𝐟𝐫𝐢𝐞𝐝 𝐜𝐡𝐢𝐜𝐤𝐞𝐧

Ah, fried chicken—a beloved dish with countless regional twists, from crispy Southern American to Korean yangnyeom or Japanese karaage. Here’s a quick guide to making classic crispy fried chicken at home.

Simple Crispy Fried Chicken Recipe

Ingredients:

• Chicken: 3–4 lbs of bone-in pieces (thighs, drumsticks, wings) or boneless breast strips

• Buttermilk Marinade: 2 cups buttermilk, 1 tsp salt, 1 tsp paprika, ½ tsp black pepper, ½ tsp garlic powder

• Seasoned Flour: 2 cups all-purpose flour, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp cayenne (optional), 2 tsp salt, 1 tsp black pepper

• For Frying: Vegetable or peanut oil (enough for 2–3 inches deep in a pot)

Instructions:

1. Marinate: In a large bowl, mix buttermilk with salt, paprika, pepper, and garlic powder. Add chicken, coat well, cover, and refrigerate for at least 2 hours (or overnight for best flavor and tenderness).

2. Prep Flour: In another shallow bowl or bag, mix flour and all seasonings.

3. Dredge: Take a piece of chicken from the buttermilk, let excess drip off, then coat thoroughly in the seasoned flour. For extra crunch, you can dip it back in buttermilk and into the flour again (“double dredge”).

4. Rest: Place coated chicken on a wire rack for 10–15 minutes. This helps the coating adhere.

5. Heat Oil: In a heavy-bottomed pot or Dutch oven, heat oil to 325–350°F (163–177°C). Use a thermometer for accuracy.

6. Fry: Carefully add chicken in batches—don’t overcrowd. Fry until golden brown and cooked through:

   • Bone-in pieces: About 12–15 minutes (165°F internal temperature)

   • Boneless strips: About 6–8 minutes

   • Wings: About 8–10 minutes

7. Drain & Serve: Transfer fried chicken to a wire rack over a baking sheet (this keeps it crispy). Let rest 5 minutes before serving.

Tips for Perfect Fried Chicken

• Use a thermometer: Maintaining oil temperature is key. If oil is too cool, chicken will be greasy; if too hot, coating will burn before chicken is done.

• Season generously: Season both the marinade and the flour for flavor in every bite.

• For extra crunch: Add ¼ cup cornstarch to the flour, or use a 50/50 mix of flour and rice flour.

• Spice it up: Add cayenne, chili powder, or smoked paprika to the flour for a kick.

• Keep it warm: If frying in batches, keep cooked chicken warm in a 200°F (93°C) oven on a wire rack.

Popular Global Variations

• Korean Fried Chicken: Double-fried for ultra-crispiness, then coated in a sweet-spicy gochujang sauce.

• Japanese Karaage: Marinated in soy sauce, ginger, and garlic, coated in potato starch or flour, then fried.

• Nashville Hot Chicken: Fried chicken brushed with a spicy cayenne-infused oil or lard.

• Buttermilk Southern Style: As above, often with a hint of heat and served with pickles and honey.

Safety First

• Never leave hot oil unattended.

• Pat chicken dry before dredging to prevent dangerous oil splatters.

• Use long tongs and wear an apron.

Enjoy your crispy, golden fried chicken—best served with sides like coleslaw, biscuits, mashed potatoes, or waffles!