Easy Fried Chicken
Enjoy the comforting classic of Easy Fried Chicken, featuring a perfectly crispy exterior and juicy, tender meat, perfect for any occasion.
Ingredients
For marinating and coating
- 4 pieces chicken (legs and thighs are ideal) Best for juicy meat
- 1 cup buttermilk Can substitute with almond milk mixed with vinegar for a dairy-free version
- 1 cup all-purpose flour Gluten-free flour can be used as a substitute
- 1 tablespoon garlic powder For delicious aroma
- 1 tablespoon paprika Adds a slight kick and beautiful color
- ½ teaspoon salt Enhances flavors
- ½ teaspoon black pepper For a touch of spice
- Oil for frying Canola or vegetable oil is preferred but avocado oil is a healthy option
Instructions
Preparation
- In a bowl, combine the chicken pieces with buttermilk, ensuring they are coated well. Cover and refrigerate for at least 30 minutes.
- In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper to create the seasoned flour.
Cooking
- In a deep skillet or Dutch oven, pour enough oil to cover the bottom (about 1 inch) and heat over medium-high until hot (around 350°F or 175°C).
- Remove the chicken from the refrigerator, allowing excess buttermilk to drip off and dredge them in the seasoned flour until fully coated.
- Carefully place the coated chicken pieces in the hot oil, frying in batches for about 6-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Once done, transfer the chicken onto a plate lined with paper towels to absorb excess oil and let them rest for a few moments.
Notes
For best results, let the chicken rest after frying to keep juices locked in. You can also bake at 425°F (220°C) for a healthier version.