Crispy Fried Chicken

- 4 chicken thighs and drumsticks (bone-in, skin-on) - 1 cup buttermilk and optional hot sauce - 1 ½ cups all-purpose flour with spices

Craving crispy fried chicken that's packed with flavor? Discover the secrets to creating mouthwatering crispy fried chicken at home! This guide will walk you through marinating techniques, the perfect coating mix, and frying methods for that ideal crunch. Impress your family and friends with delicious, golden-brown chicken every time. Dive in for tips, storage advice, and variations for spicy or herby twists. Click to explore the full recipes and start your cooking adventure!

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Ingredients

4 chicken thighs and drumsticks (bone-in, skin-on)

1 cup buttermilk

1 tablespoon hot sauce (optional for spice)

1 ½ cups all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon baking powder

Salt and black pepper to taste

Vegetable oil (for frying)

Instructions

Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor and tenderness.

Prepare the Coating: In a separate dish, mix flour, garlic powder, onion powder, smoked paprika, dried thyme, baking powder, salt, and black pepper. Stir well to ensure an even distribution of spices.

Dredge the Chicken: Remove the chicken from the marinade and let any excess liquid drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a thick and even coating. Shake off any excess flour.

Heat the Oil: In a large, deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature for optimal frying.

Fry the Chicken: Carefully lower several pieces of chicken into the hot oil, being mindful not to overcrowd the pan. Fry for about 12-15 minutes on each side until golden brown and cooked through (the internal temperature should reach 165°F or 74°C).

Drain the Chicken: Once cooked, remove the chicken pieces using tongs and place them on a cooling rack lined with paper towels to absorb excess oil. Allow them to rest for 5-10 minutes before serving.

Season and Serve: While still warm, sprinkle a pinch of salt over the chicken for an extra flavor boost.

Prep Time, Total Time, Servings: 15 min | 1 hr 10 min | 4 servings

- Presentation Tips: Serve the crispy fried chicken on a rustic wooden platter, garnished with sprigs of fresh thyme or parsley for a touch of color. Pair with a side of coleslaw or mashed potatoes for a complete meal!