How To Make Fried Chicken: A Step‑by‑Step Guide
Fried chicken is a timeless comfort food that delivers a crispy, crunchy, delicious crust while keeping the meat juicy, tender, and packed with flavor. In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates a simple yet effective method that combines classic Southern techniques with a few modern twists. Follow this guide to create crispy homemade fried chicken that will impress family and friends.
What You’ll Need
- Chicken pieces – bone‑in thighs, drumsticks, or breasts (about 2 pounds)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional for a subtle kick)
- 2 cups all‑purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper
- Vegetable oil or peanut oil for frying (enough to fill a deep skillet 2‑3 inches deep)
- Thermometer (ideal for monitoring oil temperature)
Preparing the Chicken
Start by marinating the chicken to ensure maximum moisture and flavor.
- In a large bowl, combine the buttermilk, hot sauce, a pinch of salt, and a pinch of pepper.
- Add the chicken pieces, making sure they are fully submerged.
- Cover and refrigerate for at least 4 hours, preferably overnight. This step learns the meat to stay tender during frying.
The Old‑Fashioned Coating Technique
This unusual, old‑fashioned technique sounded simple enough, but we had to work to achieve the picture‑perfect, golden‑brown crust. The secret lies in a two‑step coating process that creates a sturdy, flavorful barrier.
- Dry Rub: In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- First Dredge: Remove each piece of chicken from the buttermilk, letting excess drip off, then coat it in the seasoned flour. Press gently to adhere.
- Second Dredge: Return the lightly coated chicken to the buttermilk for a quick 30‑second dip, then roll it again in the flour mixture. This double coating builds a thicker crust that stays crispy even after cooling.
Frying the Chicken
Getting the oil temperature right is crucial for a golden exterior without greasy interiors.
- Heat the oil in a heavy‑bottomed skillet or Dutch oven over medium‑high heat until it reaches 350°F (175°C). Use a thermometer to maintain this range.
