No-Fuss Fried Chicken

$- 4 chicken thighs (bone-in, skin-on) - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (optional) - Salt and pepper to taste - Vegetable oil for frying I love using chicken thighs for this recipe. They stay juicy and crispy. The skin gives you that great crunch. Buttermilk is key. It makes the chicken tender and adds flavor. You can mix in spices like garlic and onion powder to boost the taste. Smoked paprika adds a nice smoky note. If you like heat, cayenne pepper is a good choice. Just a little can make a big difference. You can use regular milk mixed with vinegar if you need a buttermilk substitute. For gluten-free options, try almond flour or a gluten-free blend. Adjust spices to fit your taste. You can even add herbs like thyme or rosemary for a unique twist. - Skillet or deep pan for frying - Mixing bowls - Dredging station setup A heavy skillet works best for frying. Make sure it is deep enough for the oil. You need a few mixing bowls for the marinade and flour. Setting up a dredging station really helps keep things organized. This makes the whole process smooth and easy. For the full recipe, check out the detailed steps! To get deep flavor, prepare a buttermilk mixture. In a large bowl, add: - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper - Salt and pepper to taste Mix well. This blend adds moisture and taste. Add the chicken thighs to this mixture, ensuring they are submerged. Cover the bowl with plastic wrap. Marinate for at least 1 hour. For the best flavor, marinate overnight. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. You want it hot, around 350°F (175°C). To check if the oil is ready, drop a small piece of bread in. If it sizzles, it's time to fry. Always take care while frying. Use a splatter guard if you have one. Keep a nearby bowl of ice water to cool any burns. Coating the chicken is key to that crispy texture. Set up a dredging station. In a shallow dish, mix: - 1 cup all-purpose flour - A pinch of salt and pepper Remove each chicken thigh from the buttermilk, letting excess drip off. Dredge it in the flour mixture until fully coated, then shake off the extra flour. Fry in batches to avoid crowding. Place the chicken skin-side down in the hot oil. Cook for about 7-9 minutes on each side. Look for a golden brown color and check that it reaches 165°F (74°C) inside. When done, place the chicken on a plate lined with paper towels to drain oil. Let your chicken rest for a few minutes before serving for the best flavor. Enjoy your crunchy and flavorful creation! For detailed steps, refer to the Full Recipe. To get the best crunch, heat your oil to 350°F (175°C). This hot temperature seals the coating fast. If the oil is too cool, the chicken absorbs more oil and becomes soggy. Use a thermometer for the best results. For a crunchy coating, mix flour with seasonings. Adding garlic powder, onion powder, and smoked paprika gives great flavor. You can also mix in cornstarch for extra crunch. It absorbs moisture and creates a crisp layer. To boost flavor, add herbs or spices to the flour. Dried thyme, oregano, or rosemary pair well. You can also use Cajun seasoning for a kick. This makes your chicken stand out. Marinades are key to juicy chicken. Besides buttermilk, you can use yogurt or pickle juice. Marinade for at least an hour. Longer marinating adds more flavor. One common mistake is overcrowding the pan. This cools the oil and leads to uneven cooking. Fry in small batches. This helps each piece cook evenly and get crispy. Another mistake is skipping the resting time. Let the chicken rest after frying. This helps juices redistribute. Resting also prevents sogginess. Enjoy your crispy fried chicken at its best! {{image_2}} You can use various cuts of chicken for this recipe. Drumsticks and wings are great options. They cook well and pack a lot of flavor. The skin crisps up nicely, giving you that satisfying crunch. If you prefer boneless options, go for chicken breasts. They are leaner but can still be juicy. Marinate them just like the thighs for the best taste. You can switch up flavors to match your taste. For a Southern-style twist, add spices like cayenne and black pepper. This gives the chicken a nice kick. If you want something different, try an Asian-inspired fried chicken. Use soy sauce, ginger, and garlic in your marinade. It will offer a unique taste that surprises everyone. You don’t have to fry your chicken in oil. An air fryer is a great option for healthy frying. It uses hot air, which gives you crispy chicken without much oil. You can also bake the chicken in the oven for a lighter version. Coat it in flour, then spray with oil. Bake at 425°F until golden. This method keeps the chicken moist and still tasty. For more details, check the Full Recipe. Enjoy your cooking! To store leftover fried chicken, let it cool first. Place it in an airtight container. This keeps it fresh and safe. You can also wrap it tightly in foil. The best containers for storage are glass or plastic with tight seals. These help prevent moisture loss and keep the chicken tasty. When reheating, I prefer the oven over the microwave. The oven keeps the chicken crispy. Preheat it to 375°F (190°C). Place the chicken on a baking tray. Heat for about 10 to 15 minutes. If you use the microwave, cover the chicken with a damp paper towel. This keeps it moist but may not keep it crispy. To freeze fried chicken, let it cool completely. Wrap each piece in plastic wrap. Then, place the wrapped chicken in a freezer bag. This helps avoid freezer burn. When it’s time to eat, thaw the chicken in the fridge overnight. The best practices for flavor preservation include not storing it for too long. Use it within three months for the best taste. For more details, check the Full Recipe. Marinate the chicken for at least 1 hour. For best flavor, marinate overnight. This helps the chicken soak up the buttermilk and spices. The longer the chicken sits, the more flavor it gains. All-purpose flour is not gluten-free. You can use gluten-free flour blends instead. Almond flour or rice flour also works well. These options help achieve a crunchy coating without gluten. Vegetable oil is a great choice for frying chicken. It has a high smoke point and neutral flavor. Canola oil and peanut oil are good alternatives. They also fry chicken well without burning. Oily chicken can be due to a few reasons. The oil may not be hot enough when frying. Overcrowding the pan can also cause oil absorption. Always ensure the chicken is golden brown and cooked through. To keep fried chicken crispy, use a wire rack. This allows air to circulate around the chicken. Avoid stacking the chicken, as moisture will make it soggy. For extra crunch, pack the chicken in a paper bag. For the full recipe, check out the Crispy No-Fuss Fried Chicken. In this article, we explored the essential ingredients and methods for making perfect fried chicken. We detailed marinating techniques and frying tips to achieve great flavor and texture. Remember to use substitutes if needed and avoid common mistakes for the best results. With these tips, you can enjoy different variations and store your chicken properly. I hope you feel confident to try this at home. Happy cooking!$

Discover the mouthwatering flavor of crispy no-fuss fried chicken that’s sure to impress! This simple recipe uses tender chicken thighs soaked in a zesty buttermilk marinade, then coated in seasoned flour for an irresistible crunch. Perfect for any occasion, this dish is easy to make and full of comforting taste. Click through now to explore the full recipe and serve up a delicious meal that your family will love!

Print Recipe Pin Recipe

Ingredients

4 chicken thighs (bone-in, skin-on)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Vegetable oil for frying

Instructions

In a large bowl, combine the buttermilk with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Mix well.

Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or up to overnight for best flavor).

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until hot (about 350°F/175°C).

While the oil is heating, set up a dredging station. In a separate shallow dish, mix the flour with a pinch of salt and pepper.

Remove each chicken thigh from the buttermilk (allow excess to drip off), then dredge it in the seasoned flour until fully coated. Shake off the excess flour.

Carefully place the coated chicken thighs into the hot oil, skin side down. Fry in batches, making sure not to overcrowd the pan.

Cook for about 7-9 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).

Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.

Allow the chicken to rest for a few minutes before serving.

Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4

- Presentation Tips: Serve the fried chicken on a rustic wooden board with a side of dipping sauces—such as honey mustard and sriracha mayo—and garnish with fresh parsley for a pop of color.