Classic Deep Fried Chicken
Indulge in the timeless comfort of **Classic Deep Fried Chicken**, a recipe that delivers irresistibly crispy, golden-brown breading and tender, flavorful meat in every bite. Marinated in tangy buttermilk for maximum juiciness, each piece is coated in a perfectly spiced flour blend with paprika, cayenne, and garlic powder, creating a savory crust that’s bursting with flavor. Deep-fried to perfection, this Southern-style dish promises a crunchy exterior that locks in the delicious, juicy interior. Easy to prepare and ready to serve in just under an hour (excluding marination), it’s perfect for family dinners, picnics, or game-day feasts. Serve this mouthwatering fried chicken with a side of creamy coleslaw or buttery biscuits for a true classic comfort food experience. Keywords: deep-fried chicken, crispy fried chicken, Southern fried chicken recipe.
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Recipe Information
Ingredients
- 4 pounds Chicken pieces (legs, thighs, breasts, wings)
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 6 cups Vegetable oil (for frying)
Instructions
Begin by marinating the chicken. In a large bowl, combine the chicken pieces and buttermilk. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
In a shallow dish, combine all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Stir well to ensure even distribution of spices.
Remove the marinated chicken from the fridge. Allow excess buttermilk to drip off each piece and dredge in the flour mixture until thoroughly coated. Place the coated chicken pieces on a wire rack for a few minutes to let the coating set.
In a large deep-fryer or heavy pot, heat vegetable oil to 350 degrees Fahrenheit (175 degrees Celsius). Ensure the oil is hot enough, as this helps achieve a crispy crust.
Carefully add chicken pieces to the hot oil without overcrowding the fryer, since overcrowding can lower the oil temperature. Fry in batches if necessary.
Fry each piece for about 12-15 minutes, turning occasionally to ensure even frying, until the chicken is golden brown and the internal temperature reaches at least 165 degrees Fahrenheit (74 degrees Celsius).
Once cooked, transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
Let the fried chicken cool slightly before serving. Enjoy as is or with your favorite dipping sauce.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.7 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 865 mg | 18% | |
*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.
