Breaded Fried Chicken
Crisp, golden, and packed with flavor, this Breaded Fried Chicken recipe is the ultimate comfort food experience! Tender chicken drumsticks and thighs are first coated in a creamy buttermilk and egg mixture, then dredged in a perfectly seasoned blend of flour, cornstarch, and spices like paprika and cayenne for a touch of heat. A final roll in breadcrumbs ensures an irresistibly crunchy crust. Fried to perfection in bubbling hot oil, each piece of chicken boasts a juicy interior and a satisfying crunch with every bite. Whether served with classic sides like mashed potatoes and coleslaw or paired with your favorite dipping sauces, this dish is sure to impress at any occasion. Perfect for family dinners or game-day snacking, this recipe offers a timeless take on fried chicken while delivering sensational texture and flavor.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 3 large Eggs
- 1.5 cups Buttermilk
- 2 cups Breadcrumbs
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil
Instructions
Clean the chicken pieces under cold water and pat them dry with paper towels. Set them aside.
In a large mixing bowl, whisk together the buttermilk and eggs to create a coating mixture.
In another large bowl, combine all-purpose flour, cornstarch, garlic powder, paprika, salt, black pepper, and cayenne pepper. This will be your seasoned flour mix.
Place the breadcrumbs in a separate shallow dish.
Arrange your breading station with the buttermilk mixture, the seasoned flour mix, and the breadcrumbs lined up in order.
Dip each piece of chicken first in the buttermilk mixture, ensuring it is fully coated.
Next, dredge the chicken in the seasoned flour mix and press gently to adhere the coating.
Then, roll the chicken in the breadcrumbs, making sure to coat it completely for extra crunch.
Set the breaded chicken on a tray or plate. Let it rest for 10 minutes to allow the coating to adhere.
In a large, deep skillet or dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Fry the chicken in batches, making sure not to overcrowd the pan. Cook each piece for about 10–12 minutes, turning occasionally, until golden brown and fully cooked through. The internal temperature should reach 165°F (74°C).
Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
Let the chicken rest for 5 minutes before serving. Serve hot with your favorite dipping sauce or side dishes.
Nutrition Facts
Calories |
2763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.0 g | 300% | |
| Saturated Fat | 37.9 g | 189% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.8 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
