Classic Fried Chicken
Crispy, juicy, and bursting with flavor, this Classic Fried Chicken recipe is the ultimate comfort food, perfect for any occasion. Marinated in tangy buttermilk seasoned with a hint of salt, the chicken becomes tender and flavorful before being coated in a perfectly spiced flour mixture with garlic powder, paprika, and a touch of cayenne for subtle heat. Double-dipped for an irresistibly crunchy crust, each golden-brown piece is fried to perfection in hot oil, delivering a satisfying crunch while keeping the meat moist and juicy inside. Whether served as a main dish at family dinners, picnics, or parties, this homemade fried chicken will quickly become a cherished favorite. Pair it with classic sides like mashed potatoes, coleslaw, or cornbread for a full Southern-inspired feast! Keywords: crispy fried chicken, buttermilk chicken, homemade fried chicken, Southern-style chicken.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds chicken pieces (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 eggs
- 4 cups vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk and 1 teaspoon of salt. Add the chicken pieces and cover with plastic wrap. Refrigerate and marinate for at least 2 hours or overnight for best results.
In a shallow dish, whisk together the flour, cornstarch, garlic powder, paprika, remaining teaspoon of salt, black pepper, and cayenne pepper.
In a separate bowl, beat the eggs until smooth.
Remove the chicken from the buttermilk marinade, let the excess drip off, and dip each piece into the flour mixture, pressing to adhere.
Dip the flour-coated chicken pieces into the beaten eggs, allowing the excess to drip off before re-coating them in the flour mixture. Ensure each piece is well-coated.
Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C) using a thermometer to monitor the temperature.
Carefully add the chicken pieces to the hot oil, in batches if necessary, to prevent overcrowding. Fry each batch for about 12 to 15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
Remove the fried chicken from the oil and drain on a wire rack set over a baking sheet or paper towels.
Allow the chicken to rest for a few minutes before serving. Serve hot and enjoy.
Nutrition Facts
Calories |
13946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1222.0 g | 1567% | |
| Saturated Fat | 217.1 g | 1086% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2022 mg | 674% | |
| Sodium | 6881 mg | 299% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 25.7 g | ||
| Protein | 545.8 g | 1092% | |
| Vitamin D | 14.3 mcg | 71% | |
| Calcium | 893 mg | 69% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 5385 mg | 115% | |
*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.
