Meal Prep · American
Fried Chicken
Crispy, juicy, and perfectly seasoned, this classic American comfort food is a true crowd-pleaser.
Ingredients
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Step-by-step- In a large bowl, combine chicken pieces with buttermilk and hot sauce (if using). Ensure all chicken is coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- In a separate shallow dish, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove chicken from buttermilk, allowing excess to drip off. Do not rinse. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure an even and thick coating. Shake off any excess.
- Heat 4-6 cups of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully place 3-4 chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Remove fried chicken with tongs and place on a wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of salt if desired. Repeat with remaining chicken batches.
- Serve hot and enjoy your crispy, delicious fried chicken!
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Saturated Fat | 7 g |
| Carbohydrates | 20 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 1200 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled fried chicken in an airtight container. The crispiness may soften, but flavor remains.
Freezer Up to 3 months
Wrap individual pieces tightly in plastic wrap, then foil, and place in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
Reheat Oven/Air Fryer
For best results, reheat in an oven at 375°F (190°C) for 15-20 minutes, or in an air fryer at 350°F (175°C) for 8-10 minutes, until crispy and heated through. Avoid microwave reheating for crispiness.
Chef’s Corner
- **Brining is Key:** Don’t skip the buttermilk brine! It tenderizes the chicken and infuses it with flavor, ensuring juicy results.
- **Oil Temperature Control:** Maintain an oil temperature of 325-350°F (160-175°C) for even cooking. Too hot, and the outside burns before the inside cooks; too cool, and the chicken becomes greasy.
- **Don’t Overcrowd:** Fry chicken in batches to prevent the oil temperature from dropping too much, which can lead to soggy chicken.
- **Double Dredge for Extra Crisp:** For an even thicker, crispier crust, after the first dredge, dip the chicken back into the leftover buttermilk (or a separate bowl of egg wash/buttermilk) and then dredge a second time in the flour mixture.
