Crispy Dinner Chicken Fried (Printable)
Tender chicken coated in seasoned flour and fried to a golden crisp with a juicy finish.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
03 - 1 ½ cups buttermilk
→ Seasoned Flour Coating
04 - 2 cups all-purpose flour
05 - 2 teaspoons salt
06 - 1 teaspoon freshly ground black pepper
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - ½ teaspoon cayenne pepper
→ For Frying
10 - 3 cups vegetable oil
→ Optional Garnish
11 - Fresh parsley, chopped
12 - Lemon wedges
# How To Make It:
01 - Submerge chicken pieces in buttermilk within a large bowl. Cover and refrigerate for minimum 1 hour, extending to overnight for enhanced tenderness.
02 - Combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper in a shallow dish. Whisk thoroughly until spices are evenly distributed throughout the flour.
03 - Lift chicken from buttermilk, allowing excess liquid to drain away. Press each piece firmly into seasoned flour mixture, ensuring complete coverage. Transfer coated pieces to wire rack.
04 - Pour vegetable oil into large deep skillet or Dutch oven. Bring temperature to 350°F, monitoring with thermometer for accuracy.
05 - Arrange chicken in hot oil skin-side down, avoiding overcrowding. Fry for 12-15 minutes, turning once halfway through. Confirm doneness at 165°F internal temperature. Remove when golden brown and fully cooked.
06 - Transfer cooked chicken to clean wire rack positioned over baking sheet, allowing excess oil to drip away. Garnish with chopped parsley and accompany with lemon wedges.
# Expert Tips:
01 -
- Buttermilk does something magical to chicken, making it impossibly tender while helping the coating cling like its always belonged there
- The seasoning blend hits that perfect spot where everyone reaches for just one more piece
02 -
- Patience with the oil temperature makes or breaks this recipe. Rushing the heat guarantees soggy, greasy chicken that disappoints everyone.
- Letting the coated chicken rest on a wire rack for ten minutes before frying helps the coating adhere better, creating that satisfying crunch.
03 -
- Season your flour more generously than you think necessary because much of it stays behind in the bowl
- Double-dipping in buttermilk and flour creates an extra thick crust that stays crisp even after reheating