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 slight tang.

All-purpose flour: Forms the base of the dredging mixture, creating a crispy coating.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a mild heat and depth of flavor.

Paprika: Contributes a subtle smokiness and color to the coating.

Vegetable oil: Used for frying, it ensures the chicken cooks evenly and achieves a golden brown crust.

To achieve an extra crispy coating on your fried chicken, double-dredge the pieces by dipping them back into the buttermilk after the first coating of the flour mixture, and then dredge them again in the flour mixture. This creates a thicker crust that will fry up beautifully golden and crunchy.

• chicken thighs - Substitute with chicken drumsticks: Both cuts are dark meat and have similar cooking times and flavor profiles.

• chicken thighs - Substitute with chicken breasts: For a leaner option, though they may be less juicy and require careful cooking to avoid dryness.

• buttermilk - Substitute with plain yogurt: Provides similar tanginess and helps tenderize the chicken.

• buttermilk - Substitute with milk with lemon juice or vinegar: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic the acidity of buttermilk.

• all-purpose flour - Substitute with cornstarch: Creates a lighter, crispier coating for the fried chicken.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option that still provides a good texture.

• salt - Substitute with soy sauce: Adds a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: Offers a similar heat but with a slightly different flavor profile.

• paprika - Substitute with cayenne pepper: For a spicier kick, though you may want to use less to avoid overpowering the dish.

• paprika - Substitute with smoked paprika: Adds a smoky flavor along with the mild heat.

• vegetable oil - Substitute with canola oil: Has a similar high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with 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 before storing. This prevents condensation, which can make the coating soggy.

• Place the cooled chicken in an airtight container. If stacking pieces, separate layers with parchment paper to maintain the crispy texture.

• Store the container in the refrigerator if you plan to consume the fried chicken within 3-4 days. For longer storage, proceed to freezing.

• To freeze, wrap each piece of chicken individually in aluminum foil or plastic wrap. This helps to prevent freezer burn and keeps the chicken fresh.

• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of storage time.

• When ready to reheat, thaw the chicken in the refrigerator overnight. This ensures even reheating and maintains the quality of the chicken.

• For reheating, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper or a wire rack to allow air circulation.

• Bake for 15-20 minutes, or until the chicken is heated through and the coating is crispy. Avoid microwaving, as it can make the chicken soggy.

• Serve the reheated fried chicken hot, and enjoy the same delicious, crispy texture as when it was freshly made.

• Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with aluminum foil. Cover the chicken loosely with another piece of foil to prevent it from drying out. 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 fried chicken on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 2-3 minutes, checking halfway through to ensure it doesn't overcook.

• If you have an air fryer, preheat it to 375°F (190°C). Arrange the fried chicken in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• On the stovetop, heat a skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the fried chicken in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through, until the chicken is hot and the skin is crispy.

• For a toaster oven, preheat to 375°F (190°C). Place the fried chicken on a baking tray and cover loosely with foil. Heat for 15-20 minutes until warmed through and crispy.

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

• Whisk: This helps to evenly mix the dry ingredients in the mixing bowl.

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

• Tongs: Use these to handle the chicken pieces, especially when dredging and frying.

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

• Thermometer: Ensure the oil is at the right temperature for frying.

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

• Plate: Place the chicken on this after draining to serve.

Marinate overnight: Marinate the chicken in buttermilk overnight to save time on the day of cooking.

Use a ziplock bag: Marinate the chicken in a ziplock bag for easy cleanup and even coating.

Pre-measure ingredients: Measure out the flour, salt, pepper, and paprika ahead of time.

Heat oil while prepping: Start heating the oil while you dredge the chicken to save time.

Double batch: Make a double batch and freeze half for a quick meal later.