Serve and Enjoy

Serve your classic fried chicken with your favorite sides like mashed potatoes, coleslaw, cornbread, or a simple green salad. Enjoy it hot, straight from the fryer, for the best flavor and texture.

Tips for Perfect Classic Fried Chicken

• Use Bone-In, Skin-On Chicken: Bone-in, skin-on pieces like thighs, drumsticks, or breasts are ideal for fried chicken. The skin crisps up beautifully and helps lock in moisture during cooking.
• Do Not Overcrowd the Pan: Overcrowding the pan can cause the temperature of the oil to drop, resulting in greasy, soggy chicken. Fry the chicken in batches to maintain a consistent temperature.
• Check the Oil Temperature: Keep a close eye on the oil temperature. Too low, and the chicken will absorb too much oil and become greasy. Too high, and the outside may burn before the inside is cooked through. Maintain the oil around 350°F (175°C).
• Double-Coating for Extra Crispiness: For extra crunch, double-coat your chicken by dipping it into the buttermilk and flour mixture twice. This extra layer of batter will make the chicken even crispier.
• Rest Before Serving: Let the chicken rest after frying so the juices settle and the crispy crust stays intact.

Why This Classic Fried Chicken Recipe Works

• Flavorful Marinade: The buttermilk marinade tenderizes the chicken and imparts a subtle tang that enhances the natural flavor of the meat.
• Crispy Coating: The combination of flour, cornstarch, and baking powder creates a light, crunchy, golden coating that’s perfectly seasoned.
• Tender Meat: Frying the chicken at the right temperature ensures the meat stays juicy and tender, while the crust stays crisp.

Conclusion

Classic Fried Chicken is a dish that everyone loves, and with this recipe, you’ll achieve the perfect balance of crispy, crunchy, and juicy every time. Whether it’s for a family dinner, a picnic, or a gathering with friends, fried chicken never goes out of style. With simple ingredients and a few tips for getting the frying just right, you’ll have a batch of fried chicken that rivals any restaurant. So, fire up that skillet, gather your ingredients, and get ready to enjoy the ultimate comfort food!