Go Back

Crispy Fried Chicken

I experimented with lots of recipes over the years to find the best crispy fried chicken. This is it! It's bits and pieces of hints I have heard over the years. It's more a matter of preparation and cooking method!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 5613.7 kcal

Equipment

  • 1 Large Plastic Bag For coating chicken with flour.
  • 1 Large Cast Iron Skillet Or other heavy-bottomed deep skillet for frying.
  • 1 Baking sheet or tray For resting coated chicken.
  • 1 Paper Towels For draining excess oil.
  • 1 Oven To keep finished chicken warm.

Ingredients
  

Main

  • 1 4 pound chicken, cut into pieces
  • 1 cup buttermilk
  • 2 cups all-purpose flour for coating
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 2 quarts vegetable oil for frying

Instructions
 

  • Take your cut up chicken pieces and skin them if you prefer.
  • Place flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season flour with paprika (which helps to brown the chicken), salt and pepper. Dotdash Meredith Food Studios
  • Dip chicken pieces in buttermilk then, a few at a time, transfer them into the bag with flour; seal the bag and shake to coat well. Dotdash Meredith Food Studios
  • Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! Dotdash Meredith Food Studios
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
  • Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. Dotdash Meredith Food Studios
  • When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.
  • Drain fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest. DOTDASH MEREDITH FOOD STUDIOS 

Notes

The buttermilk soak is vital for tenderizing the chicken and helping the flour adhere. For best results, allow chicken to marinate in buttermilk overnight. The 'paste-like consistency' resting step after coating is absolutely crucial; it prevents the breading from falling off during frying, yielding a truly crispy crust. Maintain your oil temperature consistently around 325-350°F (160-175°C) to ensure chicken cooks through without burning or becoming greasy; a thermometer is highly recommended. For an enhanced flavor profile, consider adding garlic powder, onion powder, or a pinch of cayenne pepper to your seasoned flour mixture.