Classic Fried Chicken Recipe Made Easy & Simple

Step-by-Step Instructions

Marinate the chicken

Pat the chicken pieces dry with paper towels. In a large bowl or a resealable plastic bag, combine 1 cup buttermilk and 1/2 teaspoon hot sauce. Add the chicken pieces, making sure they are fully coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours. This helps to tenderize and flavor the chicken. Bring the chicken to room temperature for 15-20 minutes before frying.

💡 Pro Tips:

•Marinating in buttermilk helps make the chicken juicy and tender.
•Bringing chicken to room temperature helps it cook more evenly.

Estimated time: 30 minutes (inactive) + 15 minutes (active prep/resting)

Prepare the breading

In a large shallow dish or bowl, whisk together 1 1/2 cups all-purpose flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

💡 Pro Tips:

•Whisking ensures the seasonings are evenly distributed throughout the flour.
•A wide dish makes it easier to coat the chicken.

Estimated time: 3 minutes

Coat the chicken

Take the chicken pieces out of the buttermilk marinade, letting any extra drip off. Do not pat them dry this time, as the wet surface helps the flour stick. Dredge (coat thoroughly) each chicken piece in the seasoned flour mixture, pressing firmly to make sure the flour sticks well. Shake off any extra flour. Place the coated chicken pieces on a wire rack set over a baking sheet. Let them rest for 10-15 minutes. This rest helps the coating stick to the chicken and get crispier.

💡 Pro Tips:

•Pressing the flour onto the chicken creates a craggy, crispy crust.
•The resting period is important for the coating to set.

Estimated time: 5 minutes

Heat the oil

Pour 3-4 cups vegetable oil or peanut oil into a large, heavy-bottomed pot or Dutch oven. The oil should be about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer to check the temperature accurately. If you do not have a thermometer, you can test by dropping a small pinch of flour into the oil; it should sizzle immediately.

💡 Pro Tips:

•Using a heavy pot helps maintain a steady oil temperature.
•Accurate oil temperature is key for crispy chicken that is cooked through.

Estimated time: 10 minutes

Fry the chicken

Carefully lower 2-3 pieces of coated chicken into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature too much. Fry for about 8-12 minutes per side, turning occasionally, until the chicken is deep golden brown and cooked through. The internal temperature of the thickest part of the chicken should reach 165°F (74°C). Adjust the heat as needed to keep the oil around 325-350°F (160-175°C) while frying. Remove cooked chicken and place it on a clean wire rack set over paper towels to drain any extra oil. Repeat with remaining chicken.

💡 Pro Tips:

•Do not overcrowd the pot; fry in batches for best results.
•Maintain the oil temperature for even cooking and crispiness.

Estimated time: 20-25 minutes

Serve

Sprinkle the fried chicken with the remaining 1/2 teaspoon salt (or to taste) immediately after removing it from the oil. Serve hot. Fried chicken pairs well with mashed potatoes, coleslaw, or biscuits.