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Fried chicken recipe

Ingredients: 2–3 lb chicken pieces (bone-in for best flavor), 1 1/2 tsp salt (plus more to taste), 1 tsp black pepper, 1–2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 cups buttermilk (or milk + 1 tbsp lemon juice), 2 cups all-purpose flour, 1/2 cup cornstarch (optional for extra crunch), 1/2–1 tsp baking po

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  1. Classic Fried Chicken Recipe (En-US)

    Ingredients: 2–3 lb chicken pieces (bone-in for best flavor), 1 1/2 tsp salt (plus more to taste), 1 tsp black pepper, 1–2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 cups buttermilk (or milk + 1 tbsp lemon juice), 2 cups all-purpose flour, 1/2 cup cornstarch (optional for extra crunch), 1/2–1 tsp baking powder (optional), neutral oil for frying. Steps: 1) Season chicken with salt and spices. Soak in buttermilk 4 hours to overnight (or at least 30 minutes). 2) Mix flour, cornstarch, and baking powder (if using). 3) Heat oil in a heavy pot to 325–350°F (163–177°C). 4) Remove chicken, let excess buttermilk drip, then dredge in flour mixture, pressing lightly. 5) Fry in batches 12–18 minutes depending on size, until deep golden and internal temperature reaches 165°F (74°C). 6) Rest on a rack 5–10 minutes before serving.

  2. Tips for Crispy, Even Results

    Keep oil temperature steady—too cool makes greasy chicken; too hot browns too fast. Don’t overcrowd the pot. For extra crunch, let coated chicken sit 5–10 minutes before frying. Use a thermometer for accuracy.

  3. Professional-care note (Food safety)

    Chicken must reach an internal temperature of 165°F (74°C). Avoid cross-contamination: wash hands, utensils, and surfaces after handling raw poultry. If you’re unsure about doneness, rely on a thermometer rather than color alone.

FAQ

Can I use boneless chicken?

Yes, but reduce frying time and monitor closely; boneless pieces often cook faster and can dry out if overcooked.

What if I don’t have buttermilk?

Use milk with 1 tbsp lemon juice or vinegar per cup; rest 5–10 minutes to thicken.

How do I reheat fried chicken?

Reheat in an oven or air fryer at 350–400°F until crisp and hot (avoid microwaving for best texture).

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