Fried chicken is one of the most iconic comfort foods in American cuisine, celebrated for its crispy golden coating and juicy, well-seasoned meat. Deeply rooted in Southern cooking traditions, this dish has become a global favourite thanks to its irresistible texture and rich flavour.
The history of fried chicken in the United States is closely tied to Southern home cooking, where simple ingredients were transformed into satisfying meals. Over generations, seasoning blends and frying techniques were refined, resulting in the crisp, flavourful fried chicken we know today. It remains a staple at family gatherings, picnics, and restaurants across the country.
This fried chicken recipe follows a classic Southern approach, focusing on proper seasoning, a buttermilk marinade, and careful frying to achieve a crunchy exterior and tender interior that’s perfect for home cooks.
Recipe Overview
Prep Time: 20 minutes (plus marinating time)
Cook Time: 25 minutes
Total Time: 45 minutes (plus marinating)
Servings: 4
Ingredients
For the Chicken
- 1 kg chicken pieces (drumsticks, thighs, or wings)
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
For the Coating
- 2 cups plain flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
For Frying
- Vegetable oil or sunflower oil, for deep frying
Step-by-Step Instructions
- Place the chicken pieces in a bowl and season lightly with salt and pepper.
- Pour the buttermilk over the chicken, ensuring all pieces are coated.
- Cover and refrigerate for at least 2 hours or overnight for best results.
- In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Remove chicken from the buttermilk, allowing excess to drip off.
- Dredge each piece thoroughly in the seasoned flour.
- Heat oil in a deep pan to 170–175°C (340–350°F).
- Fry chicken in batches, turning occasionally, until golden brown and cooked through.
- Remove and drain on a wire rack or paper towels.
- Rest for a few minutes before serving to allow juices to settle.
Cooking Tips & Variations
- Use a thermometer to maintain oil temperature for even cooking.
- Bone-in chicken stays juicier than boneless cuts.
- For extra crunch, double-dip chicken in buttermilk and flour.
- Oven-finish larger pieces if needed to ensure they’re fully cooked.
- Spices can be adjusted to suit your preferred heat level.
What to Serve With Fried Chicken
- Coleslaw
- Mashed potatoes
- Cornbread
- Mac and cheese
- Pickles or hot sauce
Storage & Reheating
Store leftover fried chicken in the refrigerator for up to three days. Reheat in the oven at 180°C (350°F) until warmed through to restore crispiness. Avoid microwaving, as it softens the coating.
Frequently Asked Questions
Why use buttermilk for fried chicken?
Buttermilk tenderises the meat and helps the coating adhere better.
Can I fry chicken without a deep fryer?
Yes, a deep, heavy pan works well as long as oil temperature is controlled.
How do I know the chicken is fully cooked?
Internal temperature should reach 75°C (165°F).
Final Thoughts
This classic fried chicken recipe delivers everything people love about this timeless dish: crispy skin, juicy meat, and bold seasoning. It’s a dependable, crowd-pleasing recipe that fits perfectly into The Recipe Kitchen’s growing collection of authentic global comfort foods.
