The Best Easy Fried Chicken
Ingredients (Serves 4–6)
2 cups buttermilk
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for a little heat)
2–3 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
1 1/2 cups all-purpose flour
Oil for frying (vegetable, canola, or peanut)
Instructions
Marinate the chicken:
In a large bowl, whisk together buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
Add chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the coating:
In a separate bowl or shallow dish, place the flour. You can mix in a pinch of salt, pepper, and paprika for extra flavor.
Coat the chicken:
Remove chicken from the buttermilk, letting excess drip off.
Dredge each piece in the flour until fully coated. For extra crunch, dip back in buttermilk briefly, then dredge in flour again (double coating).
Heat the oil:
In a large skillet or deep pan, heat about 1 inch of oil over medium-high heat to 350°F (175°C).
Fry the chicken:
Fry the chicken in batches, being careful not to overcrowd the pan.
Cook drumsticks/thighs 12–15 minutes, wings 8–10 minutes, and breasts 10–12 minutes, turning occasionally until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Drain and serve:
Remove chicken with a slotted spoon and drain on paper towels. Serve hot.
The Best Easy Fried Chicken
