bhella
Culinary Explorer
Hey everyone! I thought I’d share my go-to recipe for crispy fried chicken. It’s a hit every time I make it, and the crunch is out of this world! Let me know if you give it a try or have your own tips to add. 
Ingredients:
- 8 chicken pieces (drumsticks, thighs, or your favorite cuts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness!)
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional, for some heat
) - 2 tsp salt
- 1 tsp black pepper
- Oil for frying (vegetable or peanut oil works best)
Instructions:
- Marinate: Place the chicken pieces in a bowl and pour the buttermilk over them. Cover and let marinate in the fridge for at least 4 hours, or overnight for the best flavor.
- Prepare the coating: In a large bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
- Coat the chicken: Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing gently to ensure it’s fully coated. Let the coated chicken rest on a wire rack for 10-15 minutes to set the crust.
- Heat the oil: Heat about 2 inches of oil in a deep skillet or fryer to 350°F (175°C).
- Fry the chicken: Carefully place the chicken in the hot oil, being careful not to overcrowd the pan. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Drain and serve: Remove the chicken and let it drain on a wire rack or paper towels. Serve hot with your favorite dipping sauce or sides!
I can already imagine that perfect crunch with every bite! Definitely saving this recipe – it’s going on my weekend menu for sure!
