Go Back
To make crispy fried chicken, you need a few key ingredients. Here’s what you will need: - 4 chicken thighs - 4 chicken drumsticks - 2 cups buttermilk - 1 tablespoon hot sauce (optional) - 2 cups all-purpose flour These ingredients form the base of your chicken. The buttermilk helps to tenderize the meat. The hot sauce adds a nice kick if you like heat. Seasonings bring the chicken to life. Here’s the list of spices you will need: - 1 tablespoon paprika - 1 tablespoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cayenne pepper - 1 teaspoon salt - 1 teaspoon black pepper Mix these spices into the flour. This blend gives your chicken a rich, deep flavor. You can adjust the spices to suit your taste. Choosing the right oil is key for frying. Here are good options: - Vegetable oil - Canola oil These oils have high smoke points. They help achieve that golden brown crust without burning. Always use enough oil to cover the bottom of your frying pan. This will help cook the chicken evenly. For the full recipe, check out the complete cooking instructions. To make crispy fried chicken, start by marinating the chicken. In a large bowl, mix 2 cups of buttermilk and 1 tablespoon of hot sauce, if you want some heat. Place the chicken thighs and drumsticks in this mix, making sure they are fully covered. Cover the bowl with plastic wrap. Put it in the fridge for at least 2 hours. For the best taste, let it sit overnight. This step adds flavor and makes the chicken tender. Next, prepare the seasoned coating. In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix these dry ingredients well. This mix gives the chicken its tasty and crunchy crust. Once the chicken has marinated, it’s time to dredge it. Take each piece of chicken out of the buttermilk, letting the excess drip off. Next, coat the chicken in the seasoned flour. Press the flour onto the chicken so it sticks well. After coating, place the chicken on a clean plate and let it rest for 15 minutes. This resting time helps the coating stay on while frying. For the full recipe, check the earlier section. To get that crunchy outer layer, you need a good coating. Use a mix of flour and spices. I suggest using paprika, garlic powder, and cayenne for flavor. When you coat the chicken, press the flour mix onto each piece. This helps the coating stick well. Let the coated chicken rest for about 15 minutes. This resting time makes a big difference. Keeping the oil at the right heat is key. Heat your oil to about 350°F (175°C). If it's too hot, the outside burns. If it's too cold, the chicken gets soggy. Test the oil by adding a small bit of flour. If it sizzles, it’s ready. Fry in batches to avoid crowding. This keeps the temperature steady. Many people rush the frying process. Take your time! Fry the chicken for about 10-15 minutes on each side. Use a meat thermometer to check the inside. It should reach 165°F (75°C). After frying, place the chicken on a wire rack. This helps keep it crispy. Avoid using paper towels directly on the chicken, as they can trap steam and make it soggy. For the full recipe, check out the Crispy Fried Chicken Delight. {{image_4}} For a zesty twist, add heat to your fried chicken. Mix in hot sauce with the buttermilk. You can also add extra cayenne pepper to the flour mix. This gives the chicken a nice kick. The spicy version is perfect for those who love bold flavors. Pair it with a cooling dip, like ranch or blue cheese. This creates a delightful contrast. Want a healthier take on crispy fried chicken? Try using an air fryer. This method cuts down on oil, making it lighter. Start by marinating the chicken just like in the full recipe. Instead of frying, place the coated chicken in the air fryer basket. Set it to 400°F (200°C) and cook for about 25-30 minutes. Flip halfway for even cooking. You'll still get that crunchy crust but with less fat. If you need a gluten-free option, don’t worry. You can swap all-purpose flour for a gluten-free blend. Look for one that has a good texture for frying. Also, check the buttermilk; some brands may contain gluten. Make sure to read labels carefully. This way, everyone can enjoy crispy fried chicken without any worries! After enjoying your crispy fried chicken, let it cool down. Once it reaches room temperature, place the pieces in an airtight container. You can layer them with parchment paper to keep the crunch. Store the container in the fridge for up to four days. This way, you keep the flavor and texture intact. When you're ready to enjoy the leftovers, reheating is key. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Use a wire rack if you have one. This allows air to circulate around the chicken. Bake for about 15-20 minutes or until it's hot and crispy. Avoid the microwave, as it can make the chicken soggy. If you want to keep your fried chicken longer, freezing is an option. First, let the chicken cool completely. Wrap each piece in plastic wrap or foil. Then, place them in a freezer bag. Squeeze out as much air as possible. You can freeze the chicken for up to three months. To reheat, follow the same steps as before, adding a bit more time for frozen pieces. You should marinate the chicken for at least 2 hours. For the best flavor, I recommend marinating overnight. This helps the chicken soak up all the tasty buttermilk and spices. The ideal frying temperature is 350°F (175°C). You can check the oil by dropping a bit of the flour mixture into it. If it sizzles, you’re ready to fry! Yes, you can use any chicken cut. Thighs and drumsticks are great for frying. Breasts work too, but they can dry out faster. Choose what you like best! Crispy fried chicken goes well with many sides. Here are some tasty options: - Creamy coleslaw - Flavorful cornbread - Mashed potatoes - Baked beans - Fresh garden salad Each side brings out the chicken's crunch and flavor. Enjoy mixing and matching! For the full recipe, check out the Crispy Fried Chicken Delight. Crispy fried chicken is a tasty dish with simple steps. We covered the key ingredients and seasonings that make it shine. I shared how to marinate, coat, and fry the chicken for that perfect crunch. You learned tips for maintaining oil temperature and avoiding common mistakes. Don’t forget the fun variations and storage tips to enjoy your chicken longer. With this guide, you can create delicious fried chicken at home. Now, it’s time to gather your ingredients and start frying! Enjoy every crispy bite.

Crispy Fried Chicken

Indulge in the ultimate Crispy Fried Chicken Delight! This mouthwatering recipe features perfectly marinated chicken thighs and drumsticks, coated in a seasoned crust for that irresistible crunch. Follow our easy steps for frying success, and serve it with coleslaw and cornbread for a feast that will impress everyone. Ready to elevate your dinner game? Click through now to explore the full recipe and make your taste buds dance!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs

4 chicken drumsticks

2 cups buttermilk

1 tablespoon hot sauce (optional, for a spicy kick)

2 cups all-purpose flour

1 tablespoon paprika

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

Oil for frying (such as vegetable or canola oil)

Instructions
 

Marinate the Chicken: In a large mixing bowl, whisk together the buttermilk and hot sauce (if you choose to use it). Submerge the chicken pieces in the mixture, ensuring they are fully covered. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but for best results, marinate overnight to maximize flavor absorption.

    Prepare the Seasoned Coating: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until all the spices are evenly distributed throughout the flour.

      Dredge the Chicken: Once the marination time is complete, take the chicken out of the refrigerator. Allow any excess buttermilk to drip off each piece. Working with one piece at a time, dredge the chicken in the seasoned flour mixture, pressing gently to ensure the coating adheres well. Place the coated chicken on a clean plate and let it sit for about 15 minutes. This resting time will help the coating stick even better during frying.

        Heat the Oil: In a large skillet or deep frying pan, pour in enough oil to cover the bottom of the pan by about an inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test if the oil is hot enough, drop a small bit of the flour mixture into the oil—it should sizzle upon contact.

          Fry the Chicken: Carefully lower the chicken pieces, skin-side down, into the hot oil, ensuring not to overcrowd the skillet. If your pan isn’t large enough, fry the chicken in batches.

            Cook Until Golden: Fry the chicken for approximately 10-15 minutes on each side. The chicken is done when it reaches a beautiful golden brown color and an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy.

              Drain Excess Oil: Once cooked, remove the chicken from the oil and place it on a wire rack or on a plate lined with paper towels to absorb any excess oil.

                Repeat the Process: Continue frying the remaining chicken pieces, making sure to maintain the oil temperature in between batches.

                  Prep Time: 15 mins | Total Time: 2 hrs 30 mins | Servings: 4

                    - Presentation Tips: Arrange the crispy fried chicken on a large, decorative platter. Garnish with fresh parsley and lemon wedges for an appealing pop of color. For a complete meal, pair it with creamy coleslaw and flavorful cornbread to complement the dish!