Crispy Fried Chicken Perfection

This is the ultimate crispy fried chicken recipe. Why? Because it incorporates all the perfect techniques to guarantee juicy, flavorful, and irresistibly crispy chicken every single time.

What Makes This Fried Chicken Extra Crispy?

Several key factors contribute to the perfect crunch and flavor of this fried chicken:

· Allowing the buttermilk-flour mixture to thicken into a paste is crucial for achieving a perfectly crispy crust and tender, juicy chicken inside.
· While most fried chicken is cooked at a high temperature from start to finish, this recipe begins with a high heat to brown the chicken, then the temperature is lowered for about 30 minutes. At the end, the heat is increased again to lock in that crispy crunch.
· Paprika contributes a smoky depth of flavor and has a low smoke point, helping to achieve a golden, even browning on the chicken.

Essential Ingredients for Crispy Fried Chicken

Here’s everything you need to prepare the crispiest, juiciest fried chicken you’ll ever taste:

Chicken
Either cut up a four-pound whole chicken into pieces, or purchase four pounds of your choice of breasts, drumsticks, wings, legs, and/or thighs from the store.

Buttermilk
The acidity in buttermilk helps tenderize the chicken without making it tough, and it also helps the flour mixture adhere to the chicken for an extra crispy crust.

Flour
All-purpose flour creates the perfect base for the buttermilk and seasonings to adhere to, while forming a deliciously crispy coating.

Seasonings
This recipe uses paprika for a rich, smoky flavor (which also aids in browning), along with salt and pepper. Feel free to add extra spices and seasonings according to your taste.

Oil
Vegetable oil is ideal for frying chicken thanks to its high smoke point, which allows for frying at higher temperatures without burning.

How to Prepare Crispy Fried Chicken

Below is the full recipe with detailed instructions, but here's a quick overview of what to expect when preparing this crispy fried chicken:

Prepare the Coating

In a zip-top bag, mix together the flour, paprika, salt, and pepper. Seal the bag and shake it vigorously until everything is well combined.

Coat the Chicken

Pour the buttermilk into a shallow dish, then dip the chicken on both sides, making sure it is fully soaked. Once coated, transfer the chicken to the bag with the flour mixture, seal it, and shake vigorously to ensure an even coating. Place the coated chicken on a baking sheet, cover, and let it sit until the flour mixture forms a paste-like texture.

Fry the Chicken

Heat oil in a skillet over high heat. Brown the chicken on both sides, then lower the heat, cover, and cook for about 30 minutes. Once the chicken is cooked through, remove the lid, increase the heat to high, and fry until the coating is extra crispy. Drain the fried chicken on paper towels.

What to Serve With Fried Chicken

Looking for some tasty side dishes to go with your fried chicken? We’ve gathered a collection of 15 Classic Side Dishes for Fried Chicken. Here's a sneak peek at what you'll discover:

Yellow Squash Casserole
Mom's Classic Baked Mac and Cheese
Al's Savory Succotash

How to Store Fried Chicken

Allow the fried chicken to cool before storing to prevent bacterial growth. Place it in a shallow, airtight container or wrap it tightly in aluminum foil, and refrigerate for up to four days. To reheat, use the microwave or oven.

Dinogo Community Tips and Praise

"Amazing recipe and technique!" says Ebcook. "I had no idea that letting the batter thicken into a paste before covering the chicken while frying would make such a big difference. This is definitely going in my recipe book!"

"This recipe delivers crispy, juicy chicken every time," says Nicole. "I've made it twice now, and both times it turned out fantastic. I like to marinate the chicken first for extra flavor, but the frying method is foolproof."

"This is now my go-to fried chicken recipe," shares Renee Ann Galvan. "The only tweak I made was adding garlic powder and crushed red pepper to give it a bit of a kick."

Contributions by Corey Williams

Ingredients

• 1 (4 pound) chicken, cut into pieces

• 1 cup buttermilk

• 2 cups all-purpose flour for coating

• 1 teaspoon paprika

• salt and pepper to taste

• 2 quarts vegetable oil for frying

Instructions

Place the flour in a large plastic bag, adjusting the amount based on how much chicken you're cooking. Season the flour with paprika, salt, and pepper to taste (paprika helps with the chicken's browning).

Dip the chicken pieces into buttermilk, then, working in batches, place them into the bag with the flour mixture. Seal the bag and shake to coat the chicken evenly.

Lay the coated chicken on a baking sheet or tray, then cover it with a clean dish towel or wax paper. LET IT SIT UNTIL THE FLOUR COATING TAKES ON A PASTE-LIKE TEXTURE. THIS STEP IS ESSENTIAL!

Place as many chicken pieces in the skillet as it can comfortably hold. Brown the chicken in the hot oil, turning it on both sides.

Drain the fried chicken on paper towels. If you're cooking a large batch, you may need to fry the chicken in multiple rounds. Keep the finished pieces warm in the oven while you finish frying the rest.

Editor's Note:

We have calculated the nutritional value of the oil used for frying based on a retention rate of 10% after cooking. The actual amount may vary depending on cooking time, temperature, ingredient density, and the type of oil used.

Nutritional Information (per serving)