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Homemade How to Make Crispy Fried Chicken photo

How to Make Crispy Fried Chicken

This Crispy Fried Chicken is a crowd-pleaser! Enjoy juicy, tender meat wrapped in a golden, crunchy coating.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 whole chicken (4- to 5-pound, cut into 8 pieces, giblets discarded)
  • 2 cups buttermilk
  • 3 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1.5 teaspoons onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • to taste salt
  • to taste freshly ground black pepper
For Frying:
  • as needed oil (neutral oil with high smoke point, e.g., canola or vegetable oil)

Equipment

  • Large, heavy-bottomed pot or deep fryer
  • Thermometer
  • Mixing Bowls
  • Wire Rack
  • Tongs

Method
 

Preparation Steps:
  1. Start by rinsing the chicken pieces under cold water and patting them dry with paper towels.
  2. In a large bowl, combine the buttermilk with a generous pinch of salt and pepper. Submerge the chicken pieces in the buttermilk, cover, and refrigerate for at least 4 hours, preferably overnight.
  3. In another bowl, mix the flour, garlic powder, onion powder, cayenne pepper, and salt and pepper. Whisk until well combined.
  4. In a large pot or deep fryer, heat the oil to 350°F (175°C).
  5. Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating.
  6. Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pot. Fry for about 12-15 minutes, turning occasionally, until golden brown and an internal temperature of 165°F (75°C) is reached.
  7. Transfer the chicken to a wire rack to drain excess oil and allow it to rest for about 5-10 minutes before serving.

Notes

  • Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a preheated oven at 375°F (190°C) for 15–20 minutes to restore crispiness.
  • Avoid microwaving as it makes the coating soggy.