Fried Chicken

Name: Fried Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs chicken (bone-in, skin-on pieces); 1 cup buttermilk; 1 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/4 tsp garlic powder; 3 cups vegetable oil (for frying)

Crispy golden chicken with a savory seasoned coating, a Southern staple perfected for tender meat and crunchy exterior.

40 minEasyServes 4380 cal/serving

AmericanDinnerStovetopStandard

Ingredients

3 lbs chicken (bone-in, skin-on pieces)
1 cup buttermilk
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
3 cups vegetable oil (for frying)

Instructions

1

Place 3 lbs chicken (bone-in, skin-on pieces) in a bowl and pour 1 cup buttermilk over it. Cover and refrigerate for at least 2 hours or overnight.
2

In a shallow dish, whisk together 1 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder.
3

Heat 3 cups vegetable oil (for frying) in a large cast-iron skillet or deep pot to 325°F (163°C).
4

Remove chicken from buttermilk one piece at a time, allowing excess to drip off. Coat thoroughly in the flour mixture, pressing gently so it adheres.
5

Carefully place coated chicken into the hot oil, a few pieces at a time without crowding. Do not stir.
6

Fry for 12-15 minutes, turning halfway through, until the coating is deep golden brown and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
7

Transfer cooked chicken to a wire rack over paper towels to drain excess oil.
8

Serve warm with your choice of sides.

Questions

Can I make Fried Chicken dairy-free?

Yes. The dairy in this entry is 1 cup buttermilk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Fried Chicken gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Fried Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Fried Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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