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Fried Chicken
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Fried Chicken

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes

Ingredients

  • 8 chicken thighs skin on for max crunch or drumsticks if you’re feeling boneless-good vibes
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne optional heat, adjust to your drama level
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice as a quick hack
  • 2 cups vegetable oil or peanut oil for frying
  • Optional: pinch of garlic salt for finishing

Instructions

  • Marinate the chicken in buttermilk for at least 1 hour (overnight is better). It’s like a spa day for meat—tender and flavorful.
  • In a large bowl, whisk flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne. This is your dry crust station—no drama, just flavor.
  • Dip each piece of chicken in the flour mix, patting to stick, then re-dip in flour for a thicker crust. Yes, double-dunk. It’s worth it.
  • Heat oil in a deep skillet or Dutch oven to 350°F (175°C). If you don’t own a thermometer, test with a flour crumb—sizzle equals go-time.
  • Fry chicken in batches 10–12 minutes per side, until golden brown and cooked through. Internal temp should hit 165°F (74°C).
  • Place on a rack or paper towels to drain briefly. Sprinkle a touch of garlic salt if you’re feeling fancy. Serve hot and loud with a smile.