Recipe
Fried Chicken
This is proper fried chicken: buttermilk to tenderise, seasoned flour for crunch, and a hot pan of oil to get that golden crust.
Want to bake instead, switch to wings only or match a specific spice blend? Ask the AI and it can rework the method for you.
Crispy fried chicken
The combo is simple: overnight buttermilk, seasoned flour, then a calm, steady fry until crisp.
Ingredients
You can tweak the spice mix however you like. The important parts are the buttermilk soak and a good flour coating.
- 1 kg chicken pieces or wings
- 500 ml buttermilk
- 250 g plain flour
- 2–3 tbsp mixed spices (paprika, garlic powder, onion powder, etc.)
- Neutral oil, for deep frying
Method
- 1
Marinate
- 2
Dredge
- 3
Fry
Keep the oil hot but not smoking. If you want exact oil temperatures, timings and internal temps, ask the AI for a fully detailed version.
Gear that helps (optional)
You can fry in any deep pan. These bits just make frying less messy and more consistent.
Deep frying pan or pot
A deep, heavy pan helps keep the oil temperature steady.
Oil thermometer
Lets you keep the oil in the right zone for crisp without burning.
Wire rack + tray
Rest the chicken so it stays crisp instead of steaming on a plate.
These are Amazon affiliate links. If you buy through them, it might send a tiny bit back to support the recipes. Price is the same for you.
Quick questions
How long should I marinate in buttermilk?
A few hours is good; overnight is great. If you're in a rush, even 30–60 minutes helps. Ask the AI for a “no buttermilk” version if you don't have any.
How do I know the chicken is cooked?
The thickest part should be piping hot with clear juices. A thermometer reading of about 75°C in the centre is ideal. The AI can walk you through this step-by-step if you're not sure.
After fried chicken, maybe something lighter. Browse the rest of the recipes here.
Back to all recipes