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.

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.

• 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.

• 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.

• 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.

• 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.

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.