The Best Fried Chicken Recipe

The Best Fried Chicken Recipe: Crispy, Juicy, and Irresistible!

There’s nothing quite like a plate of crispy, golden-brown fried chicken. Whether it’s for a family dinner, a picnic, or a special occasion, fried chicken is a timeless favorite that never fails to satisfy. But achieving the perfect fried chicken — crispy on the outside, tender and juicy on the inside — can be a bit tricky. Fear not! With the right ingredients, technique, and a few simple tips, you can make the best fried chicken that’s sure to impress.

Here’s our best fried chicken recipe, guaranteed to give you that crispy perfection and mouthwatering flavor every time.

Ingredients:

For the Chicken:

• 4-6 pieces of bone-in, skin-on chicken (thighs, drumsticks, or breasts)
• 2 cups buttermilk (for marinating)
• 1 tablespoon hot sauce (optional, for a little kick)
• Salt and pepper (to taste)

For the Flour Coating:

• 2 cups all-purpose flour
• 1 teaspoon baking powder (for extra crispiness)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika (for a smoky flavor)
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried thyme (optional, for an herby note)
• Salt and pepper (to taste)

For Frying:

• Vegetable oil or peanut oil (for frying)

Instructions:

1. Marinate the Chicken:

Start by preparing the chicken. If using large pieces like chicken breasts, consider cutting them into smaller portions to ensure even cooking. Season the chicken generously with salt and pepper.

Next, place the chicken pieces in a bowl and pour the buttermilk over them. Add the hot sauce (optional) for an extra layer of flavor. Stir to coat the chicken evenly, cover with plastic wrap, and refrigerate for at least 1 hour, or up to 12 hours. Marinating the chicken in buttermilk helps tenderize the meat and infuse it with flavor.

2. Prepare the Flour Coating:

While the chicken is marinating, it’s time to prepare the flour mixture. In a large bowl, combine the flour, baking powder, garlic powder, onion powder, paprika, cayenne pepper, and dried thyme. Season with salt and pepper to taste. Mix everything together until well combined.

For an extra crunchy crust, you can double-dip the chicken. After the first coating, dip the chicken back into the buttermilk, then coat it again in the seasoned flour mixture. This will ensure a thicker, crunchier crust.

3. Heat the Oil:

In a large skillet or deep fryer, heat about 2 inches of oil over medium-high heat. The oil should be around 350°F (175°C). To test if the oil is ready, drop a small bit of the flour mixture into the oil. If it sizzles and rises to the surface, the oil is hot enough for frying.

4. Fry the Chicken:

Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary. Fry the chicken for about 12-15 minutes, turning occasionally, until the pieces are golden brown and crispy on the outside and cooked through on the inside.

The internal temperature of the chicken should reach 165°F (75°C) when checked with a meat thermometer. If you don’t have a thermometer, cut into the thickest part of the chicken to ensure it’s no longer pink.

5. Drain and Rest:

Once the chicken is golden and crispy, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil. Let the chicken rest for a few minutes to allow the juices to redistribute and the coating to set.

6. Serve and Enjoy:

Serve your fried chicken hot, with your favorite sides like mashed potatoes, coleslaw, or cornbread. Enjoy the crispy, juicy, and perfectly seasoned fried chicken that’s bound to be a crowd favorite!

Tips for the Best Fried Chicken:

1. Marinate Overnight: For maximum flavor, marinate the chicken overnight in the buttermilk. This allows the flavors to fully develop and ensures the chicken remains extra tender.
2. Use a Thermometer: A cooking thermometer is key to achieving perfectly fried chicken. The oil should be between 350°F to 375°F during frying, and the chicken should reach 165°F on the inside.
3. Don’t Overcrowd the Pan: Fry the chicken in batches to maintain the oil temperature. Overcrowding the pan can cause the oil to cool down, leading to greasy chicken.
4. Rest the Chicken: Let the fried chicken rest for a few minutes after frying. This helps the juices stay inside the chicken, keeping it moist and flavorful.
5. Experiment with Seasonings: Feel free to adjust the seasonings in the flour mixture. You can add herbs, spices, or even a bit of grated parmesan for a unique twist.

Conclusion:

This best fried chicken recipe will have you cooking up the crispiest, juiciest fried chicken you’ve ever tasted. The combination of the flavorful buttermilk marinade and the perfectly seasoned flour coating ensures each bite is full of flavor and crunch. Whether you’re making it for a family meal or serving it up for a special occasion, this fried chicken recipe will never disappoint.

So, get your skillet ready, and start frying up some crispy, golden perfection — your taste buds will thank you!