Classic Fried Chicken
Indulge in the timeless comfort of **Classic Fried Chicken**, a recipe that delivers perfectly crispy, golden-brown chicken with juicy, tender meat in every bite. Marinated in tangy buttermilk and a dash of salt, this dish ensures flavor from the inside out. The double coating of seasoned flour infused with garlic powder, paprika, and cayenne pepper creates a crave-worthy crunch that sets it apart. Fried to perfection in hot vegetable oil, this classic Southern favorite is ideal for family dinners, picnics, or Sunday brunch menus. With just 15 minutes of prep and a cooking time of 25 minutes, this recipe combines simplicity with irresistible flavor, making it the ultimate go-to for anyone craving homemade fried chicken.
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Ingredients
- 4 pounds chicken pieces (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 eggs
- 4 cups vegetable oil (for frying)
Directions
Step 1
In a large bowl, combine the buttermilk and 1 teaspoon of salt. Add the chicken pieces and cover with plastic wrap. Refrigerate and marinate for at least 2 hours or overnight for best results.
Step 2
In a shallow dish, whisk together the flour, cornstarch, garlic powder, paprika, remaining teaspoon of salt, black pepper, and cayenne pepper.
Step 3
In a separate bowl, beat the eggs until smooth.
Step 4
Remove the chicken from the buttermilk marinade, let the excess drip off, and dip each piece into the flour mixture, pressing to adhere.
Step 5
Dip the flour-coated chicken pieces into the beaten eggs, allowing the excess to drip off before re-coating them in the flour mixture. Ensure each piece is well-coated.
Step 6
Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C) using a thermometer to monitor the temperature.
Step 7
Carefully add the chicken pieces to the hot oil, in batches if necessary, to prevent overcrowding. Fry each batch for about 12 to 15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
Step 8
Remove the fried chicken from the oil and drain on a wire rack set over a baking sheet or paper towels.
Step 9
Allow the chicken to rest for a few minutes before serving. Serve hot and enjoy.
Nutrition Facts
| Serving size | (3651.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 13945.8 |
| Total Fat 1222.0g | 0% |
| Saturated Fat 217.1g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 2022.3mg | 0% |
| Sodium 6880.9mg | 0% |
| Total Carbohydrate 249.5g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 25.7g | |
| Protein 545.8g | 0% |
| Vitamin D 571.6IU | 0% |
| Calcium 892.9mg | 0% |
| Iron 37.6mg | 0% |
| Potassium 5385.4mg | 0% |
Source of Calories