Fried Chicken Recipe

Chicken thighs: These are the main protein for the dish, providing a juicy and flavorful base.

Buttermilk: Used to marinate the chicken, it helps tenderize the meat and adds a slight tangy flavor.

All-purpose flour: This forms the crispy coating when combined with the spices.

Paprika: Adds a mild, smoky flavor and a bit of color to the coating.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a bit of heat and depth to the seasoning.

Vegetable oil: Used for frying the chicken to achieve a golden, crispy exterior.

To achieve an extra crispy coating on your fried chicken, double-dredge the pieces. After the initial dredge in the flour mixture, dip the chicken back into the buttermilk and then dredge it again in the flour mixture. This creates a thicker, crunchier crust that will stay crispy even after draining on paper towels.

• chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar texture and flavor profile, making them a suitable alternative for fried chicken.

• chicken thighs - Substitute with chicken breasts: Chicken breasts are leaner and cook faster, though they may be less juicy than thighs.

• buttermilk - Substitute with plain yogurt: Yogurt provides a similar tangy flavor and helps tenderize the chicken.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating for fried chicken.

• all-purpose flour - Substitute with rice flour: Rice flour is gluten-free and results in a light, crispy texture.

• 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 smoky flavor and a bit of heat, similar to paprika.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and a depth of umami flavor.

• salt - Substitute with celery salt: Celery salt adds a subtle, savory flavor along with the saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

• black pepper - Substitute with ground cumin: Ground cumin adds a warm, earthy flavor that complements fried chicken.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it ideal for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle, nutty flavor to fried foods.

• Allow the fried chicken to cool completely at room temperature before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken in an airtight container or wrap each piece tightly with aluminum foil or plastic wrap. For extra protection, you can double-wrap the pieces.
• Store the wrapped chicken in the refrigerator if you plan to consume it within 3-4 days. Make sure to place it on a shelf where it won't be squished by other items.
• For longer storage, place the wrapped chicken in a freezer-safe bag or container. Label the container with the date to keep track of its freshness.
• When freezing, ensure the chicken pieces are arranged in a single layer to prevent them from sticking together. Once frozen, you can stack them to save space.
• To reheat refrigerated fried chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 15-20 minutes, or until heated through and crispy.
• For reheating frozen chicken, allow it to thaw in the refrigerator overnight. Then, follow the same reheating instructions as for refrigerated chicken.
• Avoid reheating fried chicken in the microwave, as it can make the coating soggy. If you must use a microwave, place a paper towel underneath the chicken to absorb excess moisture.
• If you have leftover buttermilk from the recipe, you can store it in the refrigerator for up to two weeks. Use it in other recipes like pancakes or biscuits.
• Keep any leftover flour mixture in an airtight container and store it in a cool, dry place. It can be used for future fried chicken recipes or as a coating for other meats and vegetables.

• Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes until the chicken is heated through and the skin is crispy.
• For a quicker method, use a microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
• If you have an air fryer, preheat it to 375°F (190°C). Place the chicken in the basket in a single layer and cook for 5-7 minutes, shaking the basket halfway through for even reheating.
• On the stovetop, heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken in the skillet and cover with a lid. Cook for 5-7 minutes, flipping halfway through, until the chicken is heated through and the skin is crispy.
• For a toaster oven, preheat to 375°F (190°C). Place the chicken on the rack or a baking sheet and heat for 10-15 minutes until warmed through and crispy.

• Mixing bowl: Use this to combine the flour, paprika, salt, and pepper.

• Whisk: This will help you mix the dry ingredients evenly.

• Large bowl: Marinate the chicken in buttermilk in this bowl.

• Tongs: Use these to handle the chicken pieces without getting your hands messy.

• Frying pan: This is where you will fry the chicken.

• Thermometer: Check the oil temperature to ensure it's hot enough for frying.

• Paper towels: Drain the fried chicken on these to remove excess oil.

• Plate: Place the chicken on this after frying and draining.

• Measuring cups: Measure out the buttermilk and flour accurately.

• Measuring spoons: Measure the paprika, salt, and pepper precisely.

Marinate in advance: Marinate the chicken in buttermilk the night before to save time on the day of cooking.

Pre-mix flour: Prepare the flour mixture with paprika, salt, and pepper ahead of time and store it in an airtight container.

Use a thermometer: Use a kitchen thermometer to ensure the oil is at the right temperature, reducing guesswork and cooking time.

Batch frying: Fry multiple pieces of chicken at once, ensuring they don't overcrowd the pan, to speed up the process.

Drain efficiently: Use a wire rack over a baking sheet instead of paper towels to drain excess oil quickly and keep the chicken crispy.