Crispy Homemade Fried Chicken

Crispy Chicken Fried Chicken is more than just a dish; it’s a comforting culinary hug that transports you right to the heart of Southern cooking. Imagine juicy, tender pieces of chicken, lovingly coated in a well-seasoned batter, fried until they achieve a glorious golden hue. The enticing crunch gives way to succulent meat with every bite, making it a wonderful choice for family dinners or special celebrations. Pair it with creamy gravy and some of your favorite sides, and you have a meal that’s sure to impress and delight everyone at your table.

Why It’s Great

This chicken fried chicken recipe shines brightly, thanks to its rich flavor and delightful texture. The secret? A double-dipping method that creates an irresistibly thick and crispy crust. Each bite delivers a satisfying crunch that complements the moist and tender chicken inside. Plus, the seasoning blend enhances the depth of flavor, ensuring every mouthful is packed with comfort. Versatile in nature, this dish pairs perfectly with a range of sides—from creamy mashed potatoes to refreshing coleslaw—making it a cherished favorite for gatherings and cozy family meals alike.

Recipe

Ingredients

• 4 bone-in, skin-on chicken thighs or breasts
• 1 cup buttermilk
• 1 teaspoon hot sauce (optional)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

Directions

1. Marinate the Chicken: Begin by pouring the buttermilk into a large bowl and mixing in the hot sauce, if you’re adding some heat. Submerge the chicken pieces in this flavorful mixture, ensuring each piece is well-coated. Cover the bowl and slide it into the refrigerator to marinate; aim for at least 2 hours, though an overnight soak is even better for maximum flavor.
2. Prepare the Coating: In a separate bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until combined. This will become your beautifully seasoned flour mixture.
3. Coat the Chicken: After marinating, take the chicken out of the buttermilk, letting any excess drip off. Dredge each piece in your seasoned flour mix, ensuring each side gets a nice, even coating. For an extra crispy finish, dip the floured chicken back into the buttermilk and then repeat the dredging process for a second coating.
4. Heat the Oil: Grab a large skillet or deep frying pan and pour in enough vegetable oil to cover the bottom—about half an inch deep should do. Place it over medium-high heat, letting it warm up until the oil reaches a temperature of 350°F (175°C).
5. Fry the Chicken: Once your oil is nice and hot, carefully add the coated chicken pieces to the pan. It’s best to do this in batches to avoid overcrowding. Fry them for approximately 10-12 minutes on each side, keeping an eye on their color. You’re looking for a stunning golden brown, and don’t forget to check that the internal temperature reaches 165°F (75°C) for perfect doneness.
6. Drain and Serve: Once the chicken is cooked, transfer it to a wire rack or some paper towels to drain off any surplus oil. Serve your mouth-watering chicken hot, along with a side of gravy and whatever else you love.

Storing and Preserving

If you happen to have any leftovers of this crispy delight, store them in an airtight container in the refrigerator, where they’ll stay fresh for up to three days. To enjoy them again, reheat in an oven preheated to 375°F (190°C) for about 15-20 minutes, or until they’re heated through and delightfully crispy once more. For longer storage, frozen chicken fried chicken can last in a freezer-safe container for up to three months. Just remember, when reheating from frozen, using the oven helps keep that treasured crispiness intact.

Common Mistakes and Troubleshooting

1. Soggy Coating: If your coating ends up less than crispy, it may be that the oil wasn’t hot enough before frying. A good tip is to invest in a kitchen thermometer to keep an eye on the oil’s temperature.
2. Undercooked Chicken: Keep a meat thermometer handy! The chicken should always reach an internal temperature of 165°F (75°C) to ensure it’s cooked all the way through and safe to eat.
3. Burnt Outside, Raw Inside: If your chicken ends up burnt on the outside and raw inside, don’t panic. Just reduce the heat and allow for a longer cooking time to get that gorgeous golden color while ensuring even cooking throughout.
4. Coating Falling Off: To prevent the coating from sliding off, firmly press the flour mixture onto the chicken and let the coated pieces rest for about 10-15 minutes before plunging them into the hot oil.
5. Not Enough Flavor: Taste is vital! If you find the flavor lacking, don’t hesitate to adjust the seasonings in your flour mixture. Adding a few extra herbs or spices can truly elevate the dish.

FAQs

1. Can I use boneless chicken?
   Absolutely! Boneless chicken can be used, but keep in mind that it will cook faster, so adjust your frying time accordingly.
2. What can I substitute for buttermilk?
   You can easily make a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it rest for about 5 minutes to achieve the right consistency.
3. Can I bake this instead of frying?
   Yes, you can bake it. Preheat your oven to 400°F (200°C) and bake for about 25-30 minutes, flipping halfway through. Just note that while baking is healthier, it may not achieve the same level of crispiness as frying.
4. What sides pair well with chicken fried chicken?
   There are many delightful options! Classic choices include creamy mashed potatoes, fresh green beans, zesty coleslaw, or even cornbread.
5. Can I make the chicken in advance?
   You can indeed marinate the chicken ahead of time. However, for the best results, it’s best to fry the chicken just before serving to guarantee that wonderful crispiness.