Easy Fried Chicken
Crispy on the outside and irresistibly juicy on the inside, this Easy Fried Chicken recipe is perfect for a quick and satisfying comfort food meal. Using simple pantry staples like flour, paprika, garlic powder, and onion powder, this fried chicken achieves a perfectly seasoned golden crust that clings tightly to tender, buttermilk-marinated drumsticks. With a straightforward breading technique and a quick pan-frying process in hot oil, this recipe delivers classic Southern-style fried chicken in just 50 minutes. Whether you're preparing a family dinner or a weekend indulgence, these crowd-pleasing drumsticks pair wonderfully with mashed potatoes, coleslaw, or fluffy biscuits. Follow this foolproof recipe for a crispy, flavorful fried chicken experience that's as easy as it is delicious!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 4 cups Vegetable oil
Instructions
Place the chicken drumsticks in a large bowl or zip-top bag and pour the buttermilk over them. Cover or seal and refrigerate for at least 1 hour, or overnight for maximum flavor and tenderness.
In a large shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
In another bowl, beat the eggs until well combined.
Remove the chicken drumsticks from the buttermilk, letting the excess drip off. Dip each piece into the flour mixture, then into the beaten eggs, and finally back into the flour mixture, ensuring each piece is well coated. Shake off excess flour and place the chicken on a plate.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
Carefully place the chicken drumsticks into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 165°F (74°C).
Using a slotted spoon or tongs, remove the fried chicken and transfer it to a wire rack set over a baking sheet to drain excess oil.
Let the chicken rest for 5 minutes before serving. Enjoy your crispy, juicy fried chicken!
Nutrition Facts
Calories |
9895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 938.3 g | 1203% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 5944 mg | 258% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 25.0 g | ||
| Protein | 231.9 g | 464% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 767 mg | 59% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2968 mg | 63% | |
*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.
