several pieces of fried chicken

Absolutely — let’s do Fried Chicken Done Right 🍗✨Whether you’re craving that classic Southern-style crunch or just a few golden, juicy pieces straight from your skillet, this recipe gives you crispy, seasoned perfection every time — ideal for drumsticks, thighs, wings, or breasts.

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🍗 Crispy Fried Chicken (Golden & Juicy)

🧂 Ingredients

For about 6–8 pieces of chicken

Chicken:

• 6–8 chicken pieces (legs, thighs, wings, or breasts)

• 2 cups buttermilk (or milk + 1 tbsp lemon juice)

• 1 tbsp hot sauce (optional, for flavor)

• 2 tsp salt, divided

Coating:

• 2 cups all-purpose flour

• 1 tbsp paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp black pepper

• 1 tsp cayenne pepper (optional for a little heat)

• 1 tsp baking powder (for extra crispiness)

For frying:

• Oil for deep frying (peanut, vegetable, or canola)

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👩‍🍳 Instructions

1. Soak the chicken (brine/marinade)

1. Place chicken in a large bowl or zip-top bag.

2. Add buttermilk, hot sauce, and 1 tsp salt.

3. Mix, cover, and refrigerate for at least 2 hours, or overnight for best flavor.

   This tenderizes the meat and adds deep flavor.

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2. Make the coating

1. In a large bowl, mix flour, paprika, garlic powder, onion powder, black pepper, cayenne, baking powder, and remaining 1 tsp salt.

2. Remove chicken from buttermilk (don’t rinse!) — let excess drip off.

3. Dredge each piece in seasoned flour, pressing the coating on firmly.

4. For extra crispy chicken, dip back into the buttermilk and coat again in flour (double-dip method).

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3. Fry

1. Heat oil in a deep skillet or Dutch oven to 325–350°F (165–175°C).

2. Gently lower chicken pieces in — don’t overcrowd the pan.

3. Fry 12–15 minutes for drumsticks and thighs, 8–10 minutes for smaller pieces.

4. Turn occasionally until golden brown and cooked through (internal temp 165°F / 74°C).

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4. Drain and rest

• Place fried chicken on a wire rack over a baking sheet (not paper towels — it keeps it crisp!).

• Let rest for 5–10 minutes before serving.

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🍽️ Serving Suggestions

Serve with:

• Mashed potatoes & gravy

• Coleslaw

• Buttermilk biscuits

• Hot honey or spicy dipping sauce

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💡 Tips for the Best Fried Chicken

• Use a thermometer: Keeps the oil at the perfect temp — too hot = burnt outside, raw inside.

• Don’t overcrowd: Fry in batches so the oil temperature stays steady.

• Rest before frying: Let breaded chicken sit 10–15 minutes — this helps the coating stick better.

• Crispier trick: Add a few tablespoons of cornstarch to the flour mix.

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Would you like me to give you a “Popeye’s-style” spicy version next — seasoned flour, cayenne kick, and that extra crunch coating?