Fried Chicken
Classic American fried chicken — bone-in pieces brined in buttermilk, dredged in seasoned flour, fried to deep golden crispness. The Sunday dinner standard. Patience with brining and exact oil temperature are non-negotiable.
Prep Time
18 min
Cook Time
45 min
Servings
4
Calories
357 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken500 g
- Flour2 cups
- Eggs2
- Breadcrumbs½ cup
- Salt1 tsp
- Black Pepper½ tsp
- Garlic Powder1
- Oil2 tbsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Chicken500 g
- Flour2 cups
- Eggs2
- Breadcrumbs0.5 cup
- Salt1 tsp
- Black Pepper0.5 tsp
- Garlic Powder1
- Oil2 tbsp
Instructions
- 1
Cut a whole chicken into 8 pieces. Brine in 3 cups buttermilk, 1 tablespoon salt, 2 teaspoons black pepper, 1 tablespoon hot sauce — refrigerate at least 12 hours, ideally 24.
- 2
Make seasoned flour: 3 cups all-purpose flour, 1 tablespoon paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon cayenne, 1 teaspoon dried thyme.
- 3
Heat 3 inches of oil in a deep heavy pot (cast iron is ideal) to 350°F. Use a thermometer — guessing is how people get greasy chicken.
- 4
Double dredge: lift chicken from buttermilk, press into seasoned flour, dip back in buttermilk briefly, then back into flour. The double coat creates the craggy crust.
- 5
Fry in batches of 3-4 pieces for 12-15 minutes (dark meat) or 10-12 (white meat). Internal temp should be 165°F. Turn every 3 minutes for even browning.
- 6
Drain on a wire rack (not paper towels). Sprinkle with flaky salt while still hot. Rest 5 minutes before serving so juices redistribute.
Watch how to make Fried Chicken
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💡 Expert Tips
- 1.Buttermilk brine 12+ hours. Shorter brines give surface-only flavor. 12-24 hours is the difference between great and amazing.
- 2.Double dredge for craggy crust. Single coat = thin crust. Double = the craggy texture that defines fried chicken.
- 3.350°F oil, exactly. Below = greasy; above = burnt outside, raw inside. A clip-on thermometer is essential.
- 4.Wire rack to drain. Paper towels trap steam and soggen the bottom.
🔬 Why It Works
Great fried chicken is the intersection of seasoned crust, juicy meat, and right cooking temperature. Buttermilk brine adds moisture and salt to the interior while denaturing surface proteins so they accept seasoning. The double dredge creates layer upon layer of seasoned flour that puffs and crisps in hot oil. Cast iron retains heat better than other pans. The wire-rack drain keeps the crust crisp.
Frequently Asked Questions
Can I use boneless chicken?▾
Substitute for buttermilk?▾
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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