The Ultimate Comfort Food: Old-Fashioned Fried Chicken Recipe
Ah, Old-Fashioned Fried Chicken—the dish that feels like a warm hug on a chilly evening and brings back a flood of childhood memories. Whether it’s a cozy family dinner or a casual gathering with friends, this recipe never disappoints. If you’ve been searching for a go-to comfort meal that’s not just delicious but also evokes nostalgia, you’ve landed in the right place!
In our ever-busy lives, finding time to whip up something delectable can sometimes feel like searching for a needle in a haystack. But trust me, this fried chicken recipe is the perfect mix of simplicity and satisfaction. Plus, the crispy, golden skin will have everyone at the table begging for seconds—or thirds. Let’s dive in!
Why You’ll Love This Old-Fashioned Fried Chicken
Fried chicken has a special place in the hearts (and stomachs) of many Americans. It’s that crispy, juicy goodness that evokes barbeques and family gatherings. Plus, you can make it your own by swapping in your favorite spices or sides. And let’s be honest: There’s something truly satisfying about cooking up a batch of this classic that makes you feel like an all-star in your own kitchen.
Ingredients
To get started, gather these simple yet flavorful ingredients:
- 4 lbs of chicken (drumsticks, thighs, or your favorite cuts)
- 2 cups buttermilk (the secret to tenderizing!)
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon salt (or more to taste)
- 1 teaspoon black pepper
- Vegetable oil (for frying)
Steps to Fried Chicken Perfection
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Marinate the Chicken: Begin by placing your chicken pieces in a large bowl, pouring the buttermilk over them. Ensure every piece is coated. Cover and let it marinate in the fridge for at least 4 hours (or overnight if you’re feeling ambitious). This step infuses flavor and keeps your chicken juicy.
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Prep for Frying: After the marination, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl. This will be your magical coating mixture!
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Dredge the Chicken: Remove each chicken piece from the buttermilk, letting the excess drip off before immersing it in the flour mixture. Make sure it’s well-coated; we’re going for a deliciously crunchy exterior here!
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Heat the Oil: In a large skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat. Once hot (you can test readiness by dropping in a small piece of bread; if it sizzles, you’re good to go), carefully place the chicken in the oil in batches—don’t crowd the pan!
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Fry to Golden Brown: Fry the chicken for about 12-15 minutes per side, or until it’s perfectly golden brown and reaches an internal temperature of 165°F. Your kitchen will smell amazing, and your family will start gathering like moths to a flame.
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Drain and Serve: Once cooked, place the chicken on a wire rack (if you have one) or a plate lined with paper towels to drain any excess oil.
Cooking Tips You’ll Love
- Kitchen Thermometer: Trust me, a kitchen thermometer is your best friend when frying chicken. It will help you ensure perfectly cooked, juicy meat every time!
- Color Check: If your chicken is browning too quickly, lower the heat. We want crispy skin, not burnt offerings!
- Extra Crunch: For those extra-crispy vibes, consider double-dipping the chicken. Just dip it back into the buttermilk, then repeat the flour coating.
My Fried Chicken Journey
I remember my first attempt at frying chicken—a little too much oil splatter and a few too many trips to the kitchen to monitor the progress. But with practice and these tips, I learned to embrace the process. Now, I whip up Old-Fashioned Fried Chicken for casual Friday nights at home, where my kids and my sister Patricia gather around the table, tearing into the crispy pieces, laughter echoing with every bite.
FAQs About Old-Fashioned Fried Chicken
Can I substitute buttermilk?
Absolutely! You can make a quick buttermilk substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
How can I store leftovers?
Store any leftover fried chicken in an airtight container in the fridge for up to 4 days. To reheat, pop it in the oven at 375°F for about 10-15 minutes until crispy again!
Can I use other cuts of chicken?
You bet! Feel free to use breasts, wings, or a mix. Just adjust the cooking time accordingly since breasts will cook faster than thighs.
Incorporating this Old-Fashioned Fried Chicken into your meal rotation will surely become a delightful tradition! So, lace up your apron, grab your loved ones (or enjoy some quality me-time), and let’s create something delicious together!
You’ll have crispy, mouthwatering fried chicken that’s bound to leave everyone asking for your secret recipe (between you and me, it’s all in the love—and the buttermilk!).
Ready for another crowd-pleaser? Check out my Baked Mac and Cheese recipe for an extra side that pairs perfectly with this fantastic chicken.
Meta Description
Old-Fashioned Fried Chicken is the perfect recipe for cravings! Quick, easy, and delicious, this dish will be your new go-to meal. Try it today!
A Classic, Nostalgic Dish
Description
Old-Fashioned Fried Chicken is the perfect recipe for cravings! Quick, easy, and delicious, this dish will be your new go-to meal. Try it today!
Ingredients
Instructions
- Begin by placing your chicken pieces in a large bowl, pouring the buttermilk over them. Ensure every piece is coated. Cover and let it marinate in the fridge for at least 4 hours (or overnight if you’re feeling ambitious). This step infuses flavor and keeps your chicken juicy.
- Combine the flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl. This will be your magical coating mixture!
- Remove each chicken piece from the buttermilk, letting the excess drip off before immersing it in the flour mixture. Make sure it’s well-coated.
- In a large skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat. Carefully place the chicken in the oil in batches and fry for about 12-15 minutes per side, or until golden brown and reaches an internal temperature of 165°F.
- Once cooked, place the chicken on a wire rack or a plate lined with paper towels to drain any excess oil.