Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Buttermilk: Used to marinate the chicken, adding tenderness and a slight tang.

All-purpose flour: Forms the base of the crispy coating.

Paprika: Adds a mild, smoky flavor to the coating.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Infuses the coating with a savory, aromatic flavor.

Onion powder: Complements the garlic powder for a well-rounded seasoning.

Vegetable oil: Used for frying, ensuring a crispy and golden exterior.

When marinating the chicken in buttermilk, ensure it is fully submerged to allow the acids in the buttermilk to tenderize the meat. For an extra layer of flavor, consider adding a few dashes of hot sauce or a pinch of cayenne pepper to the buttermilk. This will infuse the chicken with a subtle heat that complements the spices in the flour mixture.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, though they may be less juicy than thighs.

• buttermilk - Substitute with plain yogurt: Plain yogurt has a similar tangy flavor and acidity, which helps tenderize the chicken.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a lighter, crispier coating for the fried chicken.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit more heat to the seasoning.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often described as more earthy.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh, slightly sweet onion flavor.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and a neutral flavor, making it ideal for frying.

• Allow the fried chicken to cool completely at room temperature before storing. This prevents condensation, which can make the chicken soggy.

• Place the cooled chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. This helps maintain its crispiness and prevents it from absorbing other odors in the fridge.

• Store the wrapped or containerized fried chicken in the refrigerator for up to 3-4 days. For the best flavor and texture, consume it within this time frame.

• To freeze, wrap each piece of fried chicken individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps the pieces from sticking together.

• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze the chicken for up to 3 months. For optimal taste, try to consume it within this period.

• When ready to reheat, thaw the fried chicken in the refrigerator overnight. This ensures even reheating and prevents the chicken from becoming dry.

• Reheat the chicken in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C). This helps restore its crispy texture.

• Alternatively, use an air fryer to reheat the fried chicken at 375°F (190°C) for 5-10 minutes. This method is quick and helps maintain the crispiness.

• Avoid reheating fried chicken in the microwave, as it can make the coating soggy and unevenly heated.

• Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with aluminum foil or parchment paper. Bake for 10-15 minutes until the chicken is heated through and the skin is crispy.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 375°F (190°C) and cook the chicken for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a skillet over medium heat and add a small amount of vegetable oil. Place the fried chicken in the skillet and cover with a lid. Cook for 5-7 minutes, flipping occasionally, until the chicken is heated through and the skin is crispy.

• If you're in a hurry, the microwave can be used, though it may not retain the crispiness. Place the chicken on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking and turning halfway through.

• For a steam method that keeps the chicken moist, place a steaming rack in a pot with a small amount of water. Bring the water to a simmer, place the fried chicken on the rack, cover, and steam for about 5 minutes. This method is great for retaining moisture but may soften the crispy skin.

• Deep fryer: Essential for frying the chicken to achieve a crispy and golden brown exterior.

• Mixing bowl: Used to combine the flour, paprika, salt, pepper, garlic powder, and onion powder.

• Tongs: Handy for turning the chicken pieces in the hot oil and for removing them once they are cooked.

• Paper towels: Placed on a plate to drain excess oil from the fried chicken.

• Plate: Used to hold the chicken after dredging it in the flour mixture and before frying.

• Meat thermometer: Useful to ensure the chicken is cooked through, with an internal temperature of at least 165°F (74°C).

• Whisk: Helps to mix the flour and spices evenly.

• Measuring cups: Necessary for accurately measuring the buttermilk and flour.

• Measuring spoons: Used to measure the paprika, salt, pepper, garlic powder, and onion powder.

• Cooling rack: Optional, but can be used to keep the chicken crispy by allowing air to circulate around it after frying.

Marinate overnight: Marinate the chicken in buttermilk overnight to save time on the day of cooking.

Pre-mix flour: Prepare the flour mixture with spices in advance and store it in an airtight container.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch cooking: Fry the chicken in batches to ensure even cooking and save time by not overcrowding the fryer.

Paper towel prep: Have paper towels ready to drain excess oil immediately after frying.