Crispy fried chicken

Here’s a  crispy fried chicken recipe that yields juicy meat with a golden, crunchy coating. This Southern-style fried chicken is great for dinner, picnics, or parties.

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🍗 Crispy Fried Chicken Recipe

🔸 Servings: 4–6

🔸 Prep Time: 20 minutes

🔸 Marinating Time: 4–24 hours (optional, but recommended)

🔸 Cook Time: 15–20 minutes per batch

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📝 Ingredients:

For the Chicken & Marinade:

• 1 whole chicken (about 3.5–4 lbs), cut into 8–10 pieces (or use thighs, legs, or drumsticks)

• 2 cups buttermilk (or substitute: 2 cups milk + 1 tbsp lemon juice)

• 1 tbsp hot sauce (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 1/2 tsp garlic powder

For the Breading:

• 2 cups all-purpose flour

• 1/2 cup cornstarch (for extra crispiness)

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp smoked paprika (or regular)

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp cayenne pepper (optional, for heat)

• 1 tsp baking powder (optional, adds lightness)

For Frying:

• Vegetable oil, peanut oil, or canola oil (enough to fill your pot or deep fryer 2–3 inches deep)

• A thermometer (optional, but helps monitor oil temperature)

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🔪 Instructions:

Step 1: Marinate the Chicken (optional but recommended)

1. In a large bowl or ziplock bag, combine chicken pieces with buttermilk, salt, pepper, paprika, garlic powder, and hot sauce.

2. Cover and refrigerate for at least 4 hours, ideally overnight. This tenderizes the chicken and infuses flavor.

Step 2: Prepare the Breading Station

1. In a large shallow bowl or dish, mix together flour, cornstarch, salt, pepper, and all other dry spices.

2. Set up a rack or tray for breaded chicken.

Step 3: Bread the Chicken

1. Remove chicken from the marinade (shake off excess but don’t wipe it off).

2. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour into the chicken to coat well.

3. Optional double dip for extra crispiness:

   • Dip floured chicken back into buttermilk or a beaten egg

   • Then re-dredge in the flour mixture

4. Let coated chicken sit on a rack or tray for 15–20 minutes. This helps the coating stick.

Step 4: Fry the Chicken

1. Heat oil in a deep pan or Dutch oven to 325–350°F (165–175°C).

2. Carefully add chicken pieces (don’t overcrowd the pan – fry in batches).

3. Fry for about 15–20 minutes, turning occasionally, until the coating is golden brown and internal temp is 165°F (74°C).

4. Remove and place on a wire rack over a baking sheet (not paper towels – to preserve crispness).

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🔁 Pro Tips:

• Resting after dredging helps the flour bind and avoids it flaking off.

• Cornstarch + flour gives a crispier texture than flour alone.

• Use a thermometer to avoid undercooked or greasy chicken.

• Dark meat (thighs, legs) tends to stay juicier than white meat.

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🍽️ Suggested Sides:

• Coleslaw

• Buttermilk biscuits

• Mashed potatoes with gravy

• Pickles

• Corn on the cob