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To create the ultimate fried chicken, the selection of ingredients is paramount. The chicken is the star of the show, and choosing the right cuts can significantly affect the outcome of the dish. While many different parts of the chicken can be used, leg quarters and thighs are often favored for frying. These cuts are not only more economical but also tend to have a higher fat content, which helps keep the meat juicy during the frying process. The skin of the leg quarters and thighs crisps up beautifully, giving you that satisfying crunch with each bite.

The Best Fried Chicken – Extra Crispy & Juicy!

Discover the secrets to making the ultimate crispy and juicy fried chicken that will delight your family and friends. This recipe emphasizes the importance of flavorful marinades, a masterfully crafted dredging mix, and proper frying techniques. Learn how buttermilk tenderizes the meat while spices elevate the flavor. From selecting the right cuts to achieving that perfect golden crust, every step is designed for success. Get ready for a delicious culinary adventure!
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Ingredients
  

For the Chicken Marinade:

4 lbs of chicken (leg quarters or thighs recommended)

2 cups buttermilk

1 tablespoon hot sauce (optional)

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

For the Dredging Mix:

2 cups all-purpose flour

1 cup cornstarch

1 tablespoon baking powder

2 teaspoons cayenne pepper (adjust to taste)

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

For Frying:

Vegetable oil (for frying)

Optional: Fresh herbs for garnish (like chopped parsley)

Instructions
 

Marinate the Chicken:

    - In a large bowl, mix together the buttermilk, hot sauce (if using), garlic powder, onion powder, smoked paprika, salt, and black pepper.

      - Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.

        Prepare the Dredging Mix:

          - In another large bowl, whisk together the flour, cornstarch, baking powder, cayenne pepper, salt, black pepper, and garlic powder until well combined.

            Set Up for Frying:

              - In a deep skillet or large frying pan, heat about 2 inches of vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to maintain the temperature, as this is crucial for achieving that perfect crispy texture.

                Coat the Chicken:

                  - Remove the chicken from the marinade, allowing any excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing it firmly into the flour to create a thick coating. Shake off the excess flour.

                    Fry the Chicken:

                      - Carefully place the coated chicken pieces in the hot oil, taking care not to crowd the pan (fry in batches if necessary). Fry for about 12-15 minutes on each side or until they reach a dark golden brown color and an internal temperature of 165°F (74°C). Adjust the heat as needed to maintain the oil temperature.

                        Drain and Rest:

                          - Once cooked, use tongs to transfer the fried chicken to a wire rack lined with paper towels to drain excess oil. Allow the chicken to rest for at least 10 minutes; this helps to keep it juicy.

                            Serve:

                              - Optionally, garnish with fresh herbs and serve immediately with your favorite sides like coleslaw, mashed potatoes, or cornbread. Enjoy your perfectly crispy and juicy fried chicken!

                                Prep Time: 15 mins | Total Time: 5 hours (including marinating time) | Servings: 6-8