Fried chicken recipe

 Here’s a crispy, juicy fried chicken recipe — golden on the outside, tender on the inside. 🍗✨

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🍗 Classic Fried Chicken

Ingredients (serves 4)

For the chicken:

• 8 pieces of chicken (legs, thighs, or drumsticks)

• 2 cups buttermilk

• 1 tsp salt

• ½ tsp black pepper

For the coating:

• 2 cups all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper (optional, for heat)

• 1 tsp salt

• ½ tsp black pepper

For frying:

• Vegetable oil (enough to fill a deep skillet 3–4 cm / 1–2 inches)

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Instructions

1. Marinate the chicken

• Mix chicken with buttermilk, salt, and pepper in a bowl.

• Cover and refrigerate for at least 2 hours, ideally overnight.

2. Prepare the coating

• In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

3. Coat the chicken

• Remove chicken from buttermilk, letting excess drip off.

• Dredge each piece in the flour mixture, pressing gently so it sticks.

• Optional: For extra crispiness, dip back into buttermilk and then flour again (double dredge).

4. Fry the chicken

• Heat oil in a deep skillet or pan to 175°C / 350°F.

• Fry chicken in batches, avoiding overcrowding.

• Cook 12–15 minutes per side, depending on size, until golden brown and internal temperature reaches 75°C / 165°F.

• Drain on paper towels.

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💡 Tips

• Keep oil at a steady medium heat — too hot burns the crust, too low makes it greasy.

• Let fried chicken rest 5–10 minutes before serving; this locks in juices.

• Optional: Sprinkle a pinch of extra salt right after frying.

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🍴 Serving Suggestions

• Classic sides: mashed potatoes, coleslaw, or cornbread.

• For a lighter twist: serve with a fresh salad or roasted vegetables.