Save to Pinterest This dish features chicken pieces marinated in a spiced buttermilk mixture, then coated twice in a seasoned flour blend for an extra crunchy crust. Deep frying at the right temperature creates a golden, crispy exterior while keeping the meat juicy and tender. The balance of paprika, garlic, and cayenne adds a subtle kick without overpowering the natural chicken flavors. Serve hot after resting briefly to enhance crispness and savor the perfect juicy bite every time.
The first batch came out too pale, almost sad looking. I cranked the heat, and the second batch burned before the inside cooked through. It took three tries before I learned that patience and a thermometer matter more than confidence when frying chicken.
I made this for a backyard dinner once, and my neighbor leaned over the fence asking what smelled so good. By the time the last pieces came out of the oil, half the batch was already gone. Nobody waited for plates.
Ingredients
- Chicken pieces (drumsticks, thighs, or breasts, bone-in and skin-on): Bone-in cuts stay juicier during frying, and the skin crisps beautifully when you give it time to render.
- Buttermilk: The acid tenderizes the meat and helps the flour coating stick like glue.
- All-purpose flour: This forms the base of your crust, turning golden and crunchy when it hits hot oil.
- Paprika: Adds a subtle sweetness and that classic fried chicken color.
- Cayenne pepper: Just enough heat to wake up your taste buds without overwhelming the flavor.
- Baking powder: The secret to extra crunch, it creates tiny air pockets in the crust as it fries.
- Vegetable oil: Choose an oil with a high smoke point so it stays clean and neutral while frying.
Instructions
- Marinate the chicken:
- Whisk buttermilk with salt, black pepper, paprika, and garlic powder in a large bowl until smooth. Add the chicken, turning each piece until fully coated, then cover and refrigerate for at least two hours or overnight if you can wait.
- Prepare the dredging mixture:
- In a shallow dish, combine flour, salt, paprika, cayenne, baking powder, and black pepper. Mix it well with your fingers so the spices distribute evenly.
- Coat the chicken:
- Lift each piece from the buttermilk, letting the excess drip back into the bowl. Press it firmly into the flour mixture, turning to coat every curve and crevice. For an even thicker crust, dip it back into the buttermilk and dredge a second time.
- Heat the oil:
- Pour oil into a deep fryer or heavy pot until it reaches about 7 centimeters deep. Heat to 175 degrees Celsius, checking with a thermometer to be sure.
- Fry in batches:
- Gently lower a few pieces into the oil without crowding the pot. Fry for 12 to 15 minutes, turning occasionally, until the crust turns deep golden and the internal temperature hits 75 degrees Celsius.
- Drain and rest:
- Transfer the fried chicken to a wire rack set over a baking sheet or onto paper towels. Let it rest for five minutes so the juices settle and the coating stays crisp.
Save to Pinterest There was a summer evening when I set a platter of this on a picnic table, still warm from the fryer. My friend reached for a drumstick, took one bite, and said it tasted like every good memory rolled into one. That is when I knew this recipe was a keeper.
Serving Suggestions
This chicken shines next to creamy coleslaw, buttery mashed potatoes, or a warm biscuit with honey drizzled on top. I have also served it cold the next day in sandwiches, and it held up beautifully.
Make It Your Own
If you like heat, bump up the cayenne or add a pinch of hot sauce to the buttermilk marinade. For a gluten-free version, swap the all-purpose flour with a good gluten-free blend and the results will still be golden and crisp.
Storage and Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to three days. When you are ready to eat it again, reheat in a 175 degree Celsius oven for about 10 minutes to bring back that crunch.
- Avoid the microwave, it turns the crust soft and chewy.
- If you freeze it, let it thaw in the fridge overnight before reheating.
- A quick blast under the broiler can refresh the crust if it lost some snap.
Save to Pinterest This fried chicken has fed friends, fixed bad days, and turned quiet weeknights into little celebrations. I hope it does the same for you.
Recipe Questions & Answers
- → What cut of chicken works best for this method?
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Bone-in, skin-on pieces like drumsticks, thighs, or breasts are ideal for retaining moisture and achieving a crispy texture.
- → Why is double coating important?
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Dipping the chicken twice in buttermilk and flour mixture creates a thicker crust, resulting in extra crunch after frying.
- → How do I ensure the chicken cooks evenly?
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Fry in batches without overcrowding, and maintain oil temperature around 175°C (350°F) for uniform browning and thorough cooking.
- → Can the spice level be adjusted?
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Yes, increase cayenne pepper in the flour mix for more heat or reduce it for milder flavor.
- → What is the purpose of resting the chicken after frying?
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Allowing the chicken to rest on a wire rack helps excess oil drain and the crust to set crispier before serving.
