Classic Fried Chicken Recipe
Served with a side of mashed potatoes and gravy.
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Ingredients
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Fried Chicken
Mashed Potatoes
Gravy
Method
Fried Chicken
- 1
Marinate the Chicken
Place the cut chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Flour Mixture
In a large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
- 3
Dredge the Chicken
Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated. Shake off any excess flour.
- 4
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the chicken pieces to the hot oil, working in batches if necessary. Fry for about 10-12 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
Mashed Potatoes
- 7
- 8
Gravy
- 9
- 10
Add the Broth
Slowly whisk in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it thicken, about 5-7 minutes.
- 11
Season the Gravy
Add salt and black pepper to taste. Adjust consistency with additional broth if necessary.