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Crispy Fried Chicken Recipe

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4.8 from 7 reviews

This Crispy Chicken Fried Chicken recipe delivers perfectly golden and crunchy fried chicken with a flavorful buttermilk marinade and a well-seasoned flour coating. Ideal for a comforting main course, this classic Southern-style dish features juicy chicken thighs or breasts fried to crispy perfection using a stovetop frying method.

Ingredients

For the Chicken

  • 4 chicken thighs (bone-in, skin-on) or 4 chicken breasts
  • 2 cups buttermilk (or milk mixed with 1 tablespoon vinegar)
  • 1 teaspoon hot sauce (optional, for marinade)

For the Coating

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil (for frying, about 1/2 inch deep in pan)

Instructions

  1. Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce if using, then submerge the chicken pieces ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best flavor and tenderness.
  2. Prepare the Coating: In a shallow dish, mix together the all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create the seasoned dredge for the chicken.
  3. Heat the Oil: Pour vegetable oil into a large skillet or deep frying pan until it reaches about 1/2 inch deep. Heat over medium-high heat until it reaches 350°F (175°C), testing by dropping a small amount of flour into the oil and checking for sizzling.
  4. Coat the Chicken: Remove chicken pieces from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to coat evenly, and shake off extra flour.
  5. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, skin-side down, cooking in batches if needed to avoid overcrowding. Fry for 8 minutes on one side until golden brown, then flip and fry another 8 minutes or until the internal temperature reaches 165°F (75°C) and chicken is crispy.
  6. Drain and Serve: Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits for a complete meal.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness but at least 1 hour is sufficient.
  • Use a thermometer to maintain oil temperature for crispy, non-greasy results.
  • If you prefer less heat, omit the cayenne pepper and hot sauce.
  • Bone-in chicken thighs yield juicier results than breasts but either works well.
  • Let chicken rest on a wire rack instead of paper towels to keep coating crispy.
  • You can substitute buttermilk with milk and vinegar for a similar tangy marinade.

Find it online: https://freshfromkitchen.com/crispy-fried-chicken-recipe/