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### **Hands Down, My Favorite Way to Make Fried Chicken – Recipe**
**Prep Time:** 30 minutes (plus 2 hours marinating)
**Cook Time:** 20–25 minutes
**Total Time:** 2.5 hours
**Servings:** 4–6
#### **Ingredients**
* 8 pieces of bone-in, skin-on chicken (drumsticks, thighs, or a combination)
* 2 cups buttermilk
* 2 teaspoons hot sauce (optional, for a little kick)
* 2 cups all-purpose flour
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon paprika
* 1 teaspoon salt (or to taste)
* 1 teaspoon black pepper
* 1 teaspoon dried thyme (optional)
* 1/2 teaspoon cayenne pepper (optional, for spice)
* Vegetable oil for frying (enough to submerge the chicken)
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### **Instructions**
1. **Brine the Chicken:**
Start by placing the chicken pieces in a large bowl. Pour in the buttermilk, ensuring the chicken is fully submerged. Add the hot sauce (if using) to the buttermilk for an extra kick of flavor. Cover the bowl and refrigerate for at least 2 hours, or up to overnight. This step is crucial for tender, juicy chicken.
2. **Prepare the Seasoned Flour:**
In a large shallow bowl or a plate, whisk together the flour, garlic powder, onion powder, paprika, salt, pepper, thyme, and cayenne pepper. This seasoned flour is what will give the chicken that flavorful, crispy crust.
3. **Coat the Chicken:**
Once the chicken has marinated, remove each piece from the buttermilk and allow any excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing down gently to ensure the flour sticks. For an extra crispy coating, dip the chicken back into the buttermilk and coat it again in the flour mixture for a double-coating effect. This step makes a huge difference in creating a crunchy, golden exterior.
4. **Heat the Oil:**
Heat about 2–3 inches of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. The oil should be hot, but not smoking—around 350°F (175°C) is ideal. If you don’t have a thermometer, drop a small piece of bread into the oil. If it browns in about 60 seconds, the oil is ready.
5. **Fry the Chicken:**
Carefully place the chicken pieces in the hot oil, ensuring they’re not overcrowded (you may need to work in batches). Fry the chicken for about 10–12 minutes per side, depending on the size of the pieces, until they’re golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
6. **Drain the Chicken:**
Once the chicken is fried to perfection, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil. Let the chicken rest for a few minutes before serving.
7. **Serve and Enjoy:**
Serve your crispy, juicy fried chicken hot! Pair it with your favorite sides like mashed potatoes, coleslaw, or cornbread for a complete meal.
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### **Why This Fried Chicken Recipe Stands Out**
* **Double Coating for Maximum Crunch:**
The double coat of flour ensures that the chicken stays crispy longer, even if it cools down slightly. This makes it perfect for a crowd or meal prep. The extra crispy coating also helps lock in the juiciness of the chicken, so it stays tender and moist on the inside.
* **Buttermilk Brine for Tenderness:**
The buttermilk soak tenderizes the chicken, making every bite juicy and flavorful. It also helps the flour coating adhere better, resulting in that coveted crunchy exterior.
* **Flavors That Pop:**
The seasoning blend in the flour is simple yet packed with flavor. Garlic, onion, paprika, and thyme all work together to infuse the chicken with savory goodness. Add a pinch of cayenne for some heat, and you’ve got a recipe that balances flavor with just the right amount of spice.
* **Frying Tips:**
The key to perfect fried chicken is maintaining the right oil temperature. Too hot, and the coating will burn before the chicken cooks through; too cool, and the chicken will absorb too much oil, making it greasy. Keeping the oil at a consistent 350°F will ensure your fried chicken is crispy and golden.
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### **Final Thoughts**
This is, hands down, my **favorite way to make fried chicken**. With its perfectly crispy coating, tender and juicy meat, and flavor-packed seasoning, it’s the best fried chicken I’ve ever had—and I’m confident it will be your new favorite too.
Whether you’re feeding your family, preparing for a cookout, or just indulging in a classic comfort food, this recipe is sure to impress. Once you try this method, you’ll understand why it’s my favorite way to make fried chicken—it’s simply unbeatable!
So grab your buttermilk, your favorite spices, and get frying—you won’t regret it!
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Would you like to explore more fried chicken variations or perhaps dive into some delicious side dish ideas to pair with this crispy chicken? Let me know!
