Crispy Fried Chicken
Juicy bone-in chicken is soaked in tangy buttermilk, coated in deeply seasoned flour, and fried until the crust is crunchy and golden brown.
Prep: 25 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 3.5 pounds chicken pieces, bone-in
- 2 cups buttermilk
- 2.5 teaspoons kosher salt
- 2.5 cups all-purpose flour
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1.5 teaspoons ground black pepper
- 1 teaspoon baking powder
- 8 cups canola or peanut oil
Cooking instructions
- Place the chicken in a large bowl. Add the buttermilk and 1 teaspoon of the salt, turning to coat. Cover and refrigerate for at least 2 hours or up to 12 hours. (about 120 min)
- In a large shallow bowl, whisk together the flour, paprika, garlic powder, black pepper, baking powder, and remaining 1 1/2 teaspoons salt. (about 5 min)
- Lift each chicken piece from the buttermilk, letting the excess drip off. Dredge thoroughly in the seasoned flour, pressing the coating onto every surface. Set the coated pieces on a rack for 10 minutes to help the crust adhere. (about 15 min)
- Pour the oil into a large, heavy Dutch oven or deep skillet, filling it no more than halfway. Heat over medium-high heat to 350°F, using a deep-fry thermometer. (about 8 min) — 350°F
- Working in batches without crowding the pan, carefully lower the chicken into the oil. Fry, turning occasionally, until deeply golden and the thickest parts reach at least 165°F; breasts usually take 14 to 18 minutes and thighs or drumsticks 16 to 20 minutes. Keep the oil between 325°F and 350°F, adjusting the heat as needed. (about 20 min) — 165°F internal
- Transfer the fried chicken to a clean wire rack set over a sheet pan. Rest for 5 minutes before serving so the juices settle and the crust stays crisp. (about 5 min)