Crispy Chicken the Best and Easiest

Indulge in the ultimate comfort food with "Crispy Chicken the Best and Easiest" recipe—a foolproof method to achieve perfectly golden, extra-crispy fried chicken every time. Featuring juicy chicken thighs and drumsticks marinated in tangy buttermilk, this recipe ensures tender, flavorful meat with a delectable crunch. The secret lies in the seasoned coating made from a blend of flour, cornstarch, paprika, garlic powder, and a touch of cayenne pepper for subtle heat. Quick to prepare and fried to perfection in bubbling vegetable oil, this Southern-inspired dish comes together in just 45 minutes of active time. Serve it hot and crispy with your favorite sides for a crowd-pleasing meal that’s impossible to resist. Whether it's for a weeknight dinner or a weekend indulgence, this easy crispy chicken recipe will be your new go-to!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces chicken thighs and drumsticks
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 teaspoons paprika
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon baking powder
• 4 cups vegetable oil

Directions

Step 1

Rinse the chicken pieces under cold water and pat them dry with paper towels.

Step 2

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Step 3

In a large shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder. Mix well to combine.

Step 4

Heat the vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature for consistent results.

Step 5

Remove the chicken from the buttermilk, letting any excess drip off, and dredge each piece in the flour mixture. Press the flour mixture firmly onto the chicken to ensure a thick, even coating.

Step 6

Working in batches, carefully lower the coated chicken pieces into the hot oil. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Step 7

Carefully remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken pieces.

Step 8

Let the chicken rest for 5 minutes before serving to retain its crispiness. Serve hot with your favorite dipping sauces or sides.

Nutrition Facts

Serving size	(2923.9g)

Amount per serving	% Daily Value*
Calories	11159.2

Total Fat 1014.4g	0%
Saturated Fat 171.4g	0%
Polyunsaturated Fat 538.6g
Cholesterol 1061.7mg	0%
Sodium 6686.7mg	0%
Total Carbohydrate 280.3g	0%
Dietary Fiber 11.4g	0%
Total Sugars 25.2g
Protein 286.7g	0%

Vitamin D 337.8IU	0%
Calcium 782.0mg	0%
Iron 25.1mg	0%
Potassium 3872.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.1%

Protein: 10.1%

Carbs: 9.8%