Best fried chicken recipe
Ingredients (serves 4–6): 2 cups buttermilk (or milk + 1–2 tbsp lemon juice), 1–1½ tsp salt, 1 tsp black pepper, 1–2 tsp garlic powder, 1–2 tsp paprika, 1 tsp cayenne (optional), 1–2 cups all-purpose flour, 1 cup cornstarch (for extra crunch), 1–2 tsp baking powder (optional for extra lift), 1 whole chicken cut into pi
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Best Fried Chicken Recipe (Crispy, Juicy)
Ingredients (serves 4–6): 2 cups buttermilk (or milk + 1–2 tbsp lemon juice), 1–1½ tsp salt, 1 tsp black pepper, 1–2 tsp garlic powder, 1–2 tsp paprika, 1 tsp cayenne (optional), 1–2 cups all-purpose flour, 1 cup cornstarch (for extra crunch), 1–2 tsp baking powder (optional for extra lift), 1 whole chicken cut into pieces (about 3–4 lb), neutral oil for frying (about 2–3 inches deep). 1) Marinate: Soak chicken in buttermilk with salt, pepper, and spices for at least 4 hours (overnight is best). Pat lightly before coating. 2) Coat: Mix flour, cornstarch, baking powder (if using), and remaining seasonings. Dip chicken in any remaining buttermilk, then coat thoroughly. Rest coated pieces 10–20 minutes so the crust sets. 3) Fry: Heat oil to 325–350°F (163–177°C). Fry in batches to avoid crowding. Cook until deep golden and internal temperature reaches 165°F (74°C), usually 12–18 minutes depending on piece size. Drain on a rack, not paper towels, for crispness. For extra crunch: Do a double-fry—fry once until just cooked, rest 5 minutes, then fry again at 350°F for 1–3 minutes.
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Professional-care note (food safety)
For best safety and accuracy, use a thermometer and avoid undercooking. Keep raw chicken separate, refrigerate marinating chicken, and discard oil if it smells burnt or darkens heavily.
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3 quick FAQs
• Can I use no buttermilk? Yes—use milk with lemon juice or plain yogurt thinned with water. • Why is my crust falling off? Oil may be too cool, or chicken wasn’t rested after coating. • How do I keep it crispy? Rest on a wire rack and avoid covering while hot.
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