Fried Chicken


  • 2 pounds chicken pieces (drumsticks, thighs, or breasts)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying


  1. In a large bowl, soak the chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.
  2. In a separate bowl, whisk together the flour, salt, garlic powder, onion powder, paprika, and cayenne pepper.
  3. Remove the chicken from the buttermilk and let any excess liquid drip off.
  4. Dredge each chicken piece in the flour mixture, shaking off any excess.
  5. Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
  6. Carefully add the chicken pieces to the hot oil, a few at a time, making sure not to overcrowd the pan.
  7. Fry the chicken for about 10-12 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
  8. Use a slotted spoon to remove the chicken from the oil and place it on a wire rack or paper towel to drain any excess oil.
  9. Repeat with the remaining chicken pieces, adjusting the heat as necessary to maintain the oil temperature.
  10. Serve the fried chicken hot, with your favorite dipping sauces and sides.

This fried chicken recipe is a classic comfort food that is perfect for any occasion. The buttermilk marinade helps tenderize and flavor the chicken, while the crispy coating adds a satisfying crunch. Enjoy!

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