Description
Discover the secrets to making perfect fried chicken at home with crispy skin and juicy meat. Follow this detailed recipe for delicious results every time.
Ingredients
- Chicken: Whole chicken cut into pieces or preferred cuts like thighs, drumsticks, and breasts.
- Buttermilk: 2 cups, for marinating.
- Flour: 2 cups, all-purpose.
- Spices: 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp salt, 1 tsp black pepper.
- Eggs: 2, beaten.
- Oil: Peanut oil, canola oil, or vegetable oil for frying.
Instructions
- Brine (Optional): Mix 1/4 cup salt and 1/4 cup sugar in 4 cups of water. Submerge chicken and refrigerate for 1-2 hours.
- Marinate: Combine buttermilk and hot sauce in a bowl. Marinate chicken in the mixture for at least 4 hours or overnight.
- Coating: Mix flour with spices. Dredge chicken in flour, dip in beaten eggs, and dredge in flour again for a double coating.
- Fry: Heat oil in a deep fryer or large skillet to 325-350°F. Fry chicken in batches for 12-15 minutes until golden brown and cooked through.
- Drain: Place fried chicken on a wire rack to drain excess oil.
Notes
- For extra crispiness, double dredge the chicken.
- Rest the chicken on a wire rack after frying to maintain crispiness.
- Adjust the amount of cayenne pepper based on your heat preference.
- Prep Time: 20 minutes
- Marinating time: 4 hours (or overnight)
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 20g
- Protein: 25g