Easy Fried Chicken Recipe with a Crispy Golden Crust
This easy fried chicken recipe features juicy chicken thighs and drumsticks coated in seasoned flour and buttermilk, then fried until golden brown and crispy. A classic homemade comfort food with a crunchy crust and tender, flavorful meat.
- Yield: 12 pieces
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Ingredients
12 pieces chicken thighs and drumsticks
1 teaspoon smoked paprika
1 teaspoon coarse black pepper
2 teaspoons coarse sea salt
½ teaspoon onion powder
2 cups all-purpose flour
1 ½ cups buttermilk
Vegetable oil for frying
Instructions
1. Heat at least 3 inches of vegetable oil in a Dutch oven or deep cast-iron skillet to 350°F. Ensure the vessel has enough space above the oil to prevent overflowing.
2. Pour the buttermilk into one bowl. In another bowl, whisk together the flour, smoked paprika, black pepper, sea salt, and onion powder.
3. Dip each chicken piece into the seasoned flour, then into the buttermilk, and finally back into the flour. Place the coated chicken on a separate plate.
4. Carefully add several chicken pieces to the hot oil without overcrowding. Fry for approximately 12 minutes, turning halfway through if the pieces are not fully submerged. Cook until golden brown and the internal temperature reaches 165°F. Larger pieces may require additional cooking time.
5. Remove the cooked chicken with a slotted spoon and drain on paper towels or a clean paper bag. Repeat with the remaining chicken, allowing the oil temperature to recover between batches.
6. Serve hot while the coating is crispy.
Notes
Maintain an oil temperature near 350°F for a crispy, evenly browned coating.
Use a meat thermometer to confirm the thickest part of each chicken piece reaches 165°F without touching the bone.
Fry in small batches to prevent overcrowding and excessive oil temperature drops.
Use a sufficiently deep, heavy cooking vessel with ample space above the oil to prevent overflowing.
Refrigerate leftovers within two hours and store for up to 3–4 days.
Reheat leftovers to an internal temperature of 165°F.