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Fried chicken is a dish that has secured its place in the hearts of many around the world, transcending cultural boundaries to become a beloved comfort food. Whether enjoyed at family gatherings, picnics, or simply as a weeknight dinner option, crispy fried chicken offers a delightful combination of flavors and textures that pleases palates of all ages. The crispiness of the exterior, paired with juicy, tender meat, creates a satisfying dish that is hard to resist.

The Best Fried Chicken – Extra Crispy & Juicy!

Discover the secrets to making the perfect crispy fried chicken with our ultimate recipe! This guide covers everything from marinating the chicken in tangy buttermilk for tenderness to achieving a crunchy coating that everyone loves. Learn about choosing the best chicken parts, the importance of spices, and foolproof frying techniques for that golden-brown finish. Elevate your cooking with delicious serving suggestions and customize the flavors to make this comfort food classic your own!
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Ingredients
  

For the Chicken:

4 pounds of chicken (legs, thighs, and wings preferred)

1 cup buttermilk

1 tablespoon hot sauce (optional)

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper (optional for heat)

For the Coating:

2 cups all-purpose flour

1 tablespoon cornstarch

1 tablespoon baking powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

Oil for frying (vegetable or peanut oil works best)

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Mix well.

      - Add the chicken pieces to the marinade, ensuring they’re well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor and tenderness.

        Prep the Coating:

          - In another large bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper.

            - Set the flour mixture aside.

              Dredge the Chicken:

                - Remove the marinated chicken from the fridge. Allow excess marinade to drip off, then place each piece into the seasoned flour mixture.

                  - Press the flour onto the chicken to ensure a thick, even coating. For extra crispiness, you can repeat the dredging process by dipping back into the buttermilk and then into the flour again.

                    Heat the Oil:

                      - In a large, deep skillet or a Dutch oven, heat about 1.5 to 2 inches of oil over medium-high heat to approximately 350°F (175°C). You can check the oil readiness by dropping a bit of the flour mixture into the oil; it should sizzle immediately.

                        Fry the Chicken:

                          - Carefully add the chicken pieces to the hot oil, without overcrowding the pan. Work in batches if necessary.

                            - Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

                              Drain and Rest:

                                - Once cooked, use tongs to remove the chicken and place it on a wire rack set over a sheet pan to drain excess oil. This will help maintain the crispiness. Allow it to rest for at least 5-10 minutes before serving.

                                  Serve:

                                    - Enjoy your extra crispy and juicy fried chicken with your favorite sides, such as coleslaw, mashed potatoes, or cornbread!

                                      Prep Time, Total Time, Servings: 20 minutes | 4 hours (overnight marination) | 8 servings