Crispy Dinner Chicken Fried (Print)
Golden crunchy juicy chicken with seasoned crispy coating
# What You 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
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 (for frying)
→ Optional Garnish
11 - Fresh parsley, chopped
12 - Lemon wedges
# How To Make It:
01 - Place chicken pieces in a large bowl and pour over the buttermilk. Cover and refrigerate for at least 1 hour, or up to overnight for extra tenderness.
02 - In a separate shallow dish, combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix well until evenly distributed.
03 - Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing lightly to adhere. Place on a wire rack.
04 - In a large, deep skillet or Dutch oven, heat vegetable oil to 350°F.
05 - Fry chicken in batches, skin side down first, without crowding the pan. Cook for 12–15 minutes, turning once, until golden brown and cooked through (internal temperature should reach 165°F).
06 - Transfer fried chicken to a clean wire rack set over a baking sheet to drain excess oil. Garnish with parsley and serve with lemon wedges, if desired.
# Expert Advice:
01 -
- The seasoning blend creates a crust that is simply addictive.
- It stays crispy even after it has cooled down on the rack.
02 -
- Do not overcrowd the pan or the oil temperature will drop drastically.
- Letting the chicken rest on a rack is better than using paper towels.
03 -
- Double dipping the chicken in buttermilk and flour creates an extra thick crust.
- Letting the chicken come to room temperature before frying helps it cook evenly.