Crispy Fried Chicken
This Crispy Fried Chicken recipe is the result of years of experimentation, focusing on preparation and cooking techniques for the best crispy texture.
Equipment
- Large skillet
- cookie sheet
- plastic bag
Ingredients
Chicken
- 1 4 pound chicken, cut into pieces
Coating
- 1 cup buttermilk
- 2 cups all-purpose flour for coating
- 1 teaspoon paprika
- salt and pepper to taste
- 2 quarts vegetable oil for frying
Instructions
Preparation
- Take your cut up chicken pieces and skin them if you prefer.
- Place flour in a large plastic bag. Season with paprika, salt, and pepper.
- Dip chicken pieces in buttermilk, then transfer them into the bag with flour; seal the bag and shake to coat well.
- Place the coated chicken on a cookie sheet or tray, cover, and let sit until the flour is of a paste-like consistency.
- Fill a large skillet about ⅓ to ½ full with vegetable oil and heat until very hot.
- Put in as many chicken pieces as the skillet can hold. Brown the chicken on both sides.
- When browned, reduce heat and cover; let cook for 30 minutes. Remove cover and continue to fry until crispy.
- Drain fried chicken on paper towels. Keep finished chicken warm in a slightly warm oven while preparing the rest.
Notes
Ensure the flour has a paste-like consistency before frying for the best texture.
Nutrition
Serving: 1pieceCalories: 489kcalCarbohydrates: 30gProtein: 41gFat: 22gSaturated Fat: 6gCholesterol: 116mgSodium: 140mgPotassium: 385mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 62mgIron: 3mg
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