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Classic Fried Chicken Recipe

Vegetable oil (canola, peanut, or a blend) for frying
Equipment Needed
Large mixing bowl
Whisk
Large resealable plastic bag or container for marinating
Cast iron skillet or deep fryer
Cooking thermometer
Wire rack or paper towels for draining
Instructions
Step 1: Prepare the Chicken
Clean the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. This helps to remove any residual blood or moisture.
Season the Chicken: In a large bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture generously all over the chicken pieces for even seasoning.
Step 2: Marinate in Buttermilk
Make the Marinade: In another bowl, whisk together the buttermilk, hot sauce (if using), and salt.
Marinate the Chicken: Place the seasoned chicken pieces in a large resealable plastic bag or a container. Pour the buttermilk marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight. This allows the chicken to tenderize and soak in flavor.
Step 3: Prepare the Dredging Mixture
Mix the Dredging Ingredients: In a large shallow dish, combine the flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk well to combine.
Step 4: Dredge the Chicken
Remove Chicken from Marinade: Take the marinated chicken out of the refrigerator. Allow excess marinade to drip off but do not rinse the chicken.
Dredge the Chicken: Working one piece at a time, coat each piece of chicken in the flour mixture, pressing lightly to ensure the flour adheres. Shake off any excess flour and place the dredged chicken on a wire rack or plate. Let it sit for about 15-20 minutes to set the coating.
Step 5: Fry the Chicken
Heat the Oil: In a cast iron skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a cooking thermometer to monitor the oil temperature. It’s important to maintain the temperature for even cooking.
Fry the Chicken: Carefully add the chicken pieces to the hot oil, skin side down. Do not overcrowd the pan; fry in batches if necessary. Fry for about 12-15 minutes on the first side until golden brown.
Turn the Chicken: Use tongs to carefully turn the chicken pieces over and continue frying for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy.
Drain the Chicken: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Step 6: Serve and Enjoy
Let Rest: Allow the chicken to rest for about 5-10 minutes before serving. This helps the juices redistribute for a moist chicken.
Serve: Serve your classic fried chicken with your favorite sides like coleslaw, mashed potatoes, biscuits, or cornbread. Enjoy!
Tips for Perfect Fried Chicken
Oil Temperature: Keep an eye on the oil temperature throughout the frying process. If it gets too hot, the outside will burn before the inside cooks; if it’s too cool, the chicken will absorb more oil and become greasy.
Marinating Time: The longer you can marinate the chicken, the better! Overnight marination yields the best flavor and tenderness.
Resting Period: Allowing the chicken to rest after frying helps maintain juiciness and enhances the flavors.
This classic fried chicken recipe is sure to become a favorite! The juicy meat paired with the crispy, flavorful coating makes it perfect for any occasion—whether it’s a family dinner or a picnic with friends. Enjoy your homemade fried chicken!

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