Country Fried Chicken
A classic, crispy on the outside and juicy on the inside, Country Fried Chicken recipe that's easy to follow and perfect for families.
Ingredients
Chicken and Marinade
- 4 pieces bone-in chicken (thighs or drumsticks) Bone-in chicken for juicy meat.
- 1 cup buttermilk For marinating chicken.
Breading Mixture
- 1 cup all-purpose flour Use for coating the chicken.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt and pepper
Frying
- as needed vegetable oil for frying Use enough to cover the bottom of the pan.
Instructions
Marinate Chicken
- Place the chicken in a bowl, cover it with buttermilk, and let it sit in the fridge for at least 2 hours or overnight.
Prepare Breading
- In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
Coat Chicken
- Remove the chicken from the buttermilk and allow the excess to drip off.
- Dredge each piece of chicken in the flour mixture until it is well-coated.
Fry Chicken
- In a deep skillet or frying pan, heat vegetable oil over medium heat.
- Once the oil is hot, carefully place the chicken pieces in the pan, avoiding overcrowding.
- Fry the chicken for about 10-15 minutes on each side or until it is golden brown and cooked through.
- Use a meat thermometer to check that the internal temperature has reached 165°F.
- Remove the chicken from the pan and place it on paper towels to drain excess oil.
Notes
For best flavor, use buttermilk. Ensure oil is hot before frying and don't skip the marinating time. Store leftovers in airtight container.