Fried Chicken
Easy Homemade & Traditional Fried Chicken — Crispy, Juicy, and Healthier Options
2️⃣ Introduction (Storytelling + Emotion)
Fried Chicken has always smelled like Sunday at my grandparents’ house — that warm, sizzling scent that made everyone drift into the kitchen. This easy Fried Chicken recipe is my homemade, traditional take on that memory: crispy on the outside, juicy on the inside, and comforting in a way only a well-loved recipe can be.
Serve this Fried Chicken for weeknight dinners when you want a crowd-pleaser, for a lazy Sunday family meal, picnics, or even as a special holiday side dish. It’s simple enough for a weekday but impressive enough for guests.
3️⃣ 🧂 Ingredients
Makes about 6–8 bone-in pieces (drumsticks & thighs) — adjust for more.
- 3–4 lb (1.4–1.8 kg) chicken pieces (mix of thighs and drumsticks)
- 2 cups (480 ml) buttermilk (or plain yogurt thinned with 2 tbsp milk)
- 1 tbsp kosher salt (for brine/marinade)
- 1 tsp hot sauce (optional for brine)
- 2 cups (240 g) all-purpose flour
- ½ cup (60 g) cornstarch (for extra crisp) — optional
- 1 tbsp paprika (smoked or sweet)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp kosher salt (for flour mix)
- 1 tsp ground black pepper
- 1 tsp dried thyme or oregano (optional)
- 1 tsp cayenne pepper (optional, adjust to taste)
- 2 large eggs (optional, for egg wash)
- 2 tbsp milk or water (if using egg wash)
- Vegetable oil, peanut oil, or canola oil for frying (enough to fill pan 2–3 inches / 5–8 cm deep)
- Kitchen thermometer (highly recommended)
- Paper towels and a wire rack for draining
Optional finishing: flaky sea salt, chopped parsley, lemon wedges
4️⃣ 👩🍳 Directions
- Brine/marinate (recommended): In a large bowl, whisk buttermilk, 1 tbsp salt, and hot sauce. Submerge chicken, cover, and refrigerate for 4 hours or overnight. This makes the chicken tender and flavorful.
- Bring to temp: Remove chicken from fridge 20–30 minutes before frying so it’s not ice-cold (helps cook evenly).
- Mix the dredge: In a large bowl or shallow dish, combine flour, cornstarch (if using), paprika, garlic powder, onion powder, 1½ tsp salt, pepper, thyme, and cayenne. Whisk to combine.
- Optional egg wash: Beat eggs with 2 tbsp milk/water in a separate bowl if you like a thicker crust. You can skip eggs and dredge directly from buttermilk for a classic Southern crust.
- Dredge: Remove a piece of chicken from buttermilk, let excess drip off. If using egg wash, dip in egg, then press into flour mixture until fully coated. For double-crisp, repeat the egg + flour step for a second layer. Place coated pieces on a tray and let rest 10 minutes — this helps the crust adhere.
- Heat the oil: In a large heavy skillet or Dutch oven, pour oil to reach 2–3 inches (5–8 cm) depth. Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not smoke.
- Fry in batches: Carefully lower chicken pieces into hot oil, skin side down first. Don’t overcrowd the pan — fry 3–4 pieces at a time depending on your pot. Maintain oil between 325–350°F (160–175°C).
- Cook time: Fry bone-in pieces about 12–16 minutes, turning occasionally, until golden brown and internal temp reaches 165°F (74°C) at the thickest part (use a meat thermometer). Smaller pieces may take 10–12 minutes; larger turkey-sized pieces take longer.
- Drain & rest: Transfer to a wire rack over a baking sheet and rest 8–10 minutes. Sprinkle with flaky salt or herbs. Resting lets juices redistribute and keeps crust crisp.
- Serve warm: Plate with your favorite sides and enjoy.
Quick oven-finish tip: If crust browns too quickly but the inside is underdone, finish in a preheated 350°F (175°C) oven for 8–12 minutes until internal temp is safe.
5️⃣ 💡 Tips & Variations
- Crispiest crust: Use a mix of flour + cornstarch, don’t skip resting the dredged pieces, and fry at steady 325–350°F.
- Double dredge: For an extra-thick, crunchy crust, do flour → egg → flour.
- Air fryer version (healthier): Spray dredged pieces with oil and air-fry at 380°F (190°C) for 18–22 minutes, flipping halfway. Time varies by air fryer and piece size.
- Oven-baked (lower fat): Place dredged chicken on a wire rack on a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 30–40 minutes until golden and 165°F inside.
- Low-carb / Gluten-free: Replace all-purpose flour with almond flour + 2 tbsp coconut flour, or use a gluten-free flour blend. Note: almond/coconut flours brown faster — monitor temps.
- Vegan option: Use cauliflower florets or thick seitan cutlets. Marinate in plant-based buttermilk (soy or oat milk + vinegar), dredge in seasoned flour, and bake or air-fry until crisp.
- Healthier swaps: Use skinless chicken to reduce fat, or blend panko and whole-wheat flour for a lighter crust. Use high-heat stable oils like avocado or refined peanut oil in moderation.
- Serving ideas: Coleslaw, mashed potatoes, honey mustard, pickles, biscuits, cornbread, green beans, or a crisp salad. Fried chicken also makes excellent sandwiches the next day.
- Storing leftovers: Refrigerate in an airtight container up to 3–4 days. Reheat in a 375°F (190°C) oven for 10–15 minutes or in an air fryer for 5–8 minutes to keep crispness. Freeze up to 3 months (wrap tightly).
- Make-ahead: Brine the night before, dredge the morning of, and fry just before serving for maximum crunch.
7️⃣ 🩺 Health & Lifestyle Tie-in (Optional)
Fried chicken is undeniably indulgent, but you can make smart choices: opt for leaner cuts, control oil type and temperature, and balance the meal with greens and fiber. Chicken is a great source of high-quality protein which supports muscle health and satiety. Eating more whole-food, home-cooked meals — like a balanced chicken dinner with veggies — can help your long-term health and may reduce future healthcare costs. Small changes in cooking methods (air-frying, oven-baking) can align comfort food with healthier lifestyle goals.
Note: This is general info and not medical or financial advice. Consult professionals for personalized recommendations.
8️⃣ ❤️ Conclusion
There’s something comforting and celebratory about homemade Fried Chicken — the crackle of the crust, the warm scent, and the smiles at the table. Try this easy, traditional recipe and tweak it to your taste (spicy, mild, low-carb, or vegan). If you make this dish, let me know in the comments or tag me — I’d love to see your version!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Fried Chicken
Ingredients
Method
- In a large bowl, whisk together the buttermilk, 1 tbsp salt, and hot sauce. Submerge the chicken, cover, and refrigerate for 4 hours or overnight.
- Remove chicken from the fridge 20–30 minutes before frying to bring to room temperature.
- In a large bowl or shallow dish, combine the flour, cornstarch (if using), paprika, garlic powder, onion powder, 1½ tsp salt, pepper, thyme, and cayenne. Whisk to combine.
- Beat eggs with 2 tbsp milk or water in a separate bowl if using.
- Remove a piece of chicken from buttermilk, let excess drip off, then dip in the flour mixture to coat. For double-crisp, repeat the egg and flour step.
- Place coated pieces on a tray and let rest for 10 minutes.
- In a large skillet or Dutch oven, heat the oil to 350°F (175°C). Fry chicken pieces skin side down, three to four pieces at a time for about 12–16 minutes, maintaining oil temperature between 325–350°F (160–175°C), until golden brown.
- Smaller pieces may take 10–12 minutes; ensure internal temperature reaches 165°F (74°C).
- Transfer chicken to a wire rack over a baking sheet and rest for 8–10 minutes. Sprinkle with flaky salt or herbs.
- Serve warm with sides of your choice.
- If crust browns too quickly, finish in a preheated 350°F (175°C) oven for 8–12 minutes.
