No-Fuss Fried Chicken

$- 4 chicken thighs (bone-in, skin-on) - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper - Salt and freshly cracked black pepper - Vegetable oil (for frying) To make no-fuss fried chicken, start with basic ingredients. You need chicken thighs with skin for flavor and crispiness. Buttermilk adds moisture and helps the flour stick. All-purpose flour gives the chicken a nice coating. Next, choose your seasonings. Garlic and onion powder bring depth. Smoked paprika adds a subtle warmth. If you like heat, cayenne pepper is perfect. Don’t forget salt and pepper; they make everything taste better. For cooking, vegetable oil is ideal. It has a high smoke point, which means it can get hot without burning. This helps the chicken fry evenly and become crispy. That’s it for the ingredients. Simple, right? You can find the full recipe above to guide you through making this delicious dish. To start, mix 1 cup of buttermilk with your seasonings. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper. Season with salt and freshly cracked black pepper to taste. Whisk the marinade until well combined. This mixture will add flavor and moisture to your chicken. Next, submerge the chicken thighs completely in the buttermilk marinade. Make sure they are fully covered. Cover the bowl with plastic wrap or a lid. Refrigerate for at least 1 hour. For the best flavor, marinate overnight. Now, heat vegetable oil in a large skillet. Pour in about 1 inch of oil. Place the skillet over medium-high heat. As the oil heats, prepare your dredging station. In a shallow dish, combine 1 cup of all-purpose flour with a pinch of salt and pepper. Stir to mix evenly. Remove each chicken thigh from the marinade. Let any excess liquid drip off. Coat the chicken in the seasoned flour. Make sure each piece is evenly coated. Shake off any extra flour. Carefully place the coated chicken thighs skin side down into the hot oil. Fry in batches to avoid overcrowding the pan. This keeps the temperature steady. Cook the chicken for about 7-9 minutes on each side. Look for a beautiful golden-brown color. Check that the internal temperature hits 165°F (74°C) to ensure it is fully cooked. Once cooked, transfer the fried chicken to a plate lined with paper towels. This helps absorb any extra oil, keeping the skin crispy. Let the chicken rest for a few moments before serving. Enjoy your crispy no-fuss fried chicken! To get that crispy coating, you must dredge the chicken well. Make sure each piece is fully coated in the seasoned flour. This helps create a nice crunch. The right oil temperature is key. Heat the oil to about 350°F (175°C). If the oil is too cool, the chicken will soak up oil and become greasy. Too hot, and it can burn quickly. Use a thermometer to check. Fry the chicken in batches. This allows for even cooking and helps keep the oil temperature steady. Overcrowding can lead to uneven cooking and soggy skin. Always check the internal temperature. You want it to reach 165°F (74°C) for safe eating. Use a meat thermometer to ensure your chicken is fully cooked. Marinate the chicken for at least one hour. For the best flavor, marinate overnight. This gives the spices time to soak in. You can adjust the spice levels to match your taste. If you love heat, add more cayenne. If you prefer a milder flavor, leave it out or use less. Experiment with the spices to find your perfect mix. {{image_4}} You can use chicken breasts or drumsticks for this recipe. Each cut has its own charm. Chicken thighs are juicy and tender. Breasts are leaner, while drumsticks are fun to eat. If you switch cuts, adjust cooking times. Breasts cook faster, so check them at 5-7 minutes per side. Drumsticks need about 10 minutes on each side to cook through. Always ensure the chicken reaches an internal temperature of 165°F (74°C). Adding herbs or spices can change the flavor. You might try fresh thyme or rosemary for a garden touch. If you want heat, toss in some chili powder or cayenne pepper. Marinades also add flair. For a spicy kick, mix hot sauce into the buttermilk. Let your taste buds guide you. The more you experiment, the more fun it gets! Fried chicken pairs well with many sides. Think coleslaw, mashed potatoes, or cornbread for a classic meal. You can also create fried chicken sandwiches. Just add your favorite sauce and toppings. Wraps make a great lunch too. Use lettuce, tomatoes, and your choice of sauce. Fried chicken is versatile, so get creative and enjoy! For the full recipe, check out the instructions above. After enjoying your no-fuss fried chicken, let it cool down first. Place leftovers in a shallow container. Cover the container with a tight lid. This helps keep the chicken fresh. Aim to refrigerate it within two hours. Store it in the fridge for up to four days. When it's time to eat the leftovers, the goal is to keep it crispy. The oven is your best friend here. Preheat the oven to 375°F (190°C). Place the chicken on a baking sheet. Heat it for about 15-20 minutes. This method crisps the skin nicely. If you must use a microwave, cover the chicken with a paper towel. Heat it in short bursts of 30 seconds. Check it often to avoid sogginess. Freezing fried chicken is a great way to save it for later. First, let the chicken cool completely. Wrap each piece in plastic wrap. Then, place the wrapped pieces in a freezer bag. Squeeze out as much air as possible. You can freeze it for up to three months. To thaw, move the chicken to the fridge overnight. For quick thawing, place it in a bowl of cold water. After thawing, reheat it in the oven for the best crispiness. For the full recipe of this crispy delight, check out the Full Recipe. You should marinate the chicken for at least 1 hour. Marinating overnight gives better flavor. The buttermilk helps tenderize the meat. It also adds moisture, making each bite juicy. The longer you marinate, the deeper the flavor gets. Yes, you can use other oils for frying. Good options include peanut oil or canola oil. These oils have high smoke points. They can handle the heat without burning. Avoid oils with low smoke points, like olive oil. If your chicken isn't crispy, check a few things. First, make sure your oil is hot enough. If oil is too cool, it will soak into the chicken. Also, ensure you coat the chicken well in flour. Finally, avoid crowding the pan; fry in batches for best results. Yes, you can make this recipe healthier. Try baking the chicken instead of frying. Coat it lightly with oil and bake at 400°F. You can also use skinless chicken to reduce fat. Another option is to use whole grain flour for added fiber. For the full recipe, explore the steps to enjoy this dish your way. This blog post explores how to make perfect fried chicken. We covered the key ingredients, from chicken thighs to seasonings. You learned a step-by-step process for marinating and cooking. I shared tips for a crispy crust and variations to mix things up. Lastly, I highlighted storage and reheating methods to keep your chicken delicious. Now, you can create a comforting meal that satisfies every time. Enjoy the process and the tasty results!$

Satisfy your cravings with this crispy no-fuss fried chicken recipe! Discover how to make juicy, golden-brown chicken thighs with a simple buttermilk marinade and seasoned flour coating that delivers crunch in every bite. Perfect for any occasion, this dish promises to impress family and friends. Ready to get frying? Click through to explore the full recipe and elevate your dinner game today!

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Ingredients

4 chicken thighs (bone-in, skin-on)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust according to your spice preference)

Salt and freshly cracked black pepper to taste

Vegetable oil (for frying)

Instructions

Prepare the Marinade: In a large mixing bowl, combine the buttermilk with garlic powder, onion powder, smoked paprika, cayenne pepper, and a generous pinch of salt and freshly cracked black pepper. Whisk the mixture until well combined.

Marinate the Chicken: Immerse the chicken thighs in the buttermilk marinade, ensuring they are completely submerged. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour (for the best flavor, marinate overnight).

Heat the Oil: In a large skillet, pour in about 1 inch of vegetable oil. Place the skillet over medium-high heat and allow the oil to heat until it reaches approximately 350°F (175°C).

Set Up Dredging Station: While the oil is heating, prepare a dredging station. In a shallow dish, combine the all-purpose flour with a pinch of salt and pepper, stirring to mix evenly.

Coat the Chicken: Remove each chicken thigh from the buttermilk marinade, allowing any excess liquid to drip off. Dredge the chicken in the seasoned flour, ensuring an even coating on all sides. Shake off any excess flour.

Fry the Chicken: Carefully place the coated chicken thighs skin side down into the hot oil. Fry in batches to avoid overcrowding the pan, which can cause the temperature to drop.

Cook to Perfection: Fry the chicken for about 7-9 minutes on each side, or until it achieves a beautiful golden-brown color. Check that the internal temperature has reached 165°F (74°C) to ensure it is fully cooked.

Drain the Chicken: Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb any excess oil. This will help keep the skin crispy.

Rest Before Serving: Allow the fried chicken to rest for a few moments before serving, which helps retain its juices.

Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4

- Presentation Tips: For a delightful presentation, serve the fried chicken on a rustic wooden board. Accompany it with a variety of dipping sauces such as honey mustard and sriracha mayo. Add a sprinkle of fresh parsley on top for a vibrant touch that enhances the dish's visual appeal.