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Crispy Fried Chicken with Flavorful Marinade

Make fried chicken with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper optional, for spice
  • 3 pounds bone-in chicken pieces thighs, drumsticks, or wings
  • 2 cups all-purpose flour
  • Vegetable oil for frying

Method
 

  1. In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk until well combined.
  2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
  3. Once marinated, remove the chicken from the buttermilk, allowing excess liquid to drip off. Discard the remaining marinade.
  4. In a separate large bowl, add the all-purpose flour. Season the flour with a pinch of salt and pepper.
  5. Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it; it should sizzle immediately.
  6. Coat each piece of chicken in the seasoned flour, pressing lightly to ensure an even coating. Shake off any excess flour.
  7. Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
  8. Cook the chicken for about 12-15 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  9. Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and keep it crispy.