Crispy Outside + Juicy Inside Real Fried Chicken Recipe Is Better Than Take-Out
Our authentic buttermilk-marinated chicken pieces are simply irresistible
Everyone loves fried chicken. And while it’s quick and easy to pick up the phone and order for delivery, it’s so satisfying to make it yourself. That’s why you have to try our Real Fried Chicken recipe. All it takes is a little planning and our quick-prep marinade to get this home-cooked meal into the frying pan and onto the table.
All good fried chicken recipes start with a buttermilk marinade. We sprinkle in a little cayenne pepper for a fiery kick, but you can omit it if you prefer. For a savory finish, a pinch of smoked paprika would also be tasty. Just be sure to let the pieces marinate for at least 2 hours. Even better, prep the night before and refrigerate. The flavor builds the longer the chicken sits in the marinade. Give it a try. We promise, once you dig in you’ll never go back to your local chicken joint again. Let us know in the comments.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 cup buttermilk
- ½ tsp. salt
- ½ tsp. pepper
- ⅛ tsp. cayenne
- 4 lb. chicken pieces
- 1 cup all-purpose flour
- 1 Tbs. garlic powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- Oil
Instructions
PrintIn large bowl, combine buttermilk, ¼ tsp. salt, ¼ tsp. pepper and cayenne. Add chicken; toss to coat. Cover; chill at least 2 hrs. or overnight, turning chicken occasionally.
Line 2 rimmed baking sheets with foil; top with racks. In large bowl, combine flour, garlic, oregano, cumin and remaining ¼ tsp. salt and ¼ tsp. pepper. In batches, remove chicken from buttermilk marinade, allowing excess to drip off; discard marinade. In batches, add chicken to flour mixture; toss until well coated. Transfer to 1 rack; let stand 15 min.
In large heavy skillet, heat ¾" oil over medium-high heat until shimmering, but not smoking (350°F–365°F on deep-frying thermometer). In batches, add chicken; cook, turning once, until golden and no longer pink in centers, 10–12 min. per side. (Check chicken after 5 min. to make sure it is not browning too quickly; if so, turn chicken; reduce heat to medium.) Transfer to clean second rack; drain 5 min.
Nutrition
- Calories: 497
- Fat: 27 gram
- Saturated Fat: 7 gram
- Protein: 43 gram
- Carbohydrate: 19 gram
- Fiber: 1 gram
- Cholesterol: 130 mg
- Sugar: 2 gram
- Sodium: 291 mg
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