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Crispy Fried Chicken

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Experience the warmth and comfort of homemade crispy fried chicken with a flavorful buttermilk marinade and a crunchy double coating.

Ingredients

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  • 3 pounds chicken pieces (drumsticks, thighs, breasts)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons black pepper
  • 1 tablespoon salt
  • 2 large eggs
  • Vegetable oil for frying

Instructions

  1. Soak the Chicken: Place chicken pieces in a large bowl or zip-top bag. Pour buttermilk over the chicken, ensuring all pieces are completely submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
  2. Prepare the Coating Mixture: In a large shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix thoroughly with a whisk or fork.
  3. Make the Egg Wash: In a separate bowl, beat the eggs with 2 tablespoons of water to create an egg wash.
  4. Dredge the Chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, coating completely.
  5. Egg Wash Time: Dip the coated chicken into the egg wash, then return to the flour mixture for a second coating.
  6. Rest the Coated Chicken: Place coated chicken on a wire rack and let rest for 15 minutes before frying.
  7. Heat the Oil: Fill a large pot or deep fryer with vegetable oil to about 3 inches deep. Heat oil to 350°F (175°C).
  8. Fry the Chicken: Carefully place 3-4 chicken pieces into the hot oil, frying for 12-15 minutes until golden brown and fully cooked.
  9. Drain the Chicken: Remove cooked chicken and drain on a wire rack or paper towels.
  10. Allow to Rest: Let fried chicken rest on a wire rack for 5 minutes before serving.

Notes

For maximum flavor, marinate the chicken overnight. Use a thermometer for oil temperature to achieve perfect frying results.

Nutrition

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