Description
This recipe provides a simple way to achieve crispy fried chicken without using buttermilk, focusing on flavorful seasonings and a straightforward frying method.
Ingredients
Scale
- 2 pounds chicken pieces (wings, drumsticks, or thighs)
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- Vegetable oil, for frying
Instructions
- In a bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
- Pat the chicken pieces dry with paper towels.
- Dredge each chicken piece in the flour mixture, ensuring it's fully coated, and shake off any excess.
- Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Carefully add the chicken pieces to the hot oil, frying in batches if necessary to avoid overcrowding.
- Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F or 75°C).
- Remove the chicken from the oil and drain on paper towels.
- Let it rest for a few minutes before serving.
Notes
For extra crispiness, you can double-dredge the chicken by dipping it in a bit of water and then back into the flour mixture. Ensure the oil doesn’t get too hot to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1g
- Fat: 25g
- Carbohydrates: 25g
- Protein: 30g