Description
Crispy on the outside and juicy on the inside, this homemade fried chicken is a comforting classic made with simple ingredients and bold seasoning for dependable, crowd-pleasing results.
Ingredients
Scale
- 1.5 kg bone-in chicken thighs and drumsticks
- 2.5 cups all-purpose flour
- 0.5 cup cornstarch
- 2 cups buttermilk
- 2 large eggs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1.5 teaspoons black pepper
- 2 teaspoons salt
- 0.5 teaspoon cayenne pepper
- 1.5 liters vegetable oil for frying
Instructions
- Place the chicken pieces in a large bowl, add the buttermilk, 1 teaspoon salt, and 0.5 teaspoon black pepper, mix well, cover, and refrigerate for at least 2 hours.
- In a wide bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, remaining salt, remaining black pepper, and cayenne pepper.
- Beat the eggs in a separate bowl until smooth.
- Remove the chicken from the marinade, dip each piece into the eggs, then coat thoroughly in the seasoned flour mixture, pressing gently to adhere.
- Heat the vegetable oil in a heavy pot to 175°C.
- Fry the chicken in batches for 12 to 14 minutes, turning occasionally, until golden brown and fully cooked.
- Transfer the fried chicken to a wire rack and let rest for 5 minutes before serving.
Notes
- Let coated chicken rest briefly before frying to help the crust stick better.
- Do not overcrowd the pot to maintain oil temperature.
- Use a thermometer to ensure the chicken reaches safe internal temperature.
- Reheat leftovers in the oven to keep the coating crispy.
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 140 mg
Keywords: fried chicken, crispy chicken, homemade fried chicken, comfort food, classic fried chicken