If there’s one dish that brings people running to the table, it’s good old-fashioned fried chicken. Golden, crispy, and perfectly seasoned, this recipe gives you that crave-worthy crunch on the outside with juicy, tender meat on the inside. Whether you’re cooking up a Sunday dinner, game day feast, or just satisfying a comfort food craving, this fried chicken hits the spot — no ketchup or hot sauce required (but we won’t judge if you sneak some in). Let’s fry it up!
Ingredients:
2 lbs chicken pieces (drumsticks, wings, thighs)
2 cups buttermilk (or whole milk + 1 tbsp vinegar)
2 cups all-purpose flour
1/2 cup cornstarch (for extra crunch)
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp cayenne pepper (optional, for heat)
Oil for frying (vegetable, canola, or peanut oil)
Instructions:
Marinate the Chicken
In a bowl, combine chicken pieces with buttermilk. Cover and refrigerate for at least 1 hour, or overnight for best flavor and tenderness.Prepare the Coating
In a large bowl or zip-top bag, mix:Flour
Cornstarch
Salt, pepper, garlic powder, paprika, and cayenne (if using)
Dredge the Chicken
Remove chicken from buttermilk (let excess drip off).
Coat each piece in the flour mixture. Press well to ensure it sticks.
Optional: For extra crispy, dip back into buttermilk and dredge again (double coat).Heat the Oil
Heat 2–3 inches of oil in a deep pan or fryer to 325–350°F (165–175°C).
Fry the Chicken
Carefully place chicken into hot oil. Fry in batches (don’t overcrowd).
Cook 12–15 minutes (less for wings), turning occasionally until golden brown and internal temp hits 165°F (74°C).Drain and Rest
Place cooked chicken on a wire rack or paper towels to drain excess oil.Serve Hot!
Pair with honey butter, ranch, or anything from the “no-ketchup” list!
