Crispy Fried Chicken

Instructions

Step 1: Place chicken pieces in a large bowl or zip-top bag and pour in the buttermilk. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Step 2: In another large bowl, mix flour with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Step 3: Remove chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the seasoned flour mixture, pressing to coat well. Let rest on a wire rack for 15–20 minutes.

Step 4: Heat about 2–3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).

Step 5: Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Step 6: Drain on paper towels or a wire rack. Let rest a few minutes before serving.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F (190°C) for 10–15 minutes to maintain crispiness. Fried chicken is best enjoyed fresh, but can also be frozen for up to 1 month. Reheat from frozen in the oven until hot and crispy.