This recipe explains how to make crispy fried chicken from scratch. The chicken is marinated in buttermilk for at least 2 hours to tenderize it and add flavor. The breading is made with flour, paprika, garlic powder, onion powder, salt, and pepper. After coating the chicken in the breading, it is fried in oil until cooked through and crispy. The chicken is then served hot or cold with sides like coleslaw, mac and cheese, or mashed potatoes. Additional tips include double-coating the chicken for extra crispiness and making a buttermilk substitute with lemon juice or vinegar.

How to Make Crispy Fried Chicken From Scratch

Ingredients:

• 2-3 lbs chicken pieces (mix of legs, thighs, breasts)
• 1 cup buttermilk
• 1 cup flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• Oil for frying (vegetable or canola)

Step-by-Step Instructions:

Step 1: Marinate the Chicken

In a large bowl, add the chicken pieces and pour in the buttermilk. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours (up to overnight). The buttermilk will help tenderize the chicken and add flavor.

Step 2: Prepare the Breading

In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. This will be the breading for the chicken. Set aside.

Step 3: Coat the Chicken in the Breading

Remove the chicken from the buttermilk and let any excess marinade drip off. One piece at a time, coat the chicken in the flour mixture, making sure to cover all sides. Place the coated chicken on a wire rack and repeat with the remaining chicken pieces. Let the chicken rest for 10-15 minutes, which will help the breading adhere better.

Step 4: Fry the Chicken

In a large, deep pot, heat about 1 inch of oil to 350°F. Carefully add a few chicken pieces at a time and fry for about 10-12 minutes per side, or until the chicken is cooked through and the breading is golden brown and crispy. Use tongs to remove the chicken from the oil and place on a paper towel-lined plate to drain off any excess oil. Repeat with the remaining chicken pieces, making sure not to overcrowd the pot.

Step 5: Serve and Enjoy!

Once all the chicken is fried and drained, it’s ready to serve! This crispy fried chicken is delicious served hot or cold, and pairs well with a variety of sides like coleslaw, mac and cheese, or mashed potatoes. Enjoy!

Additional Tips:

• For an extra crispy breading, double-coat the chicken by repeating steps 3 and 4.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• For a spicier breading, add cayenne pepper to the flour mixture.