homemade fried chicken recipe

Written ByJenny Smyth Posted on
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The Best homemade fried chicken recipe

I’m so excited to share my favorite homemade fried chicken recipe with you all. This dish has been a staple in our household for years, and it’s always a crowd-pleaser.

The story goes that fried chicken originated in the southern United States, where it was cooked over an open flame and served with a side of mashed potatoes and gravy. My grandmother used to make it for family gatherings, and I’ve since perfected the recipe to share with you all.

The secret to making great fried chicken lies in the marinade – you want to make sure the chicken is nice and tender before dredging it in flour and spices. I like to use a combination of buttermilk and hot sauce to give it that extra kick.

When it comes out of the skillet, it’s crispy on the outside and juicy on the inside – just perfect. My kids love helping me prepare this dish, and they always get excited when they see the big ol’ bucket of chicken coming out of the oven.

We like to serve it with some creamy coleslaw and biscuits on the side. It’s just one of those comfort foods that never fails to put a smile on everyone’s face.

I’ve also noticed that this dish is perfect for any occasion – whether we’re having a family dinner or hosting friends over for a BBQ, this recipe always brings people together. Plus, it’s relatively easy to make ahead of time and reheat later, which makes it perfect for busy weeknights or lazy Sundays when we just want something simple but delicious.

Crispy Homemade Fried Chicken

Crispy Homemade Fried Chicken

4.8 from 1849 votes

This homemade fried chicken recipe delivers crispy, golden-brown skin and juicy meat. It is perfect for a comforting meal.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Marinade

2 lbs chicken pieces
1 cup buttermilk
1 tbsp hot sauce
1 tsp salt
1 tsp black pepper

For the Breading

2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper

For Frying

Vegetable oil for frying

👨‍🍳Directions

1In a large bowl, combine buttermilk, hot sauce, salt, and black pepper.
2Add chicken pieces, ensuring they are fully coated.
3Cover and refrigerate for at least 30 minutes.
4In another bowl, mix flour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
5Remove chicken from marinade and dredge in the flour mixture, ensuring each piece is evenly coated.
6Shake off any excess flour.
7Heat about 2 inches of vegetable oil in a skillet or deep fryer to 350°F.
8Use a thermometer to monitor the temperature.
9Add chicken pieces in batches, being careful not to overcrowd the pan.
10Fry for about 15-20 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F.
11Use tongs to flip the chicken and ensure even cooking.
12Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
13Let it rest for a few minutes before serving.
14The chicken should be crispy on the outside and juicy on the inside.

🔧Equipment

Mixing bowl
Skillet or deep fryer
Tongs
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 90mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 30g

📝Notes

Tips: Use a deep fryer for more even cooking. You can adjust the spiciness by increasing or decreasing the amount of cayenne pepper.

This homemade fried chicken recipe is always a good idea for any occasion – whether we’re having a family dinner or hosting friends over for a BBQ, this dish never fails to impress.

Plus, it’s so easy to make ahead of time and reheat later, which makes it perfect for busy weeknights or lazy Sundays when we just want something simple but delicious.

We like to store any leftovers in an airtight container in the fridge for up to three days – just reheat in the oven or microwave until crispy again.

❓ Frequently Asked Questions About Crispy Fried Chicken

Q: What type of flour do I use for the coating?

A: I like to use a combination of all-purpose flour and cornstarch for the coating – it gives the chicken that extra crunch without making it too heavy.

Q: Can I use boneless, skinless chicken breasts instead of thighs?

A: Yes, you can definitely use boneless, skinless chicken breasts if you prefer – just make sure to adjust the cooking time accordingly.

Q: How do I keep the chicken crispy after reheating?

A: To keep the chicken crispy after reheating, try placing it under the broiler for a few minutes – this will give it that extra crunch without drying it out.

Q: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with gluten-free flour blend and using gluten-free seasonings.

Q: How long does this recipe take to prepare?

A: This recipe takes about 30 minutes to prepare from start to finish – including marinating time.

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