Fried Chicken: How to Fry the Perfectly Crispy, Irresistible Classic
The Classic Fried Chicken is a timeless dish known for its crispy, golden-brown crust and juicy, flavorful interior.
It’s a recipe that has been passed down through generations and has become a staple in homes and restaurants alike. The secret to perfect fried chicken lies in the balance between a well-seasoned crust and tender, moist chicken that’s fried to perfection, creating that irresistible crunch with every bite.
The origins of fried chicken are often linked to the American South, where the dish became popular in the 19th century. However, frying chicken has deep roots in both Scottish and West African cooking traditions, where different methods of frying chicken were brought to the American South. Scottish settlers were known for frying their chicken without seasoning, while West African cooks added a variety of spices and seasonings—combining these techniques created the flavorful, crispy fried chicken we know today.
This recipe locks in moisture by using techniques like marinating or buttermilk soaking before dredging the chicken in seasoned flour and frying it to a perfect golden brown. The result is a crispy, flavorful crust that contrasts with the tender, juicy meat inside.
A fun fact is that fried chicken became a symbol of comfort food in America, especially in Southern cuisine, and has since spread globally with many variations. Whether enjoyed at family gatherings, picnics, or Sunday dinners, fried chicken continues to be a beloved dish across cultures.
Classic Fried Chicken features crispy, golden-brown chicken with a perfectly seasoned crust.
Fried to perfection, this recipe locks in moisture and flavor, making it a family favorite.
Serve it with your favorite side dishes for a hearty meal.
- 4 chicken breasts or thighs (bone-in)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp salt
- Vegetable oil for frying
Marinate the chicken: In a bowl, pour the buttermilk over the chicken and let it marinate in the fridge for at least 30 minutes.
- Prepare the flour mixture: In another bowl, whisk together the flour, garlic powder, paprika, pepper, and salt.
- Heat the oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Coat the chicken: Remove the chicken from the buttermilk and dredge it in the seasoned flour mixture, making sure to coat each piece evenly.
- Fry the chicken: Fry the chicken in batches for 8-10 minutes on each side, or until the internal temperature reaches 165°F (74°C). The outside should be golden and crispy.
- Drain and serve: Drain the chicken on paper towels and serve hot.
For extra crispiness: Double coat the chicken by dipping it back into the buttermilk and flour mixture before frying.
Spice it up: Add cayenne pepper or chili powder to the flour mixture for extra heat.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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