Last weekend, I decided to bring back those crispy, golden bites I used to crave from my favorite diner and making fried chicken at home turned out even better than I expected. The juicy inside and perfectly crunchy coating made it an instant hit with my family. With the right marination and oil temperature, you can achieve that same restaurant-style flavor right in your kitchen.
Classic Crispy Fried Chicken
4
servings20
minutes25
minutes420
kcalIngredients
Chicken pieces – 1 kg
Buttermilk – 1 cup
All-purpose flour – 2 cups
Cornstarch – ½ cup
Salt – 1 tsp
Black pepper – 1 tsp
Paprika – 1 tsp
Garlic powder – ½ tsp
Onion powder – ½ tsp
Oil for frying – as needed
Directions
- Marinate chicken in buttermilk for at least 1 hour or overnight.
- Mix flour, cornstarch, and all spices in a large bowl.
- Coat each chicken piece evenly in the flour mixture.
- Heat oil in a deep pan to 350°F (175°C).
- Fry chicken in batches until golden brown and cooked through.
- Drain on paper towels and let rest for a few minutes before serving.
Nutrition Information (per serving)
- Calories: 420
- Protein: 28g
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 1g
- Sodium: 620mg
Expert Tips and Variations
For a lighter twist, use buttermilk or almond milk for marinating to keep the chicken moist. Add a pinch of paprika or cayenne pepper for extra flavor and a touch of heat. Always keep the oil hot enough (around 350°F) to avoid greasy chicken. If you’re short on time, use boneless chicken pieces they cook faster and are easier to manage. Avoid overcrowding the pan to ensure even frying and perfect crunch.
How to Store and Reheat Fried Chicken
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F for about 10 minutes or until crispy again. Avoid microwaving, as it can make the coating soggy. You can also reheat in an air fryer for that freshly fried texture.
FAQs: Fried Chicken Recipe
What is the 7/10-7 method for fried chicken?
The 7/10-7 method means frying the chicken for 7 minutes, resting it for 10 minutes, then frying again for another 7 minutes.
How long should I marinate chicken before frying?
Marinate the chicken for at least 1 hour, but for best flavor and tenderness, leave it overnight in the refrigerator.
How do I know when the chicken is cooked through?
The internal temperature should reach 165°F (75°C), and the juices should run clear when pierced with a knife.
Why is my fried chicken not crispy?
If the oil temperature is too low or the pan is overcrowded, the coating absorbs oil. Always fry in small batches and keep the oil hot around 350°F.
