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Delicious plate of crispy fried chicken showcasing tasty recipes

Fried Chicken

Delicious and crispy fried chicken with various styles including classic, spicy, buttermilk, and garlic parmesan for a delightful meal.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 kg chicken pieces Bone-in or boneless as preferred
  • 250 ml buttermilk For classic and spicy chicken
  • 300 ml buttermilk For buttermilk fried chicken
  • 1 egg egg Used in the garlic parmesan recipe
  • 200 ml milk or buttermilk Alternative to buttermilk
For the Coating
  • 200 g all-purpose flour Common for all recipes
  • 220 g flour For buttermilk fried chicken
  • 200 g flour Used in multiple recipes
  • 2 tbsp cornstarch Adds crispiness for buttermilk fried chicken
  • 1 tsp paprika Used in various fried chicken recipes
  • 1 tsp cayenne pepper For added spice in the spicy fried chicken
  • 1 tsp chili powder Used in spicy fried chicken
  • 1 tsp garlic powder Adds flavor to all variations
  • 1 tsp black pepper To taste
  • 1 tsp onion powder Used in buttermilk fried chicken
  • Salt Salt To taste
For Frying
  • Oil for frying Oil for frying Use a high smoke point oil
For Garlic Parmesan Sauce
  • 60 g butter Melted for sauce
  • 4 cloves garlic, minced For garlic parmesan chicken
  • 40 g grated parmesan Freshly grated for the sauce
  • 1 tbsp parsley, chopped For garnish

Method
 

Classic Southern Fried Chicken
  1. Season the chicken with salt and let it sit in the buttermilk for at least 2 hours.
  2. Mix the flour with paprika, garlic powder, black pepper, and a little extra salt.
  3. Remove the chicken from buttermilk and coat in the seasoned flour.
  4. Fry until deep golden, crisp, and fully cooked for about 12-15 minutes at 170-180°C.
  5. Let rest on paper towels before serving.
Spicy Fried Chicken
  1. Marinate chicken in buttermilk with salt for 2 hours.
  2. Mix flour with paprika, cayenne, chili powder, garlic powder, and salt.
  3. Coat chicken in the flour mixture and fry until crunchy and juicy for 12-15 minutes at 170-180°C.
  4. Serve hot for best texture.
Buttermilk Fried Chicken
  1. Soak chicken in buttermilk for 4 hours or overnight.
  2. Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
  3. Dredge chicken in the flour mixture and fry until thick, crunchy, and golden brown for about 12-15 minutes at 170-180°C.
Garlic Parmesan Fried Chicken
  1. Season chicken with salt and pepper.
  2. Dip in milk and egg mixture, then coat with flour.
  3. Fry until crispy and golden.
  4. For sauce, melt butter, cook garlic briefly, then mix in parmesan and parsley.
  5. Toss sauce over chicken before serving.

Notes

Use buttermilk for marinades to keep the chicken moist. Don’t overcrowd the frying pan; fry in batches for even cooking. Maintain the oil temperature for crispy results. Allow chicken to rest after frying to enhance its flavor.