Description
A delicious recipe for crispy pan-fried chicken that is golden brown and packed with flavor.
Ingredients
- 2 pounds bone-in, skin-on chicken pieces (legs, thighs, or breasts)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon cayenne pepper (optional for heat)
- Vegetable oil for frying
Instructions
- In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- In another bowl, whisk together the flour, baking powder, and cayenne pepper (if using). Remove the chicken from the buttermilk mixture, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
- In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering. Carefully add the chicken pieces skin-side down, working in batches if necessary to avoid overcrowding.
- Fry the chicken for about 7-10 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Adjust the heat as needed to prevent burning.
- Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Let rest for a few minutes before serving.
Notes
- For extra crunch, double-dip the chicken by returning it to the buttermilk and then the flour mixture before frying.
- Try adding your favorite herbs or spices to the flour mixture for a unique flavor twist, such as dried thyme or Italian seasoning.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg