Perfectly Crispy Fried Chicken at Home: A Step-by-Step Guide

Cooking crispy fried chicken at home is an exciting endeavor! With this comprehensive recipe, you’ll be able to attain that coveted crispy exterior and succulent, tender interior. Whether you’re hosting a dinner party or satisfying your own cravings, this guide will walk you through the process step-by-step.

Ingredients

For the Chicken: 4-5 pieces of chicken legs, thighs, breasts, or a mix 2 cups buttermilk or milk mixed with 1 tablespoon of vinegar 1 tablespoon hot sauce (optional) Salt and pepper to taste For the Coating: 2 cups all-purpose flour 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper (adjust to taste) Salt and pepper to taste For Frying: Vegetable oil, canola, or peanut oil works well

Instructions

Marinate the Chicken

In a large bowl, combine the buttermilk, hot sauce (if using), salt, and pepper. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize and add flavor.

Prepare the Coating

In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Set up a dredging station: place the buttermilk mixture on one side and the seasoned flour on the other.

Dredge the Chicken

Remove each piece of chicken from the buttermilk, allowing excess to drip off. Dredge the chicken in the flour mixture, pressing it to ensure a good coating. Shake off any excess flour. For extra crunch, you can double-dip by returning the chicken to the buttermilk and then back into the flour.

Heat the Oil

In a large deep skillet or Dutch oven, heat about 1-2 inches of oil over medium-high heat. To test if the oil is ready, drop a small amount of flour into it. If it sizzles, it is ready.

Fry the Chicken

Carefully place the chicken pieces in the hot oil, avoiding overcrowding. You may need to do this in batches. Fry for about 12-15 minutes per side or until the internal temperature reaches 165°F (75°C) and the outside is golden brown and crispy. Adjust the heat as necessary to prevent burning.

Drain and Rest

Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. This keeps the chicken crispy. Let it rest for about 5-10 minutes before serving.

Tips for Extra Crispy Chicken

Cornstarch Addition: Mix in 1/4 cup of cornstarch with the flour for an even crispier texture. Use a Thermometer: Monitoring the oil temperature around 350°F (175°C) helps achieve even cooking and prevents sogginess. Do Not Cover: Avoid covering the chicken while it’s cooling this traps steam and can make the coating soggy.

Serving Suggestions

Serve your crispy fried chicken with sides like coleslaw, mashed potatoes, or biscuits. Enjoy your homemade fried chicken!