Crispy Fried Chicken

Why You’ll Love This Recipe

Here’s why this Crispy Fried Chicken will become your go-to recipe:

• Extra Crispy: The paste-like consistency of the flour mixture ensures that the coating stays on and crisps up perfectly.

• Juicy on the Inside: The chicken stays tender and juicy thanks to the use of buttermilk and the cooking method.

• Flawless Technique: Starting the frying process at high heat and then reducing it ensures a golden brown exterior while keeping the chicken juicy.

• Simple Ingredients: With just a few ingredients, you can achieve the perfect fried chicken every time.

Ingredients (Serves 8)

Here’s what you’ll need to make this mouthwatering Crispy Fried Chicken:

For the Chicken:

• 1 (4-pound) chicken, cut into pieces

• 1 cup buttermilk

• 2 cups all-purpose flour (for coating)

• 1 teaspoon paprika

• Salt and pepper to taste

• 2 quarts vegetable oil (for frying)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Step-by-Step Instructions

1. Prepare the Chicken

• Take your cut-up chicken pieces and, if you prefer, skin them.

2. Prepare the Flour Coating

• Place flour in a large resealable plastic bag. Add paprika, salt, and pepper to season the flour.

• Shake the bag well to evenly distribute the seasonings.

3. Coat the Chicken

• Dip each piece of chicken in buttermilk, ensuring it is fully coated.

• Transfer the buttermilk-soaked chicken to the bag with the flour mixture. Seal the bag and shake well until the chicken is fully coated.

• Place the coated chicken on a baking sheet or tray, and cover with a clean dish towel or wax paper.

• Let the chicken sit until the flour coating forms a paste-like consistency (this is key to getting crispy chicken!).

4. Fry the Chicken

• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat the oil until it is very hot.

• Carefully add the chicken pieces, one at a time, into the hot oil, making sure not to overcrowd the pan.

• Brown the chicken on both sides, about 3-4 minutes per side, until golden brown.

5. Simmer to Cook Through

• Once the chicken is browned, reduce the heat to medium-low, and cover the skillet.

• Cook for an additional 30 minutes, flipping occasionally, until the chicken is cooked through (internal temperature should reach 165°F).

6. Final Fry for Extra Crispiness

• Once the chicken is cooked, remove the cover, and turn the heat back to high.

• Fry the chicken for an extra 3-5 minutes, turning it occasionally until it’s extra crispy.

• Remove the chicken and drain on paper towels.

7. Serve

• Serve your crispy fried chicken hot with your favorite sides, like mashed potatoes, coleslaw, or cornbread.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Additional Time: 30 minutes (for letting the coating set)

• Total Time: 1 hour 20 minutes

Variations

This recipe is versatile and can be customized to suit your preferences:

• Spicy Fried Chicken: Add cayenne pepper or chili powder to the flour mixture for a spicy kick.

• Herb-Infused Chicken: Mix garlic powder, onion powder, or dried thyme into the flour for added depth of flavor.

• Buttermilk Substitution: If you don’t have buttermilk, you can use whole milk mixed with 1 tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.

Storage/Reheating

• Fridge: Allow the fried chicken to cool completely before storing it in an airtight container in the refrigerator for up to 4 days.

• Reheat: Reheat the chicken in a preheated oven at 375°F (190°C) for 10-15 minutes to maintain the crispiness.

• Freezing: Freeze leftover fried chicken for up to 3 months. Reheat directly from the freezer in the oven for best results.

FAQs

Can I use a different oil for frying?

Yes, canola oil or peanut oil can be used as alternatives to vegetable oil. They both have high smoke points, making them ideal for frying.

Can I fry the chicken in a deep fryer?

Yes, a deep fryer works well for frying chicken. Ensure the oil is preheated to 350°F (175°C) for best results.

Can I make this recipe with boneless chicken?

Yes! You can use boneless, skinless chicken breasts or thighs. Keep in mind that the cooking time will be shorter.

Why do I need to let the flour coating sit before frying?

Allowing the coating to rest forms a paste-like consistency, which helps the breading stick to the chicken and results in a crispier coating when fried.

Can I make the chicken ahead of time?

You can fry the chicken ahead of time and store it in the refrigerator for up to 4 days. Reheat it in the oven to crisp it back up before serving.

Conclusion

This Crispy Fried Chicken recipe is a must-try for anyone who loves a golden, crunchy exterior with juicy, flavorful chicken inside. With simple ingredients and a few key techniques, you’ll be able to recreate this classic comfort food right at home. Whether you’re making it for a family dinner or a special gathering, this fried chicken will surely be a crowd-pleaser. Enjoy!