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Fried Chicken

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A classic fried chicken recipe with golden, crispy skin and juicy, flavorful meat—seasoned and marinated to perfection, then fried to irresistible crunch.

  • Author: Emma
  • Prep Time: 15 minutes (plus 1 hour marinating)
  • Cook Time: 40 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2.5–3 lb bone-in, skin-on chicken pieces (drumsticks, thighs, breasts, wings)
  • 2 cups buttermilk (or milk with 1 tbsp vinegar/lemon juice)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • Vegetable or peanut oil, for frying

Instructions

  1. Season chicken with salt and pepper. Submerge in buttermilk mixed with garlic powder, onion powder, paprika, and cayenne. Cover and marinate in fridge for at least 1 hour or overnight.
  2. Heat oil in a large skillet or deep pot to 350 °F (175 °C).
  3. Mix flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a shallow bowl.
  4. Dredge each chicken piece in the flour mix, pressing to coat well. Shake off excess.
  5. Carefully place chicken skin-side down in hot oil. Fry in batches for 6–8 minutes per side or until golden and internal temp reaches 165 °F (74 °C).
  6. Drain on a wire rack over a baking sheet. Season lightly with salt.
  7. Let rest for a few minutes before serving for best texture and flavor.

Notes

  • Marinate with herbs like thyme or rosemary for added flavor.
  • Use a wire rack instead of paper towels to maintain crispness.
  • Finish in oven if needed for even cooking and crunch.
  • Store cooled leftovers in the fridge and reheat in oven or air fryer.
  • Reuse frying oil for similar foods after straining and chilling.

Nutrition

Find it online: https://allcookedup.com/fried-chicken/