Save There's nothing quite like the sound and aroma of chicken sizzling in hot oil, promising a meal that's both comforting and utterly delicious. This recipe guides you through creating the perfect Fried Chicken—crispy and golden on the outside, with a juicy, tender interior that's packed with flavor. It's the kind of classic dish that brings everyone to the table.
Save The secret to exceptional fried chicken lies in a few key steps. A long soak in a tangy buttermilk marinade tenderizes the meat, while the seasoned flour dredge builds a substantial crust that fries up to a perfect, shatteringly crisp finish. Patience is crucial, from letting the chicken marinate properly to allowing it to rest before it hits the hot oil.
Ingredients
- Chicken
- 1.2 kg (about 8 pieces) chicken (drumsticks, thighs, or assorted pieces), skin-on
- Marinade
- 240 ml (1 cup) buttermilk
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- Coating
- 240 g (2 cups) all-purpose flour
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- Frying
- 1 liter (4 cups) vegetable oil, for deep frying
Instructions
- Step 1
- In a large bowl, combine buttermilk, salt, black pepper, paprika, and cayenne pepper. Add chicken pieces, turning to coat well. Cover and refrigerate for at least 2 hours (overnight for best flavor).
- Step 2
- In another large bowl, mix flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper.
- Step 3
- Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere.
- Step 4
- Place coated chicken on a wire rack and let rest for 10 minutes to help the coating stick.
- Step 5
- Heat oil in a deep fryer or large heavy pot to 175°C (350°F).
- Step 6
- Fry chicken in batches, turning occasionally, for 12–15 minutes or until golden brown and the internal temperature reaches 75°C (165°F). Do not overcrowd the pan.
- Step 7
- Remove chicken and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.
Zusatztipps für die Zubereitung
For extra crispy chicken, double-dip: after the first flour coating, dip again in buttermilk and then flour.
Varianten und Anpassungen
You can substitute boneless chicken but reduce frying time accordingly.
Serviervorschläge
Serve with coleslaw, mashed potatoes, or hot sauce.
Save Now that your masterpiece is complete, it's time to enjoy the fruits of your labor. Gather your friends and family and dig into a platter of the best homemade fried chicken you've ever had. Enjoy every crunchy, juicy bite!
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 2 hours to achieve proper tenderization and flavor infusion. For optimal results, refrigerate overnight—this allows the buttermilk and spices to penetrate deeply into the meat, ensuring maximum juiciness and flavor throughout every bite.
- → What oil temperature is ideal for frying?
Maintain oil temperature at 175°C (350°F) throughout frying. This temperature creates the perfect crispy exterior while ensuring the interior cooks completely without becoming dry or greasy. Use a kitchen thermometer for accuracy, adjusting heat as needed between batches.
- → How can I make the coating extra crispy?
Double-dipping creates an exceptionally crunchy crust. After the first flour coating, return the chicken to the buttermilk briefly, then coat again in the seasoned flour mixture. Letting the coated pieces rest for 10 minutes before frying helps the coating adhere better and develop superior crunch.
- → Can I use boneless chicken pieces?
Boneless pieces work beautifully but require adjusted cooking time. Reduce frying to approximately 8-10 minutes depending on thickness. The internal temperature should still reach 75°C (165°F) for safe consumption. Boneless thighs or breasts cut into pieces offer quicker cooking with equally delicious results.
- → What's the best way to drain fried chicken?
Place cooked pieces on a wire rack rather than paper towels. This allows air circulation all around, preventing steam from making the bottom soggy. Letting the chicken rest for 5 minutes after draining helps the coating set and retains maximum crispiness while the juices redistribute throughout the meat.
- → Can I prepare this in advance?
The chicken can be marinated up to 24 hours ahead. While freshly fried chicken offers the best texture and taste, you can partially cook pieces then finish crisping in a 200°C oven for 10 minutes before serving. Alternatively, fry completely and reheat at 175°C for 8-10 minutes to restore crispiness.