Crispy simple classic fried chicken recipe – The Secret to Perfect Golden Crunch
Our Simple Classic Fried Chicken Recipe Uses A Rich Ingredient For Extra Crispiness on Magic in Kitchen
Simple Classic Fried Chicken Recipe
Get the secret to the crispiest fried chicken ever with this simple classic fried chicken recipe. We use a rich, savory ingredient for extra crunch and flavor, making it the best homemade chicken you’ll ever taste.
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The Secret to the Best Fried Chicken Isn’t a Secret Anymore
When it comes to comfort food, nothing beats a plate of perfectly fried chicken. But what’s the difference between good fried chicken and truly great fried chicken? It’s all about the crust. We’ve all had those disappointing, soggy pieces of chicken. This simple classic fried chicken recipe is designed to avoid that fate entirely. We’ve perfected the process to deliver a shatteringly crispy exterior and a juicy, tender interior every single time. The secret? It all comes down to a rich, savory ingredient that adds a depth of flavor and an unbeatable crunch you won’t find in ordinary recipes.
This is a classic fried chicken recipe for a reason. It’s a timeless dish that works for a casual family meal, a backyard barbecue, or a special holiday menu. It’s the kind of chicken recipe that gets passed down through generations. Get ready to learn the trick that will make your fried chicken legendary.
Ingredients
You don’t need a complicated list of ingredients for this fried chicken recipe. The key is to use fresh, high-quality products.
- 2-3 lbs bone-in, skin-on chicken pieces (a mix of thighs, drumsticks, and breasts works well)
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups buttermilk
- 3-4 cups lard (the secret ingredient for extra crispiness)
Preparation Instructions
Follow these detailed steps to ensure your fried chicken comes out perfectly. From the initial prep to the final fry, every stage is crucial to achieving that golden, extra-crispy crust.
Step 1: Prep and Season the Chicken In a small bowl, whisk together the salt, black pepper, smoked paprika, onion powder, and garlic powder. Rub half of this spice blend all over the chicken pieces, making sure to get it into every nook and cranny. Place the seasoned chicken in a large bowl and pour the buttermilk over it. Cover and refrigerate for at least 4 hours, or ideally, overnight. This buttermilk brine tenderizes the chicken and infuses it with flavor, a key step in this fried chicken recipe.
Step 2: Prepare the Dredging Station When you’re ready to fry, set up your dredging station. In a medium bowl, combine the all-purpose flour with the remaining spice blend. In a separate medium bowl, place the buttermilk-marinated chicken. This is where you’ll get your double coating for an extra-crispy finish.
Step 3: Double-Dredge for Maximum Crispiness Working with one piece of chicken at a time, lift it from the buttermilk, letting any excess drip off. Dip the chicken piece into the seasoned flour, pressing the flour firmly onto the surface. Next, dip the piece back into the buttermilk, then return it to the flour for a second, final coating. This double-dredged method is what creates those delightful, crunchy “craggy bits” on your fried chicken. Place the coated pieces on a wire rack to rest for 10-15 minutes, which allows the coating to “set” and helps prevent it from falling off during frying.
Step 4: The Fry In a deep, heavy-bottomed skillet or Dutch oven, melt the lard over medium-high heat until it reaches 350°F. The lard is the rich ingredient that makes all the difference, providing a superior flavor and a crispier texture than vegetable oil alone. Carefully add a few pieces of chicken to the hot lard, making sure not to overcrowd the pan. Cook the chicken in batches for about 6-8 minutes per side, or until a deep golden brown and the internal temperature reaches 165°F.
Step 5: Rest and Serve Remove the cooked fried chicken from the skillet and place it on a wire rack (not paper towels, which can make the bottom soggy). Allow the chicken to rest for a few minutes before serving. This brief rest time is essential to allow the juices to redistribute, ensuring a tender and juicy result.
Serving Suggestions
This classic fried chicken recipe is perfect on its own, but it’s even better as part of a complete meal.
- Classic Southern Feast: Serve alongside creamy mashed potatoes, collard greens, and a side of cornbread for a perfect southern-inspired meal.
- Casual Comfort: Pair it with coleslaw, potato salad, or French fries for a simple and delicious family meal.
- Sauce It Up: While this chicken recipe is flavorful on its own, it’s also wonderful with a drizzle of hot honey, a creamy garlic aioli, or a tangy barbecue sauce.
Simple Classic Fried Chicken Recipe
Ingredients
Equipment
Method
- Marinate the Chicken
- In a bowl, mix buttermilk, salt, and pepper. Add chicken pieces, cover, and refrigerate for at least 30 minutes (up to 8 hours for best flavor).
- Prepare the Coating
- In another bowl, mix flour, paprika, garlic powder, cayenne, salt, and pepper.
- Coat the Chicken
- Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour until fully coated.
- Heat the Oil
- In a deep skillet, heat about 1 inch of oil to 350°F (175°C).
- Fry the Chicken
- Fry chicken in batches for 12–15 minutes, turning halfway through, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Drain & Serve
- Place fried chicken on a wire rack or paper towels to drain excess oil. Serve hot and crispy!
Notes
FAQ
Q: Can I use vegetable oil instead of lard? A: You can, but the lard is the key to the rich flavor and extra-crispy texture. Lard has a high smoke point and a unique flavor profile that makes this fried chicken recipe stand out.
Q: What is the best way to get the coating to stick? A: The double-dredging method and the 10-15 minute rest on a wire rack are the two most important steps. This allows the flour to absorb moisture and create a firm coating that won’t fall off during frying.
Q: Can I make this a gluten-free recipe? A: Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to choose a high-quality blend designed for baking and frying.
Q: How do I know the chicken is cooked through? A: The best way to know is to use a meat thermometer. The internal temperature of the thickest part of the chicken should be 165°F.
Conclusion
There you have it—a foolproof and simple classic fried chicken recipe that promises to be a new favorite. The secret ingredient of lard elevates this dish from simple to sensational, giving you that extra-crispy exterior and juicy interior you’ve always dreamed of. This isn’t just a recipe; it’s a testament to how small tweaks can make a huge difference in the kitchen.
We hope you try this fried chicken recipe and discover the magic for yourself. Be sure to share your experience in the comments below! And for more amazing recipes that will impress your friends and family, come back and visit us at Magic in Kitchen. We’re your go-to source for making everyday cooking feel like a triumph.
