There's nothing quite like the satisfying crunch of perfectly fried chicken. This recipe ensures that each bite is juicy, flavorful, and crispy. With a simple marinade and a well-seasoned flour coating, you can create a delicious meal that will have everyone coming back for seconds.
If you don't usually keep buttermilk in your fridge, it's worth picking some up for this recipe. It helps tenderize the chicken thighs and adds a subtle tangy flavor. You can find buttermilk in the dairy section of most supermarkets. Additionally, make sure you have paprika, garlic powder, and onion powder in your spice cabinet, as these are essential for the seasoning mix.

Ingredients for Fried Chicken Recipe
Chicken thighs: The main protein for this dish, providing juicy and flavorful meat.
Buttermilk: Used for marinating the chicken, it tenderizes the meat and adds a tangy flavor.
All-purpose flour: Forms the base of the coating, giving the chicken its crispy exterior.
Salt: Enhances the overall flavor of the chicken.
Black pepper: Adds a mild heat and depth to the seasoning.
Paprika: Provides a subtle smokiness and color to the coating.
Garlic powder: Infuses the chicken with a savory, aromatic flavor.
Onion powder: Adds a sweet and slightly tangy taste to the seasoning mix.
Vegetable oil: Used for frying, it ensures the chicken cooks evenly and achieves a golden brown crust.
Technique Tip for This Recipe
To achieve an extra crispy coating, double-dredge the chicken by dipping it back into the buttermilk after the first coating of the flour mixture, then dredge it again in the flour mixture before frying. This creates a thicker crust that will stay crunchy even after the chicken has been drained on paper towels.
Suggested Side Dishes
Alternative Ingredients
chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar texture and flavor profile, making them a good alternative for frying.
chicken thighs - Substitute with chicken breast: Chicken breast is leaner and cooks faster, though it may be slightly less juicy.
buttermilk - Substitute with plain yogurt: Yogurt provides a similar tangy flavor and helps tenderize the chicken.
buttermilk - Substitute with milk and lemon juice: Mix 2 cups of milk with 2 tablespoons of lemon juice to mimic the acidity and consistency of buttermilk.
all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating and is gluten-free.
all-purpose flour - Substitute with rice flour: Rice flour also provides a crispy texture and is suitable for gluten-free diets.
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 used in lighter-colored dishes.
paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a similar color, though it is spicier than paprika.
paprika - Substitute with chili powder: Chili powder provides a similar color and a bit of heat, though it includes additional spices.
garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense flavor; use about 1 clove per teaspoon of garlic powder.
garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor, though it lacks the garlic taste.
onion powder - Substitute with shallot powder: Shallot powder has a milder, sweeter flavor similar to onion powder.
onion powder - Substitute with fresh onions: Fresh onions offer a more intense flavor; use about ¼ cup of finely chopped onions per teaspoon of onion powder.
vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.
vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fried chicken.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the fried chicken to cool completely at room temperature before storing. This prevents condensation, which can make the coating soggy.
For short-term storage, place the chicken in an airtight container lined with paper towels. The paper towels will absorb any excess oil and moisture, keeping the chicken crispy.
Store the container in the refrigerator for up to 4 days. When ready to eat, reheat the chicken in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy.
For long-term storage, wrap each piece of fried chicken individually in aluminum foil or plastic wrap. This helps to maintain the chicken’s texture and flavor.
Place the wrapped pieces in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
Label the bag or container with the date of freezing. The chicken can be stored in the freezer for up to 3 months.
To reheat frozen fried chicken, preheat the oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 20-25 minutes, or until heated through and crispy. For best results, avoid microwaving as it can make the coating soggy.
If you prefer, you can also reheat the chicken in an air fryer at 375°F (190°C) for about 10-15 minutes, which will help to restore its crispiness.
Always check the internal temperature of the chicken to ensure it reaches at least 165°F (74°C) before serving.
How to Reheat Leftovers
Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with aluminum foil. Bake for 15-20 minutes, flipping halfway through to ensure even heating. This method keeps the chicken crispy on the outside and juicy on the inside.
For a quicker option, use an air fryer. Set it to 375°F (190°C) and reheat the chicken for about 5-7 minutes. The hot air circulation will revive the crispiness without drying out the meat.
If you prefer the stovetop, heat a skillet over medium heat and add a small amount of vegetable oil. Place the fried chicken in the skillet and cover it with a lid. Heat for about 5 minutes on each side, or until warmed through. This method helps maintain the chicken's crunch while ensuring it heats evenly.
For a microwave option, place the fried chicken on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking. Note that this method may not preserve the crispiness as well as others.
If you have a toaster oven, preheat it to 375°F (190°C). Place the fried chicken on the rack or a baking sheet and heat for about 10-15 minutes. This method is great for small batches and helps keep the chicken crispy.
Best Tools for This Recipe
Mixing bowl: Use this to combine the flour, salt, pepper, paprika, garlic powder, and onion powder.
Whisk: This will help you mix the dry ingredients evenly.
Frying pan: Essential for frying the chicken to a golden brown.
Tongs: Use these to handle the chicken pieces safely while frying and turning them.
Paper towels: Place these on a plate to drain excess oil from the fried chicken.
Plate: Use this to hold the chicken after it has been fried and drained.
Meat thermometer: Optional but useful to ensure the chicken is cooked through (internal temperature should reach 165°F or 75°C).
Measuring cups: These will help you measure the buttermilk and flour accurately.
Measuring spoons: Use these to measure out the salt, pepper, paprika, garlic powder, and onion powder.
Plastic wrap: Cover the bowl with this while marinating the chicken in the buttermilk.
How to Save Time on This Recipe
Marinate overnight: Marinate the chicken in buttermilk the night before to save time on the day of cooking.
Pre-mix flour: Mix the flour and spices ahead of time and store in an airtight container.
Use a thermometer: Use a kitchen thermometer to quickly check the oil temperature and ensure the chicken is cooked through.
Batch frying: Fry multiple pieces of chicken at once to reduce overall cooking time.
Paper towel prep: Lay out paper towels before you start frying to quickly drain the chicken when it's done.

Fried Chicken Recipe
Ingredients
Main Ingredients
- 4 pieces Chicken Thighs
- 2 cups Buttermilk
- 2 cups All-Purpose Flour
- 1 tablespoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 cups Vegetable Oil for frying
Instructions
- 1. Marinate the chicken in buttermilk for at least 1 hour.
- 2. In a separate bowl, mix flour, salt, pepper, paprika, garlic powder, and onion powder.
- 3. Heat oil in a frying pan over medium-high heat.
- 4. Dredge the marinated chicken in the flour mixture.
- 5. Fry the chicken until golden brown and cooked through, about 10 minutes per side.
- 6. Drain on paper towels and serve hot.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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