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Fried Chicken

Fried Chicken recipe image
This classic American-style fried chicken delivers on the promise of a crispy, savory exterior and juicy, tender meat inside. The secret lies in the buttermilk marinade and a well-spiced flour dredge that creates a shatteringly crisp crust. Perfectly golden and aromatic, this dish is ideal for family dinners, potlucks, or a comforting weekend meal. It pairs wonderfully with mashed potatoes or coleslaw. Simple to prepare with pantry staples, this recipe ensures every bite is flavorful and satisfying, bringing home-style comfort to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1215.7
Description
This classic American-style fried chicken delivers on the promise of a crispy, savory exterior and juicy, tender meat inside. The secret lies in the buttermilk marinade and a well-spiced flour dredge that creates a shatteringly crisp crust. Perfectly golden and aromatic, this dish is ideal for family dinners, potlucks, or a comforting weekend meal. It pairs wonderfully with mashed potatoes or coleslaw. Simple to prepare with pantry staples, this recipe ensures every bite is flavorful and satisfying, bringing home-style comfort to your table.
Ingredients
  • 1 Lb. Boneless chicken
  • 1 cup Buttermilk (substitute: milk with 1 tbsp lemon juice)
  • 1 cup All-purpose flour
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Paprika
  • 1 cup Vegetable oil (for frying)
Directions
  1. 1
    Pat the chicken pieces dry with paper towels.
  2. 2
    Place chicken in a bowl and coat with buttermilk, then refrigerate for 15-30 minutes.
  3. 3
    In a shallow dish, whisk together flour, salt, pepper, garlic powder, onion powder, and paprika.
  4. 4
    Heat oil in a large skillet over medium-high heat until it reaches 350&# 194;°F (175ðC).
  5. 5
    Dredge the marinated chicken in the flour mixture, coating evenly and pressing gently to adhere.
  6. 6
    Carefully place chicken in the hot oil, ensuring the pan is not overcrowded.
  7. 7
    Fry for 5-7 minutes per side, or until golden brown and internal temperature reaches 165ðF (74ðC).
  8. 8
    Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
  9. 9
    Serve immediately while hot and crispy.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1215.7kcal
% Daily Value *
Total Fat 72.6g112%
Saturated Fat 38.7g194%
Cholesterol 212.4mg71%
Sodium 15096.8mg630%
Total Carbohydrate 108.8g37%
Dietary Fiber 37.6g151%
Sugars 8.5g
Protein 49.9g100%

* 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 crispiness, let the coated chicken rest on a wire rack for 10 minutes before frying.

Maintain oil temperature between 325-350ðF. If the oil is too hot, the outside will burn before the inside cooks.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375ðF for 10-15 minutes to restore crispiness.

Keywords: chicken, fried, crispy, buttermilk, flour, seasoning, crust, american, dinner, comfort food, pan-fried, deep-fried, homemade, savory, golden, juicy, spicy, herbs, garlic, onion powder
Read it online: https://www.chefs-mate.com/recipe/fried-chicken-39/