Fried Chicken Recipe
Savor our crispy, golden-brown fried chicken, marinated in a blend of herbs and spices and fried to perfection. Paired with two sides of your choice.
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.
Fried Chicken Ingredients
Method
Fried Chicken Directions
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Coating
In another bowl, add the all-purpose flour. Season with additional salt, paprika, and pepper to taste. Mix well.
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle immediately.
Dredge the Chicken
Remove the marinated chicken from the refrigerator. Allow excess buttermilk to drip off and dredge each piece in the seasoned flour, coating thoroughly. Shake off any excess flour.
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Drain and Serve
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot with your choice of sides.
