Crispy Fried Chicken Recipe

Name: Crispy Fried Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 80 min
Yield: 8
Ingredients: 1 (4 pound) chicken, cut into pieces; 1 cup buttermilk; 2 cups all-purpose flour for coating; 1 teaspoon paprika; salt and pepper to taste; 2 quarts vegetable oil for frying

Cook Time: 35 minutes

This is the only crispy fried chicken recipe you'll ever need. Why? It combines all the tried-and-true tricks to ensure the juiciest, most flavorful, crispiest chicken every time.

What Makes This Fried Chicken So Crispy?

Allowing the buttermilk-flour mixture to come to a paste-like consistency is key to a crispiness on the outside and juiciness on the inside.
Most fried chicken is cooked at a high temperature throughout the frying process. This one, however, only starts at a very high heat. After browning, the heat is reduced for about 30 minutes. You'll turn up the temperature again at the end, locking in that crispy texture.
Paprika adds smoky flavor and has a low smoke point, which helps with browning the chicken.

Crispy Fried Chicken Ingredients:

1 (4-pound) whole chicken, cut into pieces (or 4 pounds of breasts, drumsticks, wings, legs, or thighs)
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon paprika
Salt and pepper to taste
2 quarts vegetable oil (for frying)

How to Make Crispy Fried Chicken:

Step 1: Make the breading. Combine the flour, paprika, salt, and pepper in a large zip-top bag. Seal the bag and shake until well combined.

Step 2: Dredge the chicken. Pour the buttermilk into a shallow bowl. Dip the chicken pieces in the buttermilk, ensuring they are completely soaked. Next, place the soaked chicken in the bag with the flour mixture, seal, and shake until well-coated. Transfer the coated chicken to a baking sheet and cover it. Allow the flour mixture to become paste-like in consistency this step is crucial!

Step 3: Fry the chicken. Heat the vegetable oil in a skillet over high heat. Once hot, add the chicken pieces in batches, ensuring not to overcrowd the skillet. Brown the chicken on both sides. Once browned, reduce the heat and cover the skillet. Let the chicken cook for about 30 minutes. This will cook the chicken through, but it won't yet be crispy.

Step 4: After 30 minutes, remove the cover and turn the heat back to high. Continue frying until the chicken is crispy and golden brown. Once crispy, transfer the fried chicken to a plate lined with paper towels to drain excess oil.

Step 5: If cooking in batches, keep the finished chicken in a slightly warm oven while frying the rest of the pieces.

What to Serve With Fried Chicken:

Looking for some tasty sides to pair with your crispy fried chicken? Consider these classic options:

Yellow Squash Casserole
Mom's Favorite Baked Mac and Cheese
Al's Sufferin' Succotash

How to Store Fried Chicken:

Let the fried chicken cool completely before storing to prevent bacterial growth. Place it in a shallow airtight or wrap it tightly in aluminum foil. Refrigerate for up to four days. Reheat in the microwave or in the oven for best results.

Nutrition Facts (per serving):

Calories: 489
Total Fat: 22g (28% Daily Value)
Saturated Fat: 6g (29% Daily Value)
Cholesterol: 116mg (39% Daily Value)
Sodium: 140mg (6% Daily Value)
Total Carbohydrates: 30g (11% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Protein: 41g (81% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 62mg (5% Daily Value)
Iron: 3mg (18% Daily Value)
Potassium: 385mg (8% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Crispy Fried Chicken Recipe

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FAQ about Crispy Fried Chicken Recipe

Let the fried chicken cool before storing it to prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate for up to four days. Reheat in the microwave or in the oven.

Yes, you can freeze fried chicken. After frying, let the chicken cool completely. Then, wrap each piece in plastic wrap or foil and place them in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, bake in a preheated oven at 375°F (190°C) until crispy.

Yes, you can use other oils with high smoke points, such as peanut oil, canola oil, or sunflower oil. Each oil will affect the flavor slightly, so choose according to your preference.

Allowing the flour mixture to sit and form a paste-like consistency helps it stick better to the chicken, resulting in a thicker, crispier coating when fried.

Yes, you can use boneless chicken, but the cooking time will be shorter. Boneless cuts, such as chicken breasts or thighs, usually cook in about 5-7 minutes per side, depending on thickness.

If your chicken isn't crispy enough, make sure the oil temperature is hot enough at the beginning of the frying process. After reducing the heat to cook the chicken through, increase the heat again to crisp up the exterior. You can also place the fried chicken in a preheated oven at 375°F (190°C) for 5-10 minutes to crisp it further.

Frying time can vary depending on the size and type of chicken pieces. For bone-in chicken, it typically takes 30 minutes after browning to cook through at a lower heat. Afterward, increase the heat to make the crust crispy. For boneless pieces, cook for 5-7 minutes per side.

Absolutely! Feel free to adjust the seasoning to your taste. Some popular additions include garlic powder, onion powder, cayenne pepper, or dried herbs like thyme or oregano.

Fried chicken pairs well with classic sides like mashed potatoes, coleslaw, macaroni and cheese, cornbread, or even a simple green salad. You can also add gravy for dipping.

If you're looking for a healthier version, you can use boneless, skinless chicken breasts and pan-fry instead of deep-frying. You can also try baking the chicken at 375°F (190°C) until golden and cooked through for a lower-fat alternative.

Comments

Deborah Gomez

08/30/2022 11:54:56 AM

Review rewritten: I decided to use boneless filets and cut them into strips for this recipe. Usually, I coat my chicken in eggs before flouring, but using buttermilk this time made a significant difference – the chicken turned out much more tender and moist than my usual fried chicken. The preparation instructions were spot-on and I discovered that I can freeze the chicken after it's coated in flour, allowing for quicker preparation next time. For a fun twist, I sometimes add garlic powder and dried parmesan to the flour mixture. After frying the strips, I like to serve them on top of pasta with marinara sauce, fresh mozzarella, and parmesan cheeses, creating a quick and delicious chicken parmesan dish. My family adores it, and my friends always want more when I make it – there are never any leftovers!

Brenda Gonzalez

05/14/2024 10:02:18 PM

I absolutely adore it; this is hands down the best fried chicken I've ever tasted.

Dennis Gonzalez

07/06/2023 03:30:33 PM

Thank you for this amazing recipe! It was my first time making chicken like this, and letting the chicken sit to make the batter paste was a game changer. The chicken turned out perfectly cooked and delicious. I will definitely be making this again!