Classic Fried Chicken
Classic Fried Chicken
Ingredients
For the Chicken and Marinade
- 2 1/2 pounds chicken wings and drumettes
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
For the Dredging Station
- 2 cups all-purpose flour
- 1 large egg
- 1 tablespoon hot sauce
For Frying
- 4 cups vegetable oil, or as needed for frying
Instructions
- 1
Rinse the chicken wings and drumettes under cold water. Place them on paper towels and pat them thoroughly dry to ensure a crispy coating.
⏱️ 5 min
- 2
In a large bowl, combine the dried chicken, buttermilk, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano. Mix well until all chicken pieces are evenly coated with the marinade.
⏱️ 5 min
- 3
Cover the bowl with plastic wrap and refrigerate. Allow the chicken to marinate for at least 30 minutes, or preferably overnight for best flavor.
⏱️ 30 min
- 4
Set up your dredging station. In one shallow bowl, add the all-purpose flour. In a second shallow bowl, crack the large egg and add the hot sauce. Whisk them together until well combined to create an egg wash.
⏱️ 5 min
- 5
Working with one piece of chicken at a time, first coat it thoroughly in the flour, shaking off any excess. Next, dip it into the egg wash, allowing any excess to drip off. Finally, return the chicken to the flour and coat it again, pressing gently to ensure the flour adheres. For an extra crispy coating, you can place the chicken in a bag with flour and shake it vigorously. Repeat this process for all chicken pieces.
⏱️ 10 min
- 6
In a Misen Dutch oven or a large, heavy-bottomed pot, pour enough vegetable oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully place 3-4 pieces of breaded chicken into the hot oil, ensuring not to overcrowd the pot. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Adjust heat as needed to maintain oil temperature.
⏱️ 15 min•🌡️ 350
- 8
Once fried, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for about 5 minutes before serving.
⏱️ 5 min
- 9
Serve the crispy fried chicken immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Classic Fried Chicken
For the Chicken and Marinade
- 2 1/2 pounds chicken wings and drumettes
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
For the Dredging Station
- 2 cups all-purpose flour
- 1 large egg
- 1 tablespoon hot sauce
For Frying
- 4 cups vegetable oil, or as needed for frying
Instructions
- 1
Rinse the chicken wings and drumettes under cold water. Place them on paper towels and pat them thoroughly dry to ensure a crispy coating.
⏱️ 5 min - 2
In a large bowl, combine the dried chicken, buttermilk, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano. Mix well until all chicken pieces are evenly coated with the marinade.
⏱️ 5 min - 3
Cover the bowl with plastic wrap and refrigerate. Allow the chicken to marinate for at least 30 minutes, or preferably overnight for best flavor.
⏱️ 30 min - 4
Set up your dredging station. In one shallow bowl, add the all-purpose flour. In a second shallow bowl, crack the large egg and add the hot sauce. Whisk them together until well combined to create an egg wash.
⏱️ 5 min - 5
Working with one piece of chicken at a time, first coat it thoroughly in the flour, shaking off any excess. Next, dip it into the egg wash, allowing any excess to drip off. Finally, return the chicken to the flour and coat it again, pressing gently to ensure the flour adheres. For an extra crispy coating, you can place the chicken in a bag with flour and shake it vigorously. Repeat this process for all chicken pieces.
⏱️ 10 min - 6
In a Misen Dutch oven or a large, heavy-bottomed pot, pour enough vegetable oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully place 3-4 pieces of breaded chicken into the hot oil, ensuring not to overcrowd the pot. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Adjust heat as needed to maintain oil temperature.
⏱️ 15 min•🌡️ 350 - 8
Once fried, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for about 5 minutes before serving.
⏱️ 5 min - 9
Serve the crispy fried chicken immediately and enjoy!