When prepared properly, fried chicken achieves a crispy, crave-worthy crust enveloping tender and juicy chicken. Getting that ideal balance of seasoning, coating adherence, and internal doneness though requires some finesse. This foolproof homemade fried chicken recipe delivers perfectly crunchy and juicy fried chicken worthy of any southern cookout or picnic spread.
1. Crispy Fried Chicken Recipe
Ingredients
- 3-4 pounds chicken pieces (breasts, thighs, legs, wings, or combination)
- 2 cups buttermilk
- 3 cups all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 tablespoon paprika
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Canola or vegetable oil for frying
Instructions
Step 1: Marinade and Bread Chicken
Rinse chicken pieces under cool water and pat extremely dry with paper towels. Place in large bowl.
Whisk buttermilk in measuring cup then pour over chicken until well-coated. Cover with plastic wrap and refrigerate for 1-2 hours.
In second large bowl, combine flour, Cajun seasoning, paprika, celery salt, pepper and garlic powder until well incorporated. Stir occasionally to prevent clumping.
Step 2: Fry the Chicken:
Pour oil 2-inches deep into large, heavy-bottomed pot or Dutch oven. Heat to between 325°F to 350°F degrees over medium-high heat. Use a thermometer to monitor.
One piece at a time, remove chicken from buttermilk, letting any excess drip off, then place into flour mixture. Rotate and press chicken firmly so that flour adheres evenly into nooks and crannies.
Once thoroughly coated, lift chicken gently with your fingertips and shake lightly over the bowl to remove any excess flour mixture.
Slowly lower each breaded piece into hot oil using tongs. Do not overcrowd pot – chicken should float freely.
Fry chicken for 12-15 minutes, occasionally turning and flipping gently with tongs so oil browns and crisps all sides evenly. Breasts and wings cook quickest, while legs and thighs may need a few minutes longer for the inside to cook through.
Use an instant-read thermometer to confirm chicken thighs/legs reach 165°F internally before removing from oil.
Transfer fried chicken to a wire rack or paper towel lined platter to allow excess oil to drain off. Season again with preferred salt and spices once drained if desired.
Serve this crispy, juicy homemade fried chicken hot alongside buttermilk biscuits, coleslaw, baked beans, macaroni and cheese, collard greens or any fixings that scream comfort. Leftovers also make for amazing fried chicken sandwiches. This recipe feeds 4 hungry people generously or more modestly as part of a southern-style spread. Adjust cook times based on size of chicken pieces, monitoring internal temps and visual crispness.
