Description
This Country Fried Chicken recipe features juicy, bone-in, skin-on chicken thighs coated in a flavorful seasoned flour and buttermilk batter, then fried to golden, crispy perfection. The combination of spices like paprika, cayenne pepper, and garlic powder delivers a classic Southern-style fried chicken experience that’s crunchy on the outside and tender and moist inside.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
Wet Ingredients
- 2 eggs
- 1 cup buttermilk
Main Ingredient
- 4 bone-in, skin-on chicken thighs
Other
- Oil for frying (such as vegetable or canola oil)
Instructions
- Preheat the oil: Heat a large skillet over medium-high heat and pour in enough oil for frying. Allow it to reach the proper temperature, typically around 350°F (175°C), ensuring it is hot enough to crisp the chicken but not so hot it burns the coating.
- Prepare the flour mixture: In a shallow dish, thoroughly combine the all-purpose flour, salt, black pepper, garlic powder, paprika, dried thyme, dried oregano, and cayenne pepper to create a flavorful seasoned dredge for the chicken.
- Prepare the egg and buttermilk mixture: In a separate shallow dish, whisk together the eggs and buttermilk until smooth. This mixture helps the seasoned flour adhere to the chicken and adds tenderness.
- Coat the chicken: Take each chicken thigh and dredge it first in the seasoned flour mixture, then dip it fully into the egg and buttermilk mixture, and finally coat it again in the seasoned flour to build a crispy, flavorful crust.
- Fry the chicken: Carefully place the coated chicken thighs skin side down into the hot oil to begin frying. Maintain medium-high heat and fry for 6-8 minutes on one side until golden brown and crispy.
- Flip and continue frying: Turn the chicken thighs over and fry for an additional 6-8 minutes on the other side until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Drain excess oil: Once fully cooked, transfer the fried chicken to a wire rack set over a baking sheet. This setup allows excess oil to drip away, keeping the crust crispy and preventing sogginess.
- Serve and enjoy: Serve the country fried chicken hot, ideally with classic sides like mashed potatoes, gravy, or coleslaw for a comforting meal.
Notes
- Ensure the oil is at the right temperature before frying to avoid greasy chicken.
- Use a thermometer to check chicken’s internal temperature for safe consumption.
- For extra flavor, marinate chicken in buttermilk and spices for 2-4 hours before breading.
- Use a wire rack instead of paper towels to retain crispness.
