Crispy fried chicken is comfort food at its finest, with tender meat coated in a delicious breaded coating and fried to perfection.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Course: Main Course
Keyword: Fried Chicken Recipe
12pieceschicken thighs and drumsticks
1teaspooncoarse black pepper
2teaspoonscoarse sea salt
vegetable oil,for frying
Heat at least 3 inches of oil in a Dutch oven until it reaches 350°F. You want the oil deep enough to cover as much of the chicken as possible. Submerging the chicken all the way in the oil will produce the most even cooking.
Prepare a dredging station to batter the chicken while the oil is heating. In one bowl, pour the buttermilk. In a second bowl, mix smoked paprika, black pepper, sea salt, onion powder, and flour. Whisk until combined evenly.
Batter the chicken pieces by dipping them first into the flour mixture, then into the buttermilk mixture, and one more time into the flour mixture. Set the battered chicken on a separate plate.
When the oil has reached 350°F, place several battered chicken pieces into the oil. Cook for approximately 12 minutes, turning once halfway through cooking if the chicken is not fully submerged in the oil. Cook until the chicken is deep golden brown and the internal temperature reaches 165°F. Lift the chicken from the oil with a slotted spoon and place it on a paper bag or paper towels to soak up the excess oil. Continue cooking the chicken in batches.
It is not a must, but it is very helpful to use a thermometer for the oil temperature. This will help keep your oil at the correct and safe temperature.
Keep the temperature of the oil as even as possible. Frying large pieces of chicken will give you the best results between 325 to 350°F. A Dutch oven will help maintain a steady temperature and hold the heat.
We cooked the chicken at 350°F, and it was a deep golden brown and it registered a safe internal temperature (165°F). If your chicken is becoming too dark brown, you may need to adjust the temperature down a little bit so that the inside can cook through. You could also finish the chicken off in the oven after browning the outside. This might work well with especially large/thick pieces such as a chicken breast.