Description
Indulge in this homemade crispy fried chicken, featuring a crunchy exterior and juicy interior that will have everyone coming back for seconds.
Ingredients
Scale
- 3–4 pounds whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano or thyme
- ½ teaspoon cayenne pepper (optional)
- Vegetable or peanut oil for frying
Instructions
- Marinate the chicken in buttermilk mixed with salt and pepper for at least 4 hours or overnight.
- In a separate bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, oregano or thyme, and cayenne pepper.
- Remove the chicken from the buttermilk and let excess drip off. Dredge each piece in the flour mixture until fully coated.
- Heat about three inches of oil in a heavy skillet over medium heat to approximately 350°F (175°C).
- Fry the chicken in batches until golden brown and cooked through, about 12-15 minutes per side. Do not overcrowd the pan.
- Remove cooked chicken and place on a wire rack over paper towels to drain excess oil.
Notes
- For extra crunch, consider double coating your chicken by dipping it back into the buttermilk before dredging it again in flour.
- Adjust seasonings according to your preference; add more cayenne for spice or herbs for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 320
- Sugar: 0g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg