Fried Chicken

Fried Chicken on a plate
Fried Chicken on a plate
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There are a lot of crispy fried chicken recipes out there. So, what makes this one the best? For starters, it's nice and crispy. The skin is golden brown and crunchy, while the meat is juicy and flavorful. Plus, it's not too greasy.

Another great thing about this recipe is that it's relatively simple to make. You don't need any fancy ingredients or equipment. Just some chicken, some flour, and a good frying pan.

So if you're looking for a delicious, crispy fried chicken recipe that's easy to make, give this one a try. You won't be disappointed!

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Tips

If you want to make the perfect crispy fried chicken, there are a few things you need to know:

  • First, make sure your chicken is dry before you start cooking. If it's wet, the breading will fall off and you'll be left with sad, naked chicken
  • Second, use a good quality oil for frying. we like to use peanut oil, but you can also use vegetable or canola oil
  • Third, don't overcrowd the pan! This will make the chicken take longer to cook and won't give you that nice crispy skin

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Serving Suggestions

When it comes to serving up a delicious fried chicken dinner, there are endless possibilities. But if you're looking for something extra crispy, try this recipe.

  • Serve your crispy fried chicken with a simple green salad and some roasted potatoes. For an added touch of flavor, top the salad with a homemade vinaigrette or your favorite store-bought dressing.
  • Looking for a heartier meal? Serve your fried chicken over a bed of rice or quinoa and top with sautéed veggies. Add a side of hot sauce or ranch dressing for dipping and you've got yourself a winner!

Ingredients

 4 lbs chicken, cut into pieces
 1 cup buttermilk
 2 cups all-purpose flour for coating
 1 tsp paprika
 2 qts vegetable oil, for frying

Directions

1

Take your cut-up chicken pieces and skin them if you prefer.

2

Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

3

Dip chicken pieces in buttermilk, then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.

4

Place the coated chicken on a cookie sheet or tray and cover it with a clean dish towel or waxed paper.

IMPORTANT NOTE: Let it sit until the flour has a paste-like consistency. This is crucial!

5

Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.

6

Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.

7

When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.

8

Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Notes

Fried Chicken

Recipe Information

Yields8 Servings
Prep Time15 minsCook Time35 minsTotal Time1 hr 20 mins

Ingredients

 4 lbs chicken, cut into pieces
 1 cup buttermilk
 2 cups all-purpose flour for coating
 1 tsp paprika
 2 qts vegetable oil, for frying

Directions

1

Take your cut-up chicken pieces and skin them if you prefer.

2

Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

3

Dip chicken pieces in buttermilk, then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.

4

Place the coated chicken on a cookie sheet or tray and cover it with a clean dish towel or waxed paper.

IMPORTANT NOTE: Let it sit until the flour has a paste-like consistency. This is crucial!

5

Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.

6

Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.

7

When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.

8

Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

AuthorEditorial Staff
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