Crispy Fried Chicken
This recipe combines all the tricks to make juicy, flavorful, crispy fried chicken.
This crispy fried chicken recipe is a true symphony of flavors and textures. The secret lies in the meticulous process, from the buttermilk marinade to the precisely crafted spice blend. The result? Juicy, flavorful, and irresistibly crispy fried chicken that's nothing short of perfection. A feast for the senses!
What Makes This Fried Chicken So Crispy?
This crispy fried chicken is successful for a few reasons:
To achieve crispy and juicy fried chicken, it is important to let the buttermilk flour mixture reach a paste-like consistency. Unlike most fried chicken recipes that cook at high temperatures throughout, this recipe starts with high heat for browning and then reduces the heat for about 30 minutes. Finally, the heat is turned up again at the end to lock in the crispy texture. Adding paprika to the seasoning not only brings a smoky flavor, but also helps with browning due to its low smoke point.
Crispy Fried Chicken Ingredients
To make the best and crispiest fried chicken, you will need some ingredients.
- Chicken Cut: At the grocery store, you can either purchase a four-pound whole chicken and cut it into pieces or buy four pounds of chicken breasts, drumsticks, wings, legs, and/or thighs.
- Buttermilk Acidic: Buttermilk tenderizes chicken and helps the flour stick without toughness.
- FlourAll-purpose: Flour provides a crispy coating for buttermilk and spices to adhere to.
- Seasonings: This recipe for crispy fried chicken includes paprika, salt, and pepper. You can adjust the seasoning to your liking.
- Oil: Vegetable oil is an ideal choice for frying chicken due to its high smoke point.
How to Make Crispy Fried Chicken
You’ll find the recipe step-by-step below. Here’s a brief overview of what to expect when making this crispy fried chicken:
Make the Breading
Place flour, paprika, salt, and pepper in a zip-top bag. Seal and shake well.
Dredge the Chicken
Begin by pouring the buttermilk into a shallow bowl. Dip the chicken into the buttermilk, making sure to cover both sides until it is completely soaked. Next, place the soaked chicken in a bag with the flour mixture, seal the bag, and shake it well to coat the chicken evenly with flour. Once the chicken is coated, transfer it to a baking sheet and cover it. Allow the flour coating to become a paste-like consistency before proceeding.
Fry the Chicken
Heat up some oil in a skillet on high heat. Brown the chicken on both sides and then reduce the heat. Cover the skillet and let it cook for about 30 minutes. Uncover it and increase the heat to high, then fry until it becomes extra crispy. After frying, drain the chicken on paper towels.
What to Serve With Fried Chicken
Get inspired with our collection of 15 classic side dishes for fried chicken.
Yellow Squash Casserole, Mom’s Favorite Baked Mac and Cheese, and Al’s Sufferin’ Succotash.
How to Store Fried Chicken
To prevent bacteria growth, it is important to let fried chicken cool before storing it. Place the chicken in a shallow airtight container or wrap it tightly in aluminum foil, and then refrigerate it for up to four days. When it’s time to reheat the chicken, you can use either the microwave or the oven.
This dish, although popular and tasty, is not optimal from a nutritional standpoint. Firstly, it contains a lot of fats and calories due to being fried in a large amount of vegetable oil. Excess saturated fats are harmful to heart health and can easily lead to weight gain. Secondly, deep frying creates carcinogenic substances, increasing the risk of cancer. Despite chicken being a source of protein, this dish is severely unbalanced, as nearly all vitamins and minerals are lost during the cooking process. I recommend seeking healthier methods of cooking chicken, such as baking or grilling, and supplementing the dish with vegetables and complex carbohydrate sides.
1 To prepare your chicken, cut it into pieces and remove the skin if desired.
2 Put the flour in a large plastic bag. Use enough flour to coat the chicken and season it with paprika, salt, and pepper to taste. Paprika helps the chicken brown.
3 Dredge the chicken pieces in buttermilk, then coat them in flour by shaking in a sealed bag.
4 Place the chicken in flour until coated, then transfer to a tray and cover with waxed paper. Let it sit until the flour becomes paste-like, which is crucial.
5 Fill a large skillet with vegetable oil until it is about 1/3 to 1/2 full. Heat the skillet until it’s very hot.
6 Place as many chicken pieces as the skillet can hold and brown them in hot oil on both sides.
7 Reduce heat and cover skillet when browned. Cook for 30 minutes until chicken is cooked through, then remove the cover, raise heat, and continue frying until crispy.
8 After frying the chicken, drain it on paper towels. You may need to fry in batches and keep the finished chicken warm in the oven.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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For an extra burst of flavor, try adding a dash of garlic powder and a pinch of cayenne pepper to the flour mixture. The garlic adds depth, while the cayenne brings a subtle heat that complements the savory notes of the chicken. Elevate your fried chicken game with this simple yet impactful seasoning tweak.
