There’s nothing like homemade fried chicken! And this fried chicken recipe assures you’ll have that crispy, crunchy texture outside with tender, juicy meat inside. While you’ll need to be patient during the fridge time, you’ll be rewarded with the best fried chicken ever!
Best Fried Chicken Recipe
I used to think the best fried chicken came in a bucket. Silly me! One day, I wondered if I couldn’t recreate it in my kitchen and now here we are. You just never know what’s in foods you buy ready-made. Preservatives, artificial colors and flavors…yuck. But with this recipe, you can see all the ingredients are wholesome.
Ingredients in Fried Chicken
- Chicken – yes, that’s obvious. Drumsticks and chicken thighs are the best though you can use any other part like the chicken wings or chicken breast to fry.
- Buttermilk – this is for soaking the chicken prior to frying, a crucial step.
- Hot sauce – you’ll add this to the buttermilk to give your chicken a nice spice.
- Flour and cornstarch – these create a crispy texture for your chicken.
- Seasonings – garlic powder, oregano, white pepper, basil, and smoked paprika are just a few of your spice rack staples you’ll need to flavor up this fried chicken.
Easy Fried Chicken Recipe
While the time on this recipe is over 4 hours, that’s mainly because you’ve got to let it sit in buttermilk and tenderize so you get nice, juicy meat inside. After that, it’s a snap! Just shake the coating on and fry it up to perfection!
Girls, if he only wants your breasts, legs, and thighs, send him to KFC.
How do you Make Fried Chicken from Scratch?
Fried chicken from scratch is so easy. Sure, the ingredient list looks long, but that’s a whole lotta spices you’ve already got in your kitchen. You’ll make the buttermilk mixture, soak the chicken and let it sit in the fridge, then coat it and deep fry it. Yum!
Expert Tips and Tricks for the Perfect Fried Chicken Every Time
- Don’t skip the buttermilk. Buttermilk marinade tenderizes your chicken meat. This step is so important! If you don’t have buttermilk, you can make it by adding a tablespoon of lemon juice or vinegar to one cup of whole milk.
- Use cornstarch in the dredge. I think the thing most people skip is adding both flour and cornstarch to the coating. Cornstarch helps get it nice and crispy.
- Gluten-free – This recipe isn’t gluten-free, but if you swap in your gluten-free flour, it can be!
How to Cook Fried Chicken
Once you’ve prepped your chicken, you’ll fry it in your deep fryer (or a deep stock pot filled with enough oil) for 7 minutes per side. You should also check the internal temperature and make sure it’s at 165F.
If you have an air fryer, you can do it in there too at 400F and then flip the pieces after 5 to 6 minutes before cooking on the other side. For both styles of frying, you’ll need to flip the pieces to cook them evenly.
What is the secret to fried chicken?
The secret is absolutely the buttermilk soak. If you’ve tried to make fried chicken before and it just felt dry inside, try this recipe and you’ll see the difference!
Should you soak chicken in milk before frying?
Yes! That’s the key to getting the perfect tender texture inside of the crispy coating.
What type of flour should I use when making fried chicken?
All-purpose flour always works the best when deep frying chicken. You can use a gluten-free version of it too.
Should you dip chicken in egg before frying?
This recipe doesn’t call for eggs because the buttermilk soak will keep it moist enough to dredge successfully into the coating. However, other recipes may use an egg wash to get the coating to stick.
How do you get perfectly crusted fried chicken?
The perfect crust for fried chicken is made with a mixture of flour, cornstarch, and seasonings. Using cornstarch with the flour ensures a crispy coating.
Why is my fried chicken not crispy?
It’s a problem with your heat. If it’s too high or too low, you will not get the texture you’re after.
How do you keep fried chicken crispy?
After you finish frying each piece, you’ll want to sop up the excess oil from the frying. That should prevent your crispy coating from getting soggy.
What to Serve with Fried Chicken
Round out your fried chicken dinner with corn on the cob, mashed potatoes and gravy, a beautiful garden salad, okra and stewed tomatoes, potato salad, or any number of things. You can even make chicken and waffles if you wish. There are so many ways to make a great meal with fried chicken.
How to Store Fried Chicken
After it’s cooled, assuming there’s any leftovers, you’ll want to refrigerate your chicken promptly in airtight containers or on a dish wrapped in aluminum foil.
How Long Does Fried Chicken Last?
Fried chicken will keep well in your fridge for up to 4 days. Obviously, it will taste the best when it’s fresh though.
Can You Freeze Fried Chicken?
Yes! If you make a big batch and everyone is getting tired of it by day #2, wrap it well and freeze it. It will last for up to 4 months this way.
How to Reheat Fried Chicken?
If it’s frozen, let it thaw overnight in your fridge. Then heat your oven to 400F and place your chicken on a baking sheet in a single layer. Bake for 15 to 20 minutes and it should be hot and crispy.
The Perfect Fried Chicken Recipe
- 3 cups buttermilk
- 3/4 cup hot sauce
- 2 tbsp salt
- 1 1/2 tsp black pepper
- 4 chicken drumsticks with skin
- 4 chicken thighs with skin
- 3 cups flour
- 1/2 cup cornstarch
- 1 tbsp smoked paprika
- 2 1/2 tsp garlic powder
- 2 1/2 tsp onion powder
- 1 1/2 tsp white pepper
- 1 1/2 tsp cayenne pepper
- 2 tsp dried oregano
- 2 tsp dried basil
- Whisk together buttermilk, hot sauce, salt and pepper in a large bowl. Add in the chicken pieces, cover with plastic wrap and refrigerate for 4 hours.
- After the chicken has finished refrigerating, turn on your deep fryer and heat the oil to 350F. Use a kitchen thermometer to make sure your vegetable oil reaches the correct temperature. While the oil heats up, prepare your dredging mixture. In a gallon sized resealable plastic bag, combine the flour, cornstarch, onion powder, oregano, basil, white pepper, cayenne, smoked paprika, and salt.
- Take the chicken out of the refrigerator and let it warm up to room temperature. Remove chicken pieces from the buttermilk mixture, shaking to remove any excess. Place it in the flour mixture breading and coat thoroughly. Once every piece of chicken has been thoroughly coated, fry 2-3 pieces at a time in the deep fryer, about 7 minutes per side or until the internal temperature reaches 165F (use a kitchen thermometer) and they are golden brown.
- Once cooked through, place the chicken on a baking sheet pan lined with paper towels or a wire rack to drain. Rest for 10 minutes before serving.
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