Fried chicken

🍗 Crispy Fried Chicken

Ingredients

Chicken

• 1 whole chicken, cut into pieces (or 2½ lbs drumsticks/thighs)

Marinade

• 2 cups buttermilk

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• ½ tsp garlic powder

Coating

• 2½ cups all-purpose flour

• 1 tbsp cornstarch (extra crunch)

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½ tsp salt

• ½ tsp cayenne (optional)

For frying

• Vegetable or peanut oil

Instructions

1. Marinate the chicken
   Mix buttermilk with seasoning. Add chicken, cover, and refrigerate at least 4 hours or overnight.

2. Prepare coating
   Combine flour, cornstarch, and spices in a large bowl.

3. Coat the chicken
   Remove chicken from marinade, let excess drip off, and dredge well in flour mixture.
   Press firmly so the coating sticks.

4. Rest before frying (important!)
   Place coated chicken on a rack for 10–15 minutes — this helps it stay crispy.

5. Fry
   Heat oil to 325–350°F (165–175°C).
   Fry in batches, turning occasionally:

   • Dark meat: 12–14 minutes

   • White meat: 8–10 minutes
     Chicken should be golden brown and reach 165°F (74°C) inside.

6. Drain & rest
   Remove to a rack or paper towels. Rest 5 minutes before serving.

Pro Tips 🔥

• Cornstarch = extra crunch

• Don’t overcrowd the pan

• For spicy fried chicken: add hot sauce to the marinade 🌶️

• Finish with a light sprinkle of salt right after frying