Fried Chicken
Classic Southern fried chicken with a perfectly crispy, seasoned crust and juicy, tender meat. A buttermilk marinade ensures every bite is flavorful and moist. A perfect centerpiece for a comforting meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the chicken
- b.In a large bowl, whisk together the buttermilk, hot sauce, 0.5 tsp of salt, and 0.5 tsp of black pepper.
- c.Add the chicken pieces and turn to coat them completely.
- d.Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours.
- 2
Step 2
- a.Prepare the seasoned flour
- b.In a wide, shallow dish, combine the all-purpose flour, the remaining 1 tsp of salt and 0.5 tsp of black pepper.
- c.Add the paprika, garlic powder, onion powder, and cayenne pepper.
- d.Whisk everything together until well combined.
- 3
Step 3
- a.Dredge the chicken
- b.Remove one piece of chicken at a time from the marinade, allowing any excess buttermilk to drip off.
- c.Dredge the chicken in the seasoned flour, pressing gently to make sure it's fully coated on all sides.
- d.Place the coated chicken on a wire rack and let it rest for 10-15 minutes. This helps the coating stick.
- 4
Step 4
- a.Fry the chicken
- b.Pour the vegetable oil into a large, heavy-bottomed skillet (cast iron is ideal) to a depth of about 1 inch.
- c.Heat the oil over medium-high heat until it reaches 165°C (325°F).
- d.Carefully place a few pieces of chicken into the hot oil, skin-side down. Don't overcrowd the pan.
- e.Fry for 6-8 minutes on the first side, until deep golden brown.
- f.Flip the chicken and fry for another 6-8 minutes on the other side, until the crust is golden and the chicken is cooked through. The internal temperature should be 74°C (165°F).
- 5
Step 5
- a.Drain and serve
- b.Using tongs, remove the fried chicken from the skillet.
- c.Place it on a clean wire rack to allow excess oil to drain away.
- d.Let the chicken rest for 5 minutes before serving hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra-crispy crust, double-dredge the chicken: after the first flour coating, dip it back into the buttermilk and then into the flour again.
- 2Don't skip the resting step after dredging. This helps the crust adhere better during frying.
- 3Use a thermometer to maintain the oil temperature. If the oil is too hot, the crust will burn before the inside is cooked.
- 4A cast-iron skillet is ideal for frying chicken because it retains and distributes heat evenly.
- 5Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 190°C (375°F) to restore crispiness.
Adapt it for your goals.
Gluten free
Use a 1-to-1 gluten-free all-purpose flour blend instead of regular flour for the coating.
healthyHealthy
For a lower-fat version, use an air fryer. Spray the dredged chicken with cooking oil and air fry at 190°C (375°F) for 20-25 minutes, flipping halfway through.
quickQuick
If you're short on time, you can skip the 30-minute marination. The buttermilk still helps tenderize the chicken quickly.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for building and repairing muscle tissue, supporting bone health, and maintaining overall body function.
Rich in Niacin
Chicken provides a significant amount of Niacin (Vitamin B3), which is crucial for converting food into energy and supporting the nervous and digestive systems.
Provides Selenium
This dish is a good source of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function and the immune system.
Frequently asked questions
Fried chicken is a high-calorie dish due to the frying process. It provides a good amount of protein but is also high in fat and sodium. It's best enjoyed in moderation as part of a balanced diet, paired with lighter sides like a fresh salad or steamed vegetables.