Fried Chicken

Crispy, golden, and juicy—fried chicken is a classic comfort food made by deep-frying seasoned, flour-coated chicken pieces. It’s beloved for its crunchy exterior and tender, flavorful interior.

Origin and Cultural Significance:

Fried chicken has deep roots in the Southern United States, where it evolved from Scottish frying techniques and West African seasoning traditions. It became a symbol of hospitality and tradition, often served at Sunday dinners, holidays, and celebrations. Today, it’s a global favorite with regional variations in Korea, Japan, and beyond.

Unique Ingredients and Flavors:

The flavor profile is built on layers: a tangy buttermilk marinade to tenderize and add moisture, followed by a seasoned flour dredge with paprika, garlic powder, and cayenne for spice. When fried, this coating transforms into a crispy shell that locks in the chicken’s juices. Some versions add cornmeal or hot sauce to elevate the flavor even further.

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Fried Chicken

This Southern-style fried chicken recipe delivers everything you crave—crispy, golden crust that shatters with every bite and juicy, tender meat that stays flavorful all the way to the bone. The key is a buttermilk soak that tenderizes the chicken and infuses it with tangy depth, followed by a perfectly seasoned flour coating that fries to a deep amber crunch. Whether you're cooking for a weekend dinner, potluck, or picnic, this reliable method will produce crowd-pleasing results every time. You can scale it for family gatherings, pair it with biscuits, coleslaw, or waffles, or even transform leftovers into chicken sandwiches the next day.

Cooking Method: Frying Courses: Dinner, Lunch Recipe Keys: C Chicken

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Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Difficulty: Intermediate Cooking Temp: 350  F Calories: 480 Best Season: Suitable throughout the year

Chicken & Marinade:

Cook Mode Cooking Mode Disabled

Servings

Chicken & Marinade

• 
  8 Pieces bone-in chicken pieces (thighs, drumsticks, or breasts)
• 
  2 Cups buttermilk
• 
  1 tsp salt

Dredge

• 
  2 cups all-purpose flour
• 
  1 tsp paprika
• 
  1 tsp garlic powder
• 
  ¹⁄₂ tsp cayenne pepper (optional)
• 
  ¹⁄₂ tsp black pepper
• 
  1 tsp salt

Instructions

1. Instructions:
2. Step 1: Marinate the Chicken
3. Place the chicken in a bowl with buttermilk and 1 tsp salt. Mix well, cover, and refrigerate for 4 hours or overnight.
4. Step 2: Prepare the Dredge
5. In a shallow bowl, mix flour with all spices until evenly combined.
6. Step 3: Dredge the Chicken
7. Remove chicken from marinade and let excess drip off. Coat each piece thoroughly in the flour mixture, pressing to ensure adhesion.
8. Step 4: Heat the Oil
9. In a large heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer for accuracy.
10. Step 5: Fry the Chicken
11. Carefully lower chicken into the oil, working in batches to avoid overcrowding. Fry for 12–15 minutes, flipping once, until deeply golden and internal temp reaches 165°F.
12. Step 6: Drain and Rest
13. Transfer chicken to a wire rack set over paper towels to drain. Let rest for 5–10 minutes before serving.

Note

Notes:

• For extra crispy crust, double-dip chicken: return to buttermilk and dredge again.
• Letting the dredged chicken rest for 10 minutes before frying helps the coating set.
• Maintain oil temp between 325°F–350°F for optimal crispiness.
• Let the chicken rest 5–10 minutes after frying to retain juiciness and help the crust fully develop.

Keywords: Fried Chicken, Southern, Crispy, Buttermilk, Comfort Food, Classic, Deep Fried