Old School Fried Chicken

$- Chicken pieces (legs and thighs preferred) - Buttermilk and optional hot sauce - Seasonings: paprika, garlic powder, onion powder, oregano, salt, and pepper - Flour for dredging - Vegetable oil for frying When making Old School Fried Chicken, select fresh chicken pieces. I prefer legs and thighs. They stay juicy and tender. Buttermilk adds flavor and helps the chicken stay moist. You can add hot sauce to the buttermilk if you want a kick. The seasonings are key. Paprika gives color and flavor. Garlic powder and onion powder add depth. Oregano adds a nice herb taste. Don’t forget salt and pepper. They enhance all the flavors. For dredging, use all-purpose flour. It creates that crunchy coating we all love. Finally, vegetable oil is needed for frying. It has a high smoke point, making it perfect for crispy chicken. These ingredients work together to create a crispy and flavorful delight. Ready to make some? Check out the Full Recipe for all the steps! To make your chicken tender and tasty, start with buttermilk. In a large bowl, mix 1 cup of buttermilk with 1 teaspoon of hot sauce if you want heat. Place your chicken in the bowl. Make sure each piece is fully covered by the buttermilk. Cover the bowl with plastic wrap. Let it sit in the fridge for at least 2 hours. For the best flavor, leave it overnight. This soaking helps the chicken soak up moisture and flavor. Next, it's time to prepare the coating. In another bowl, add 2 cups of all-purpose flour. Mix in 1 teaspoon of paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir this well. To get a thick, crispy coating, press the chicken into the flour mix. Make sure each piece is well-covered. The more flour sticks, the crunchier it will be when fried. Now, we’ll cook the chicken. Heat about 1 inch of vegetable oil in a large skillet. Aim for a temperature of 350°F (175°C). You can use a thermometer to check this. Carefully add the chicken pieces to the hot oil. Do not crowd the pan; fry in batches if needed. Cook each side for about 8 to 10 minutes. The chicken should turn golden brown. Check the internal temperature; it must reach 165°F (75°C). After frying, place the chicken on a wire rack. This helps keep it crispy. Let the chicken rest for 5 minutes before serving. Enjoy your Old School Fried Chicken! To get that perfect crunch, use a wire rack after frying. This allows air to flow around the chicken. It keeps the bottom dry and crispy. If you skip this step, the chicken can get soggy. To avoid soggy chicken, don’t cover it right after frying. Let it breathe for a few minutes. This will help maintain that delightful crunch. You can change the flavor by adjusting your seasoning mix. Try adding cayenne pepper for more heat. You can also use smoked paprika for a deeper taste. If you want to kick it up a notch, add your favorite hot sauce. Mix some into the buttermilk for a spicy marinade. This gives your chicken a nice kick that you’ll love. One common mistake is overcrowding the frying pan. When you add too much chicken, the oil cools down. This leads to oily, unevenly cooked chicken. Fry in small batches to keep the oil hot. Another mistake is not letting the chicken rest. After frying, let it sit for five minutes. This helps the juices settle, making each bite tender and juicy. For more details, check the Full Recipe. {{image_2}} Baking chicken gives you a healthier option. You still get great flavor but with less oil. To bake, preheat your oven to 400°F (200°C). Place coated chicken on a baking rack above a sheet pan. Bake for 35 to 40 minutes. Flip halfway through for even crispiness. The chicken will be golden and tender without frying. If you want a gluten-free version, swap all-purpose flour for gluten-free flour. Almond flour or chickpea flour works well too. These options keep the taste and crunch you love. Serve with dipping sauces like honey mustard or ranch for added flavor. Fried chicken pairs well with classic Southern sides. Think of creamy coleslaw, buttery cornbread, or mashed potatoes. Each side enhances the meal. You can even try green beans or macaroni and cheese for variety. These sides make your fried chicken feast feel complete. Check out the Full Recipe for more ideas! Store leftover fried chicken in an airtight container. This keeps it fresh and tasty. Place a paper towel in the container to absorb moisture. This helps stop sogginess. Fried chicken lasts about 3 to 4 days in the fridge. Always check for signs of spoilage. If it smells off or has a slimy texture, throw it away. To keep your fried chicken crispy, reheating is key. Use an oven rather than a microwave. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Heat for about 15 to 20 minutes. Make sure it reaches an internal temperature of 165°F (75°C). This way, it stays juicy and crispy. For extra crunch, you can use a toaster oven if you have one. The best oils for frying chicken are vegetable oil, canola oil, and peanut oil. These oils have high smoke points. This means they can handle the heat without burning. They also provide a neutral flavor. This allows the chicken's taste to shine through. Using these oils helps create that golden, crispy skin we all love. Yes, you can use boneless chicken. Boneless chicken cooks faster and is easier to eat. However, it may not have the same juicy flavor. Bone-in chicken often retains moisture better. It also adds more taste to the dish. So, while boneless works, bone-in chicken is often the best choice for flavor. The secret to crispy fried chicken lies in a few key factors: - Marination: Soaking chicken in buttermilk adds flavor and moisture. - Coating: A thick layer of seasoned flour gives the crispy texture. - Oil Temperature: Frying at 350°F (175°C) ensures even cooking and crispiness. - Resting: Letting chicken rest on a wire rack allows excess oil to drip off. These tips will help you achieve that perfect crunch in each bite. For the full recipe, check out the Old School Fried Chicken section above. Fried chicken is a tasty dish when made right. We covered key ingredients, from chicken to spices, and how to marinate for the best flavor. I shared tips for getting that perfect crispy coating and avoiding common mistakes. There are also options for baking and gluten-free versions. In the end, proper storage and reheating keep leftovers tasty. Whether you’re a beginner or an expert, these steps help you serve delicious chicken every time. Enjoy your cooking journey and have fun experimenting!$

Craving the taste of Old School Fried Chicken? This mouthwatering recipe showcases juicy chicken marinated in buttermilk and a flavorful blend of spices, then fried to golden perfection. Easy to follow and perfect for family gatherings or weekend treats, this dish promises to delight your taste buds. Click through to explore the full recipe and tips for the crispiest fried chicken ever! Don't miss out on this classic comfort food!

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Ingredients

4 pieces of chicken (legs and thighs preferred)

1 cup buttermilk

1 teaspoon hot sauce (optional)

2 cups all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and pepper to taste

Vegetable oil, for frying

Instructions

In a large bowl, combine buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for optimal tenderness.

In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, oregano, salt, and pepper.

Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece in the seasoned flour, pressing down to ensure a thick coating.

In a large skillet or deep frying pan, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).

Carefully add the coated chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 8-10 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

Remove the chicken from the oil and place on a wire rack to drain excess oil. This will help maintain the crispiness.

Let the chicken rest for 5 minutes before serving.

Prep Time: 15 min | Total Time: 2 hrs, 30 min | Servings: 4