🍗 Crispy Fried Chicken
🍽️ Serves: 4–6
⏱️ Total Time: 1.5 to 2 hours (including marinating)
🧂 Ingredients:
🐔 Chicken:
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3–4 lbs chicken pieces (drumsticks, thighs, breasts, wings)
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2 cups buttermilk
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1 tbsp hot sauce (optional, for flavor)
🍗 Seasoned Flour Coating:
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2 cups all-purpose flour
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1 tbsp cornstarch (for extra crunch)
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2 tsp salt
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1½ tsp black pepper
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2 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (adjust to taste)
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Optional: 1 tsp dried herbs (like thyme or oregano)
🛢️ For Frying:
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Vegetable oil, peanut oil, or canola oil (enough to deep fry – about 3–4 cups)
👩🍳 Instructions:
1. Marinate the Chicken:
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In a large bowl or zip-top bag, combine chicken, buttermilk, and hot sauce.
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Cover and marinate in the fridge for at least 1 hour, preferably 4–8 hours (or overnight) for tender, flavorful chicken.
2. Prep the Flour Coating:
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In a large bowl or shallow dish, mix flour, cornstarch, and all seasonings.
3. Dredge the Chicken:
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Remove chicken from marinade, letting excess drip off (don’t rinse).
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Dredge each piece in the seasoned flour, pressing firmly so the coating sticks well.
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Optional: Double dredge for extra crunch — dip coated chicken back into buttermilk briefly, then flour again.
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Place coated chicken on a wire rack and let it sit for 15–20 minutes to help the crust stick.
4. Heat the Oil:
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In a deep skillet or Dutch oven, heat 2–3 inches of oil to 325–350°F (165–175°C).
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Use a thermometer — consistent oil temp is key to crispy, golden chicken.
5. Fry the Chicken:
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Fry in batches (don’t crowd the pan) for:
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Dark meat (thighs, legs): 12–14 minutes
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White meat (breasts): 10–12 minutes
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Wings: 8–10 minutes
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Turn occasionally for even browning. Internal temp should reach 165°F (74°C).
6. Drain and Rest:
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Transfer to a wire rack over a baking sheet (not paper towels, which can cause sogginess).
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Let rest 5–10 minutes before serving.
🍯 Serving Ideas:
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With buttermilk biscuits, mashed potatoes, coleslaw, or mac & cheese
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Drizzle with hot honey for a sweet-heat twist
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Serve cold for the best picnic food
📝 Tips for Crispy Success:
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Cornstarch in the flour mix = crispier crust
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Let dredged chicken rest before frying to help coating stick
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Maintain oil temp between 325–350°F for even cooking
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Don’t cover while resting — that traps steam and softens the crust
Let me know if you’d like a spicy Nashville hot version, an oven-fried alternative, or a gluten-free twist!
