Hey there, fellow food lovers! 🌟 Let me tell you about my absolute favorite fried chicken recipe that’ll have your family fighting over the last piece (trust me, I’ve witnessed the drama at my dinner table! 😅).
Listen, I’ve tried countless fried chicken recipes over the years, but this one? This is the one that made my mother-in-law finally admit I can cook – and that’s saying something! The secret lies in a special blend of seasonings and a double-dredging technique that creates the most incredible crispy coating while keeping the meat super juicy.
What You’ll Need:
– 3 pounds chicken pieces (I like using a mix of thighs and drums – they’re more forgiving than breasts)
– 2 cups buttermilk (store-bought or homemade)
– 3 cups all-purpose flour
– 2 tablespoons paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 2 teaspoons cayenne (adjust if you’re a spice wimp 😉)
– 2 tablespoons kosher salt
– 1 tablespoon black pepper
– Vegetable oil for frying
Before we dive in, don’t forget to follow me on Newsbreak for more drool-worthy recipes that’ll make you the kitchen queen (or king!) you were meant to be! 👑
Now, let’s get cooking:
1. First things first, marinate that chicken! Mix buttermilk with 1 tablespoon each of salt and pepper. Submerge your chicken and let it hang out in the fridge for at least 4 hours (overnight if you’re a planning goddess).
1. When ready to fry, mix your flour with all those gorgeous seasonings in a large bowl. Pro tip: I actually use a paper bag because it makes me feel like a Southern grandma, and it’s way less messy!
1. Here’s where the magic happens – take each piece of chicken from the buttermilk, dredge in the flour mixture, then dip BACK in the buttermilk, and one final coat of flour. Trust me on this double-dredge business!
1. Heat your oil to 350°F in a deep cast-iron skillet or Dutch oven. Don’t have a thermometer? Drop a pinch of flour in – if it sizzles and floats, you’re good to go!
1. Fry those babies for about 12-15 minutes, flipping halfway through. Dark meat might need a few extra minutes. The coating should be golden brown and absolutely gorgeous.
1. Drain on a wire rack set over a baking sheet – NOT paper towels! Nobody likes soggy bottom chicken, honey!
The result? Chicken that’s crispy enough to hear across the room when you bite into it, but so juicy it’ll make you want to do a happy dance right there in your kitchen!
Y’all, if you’ve made it this far, you’re officially part of my cooking family! Drop a comment below and let me know how this recipe turned out for you – did it earn you the same bragging rights it got me? 😌
Remember to follow me on Newsbreak for more recipes that’ll make your taste buds sing and your family think you secretly went to culinary school! Whether it’s comfort food, quick weeknight meals, or fancy-pants dinner party dishes, I’ve got you covered!
Now, if you’ll excuse me, I’ve got some leftover fried chicken calling my name from the fridge. What? Don’t judge – cold fried chicken is totally a thing! 💁♀️
Happy cooking, loves! Can’t wait to hear all about your fried chicken success stories in the comments! 🍗✨
