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Brief Overview
Fried chicken is one of those dishes that feels instantly familiar, no matter where you’re from. In the United States, it’s more than just a comfort food, it’s a cultural mainstay that has found its place on tables from coast to coast. Whether served at a family picnic or a bustling diner, fried chicken evokes a sense of nostalgia and satisfaction.
Crispy on the outside and juicy within, this dish has a unique ability to bring people together. Its widespread popularity comes from how well it suits both casual and celebratory occasions. Every bite offers a balance of crunch, seasoning and tenderness that keeps it timeless and universally appealing.
What Is Fried Chicken?
Fried chicken is exactly what it sounds like, pieces of poultry seasoned and coated in a flour or breadcrumb mixture, then deep fried until golden and crisp. It’s typically made using bone-in cuts like thighs, wings and drumsticks, which help preserve moisture during the frying process.
The result is a deeply savoury dish that pairs well with everything from mashed potatoes to coleslaw. It’s known for its satisfying contrast, a crackling exterior that gives way to tender, flavourful meat. While recipes differ across households and regions, the essence stays the same, simplicity done exceptionally well.
Ingredients and Taste
Traditional fried chicken starts with chicken pieces marinated in buttermilk, which tenderises the meat and infuses it with a subtle tang. This is followed by a coating of seasoned flour or breadcrumbs, sometimes spiced with paprika, garlic powder or black pepper.
Once fried, the crust forms a golden shell that’s crisp to the bite but never heavy. Inside, the chicken stays moist and succulent, especially when cooked on the bone. The taste is rich, lightly salty, with spices that linger without overpowering the natural flavour of the poultry.
Some cooks like to add their own spin by including cayenne for heat or herbs for depth. Others may double dip for an extra thick crust. Despite the variations, great fried chicken always balances texture and seasoning in a way that feels deeply satisfying.
A Taste of History
The origins of fried chicken in the United States are layered with cultural influence. While frying poultry dates back to mediaeval Europe, the Southern style method that is so well known today owes much to African American culinary traditions.
Enslaved Africans brought deep frying techniques with them, blending them with European methods and local ingredients. Over time, this fusion evolved into a staple of Southern cooking, spreading through generations and eventually across the nation.
By the 20th century, fried chicken had cemented its role in American food culture. It moved from rural kitchens to commercial diners and fast food counters, becoming both a symbol of home cooked hospitality and a widely accessible dish.
Today, it continues to inspire chefs and home cooks alike, from classic Southern preparations to Korean American hybrids and beyond. At its core, though, fried chicken remains a celebration of craft, care and the joy of something made to be shared.
How to Make Traditional American Fried Chicken
Golden, crunchy and deeply seasoned, traditional American fried chicken is a beloved classic known for its crackling skin and juicy interior. This recipe walks you through an authentic Southern style approach with buttermilk brining and spiced flour dredging. Expect a satisfying balance of savoury crust and tender meat, with tips to help you nail that perfect fry every time. See the recipe card at the bottom for printable directions
Ingredients
For the Chicken Marinade:
- 1.5 kg chicken (cut into 8 pieces, bone-in, skin-on)
- 500 ml buttermilk
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp black pepper
For the Dredging Flour:
- 300 g plain flour
- 2 tsp salt
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp white pepper
For Frying:
- 1 litre vegetable oil (for deep frying)
Cooking Instruction
Step 1: Marinate the Chicken
Place chicken pieces in a large bowl. In a separate jug, whisk together buttermilk, salt and spices. Pour the mixture over the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 8 hours or overnight for best flavour and tenderness.
Step 2: Prepare the Dredging Flour
In a shallow dish, combine flour with all listed spices. Mix thoroughly with a fork to ensure even seasoning throughout the flour. This step ensures a balanced flavour in every crunchy bite.
Step 3: Dredge the Chicken
Remove chicken from the marinade, allowing excess buttermilk to drip off. Press each piece firmly into the seasoned flour, coating it completely. For extra crispiness, dip the coated chicken back into the buttermilk and re-dredge in the flour.
Step 4: Rest Before Frying
Place the coated chicken on a wire rack and let it sit for 15 to 20 minutes. This resting period helps the flour adhere better and reduces the risk of the coating falling off during frying.
Step 5: Heat the Oil
Pour vegetable oil into a large, heavy bottomed pot or Dutch oven until it reaches about 5 cm deep. Heat the oil to 170°C using a kitchen thermometer for accuracy. Maintaining this temperature ensures an even, crisp fry.
Step 6: Fry in Batches
Carefully lower 3 to 4 chicken pieces into the hot oil. Avoid overcrowding, which drops the oil temperature and leads to greasy chicken. Fry each batch for 12 to 14 minutes, turning occasionally until golden brown and internal temperature reaches 74°C.
Step 7: Drain the Chicken
Use tongs to remove the fried chicken from the oil. Place on a clean wire rack set over a baking tray to drain excess oil. Avoid paper towels, which trap steam and soften the crust.
Step 8: Keep Warm While Frying the Rest
Place the tray of fried chicken in a warm oven at 100°C to keep it hot and crisp while you finish frying the remaining pieces.
Step 9: For Serving
Serve the crispy fried chicken hot, with classic sides like coleslaw, mashed potatoes, or cornbread. Add a drizzle of hot honey or a sprinkle of sea salt for a flavour boost.
Final Step: Presentation and Enjoyment
Pile the chicken high on a serving platter. Garnish with chopped parsley or a few pickle slices. Serve immediately while the skin is still audibly crisp. Best enjoyed with sweet iced tea or a cool beer.
Cooking Tips for Perfect Fried Chicken
- Let chicken come to room temperature for 20 minutes before frying to ensure even cooking.
- Use a thermometer to monitor oil temperature and chicken doneness.
- Double dredge if you want a thicker, crunchier crust.
- Avoid crowding the pot to keep the oil hot and the crust crisp.
- Marinating overnight gives maximum flavour and tenderness.
Fried Chicken (Crispy Fried Poultry)
Ingredients
For the Chicken Marinade:
- 1.5 kg chicken cut into 8 pieces, bone-in, skin-on
- 500 ml buttermilk
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp black pepper
For the Dredging Flour:
- 300 g plain flour
- 2 tsp salt
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp white pepper
For Frying:
- 1 litre vegetable oil for deep frying
Instructions
- Place chicken pieces in a large bowl. In a separate jug, whisk together buttermilk, salt and spices. Pour the mixture over the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 8 hours or overnight for best flavour and tenderness.
- In a shallow dish, combine flour with all listed spices. Mix thoroughly with a fork to ensure even seasoning throughout the flour. This step ensures a balanced flavour in every crunchy bite.
- Remove chicken from the marinade, allowing excess buttermilk to drip off. Press each piece firmly into the seasoned flour, coating it completely. For extra crispiness, dip the coated chicken back into the buttermilk and re-dredge in the flour.
- Place the coated chicken on a wire rack and let it sit for 15 to 20 minutes. This resting period helps the flour adhere better and reduces the risk of the coating falling off during frying.
- Pour vegetable oil into a large, heavy bottomed pot or Dutch oven until it reaches about 5 cm deep. Heat the oil to 170°C using a kitchen thermometer for accuracy. Maintaining this temperature ensures an even, crisp fry.
- Carefully lower 3 to 4 chicken pieces into the hot oil. Avoid overcrowding, which drops the oil temperature and leads to greasy chicken. Fry each batch for 12 to 14 minutes, turning occasionally until golden brown and internal temperature reaches 74°C.
- Use tongs to remove the fried chicken from the oil. Place on a clean wire rack set over a baking tray to drain excess oil. Avoid paper towels, which trap steam and soften the crust.
- Place the tray of fried chicken in a warm oven at 100°C to keep it hot and crisp while you finish frying the remaining pieces.
- Serve the crispy fried chicken hot, with classic sides like coleslaw, mashed potatoes, or cornbread. Add a drizzle of hot honey or a sprinkle of sea salt for a flavour boost.
- Pile the chicken high on a serving platter. Garnish with chopped parsley or a few pickle slices. Serve immediately while the skin is still audibly crisp. Best enjoyed with sweet iced tea or a cool beer.
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