Name: Crispy American Fried Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 4 h 25 min
Cuisine: American (Southern)
Ingredients: 4 bone-in chicken pieces (legs, thighs, or breasts); 2 cups buttermilk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon hot sauce (optional); 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper (optional); 1 teaspoon baking powder; 3 cups vegetable oil (for deep frying)

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Golden, extra-crispy fried chicken with a flavorful, seasoned coating and juicy, tender meat. This classic American dish is known for its crunchy exterior and succulent interior, making it a beloved comfort food across the country. Whether served at family gatherings, picnics, or Sunday dinners, this buttermilk-marinated fried chicken is guaranteed to impress.

Why You’ll Love This Recipe

Extra Crispy Coating – A perfect blend of seasonings and flour creates a golden, crunchy crust.
Juicy and Tender Inside – Buttermilk marinade ensures the chicken stays moist and flavorful.
Classic Southern Flavor – A balance of spices, heat, and richness in every bite.
Perfect for Any Occasion – Great for family meals, barbecues, or game day snacks.
Easy to Make at Home – Simple ingredients and straightforward steps make this recipe foolproof.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Marinade:

Bone-in chicken pieces (legs, thighs, or breasts)
Buttermilk
Salt
Black pepper
Hot sauce (optional)

For the Coating:

All-purpose flour
Salt
Black pepper
Paprika
Garlic powder
Onion powder
Cayenne pepper (optional)
Baking powder

For Frying:

Vegetable oil (for deep frying)

Directions

Marinate the chicken – In a bowl, mix buttermilk, salt, black pepper, and hot sauce. Add chicken pieces, cover, and marinate in the fridge for at least 4 hours (or overnight for best results).
Prepare the coating – In another bowl, mix flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder.
Coat the chicken – Remove chicken from the buttermilk and dredge in the flour mixture, pressing to coat well.
Heat the oil – In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
Fry the chicken – Fry in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through.
Drain and serve – Drain on paper towels and let rest for a few minutes before serving.

Servings and Timing

Prep Time: 10 minutes (+4 hours marination)
Cooking Time: 15 minutes
Total Time: 4 hours 25 minutes
Servings: 4 pieces
Calories: 450 kcal per piece

Variations

Spicy Fried Chicken – Increase cayenne pepper and hot sauce for extra heat.
Herb-Infused – Add dried thyme, oregano, or rosemary to the flour mix.
Oven-Baked Version – Coat chicken with the flour mixture, spray with oil, and bake at 400°F (200°C) for 35-40 minutes.
Air Fryer Fried Chicken – Cook at 375°F (190°C) for 25 minutes, flipping halfway through.
Gluten-Free Option – Use a gluten-free flour blend for a wheat-free version.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze fried chicken in a sealed container for up to 2 months.
Reheating: Reheat in an oven at 350°F (175°C) for 15 minutes to keep it crispy. Avoid microwaving, as it can make the coating soggy.

FAQs

Why use buttermilk for fried chicken?

Buttermilk tenderizes the chicken and helps the coating stick for a crispier crust.

Can I use boneless chicken?

Yes, but adjust frying time to 8-10 minutes to prevent overcooking.

How do I prevent the coating from falling off?

Make sure the chicken is well-drained from the marinade before dredging and press the coating firmly onto the chicken.

What’s the best oil for frying chicken?

Vegetable, peanut, or canola oil are ideal because they have high smoke points.

Can I double-coat the chicken for extra crispiness?

Yes! Dip the floured chicken back into the buttermilk, then coat again with the flour mixture.

How do I check if the chicken is fully cooked?

Use a meat thermometer—chicken should reach an internal temperature of 165°F (75°C).

Can I marinate the chicken for too long?

More than 24 hours can make the texture mushy, so overnight is best.

Should I cover the pan while frying?

No, covering traps steam and makes the coating soggy.

How do I prevent greasy fried chicken?

Ensure the oil is hot enough (350°F/175°C) before adding chicken, and don’t overcrowd the pan.

Can I reuse frying oil?

Yes, strain and store it in a sealed container for reuse, but discard after 2-3 uses.

Conclusion

Crispy American Fried Chicken is a timeless favorite that delivers juicy, flavorful meat with a crunchy golden crust. Whether served with coleslaw, mashed potatoes, or biscuits, this dish is always a hit. Try making it today and enjoy restaurant-quality fried chicken at home!