Description
Crispy golden fried chicken delights palates with Southern-style perfection, promising irresistible crunch in every bite. Succulent meat and crackling exterior invite hungry souls to savor this classic comfort dish that sings with pure culinary joy.
Ingredients
Scale
Protein:
- 4 bone-in chicken thighs
- 4 bone-in chicken drumsticks
Dry Coating Ingredients:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Liquid and Cooking Ingredients:
- 2 cups buttermilk
- 4 cups vegetable oil (for frying)
Instructions
- Immerse chicken pieces in buttermilk, allowing flavors to penetrate deeply for a minimum of 2 hours or ideally overnight in the refrigerator.
- Create a seasoned coating by combining flour, cornstarch, salt, pepper, and paprika in a wide, shallow dish, ensuring even distribution of spices.
- Prepare a heavy-bottomed skillet or deep fryer, bringing vegetable oil to a precise temperature of 350°F (175°C), which guarantees optimal crispiness.
- Gently remove chicken from buttermilk marinade, letting excess liquid drip off, then thoroughly dredge each piece in the seasoned flour mixture, pressing to ensure a complete, even coating.
- Carefully lower coated chicken into the hot oil, maintaining consistent temperature, and fry for approximately 12-15 minutes, turning occasionally to achieve uniform golden-brown coloration.
- Verify doneness by checking internal temperature reaches 165°F (75°C) using a meat thermometer, ensuring chicken is fully cooked.
- Transfer fried chicken to a wire rack lined with paper towels to drain excess oil and allow residual heat to settle, enhancing crispiness and texture.
- Allow chicken to rest for 5-7 minutes before serving, which helps retain moisture and provides optimal eating experience.
Notes
- Enhance flavor by adding herbs like thyme or rosemary to the buttermilk marinade for extra depth.
- Ensure crispiness by double-dredging the chicken: first in flour, then back in buttermilk, and coat again with seasoned flour.
- Use a meat thermometer to guarantee perfectly cooked chicken without drying out the meat.
- For gluten-free option, replace all-purpose flour with gluten-free flour blend or cornmeal for equally crunchy coating.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg