Description
Experience the comforting aroma and crispy crust of homemade fried chicken, perfect for any gathering.
Ingredients
Scale
- 4 pieces of chicken (legs, thighs, or breasts)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- Oil for frying (vegetable, canola, or peanut)
- Hot sauce (optional, for marinating)
- Dried herbs (optional, like thyme or oregano for flavoring)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk. For a spicy kick, add a few dashes of hot sauce. Let it marinate for at least 1 hour in the refrigerator.
- Prepare the Flour Mixture: In a separate bowl, mix flour, paprika, garlic powder, onion powder, black pepper, and salt until evenly combined.
- Coat the Chicken: Remove the chicken from the buttermilk and shake off excess liquid. Dredge each piece in the flour mixture, ensuring it’s evenly coated. Press lightly to help the flour adhere.
- Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of oil over medium-high heat. The oil should be hot enough that a pinch of flour sizzles immediately.
- Fry the Chicken: Carefully place the chicken in the hot oil, skin side down, without overcrowding the pan. Fry for 10-15 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- Drain and Serve: Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
- Enjoy: Serve hot with your choice of sides!
Notes
For a lighter option, try baking the chicken instead of frying. Maintain oil temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 0g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg