Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on, these pieces provide the best flavor and texture for fried chicken.

Buttermilk: Used for marinating the chicken, it tenderizes the meat and adds a tangy flavor.

All-purpose flour: Forms the base of the crispy coating for the chicken.

Paprika: Adds a mild, smoky flavor and a bit of color to the coating.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a touch of heat and depth to the seasoning.

Garlic powder: Provides a savory, aromatic flavor to the coating.

Onion powder: Adds a subtle sweetness and depth of flavor.

Vegetable oil: Used for frying, it has a high smoke point and neutral flavor, making it ideal for this recipe.

For an extra crispy coating, double-dredge the chicken by dipping it back into the buttermilk after the first dredge in the flour mixture, then coat it again with the flour mixture. This creates a thicker crust that stays crunchy even after frying.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, though they may be less juicy than thighs.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and tenderizing effect as buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating and is gluten-free.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, though it should be used in smaller amounts.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami depth.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh, slightly sweet onion flavor.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it ideal for frying.

• Allow the fried chicken to cool completely at room temperature before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled fried chicken in an airtight container or wrap each piece tightly with aluminum foil or plastic wrap. This helps maintain its crispiness and prevents it from absorbing other odors in the fridge.
• Store the wrapped or containerized fried chicken in the refrigerator for up to 3-4 days. For best results, consume within this timeframe to enjoy the optimal flavor and texture.
• To reheat refrigerated fried chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper or a wire rack to allow air circulation. Heat for about 15-20 minutes or until the chicken is heated through and the skin is crispy.
• For freezing, wrap each piece of fried chicken individually in plastic wrap, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.
• Label the freezer bag or container with the date to keep track of storage time. Frozen fried chicken can be stored for up to 3 months.
• To reheat frozen fried chicken, allow it to thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chicken to ensure it remains crispy and delicious.
• If you're in a hurry, you can reheat frozen fried chicken directly from the freezer. Preheat your oven to 400°F (200°C) and place the chicken on a baking sheet. Heat for 25-30 minutes, checking occasionally to ensure it doesn't overcook.

• Preheat your oven to 375°F (190°C). Place the leftover fried chicken on a baking sheet lined with aluminum foil. Bake for 15-20 minutes until the chicken is heated through and the skin is crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 375°F (190°C). Arrange the fried chicken in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you prefer using a microwave, place the fried chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 2-3 minutes, checking halfway through to avoid overcooking.

• To reheat on the stovetop, heat a skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the fried chicken in the skillet and cover with a lid. Cook for 5-7 minutes, flipping occasionally, until heated through and crispy.

• For a more traditional approach, you can use a toaster oven. Preheat the toaster oven to 375°F (190°C). Place the fried chicken on the rack or a baking sheet. Toast for 10-15 minutes, checking periodically to ensure it doesn't burn.

• Deep fryer: Used to heat the oil to the correct temperature for frying the chicken.

• Mixing bowl: Used to combine the flour and spices for the dredging mixture.

• Tongs: Handy for turning the chicken pieces in the hot oil and removing them once cooked.

• Paper towels: Used to drain excess oil from the fried chicken.

• Meat thermometer: Ensures the chicken is cooked through by checking the internal temperature.

• Whisk: Helps to mix the flour and spices evenly.

• Plate: For holding the dredged chicken before frying.

• Cooling rack: Optional, but useful for letting the fried chicken rest and drain further after frying.

Marinate overnight: Marinate the chicken in buttermilk overnight to save time on the day of cooking.

Use a thermometer: Use a kitchen thermometer to ensure the oil is at the right temperature, speeding up the frying process.

Batch cooking: Fry the chicken in batches to ensure even cooking and save time.

Pre-mix spices: Pre-mix the flour mixture with spices ahead of time to streamline the dredging process.

Paper towel prep: Have paper towels ready for draining to quickly move from frying to serving.