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Fried Chicken

Fried Chicken recipe image
This classic American-style fried chicken delivers an incredibly crispy, golden exterior that gives way to tender, juicy meat inside. The secret lies in a buttermilk brine that tenderizes the chicken while infusing it with subtle tang, followed by a seasoned flour dredge that creates a shattering crust. Key ingredients include all-purpose flour, paprika, garlic powder, and salt for that savory depth. This dish is perfect for weekend gatherings, comfort food nights, or as a main course alongside coleslaw and biscuits. It captures the soulful flavor of home-cooking, offering a satisfying crunch in every bite that brings nostalgia and warmth to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1609.0
Description
This classic American-style fried chicken delivers an incredibly crispy, golden exterior that gives way to tender, juicy meat inside. The secret lies in a buttermilk brine that tenderizes the chicken while infusing it with subtle tang, followed by a seasoned flour dredge that creates a shattering crust. Key ingredients include all-purpose flour, paprika, garlic powder, and salt for that savory depth. This dish is perfect for weekend gatherings, comfort food nights, or as a main course alongside coleslaw and biscuits. It captures the soulful flavor of home-cooking, offering a satisfying crunch in every bite that brings nostalgia and warmth to your table.
Ingredients
  • 1 whole chicken, cut into 8 pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup vegetable oil for frying
Directions
  1. 1
    Place chicken pieces in a shallow dish and cover with buttermilk. Refrigerate for at least 30 minutes, or up to 24 hours for best results.
  2. 2
    In a separate shallow dish, whisk together flour, paprika, garlic powder, salt, and black pepper.
  3. 3
    Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to adhere and creating ridges for extra crunch.
  4. 4
    Heat vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium heat until it reaches 350&# 194;°F (175ðC).
  5. 5
    Carefully place chicken pieces in the hot oil, skin-side down. Do not crowd the pan; cook in batches if necessary.
  6. 6
    Fry for 10-12 minutes per side, or until the internal temperature reaches 165ðF (74ðC) and the exterior is deep golden brown.
  7. 7
    Transfer cooked chicken to a wire rack set over a baking sheet to drain. Let rest for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1609.0kcal
% Daily Value *
Total Fat 120.2g185%
Saturated Fat 34.9g175%
Cholesterol 195.0mg65%
Sodium 3051.2mg128%
Total Carbohydrate 56.7g19%
Dietary Fiber 26.4g106%
Sugars 10.8g
Protein 85.5g171%

* 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, let the dredged chicken sit on a rack for 10-15 minutes before frying to allow the coating to set.

Maintain the oil temperature between 325ðF and 350ðF. If the oil is too hot, the coating will burn before the chicken cooks through; if too cool, the chicken will absorb too much oil.

You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 15 minutes to restore crispiness.

Keywords: chicken, fried, crispy, american, comfort food, buttermilk, crunchy, main course, homemade, classic, pan-fried, seasoned, dinner, easy, family style, golden brown, jucy, traditional, southern style, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/fried-chicken-29/