Description
This Ultimate Crispy Chicken Meal Recipe features juicy, tender chicken thighs or breasts marinated in buttermilk and hot sauce, then coated in a flavorful blend of flour, cornstarch, and spices before being fried to golden, irresistible crispiness. Perfect for a satisfying dinner, this classic American fried chicken pairs beautifully with mashed potatoes, slaw, or roasted veggies for a complete meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- Vegetable oil for frying (enough for 1–2 inches in skillet)
Instructions
- Prepare the Marinade: In a bowl, whisk together buttermilk and hot sauce until fully combined. This mixture will tenderize and flavor the chicken.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is fully submerged. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor and tenderness.
- Mix the Coating: In a separate large bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until all ingredients are evenly distributed.
- Coat the Chicken: Remove chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly on to maximize crispiness during frying.
- Heat the Oil: Pour vegetable oil into a large skillet to a depth of 1–2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C), perfect for frying crispy chicken.
- Fry the Chicken: Carefully add chicken pieces to the hot oil in batches, avoiding overcrowding. Fry each piece for 5–7 minutes per side, turning once, until the coating is golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for a few minutes to allow the juices to settle before serving.
Notes
- Serve with mashed potatoes, coleslaw, or roasted vegetables to complete the meal.
- For a spicy kick, add cayenne pepper to the flour mixture before coating.
- Leftover chicken can be reheated in the oven or an air fryer to retain crispiness.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
