Fried Chicken
Crispy and flavorful fried chicken, perfect for any occasion. This classic recipe yields juicy chicken pieces with a crunchy coating that everyone will love.
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Ingredients
Yields 4 servings
- (4) chicken thighs, bone-in and skin-on
- (4) chicken drumsticks
- (2 cups) buttermilk
- (2 teaspoons) salt
- (1 teaspoon) black pepper
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1 teaspoon) paprika
- (1/2 teaspoons) cayenne pepper
- (2 cups) all-purpose flour
- Vegetable oil for frying
Instructions
- 1
In a large bowl, combine 2 cups buttermilk, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper.
- 2
Add the chicken thighs and drumsticks to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to overnight for best flavor.
- 3
In a separate bowl, place 2 cups all-purpose flour. Set aside.
- 4
Heat vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175 °C). You need enough oil to submerge the chicken pieces halfway.
- 5
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour, pressing lightly to ensure a good coating. Shake off any excess flour.
- 6
Carefully place the coated chicken pieces into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74 °C).
- 7
Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
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