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Crispy Fried Chicken 🍗✨
Golden, crispy, and irresistibly juicy, this classic fried chicken recipe is seasoned to perfection and fried to a crunchy, flavorful finish. Perfect for family dinners, picnics, or anytime you crave comfort food.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Servings: 4

Ingredients:

  • 2 lbs chicken pieces (drumsticks, thighs, or wings)
  • 2 cups buttermilk
  • 1 teaspoon hot sauce (optional, for extra flavor)
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil, for frying

Directions:

  1. Marinate the chicken 🍗
    In a large bowl, combine buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours or overnight for the best flavor and tenderness.
  2. Prepare the dredge 🌟
    In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create the seasoned coating.
  3. Coat the chicken 🧂
    Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing gently to ensure an even coating. Place the coated pieces on a wire rack and let rest for 10 minutes to set the coating.
  4. Heat the oil 🔥
    In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F. Use a thermometer to maintain a consistent temperature for even frying.
  5. Fry the chicken 🍳
    Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
  6. Drain and serve 🍴
    Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Serve hot and enjoy!

Chef’s Tip: For extra crunch, double dip the chicken by returning it to the buttermilk briefly before dredging again in the seasoned flour. Add a pinch of sugar to the flour for subtle sweetness!