Description
Savor the irresistible crunch and succulent flavor of homemade fried chicken that’s perfect for any occasion. This recipe combines juicy bone-in chicken pieces marinated in buttermilk with a flavorful blend of spices, ensuring each bite is bursting with savory goodness. The double-dipping technique creates a crispy coating that turns golden brown when fried, making it an ideal dish for family gatherings or cozy dinners at home. Pair your fried chicken with classic sides like creamy coleslaw, fluffy biscuits, or mashed potatoes for the ultimate comfort food experience that brings everyone together around the table.
Ingredients
- 3–4 pounds bone-in chicken pieces (thighs, drumsticks)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- Vegetable oil (for frying)
Instructions
- Marinate the chicken: In a large bowl, cover chicken pieces with buttermilk. Refrigerate for at least 2 hours or overnight.
- Prepare coating: In another bowl, combine flour, salt, pepper, garlic powder, and paprika.
- Dredge chicken: Remove chicken from buttermilk, allowing excess to drip off. Coat each piece in the flour mixture and shake off excess.
- Heat oil: In a large skillet, heat vegetable oil to about 350°F (175°C).
- Fry chicken: Carefully add coated chicken pieces to the hot oil without overcrowding. Fry for 12–15 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Drain and serve: Place fried chicken on paper towels to drain excess oil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 360
- Sugar: 0g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 90mg
Keywords: - For extra flavor, add herbs like thyme or rosemary to the seasoning blend. - Allowing the chicken to rest briefly after frying keeps it crispy. - For gluten-free options, substitute regular flour with almond or rice flour.