Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Buttermilk: Used to marinate the chicken, making it tender and flavorful.

All-purpose flour: Forms the base of the crispy coating.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a touch of heat and depth to the seasoning.

Paprika: Provides a subtle smokiness and color to the coating.

Vegetable oil: Used for frying the chicken to a golden brown perfection.

When marinating the chicken thighs in buttermilk, ensure they are fully submerged to allow the buttermilk to tenderize the meat and infuse it with flavor. For an extra crispy coating, let the dredged chicken rest on a wire rack for a few minutes before frying. This allows the flour mixture to adhere better, resulting in a more even and crunchy crust.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, but may require additional seasoning to match the flavor profile.

• buttermilk - Substitute with plain yogurt: Plain yogurt has a similar tanginess and acidity, which helps tenderize the chicken and add flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a lighter and crispier coating, which can be a desirable texture for fried chicken.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the fried chicken.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, which can elevate the flavor profile of the fried chicken.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and a neutral flavor, making it ideal for frying and achieving a crispy texture.

• Allow the fried chicken to cool completely at room temperature before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken in an airtight container or wrap each piece tightly in aluminum foil or plastic wrap. This helps maintain its crispiness and prevents it from absorbing other odors in the fridge.
• Store the wrapped or containerized fried chicken in the refrigerator for up to 3-4 days. For best results, consume it within this timeframe to enjoy optimal flavor and texture.
• To freeze, wrap each piece of fried chicken individually in plastic wrap, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.
• Label the container or bag with the date of freezing. Fried chicken can be frozen for up to 3 months, but for the best taste, try to consume it within 1-2 months.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor.
• Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with parchment paper or a wire rack. This allows the heat to circulate evenly around the chicken.
• Bake the chicken for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C). This ensures the chicken is heated through without drying out.
• For an extra crispy finish, you can broil the chicken for the last 2-3 minutes of reheating. Keep a close eye on it to prevent burning.
• Serve the reheated fried chicken hot and enjoy it as if it were freshly made. Pair it with your favorite sides like mashed potatoes, coleslaw, or cornbread for a complete meal.

• Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with aluminum foil. Bake for about 15-20 minutes, or until the chicken is heated through and the skin is crispy again.

• For a quicker method, use a microwave. Place the fried chicken on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 375°F (190°C). Place the fried chicken in the basket, making sure not to overcrowd it. Heat for about 5-7 minutes, or until the chicken is hot and the skin is crispy.

• On the stovetop, heat a skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the fried chicken in the skillet and cover with a lid. Heat for about 5 minutes on each side, or until the chicken is thoroughly heated and the skin is crispy.

• For a steam method, place the fried chicken in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until the chicken is heated through. This method will keep the chicken moist but may not retain the crispiness of the skin.

• Mixing bowl: Use this to marinate the chicken thighs in buttermilk and to mix the flour, salt, pepper, and paprika.

• Frying pan: This is where you will heat the vegetable oil and fry the chicken.

• Tongs: Handy for turning the chicken pieces while frying to ensure even cooking.

• Paper towels: Use these to drain the excess oil from the fried chicken.

• Measuring cups: Essential for accurately measuring the buttermilk, flour, and vegetable oil.

• Measuring spoons: Necessary for measuring the salt, pepper, and paprika.

• Whisk: Useful for mixing the flour, salt, pepper, and paprika together.

• Thermometer: Optional but recommended to check the oil temperature and ensure the chicken is cooked through.

• Plate: Use this to hold the dredged chicken before frying.

• Knife: Useful for any trimming or preparation needed for the chicken thighs.

Marinate overnight: Marinate the chicken in buttermilk overnight to save time on the day of cooking.

Pre-mix the coating: Mix the flour, salt, pepper, and paprika ahead of time and store in an airtight container.

Use a thermometer: Use a kitchen thermometer to quickly check the oil temperature and ensure it's ready for frying.

Batch fry: Fry multiple pieces of chicken at once to reduce overall cooking time.

Drain efficiently: Use a wire rack over a baking sheet instead of paper towels to drain excess oil faster and keep the chicken crispy.