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- 4 bone-in, skin-on chicken thighs and drumsticks - 1 cup buttermilk - 1 tablespoon hot sauce (optional) - 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

Crispy Fried Chicken

Craving crispy fried chicken that's perfectly crunchy every time? Discover my go-to recipe that combines simple ingredients with easy steps for a mouthwatering meal. Marinate the chicken in buttermilk, create a flavorful coating, and master the frying technique for that golden crunch we all love. Perfect for family dinners or just a cozy night in. Click through to explore the full recipe and transform your kitchen into a comfort food haven!
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Ingredients
  

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

1 cup buttermilk

1 tablespoon hot sauce (optional, for a spicy kick)

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 mixing bowl, whisk together the buttermilk and hot sauce (if using). Submerge the chicken pieces in the marinade, ensuring they are fully covered. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and tenderness.

    Prepare the Coating: In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, dried thyme, baking powder, salt, and black pepper. Mix thoroughly with a fork to evenly distribute the spices throughout the flour.

      Dredge the Chicken: Remove the marinated chicken from the refrigerator and let any excess marinade drip off. One by one, coat each piece in the seasoned flour mixture, pressing down lightly to create a thick, even layer. Shake off any extra flour and set aside.

        Heat the Oil: In a large, deep skillet or frying pan, pour in enough vegetable oil to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature, as this is key for achieving that crispy golden crust.

          Fry the Chicken: Carefully lower the chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding. Fry each piece for approximately 12-15 minutes per side, or until they are golden brown and cooked through. The internal temperature of the chicken should register 165°F (74°C) for safe consumption.

            Drain the Chicken: Once cooked, use tongs to carefully transfer the fried chicken to a cooling rack set over a baking sheet, lined with paper towels. This will allow excess oil to drain while keeping the chicken crispy. Let it rest for 5-10 minutes before serving.

              Season and Serve: Just before serving, lightly sprinkle a pinch of salt over the warm chicken to enhance the flavor.

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

                  - Presentation Tips: For an inviting presentation, arrange the crispy fried chicken on a rustic wooden platter and garnish with fresh sprigs of thyme or parsley for a pop of color. Adding a side of vibrant coleslaw or creamy mashed potatoes will complete this delightful meal!