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The Classic Fried Chicken Recipe, when prepared with a buttermilk marinade and well-seasoned coating, is known for its delicious and comforting flavor.

The combination of the tender and juicy chicken inside and the crispy, flavorful coating outside creates a delightful contrast that many people find irresistible.

The key to delicious fried chicken is achieving the right balance of flavors, ensuring the chicken is cooked to perfection, and maintaining a crispy texture.

With this recipe, you’re likely to enjoy a homemade fried chicken that rivals the best you can find. Pair it with your favorite sides, and you have a classic and satisfying meal.

Enjoy your delicious fried chicken!

Fried Chicken Recipe

The buttermilk marinade ensures tender and flavorful chicken, while the well-seasoned coating provides that irresistible crispy crunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 35 minutes
Course Main Course
Servings 4

Ingredients
  

For the Chicken:

  • 3-4 pounds of chicken pieces drumsticks, thighs, wings, or breast pieces
  • 2 cups buttermilk
  • 1 tablespoon hot sauce optional
  • Salt and black pepper to taste
  • Vegetable oil for frying

For the Coating:

  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper adjust for spice preference
  • Salt and black pepper to taste

Instructions
 

  • Marinate the Chicken:
    In a large bowl, combine the buttermilk, hot sauce (if using), salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and marinate in the refrigerator for at least 4 hours or overnight for best results.
  • Prepare the Coating:
    In a shallow dish or large zip-top bag, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the spices.
  • Dredge the Chicken:
    Preheat your frying oil in a large, deep skillet or Dutch oven to 350°F (180°C).
    Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring they are fully coated. Press the flour mixture onto the chicken for a thicker coating if desired.
  • Let the Chicken Rest:
    Place the coated chicken on a wire rack and let it rest for about 15-20 minutes. This helps the coating adhere better during frying.
  • Fry the Chicken:
    Carefully place a few pieces of chicken into the hot oil, making sure not to overcrowd the pan. Fry for about 12-15 minutes for larger pieces, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
    Use a slotted spoon or tongs to transfer the fried chicken to a plate lined with paper towels to absorb excess oil. Allow the chicken to rest for a few minutes before serving.
  • Serve and Enjoy:
    Serve the fried chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.
  • Optional: Spicy Variation
    For a spicier version, add extra cayenne pepper or a dash of hot sauce to the flour mixture.
Keyword chicken, fried chicken