Say goodbye to takeout! master the art of perfect fried chicken on your stovetop with our foolproof recipe

Craving that golden-brown, crispy fried chicken? Skip the deep fryer and master the art of making mouthwatering fried chicken on your stovetop with our simple yet scrumptious recipe.

Ingredients

For the Chicken:

• 1 whole chicken (about 3-4 pounds)
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the Buttermilk Marinade:

• 1 cup buttermilk
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

For Frying:

• 1 cup vegetable oil or canola oil

Instructions

Prepare the Chicken:

1. Cut the chicken into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings.
2. Remove any excess fat or skin.
3. In a large bowl, combine the flour, salt, pepper, paprika, garlic powder, and onion powder.

Marinate the Chicken:

1. In a separate bowl, whisk together the buttermilk, lemon juice, and Worcestershire sauce.
2. Place the chicken pieces in the buttermilk mixture and refrigerate for at least 4 hours, or up to overnight.

Bread the Chicken:

1. Remove the chicken from the marinade and shake off any excess.
2. Dredge the chicken pieces in the flour mixture, ensuring they are well-coated.
3. Tap off any excess flour.

Fry the Chicken:

1. Heat the oil in a large skillet or Dutch oven over medium heat.
2. Carefully place the chicken pieces in the hot oil, skin side down (if applicable).
3. Fry for 8-10 minutes per side, or until the chicken is golden brown and cooked through.

Check for Doneness:

1. Insert a meat thermometer into the thickest part of the thigh.
2. The internal temperature should read 165°F (74°C) for safe consumption.

Rest and Serve:

1. Transfer the fried chicken to a paper towel-lined plate to drain.
2. Let rest for 5-10 minutes before serving.

Tips for Perfection

• Use a cast-iron skillet or Dutch oven for even heat distribution.
• Don’t overcrowd the skillet. Fry the chicken in batches if necessary.
• Maintain a medium heat to prevent burning and ensure even cooking.
• Use a meat thermometer to ensure the chicken is cooked through.
• Season the chicken generously with your favorite herbs and spices for extra flavor.

Variations

• Spicy Fried Chicken: Add 1 teaspoon of cayenne pepper to the flour mixture.
• Lemon-Herb Fried Chicken: Add 1 tablespoon of lemon zest and 1 teaspoon of dried thyme or rosemary to the flour mixture.
• Buttermilk-Biscuit Fried Chicken: Use buttermilk biscuit mix instead of all-purpose flour for a crispy, flaky crust.

Pairing Suggestions

• Sides: Mashed potatoes, coleslaw, cornbread
• Sauces: Honey mustard, barbecue sauce, ranch dressing

Key Points

With a little patience and our foolproof recipe, you’ll be able to enjoy restaurant-quality fried chicken made right at home. So gather your ingredients, fire up the stove, and get ready for a finger-lickin’ good time!

What You Need to Learn

Q: Can I use boneless, skinless chicken breasts?

A: Yes, you can use boneless, skinless chicken breasts. The cooking time may be slightly shorter, so check the internal temperature to ensure they are cooked through.

Q: How long can I marinate the chicken?

A: You can marinate the chicken for up to overnight. However, marinating for 4-6 hours is sufficient for optimal flavor absorption.

Q: What is the best oil to use for frying?

A: Vegetable oil or canola oil are both excellent choices for frying chicken. They have a high smoke point and will not burn easily.

Q: How do I make sure the chicken is crispy?

A: To ensure crispy chicken, make sure the oil is hot enough before frying and do not overcrowd the skillet. Dredge the chicken in flour twice for a thicker crust.

Q: Can I freeze fried chicken?

A: Yes, you can freeze fried chicken. Let it cool completely, then place it in an airtight container and freeze for up to 2 months. Reheat in the oven or air fryer before serving.