Golden, crunchy, and perfectly seasoned, this Crispy Chicken Fried Chicken is a comfort food classic that’s easy to make and impossible to resist!
Why You’ll Love This Recipe
- Ultimate Comfort Food: Juicy chicken with a perfectly crispy coating.
- Easy to Make: Simple ingredients and straightforward steps.
- Restaurant-Style Quality: Bring that diner feel right to your table.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 1 tsp hot sauce (optional)
For the Coating:
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
For Frying:
- 2 cups vegetable oil (or enough for frying)
Instructions
- Prepare the Chicken:
- Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness using a meat mallet.
- In a bowl, mix buttermilk and hot sauce (if using). Submerge chicken breasts in the mixture and refrigerate for at least 1 hour or up to overnight for maximum flavor and tenderness.
- Make the Coating:
- In a large shallow dish, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Coat the Chicken:
- Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. Repeat for a double coating if extra crunch is desired.
- Fry the Chicken:
- Heat oil in a large skillet over medium heat to 350°F (175°C). Fry chicken in batches, 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
- Transfer fried chicken to a wire rack or paper towels to drain excess oil.
- Serve:
- Serve hot with mashed potatoes, gravy, or a fresh side salad for a hearty meal.
Serving & Storage Tips
- Serving: Pair with creamy gravy, biscuits, or your favorite Southern sides.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Helpful Notes
- Oil Temperature: Use a thermometer to maintain 350°F for consistent frying results.
- Crispy Tip: Let coated chicken rest for 10 minutes before frying to help the breading adhere.
- Lighter Option: Bake at 400°F for 25-30 minutes, flipping halfway, for a healthier version.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great and stay extra juicy.
What’s the secret to extra crispy chicken?
Double coat the chicken and ensure the oil is at the correct frying temperature.
Can I make this gluten-free?
Substitute all-purpose flour with a gluten-free flour blend for the coating.
