Go Back
Deliciously crispy fried chicken made by a 15-year-old daughter

Fried Chicken

This classic homemade fried chicken recipe yields golden, crispy chicken that’s juicy on the inside, perfect for sharing with family and friends.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken, cut into pieces Use a whole chicken for best flavor.
  • 2 cups buttermilk Marinate chicken in buttermilk for enhanced tenderness.
For the Coating
  • 2 cups all-purpose flour Flour for dredging the chicken.
  • 1 tablespoon paprika Adds color and flavor.
  • 1 teaspoon garlic powder Enhances the overall taste.
  • 1 teaspoon onion powder Adds a savory note.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Provides a bit of heat.
For Frying
  • Oil Oil for frying Use enough to cover chicken pieces in the pan.

Method
 

Marination
  1. Soak the chicken pieces in buttermilk for at least 2 hours, or overnight in the refrigerator for best results.
Preparing the Coating
  1. In a bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.
Coating the Chicken
  1. Take the chicken out of the buttermilk and let the excess drip off.
  2. Dredge each piece in the flour mixture, covering it completely. Shake off any extra flour.
Frying the Chicken
  1. In a large skillet or frying pan, heat about an inch of oil over medium-high heat.
  2. To test if the oil is ready, drop a small amount of flour into the oil. If it sizzles, it’s time to fry.
  3. Carefully place a few pieces of chicken in the hot oil, making sure not to overcrowd the pan.
  4. Fry for about 12-15 minutes on each side or until golden brown and cooked through.
  5. Once cooked, remove the chicken and place it on a plate lined with paper towels to drain excess oil.

Notes

Fried chicken is best served hot with classic sides like mashed potatoes, coleslaw, or cornbread. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.