The Best Country Fried Chicken Crispy
A crowd-pleaser, this crispy fried chicken is golden brown, perfectly seasoned, and bursting with flavor. It's simple to prepare and sure to become a family favorite.
Ingredients
Main ingredients
- 4 pieces chicken (legs, thighs, or breasts)
- 1 cup buttermilk Can substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar.
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Vegetable oil for frying Around 1 inch deep in the pan.
Instructions
Preparation
- In a bowl, combine the chicken pieces with buttermilk. Make sure each piece is coated well. Cover and refrigerate for at least 2 hours (or overnight if you can!).
- In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure an even seasoning.
Cooking
- In a large frying pan or skillet, pour enough vegetable oil to cover the bottom of the pan—about 1 inch deep. Heat the oil on medium-high heat until it reaches 350°F (175°C).
- Remove the chicken pieces from the buttermilk, allowing the excess to drip off. Dredge each piece in the flour mixture, pressing down lightly to ensure a thick, even coating.
- Once the oil is hot, carefully place the coated chicken pieces in the skillet. Fry for about 10-12 minutes on each side, or until the chicken is golden brown and cooked through. Use a meat thermometer—a safe internal temperature should reach 165°F (74°C).
- Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels. Let it rest for a few minutes before serving.
- Serve your crispy fried chicken hot with your favorite sides!
Notes
To store leftover crispy chicken, place it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken for up to 2 months. Reheat in an oven at 375°F (190°C) for about 15 minutes to maintain crispiness.