Fried Chicken
Description
This classic fried chicken recipe delivers perfectly crispy, golden-brown pieces with a tender, juicy interior. The secret lies in a simple but effective dredge of seasoned flour and a careful frying technique that ensures even cooking without burning. Ideal for family dinners, potlucks, or as a hearty sandwich filling, this dish brings comfort food to the next level. The crust is lightly seasoned with salt and pepper, allowing the natural flavor of the chicken to shine through. Serve with your favorite sides like mashed potatoes, coleslaw, or fresh vegetables for a complete meal that everyone will love.Ingredients
Directions
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Pat the chicken pieces dry with paper towels. If using buttermilk, marinate the chicken in it for at least 30 minutes, then drain.
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In a shallow bowl, mix the flour, salt, and pepper until well combined.
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Dredge each chicken piece in the flour mixture, pressing firmly to ensure an even coating. Shake off any excess flour.
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Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350&# 194;°F (175ðC).
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Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165ðF/74ðC).
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Remove the chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil.
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Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 2528.2kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 6.3mg1%
- Total Carbohydrate 624.4g209%
- Dietary Fiber 0.0g0%
- Sugars 624.3g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For extra crispy skin, you can double-dredge the chicken by dipping it in buttermilk again after the first flour coating, then dredging in flour a second time.
Maintain the oil temperature between 325ðF and 350ðF (160ðC-175ðC) for best results. If the oil is too hot, the outside will burn before the inside cooks; if it's too cool, the chicken will absorb too much oil.
You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if you don't have buttermilk on hand.
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350ðF (175ðC) for 10-15 minutes to restore crispiness.
