Name: Crispy Fried Chicken Recipe: Perfectly Golden, Crunchy, and Juicy
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Ingredients: 1 (4 lb) whole chicken, cut into pieces; 2 cups buttermilk; 2 cups all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional, for a kick); 2 cups vegetable oil (for frying)

Description

This crispy fried chicken recipe yields perfectly golden and crunchy chicken with a juicy, tender interior. Coated with a flavorful blend of spices and fried to crispy perfection, this dish is sure to be a crowd favorite!

Ingredients

Scale

1 (4 lb) whole chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for a kick)
2 cups vegetable oil (for frying)

Instructions

Marinate the Chicken: Place the chicken pieces in a large bowl or resealable plastic bag. Pour the buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, or overnight for the best results.
Prepare the Coating: In a large bowl or shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Coat the Chicken: Remove the chicken from the buttermilk and allow any excess liquid to drip off. Dredge each chicken piece in the seasoned flour mixture, pressing the flour onto the chicken to create a thick, even coating.
Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for perfect frying.
Fry the Chicken: Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for 10-12 minutes on each side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Drain and Serve: Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it cool for a few minutes before serving.

Notes

For extra crispy chicken, use a double dredging method (coat the chicken, dip it back into the buttermilk, and coat again in the flour mixture).
You can also use chicken thighs or drumsticks for juicier results.

Prep Time: 2 hours
Cook Time: 25 minutes