Easy Fried Chicken
A perfect comfort food recipe combining crispy fried chicken with a tender buttermilk marinade, ideal for weeknight dinners or family gatherings.
Ingredients
Chicken Marinade
- 4 pieces chicken pieces (legs, thighs, or breasts) Thighs are recommended for juiciness.
- 1 cup buttermilk Essential for tenderness; can substitute with milk and vinegar.
- Salt and pepper to taste Salt and pepper Classic seasonings.
Dredge Mixture
- 1 cup all-purpose flour Provides the crunchy exterior.
- 1 teaspoon paprika Adds color and warmth.
- 1 teaspoon garlic powder Enhances flavor.
- 1 teaspoon onion powder Adds a savory kick.
- Oil for frying High smoke-point oil (vegetable or canola) Ensure oil is hot enough for frying.
Instructions
Marinating the Chicken
- Place the chicken pieces in a bowl or zip-top bag. Pour in the buttermilk, sprinkle salt and pepper, and mix well.
- Cover and let it marinate in the fridge for at least 2 hours, preferably overnight.
Mixing the Flour Dredge
- In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat enough oil in a deep pan to submerge about half the chicken pieces, around 1-2 inches deep, to 350°F for frying.
Dredging and Frying the Chicken
- Remove the chicken from the buttermilk, letting excess drip off. Coat each piece thoroughly in the flour mixture.
- Carefully place the coated chicken into the hot oil, frying 2-3 pieces at a time to maintain oil temperature.
- Fry for 10-15 minutes on each side, until golden brown.
- Drain cooked chicken on paper towels before serving.
Notes
Don't rush the marination for best results. Adjust frying temperature and avoid overcrowding the pan.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 4gSodium: 600mgFiber: 1g
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