Fried Chicken – Family Style
Fried Chicken – Family Style features juicy, tender chicken with a crispy, golden-brown coating—perfect for gatherings and family dinners. Marinade the chicken in buttermilk, dredge in seasoned flour, and fry to crispy perfection.
Fried Chicken – Family Style is the epitome of comfort food, perfect for gatherings and family dinners! This dish features juicy, tender chicken pieces with a crispy golden-brown coating that is simply irresistible. It’s easy to prepare, making it an ideal choice for both special occasions and casual family meals!
Why You’ll Love This Recipe
- Family Favorite. This fried chicken recipe is loved by all! Its juicy meat and crispy crust make it a hit at any dining table, perfect for family gatherings or potlucks.
- Crunchy and Flavorful. The secret to this dish lies in the flavorful marinade and the crunchy, golden coating that provides a delightful texture with every bite.
- Easy to Prepare. Despite its impressive taste, this fried chicken is surprisingly simple to prepare, making it accessible for cooks of all skill levels. Ideal for both busy weeknights and weekend feasts!
Ingredients for Fried Chicken – Family Style
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken Pieces: Bone-in chicken parts like thighs, drumsticks, and breasts work best for juicy fried chicken.
- Buttermilk: Provides a tenderizing effect and adds delicious flavor to the chicken.
- Flour: All-purpose flour is used for dredging the chicken, giving it that perfect crispy coating.
- Seasonings: A mix of paprika, garlic powder, salt, and pepper to enhance the flavor of the chicken.
- Cooking Oil: For frying. Vegetable oil or peanut oil has a high smoking point, making it ideal for frying.
How to Make Fried Chicken – Family Style
- In a large bowl, combine the chicken pieces and buttermilk. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- In another bowl, mix the flour with paprika, garlic powder, salt, and pepper.
- Once marinated, remove the chicken from the buttermilk and allow excess liquid to drip off. Dredge each piece in the flour mixture until fully coated.
- In a large skillet, heat 1 inch of cooking oil over medium-high heat until hot but not smoking.
- Carefully add the coated chicken pieces, skin-side down, and fry in batches to avoid overcrowding. Fry until golden brown and the internal temperature reaches 165°F (74°C), about 15-18 minutes per side.
- Remove the fried chicken and place on a wire rack lined with paper towels; this helps retain its crispy texture.
- Let the chicken rest for a few minutes before serving. Enjoy the crispy, flavorful fried chicken with your favorite sides!
Tips for Making Fried Chicken – Family Style
- Marination is Key: Allowing the chicken to marinate in buttermilk not only flavors it but also ensures it stays moist during frying.
- Temperature Management: Use a thermometer to maintain the oil temperature at around 350°F (175°C) for perfect frying. Too hot can burn the outside, while too cool can make it soggy.
- Avoid Overcrowding the Pan: Frying in batches is crucial for crispy chicken, as too many pieces in the oil can lower the temperature and result in greasy chicken.
Make-Ahead Instructions
- Prep the chicken and soak it in the buttermilk marinade the night before to enhance the flavor and tenderness.
- Coat the chicken with flour, then store it covered in the refrigerator until ready to fry.
Storing Leftovers
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing to maintain its crispiness.
Freezing Fried Chicken – Family Style
- Once the fried chicken has completely cooled, place individual pieces in a freezer-safe bag or container.
- Label the container with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Fried Chicken – Family Style
- Reheat in a preheated oven at 375°F (190°C) for about 15-20 minutes until warmed through and crispy again.
- Avoid microwaving as it can make the chicken soggy.
Serving Suggestions
- Serve with creamy coleslaw for a classic pairing.
- Try a side of mashed potatoes smothered in gravy for the ultimate comfort meal.
- Complement with freshly baked biscuits or cornbread to soak up the juices.
FAQs
Can I use skinless chicken for frying?
While you can use skinless chicken, it won’t have the same crispy texture without the skin to create that crunch.
What type of oil is best for frying?
Vegetable oil, peanut oil, or canola oil are great choices due to their high smoking points.
How do I know when chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend.
How long will the fried chicken last in the fridge?
Leftover fried chicken can be stored in the fridge for up to 3 days.
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Ingredients
- Bone-in chicken pieces (thighs, drumsticks, and breasts)
- Buttermilk
- All-purpose flour
- Paprika
- Garlic powder
- Salt and pepper, to taste
- Cooking oil for frying (vegetable or peanut oil)
Instructions
Marinate Chicken
In a large bowl, combine the chicken pieces and buttermilk. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
Prepare Flour Mixture
In another bowl, mix flour with paprika, garlic powder, salt, and pepper.
Dredge Chicken
Remove the chicken from the buttermilk and dredge each piece in the flour mixture until fully coated.
Heat Oil
In a large skillet, heat 1 inch of cooking oil over medium-high heat until hot but not smoking.
Fry Chicken
Carefully add the coated chicken pieces, fry in batches until golden brown and the internal temperature reaches 165°F (74°C).
Drain
Remove the fried chicken and place on a wire rack lined with paper towels to drain and keep crisp.
Rest and Serve
Let the chicken rest a few minutes before serving with your favorite sides.
Notes
- For extra crispiness, double-dredge the chicken.
- Let the oil maintain a steady temperature during frying.
Nutrition Facts
Frequently asked questions
Can I use skinless chicken for frying?
Yes, you can use skinless chicken, but the crispy texture and flavor will be diminished without the skin.
What type of oil is best for frying?
Vegetable oil, peanut oil, or canola oil are great choices due to their high smoking points.
How do I know when the chicken is done?
Fry until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven to maintain crispiness.
Can I make this recipe gluten-free?
Yes. Replace the all-purpose flour with a gluten-free flour blend and ensure any seasonings are gluten-free.
