Here’s a recipe for Crispy Fried Chicken that is crunchy on the outside and juicy on the inside:
Ingredients:
- For the chicken:
- 4 pieces of bone-in, skin-on chicken (drumsticks, thighs, or breasts)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- For the breading:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper (adjust for spice level)
- Salt and black pepper to taste
- For frying:
- Vegetable oil (or peanut oil) for deep frying
Instructions:
1. Marinate the chicken:
- In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper.
- Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged.
- Cover and refrigerate for at least 2 hours (overnight is best for more flavor).
2. Prepare the breading:
- In a separate large bowl or shallow dish, whisk together the flour, baking powder, paprika, garlic powder, cayenne pepper, salt, and pepper.
- Mix well to ensure even distribution of the spices.
3. Coat the chicken:
- Take one piece of chicken out of the buttermilk mixture and shake off any excess liquid.
- Dredge the chicken in the flour mixture, pressing gently to coat the chicken thoroughly. Repeat with all the chicken pieces.
4. Fry the chicken:
- Heat about 2 inches of vegetable oil in a deep fryer or large, heavy-bottomed skillet to 350°F (175°C). Use a thermometer to maintain the correct temperature.
- Gently lower the chicken pieces into the hot oil. Do not overcrowd the pan.
- Fry for 12–15 minutes, turning occasionally, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
5. Drain and serve:
- Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
- Serve hot with your favorite dipping sauces or sides.
Enjoy your crispy, delicious fried chicken!
