Fried Chicken

Sofia

Crispy on the outside, juicy on the inside—this classic Southern-style Fried Chicken is golden perfection. With a seasoned buttermilk marinade and a crunchy, flavorful coating, it’s comfort food at its best!

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Prep Time 15

Cook Time 30

Total Time 4 45

Servings: 6

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Notes

Ingredients

For the Chicken & Marinade:

3 lbs chicken drumsticks, thighs, or breasts
2 cups buttermilk
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp garlic powder
½ tsp cayenne pepper optional, for heat

For the Coating:

2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp onion powder
½ tsp baking powder

For Frying:

Vegetable oil enough to fill skillet about 1½ inches deep

Marinate the Chicken:

In a large bowl or zip-top bag combine buttermilk, salt, pepper, paprika, garlic powder, and cayenne.
Add chicken ensuring it's fully coated. Cover and refrigerate for at least 4 hours or overnight.

Prepare the Coating:

In a shallow dish whisk together flour, salt, pepper, paprika, onion powder, and baking powder.

Heat the Oil:

Pour oil into a large heavy skillet or Dutch oven and heat to 350°F (175°C).

Dredge the Chicken:

Remove chicken from marinade let excess drip off, then dredge in flour mixture, pressing firmly to coat. Set on a rack for 10 minutes to help crust set.

Fry the Chicken:

Carefully place chicken pieces into hot oil a few at a time. Don’t overcrowd the pan.
Fry 12–15 minutes per side or until golden brown and internal temperature reaches 165°F 74°C.

Drain & Rest:

Transfer chicken to a paper towel-lined plate or wire rack. Let rest 5 minutes before serving.

Notes

Oil temperature control is key—keep between 325–350°F for even cooking.
Serving idea: Pair with mashed potatoes, coleslaw, or biscuits for the ultimate meal.
Storage: Leftovers stay crisp if reheated in the oven at 375°F for 10–15 minutes.