Crispy Fried Chicken Recipe
Calories: 300kcal
Ingredients
For the Chicken
- 1 whole chicken cut into pieces or 8 chicken parts
- 2 cups buttermilk or milk mixed with 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper optional
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For Frying
- Vegetable oil or groundnut oil
Instructions
Step 1: Marinate the Chicken
- Wash the chicken and pat it dry with paper towels.
- In a large bowl, mix the buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken pieces and coat them well.
- Cover the bowl and leave it in the refrigerator for at least 2 hours. For the best flavor, marinate overnight.
- Marinating helps keep the chicken juicy and flavorful.
Step 2: Prepare the Flour Mixture
- In another bowl, combine:
- Flour
- Paprika
- Cayenne pepper
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Mix everything well.
- This seasoned flour gives the chicken its crispy and tasty coating.
Step 3: Coat the Chicken
- Remove the chicken from the marinade.
- Dip each piece into the flour mixture and coat it completely. Press the flour onto the chicken so the coating sticks properly.
- For extra crispy fried chicken, dip the chicken back into the buttermilk and coat it with flour again.
- Place the coated chicken on a tray and let it rest for 10 minutes before frying.
Step 4: Heat the Oil
- Pour oil into a deep frying pan or pot. Heat the oil over medium heat.
- The oil should be hot but not smoking. If the oil is too hot, the outside will burn before the inside cooks.
- A good frying temperature is about 350°F (175°C).
Step 5: Fry the Chicken
- Carefully place the chicken pieces into the hot oil.
- Do not overcrowd the pan because it lowers the oil temperature.
- Fry the chicken for about:
- 12–15 minutes for smaller pieces
- 15–18 minutes for larger pieces
- Turn the chicken occasionally so it cooks evenly.
- The chicken is ready when it becomes golden brown and crispy.
Step 6: Drain and Serve
- Remove the fried chicken and place it on paper towels or a wire rack to drain excess oil.
- Serve hot with:
- French fries
- Coleslaw
- Rice
- Salad
- Ketchup or spicy sauce
Notes
Tip 1. Use Buttermilk Buttermilk helps tenderize the chicken and adds flavor.
2. Double Coat for Extra Crispiness Coating the chicken twice creates a crunchier crust.
3. Do Not Rush the Frying Cook over medium heat so the chicken cooks properly inside.
4. Let the Chicken Rest After Coating This helps the flour stick better during frying.
5. Use Fresh Oil Clean oil gives better taste and color.