Description

This Perfectly Crispy Fried Chicken recipe delivers crispy, golden skin with juicy, tender chicken on the inside. Whether for a family dinner or a special occasion, this fried chicken is sure to be a crowd-pleaser.

Ingredients

Units Scale

4 bone-in, skinless chicken thighs (or chicken pieces of choice)
1 1/2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for spice)
2 large eggs
1 cup buttermilk
Vegetable oil for frying
Fresh parsley, chopped (for garnish, optional)

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Instructions

In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using).
In another bowl, whisk the eggs and buttermilk together until well combined.
Dip each piece of chicken into the buttermilk mixture, ensuring it’s fully coated, then dredge it in the flour mixture, pressing gently to coat evenly. Shake off any excess flour and set aside.
In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat. The oil should reach 350°F (175°C) for perfect frying.
Carefully add the chicken to the hot oil, working in batches if necessary. Fry for 10-12 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
Garnish with freshly chopped parsley and serve immediately with your favorite sides.

Notes

For extra crispy chicken, double-dip by repeating the process of dipping the chicken in buttermilk and dredging it in flour again before frying.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
For a flavorful kick, marinate the chicken in the buttermilk mixture for at least an hour before dredging it in the flour mixture.
To keep fried chicken crispy, place it on a wire rack rather than a paper towel-lined plate after frying to prevent steam from making the coating soggy.
This recipe works well with any chicken pieces, but bone-in chicken with skin tends to hold the crispy coating best.

Nutrition

Serving Size: 1 piece of fried chicken (drumstick or thigh)
Calories: 350
Sugar: 0g
Sodium: 550mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 25g
Cholesterol: 85mg