Extra Crispy Fried Chicken
This Extra Crispy Fried Chicken recipe is a family favorite, featuring a perfectly seasoned crust and tender meat, ideal for busy weeknights or special gatherings.
Ingredients
Chicken Marinade
- 4 pieces chicken pieces (thighs and drumsticks recommended) (Bone-in pieces keep moisture better.)
- 2 cups buttermilk (Substitute with 2 cups milk mixed with 2 tbsp lemon juice and let sit for 5 mins if needed.)
Flour Mixture
- 2 cups all-purpose flour (Spoon into the cup and level off for a light, crisp coating.)
- 1 tablespoon paprika (Sweet paprika for color and flavor; smoked paprika adds depth.)
- 1 teaspoon garlic powder (Blends evenly into flour for consistent flavor.)
- 1 teaspoon onion powder (Boosts savory depth without adding moisture.)
- 1 teaspoon salt (Season the flour to ensure a flavorful crust.)
- 1/2 teaspoon black pepper (Use freshly ground for better spice flavor.)
For Frying
Instructions
Marinating
- Marinate the chicken pieces in buttermilk for at least 2 hours, preferably overnight.
Preparing the Flour Mixture
- In a bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
Coating the Chicken
- Remove chicken from buttermilk and let excess drip off.
- Dredge each piece in the flour mixture, ensuring it is fully coated. For extra crunch, consider double-dipping.
Frying
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry chicken in batches until golden brown and cooked through, about 15-18 minutes per batch.
- Drain on paper towels and serve hot.
Notes
Serve family-style with lemon wedges, pickles, and a bowl of honey. Classic sides like mashed potatoes and coleslaw complement the chicken well. Store leftovers in an airtight container for up to 3 days.