Crispy Fried Chicken Recipe
Make Crispy Fried Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In a separate large bowl, whisk together the all-purpose flour, cornstarch, remaining salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until well combined.
Cooking
- 3
Heat the Oil
In a large, deep skillet or Dutch oven, add the vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of the flour mixture into the oil; if it sizzles, the oil is ready.
- 4
Coat the Chicken
Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing it onto the chicken to ensure an even coating. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry the chicken for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 6
