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- 4 chicken thighs, skin-on and bone-in - 1 cup buttermilk - 1 tablespoon hot sauce (optional) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste The main ingredients make this fried chicken juicy and tasty. The skin-on, bone-in chicken thighs keep the meat moist. They also give you a crunchy bite. The buttermilk adds tang and helps the spices stick. Adding hot sauce can give it a nice kick, but it's optional. - 1 cup all-purpose flour - Vegetable oil for frying The flour is key for that crispy crust. It coats the chicken well and cooks to a lovely golden brown. Use enough vegetable oil to cover the chicken when frying. This helps achieve that perfect crispiness. - Hot sauce for added spice If you love heat, hot sauce is a great choice. You can mix it into the buttermilk or serve it on the side. It adds flavor and makes your meal exciting. For the full recipe, check the complete guide on how to make this easy fried chicken! Start by making the marinade. In a large bowl, mix one cup of buttermilk with seasonings. Add hot sauce, garlic powder, onion powder, smoked paprika, dried thyme, and oregano. Don’t forget salt and pepper! Whisk everything until well blended. This mix gives the chicken great flavor. Next, add four chicken thighs to the marinade. Make sure each piece is fully submerged. This ensures that every bite is juicy and tasty. Cover the bowl with plastic wrap. For the best results, let the chicken marinate. I recommend at least two hours, but overnight is even better. The longer the chicken sits, the more flavor it absorbs. When you’re ready, take the chicken out of the fridge. Keep it covered to avoid any mess. This step is crucial for maximum taste and tenderness. Now, let’s coat the chicken. In a shallow dish, place one cup of all-purpose flour. Lightly season it with salt and pepper. Heat about one inch of vegetable oil in a large skillet over medium-high heat. The oil should reach about 350°F (175°C). This temperature is key for crispy chicken. Take the chicken out of the marinade. Shake off any extra liquid. Then, dredge each piece in the seasoned flour. Press lightly to make sure the flour sticks well. Carefully place the coated chicken thighs skin-side down into the hot oil. Fry for 7-8 minutes without moving them. This helps create a golden brown crust. After that, flip the chicken and fry for another 7-8 minutes. Check the internal temperature. It should reach 165°F (75°C) for safety. Once cooked, remove the chicken and place it on a cooling rack or a paper towel-lined plate. This step drains excess oil and keeps it crispy. For more details, check the Full Recipe. Enjoy your homemade fried chicken! To get a crispy crust, start with a good marinade. The buttermilk helps tenderize the chicken. It also adds moisture. After marinating, coat the chicken well in seasoned flour. Press the flour into the skin. This creates a thick layer for frying. Maintaining oil temperature is key. Heat the oil to 350°F (175°C) before frying. If the oil is too cool, the chicken will soak up oil and become greasy. Use a thermometer to check the oil. Fry the chicken in batches. This keeps the oil hot and ensures even cooking. Want to kick up the flavor? Consider adding extra spices. You can use cayenne pepper for heat. Or try Italian seasoning for a twist. Mix in some herbs like rosemary or basil. These add depth to the taste. Adjust the heat levels with hot sauce. You can mix it into the marinade. Or drizzle it on top after frying. This gives you control over how spicy your chicken will be. Fried chicken pairs well with classic sides. Think coleslaw, mashed potatoes, or cornbread. These sides balance the richness of the chicken. You can also serve it with a fresh salad for crunch. For presentation, serve the fried chicken on a rustic wooden platter. Add fresh herbs and lemon wedges for color. This makes the dish look inviting and delicious. Check out the full recipe for more details! {{image_2}} You can enjoy fried chicken in a healthier way. Baking is one great method. It cuts down on oil and makes a lighter dish. You can make the chicken crispy in the oven by using a wire rack. This allows air to circulate around the chicken. For gluten-free options, use almond flour or crushed cornflakes. Both give a nice crunch without gluten. You can also try using chickpea flour for a unique flavor. Spice blends can take your fried chicken to new heights. Cajun spices add heat and a bold taste. Southern-style seasoning gives a classic, comforting flavor. Try different marinades too. For a tangy twist, use a pickle brine. If you want something sweet, a honey or mustard mix works well. Each blend creates a new taste experience. Sauces can elevate your fried chicken. BBQ sauce adds sweetness and a smoky flavor. Ranch dressing brings a creamy, cool contrast. You can also explore different culinary styles. Korean fried chicken features a sweet and spicy glaze. This style is crunchy and packed with flavor. It’s a fun way to mix things up! For the complete recipe, check out the Full Recipe section above. To store leftover fried chicken, let it cool first. Place it in an airtight container. This helps keep it fresh for up to four days. Avoid stacking pieces on top of each other. Instead, lay them flat. This prevents sogginess and keeps the skin crispy. When reheating fried chicken, use the oven for the best results. Preheat your oven to 375°F (190°C). Arrange the chicken on a baking sheet. Heat it for about 15-20 minutes. This method keeps the chicken crispy and tasty. If you use the microwave, the chicken may turn soft. The microwave is quicker but does not keep the crispiness. To freeze fried chicken, wrap each piece tightly in plastic wrap. Then, place it in a freezer bag. This prevents freezer burn and keeps the flavor intact. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge for a few hours or overnight. This way, you maintain the best quality when reheating. The best oils for frying chicken include vegetable oil, canola oil, and peanut oil. These oils have high smoke points, which means they can handle high heat. They also have a neutral flavor, so they won't change the taste of your chicken. I recommend avoiding olive oil, as it has a lower smoke point and can burn quickly. For a unique twist, you can try using coconut oil for a subtle flavor. To check if your chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, you can cut into the chicken. The juices should run clear, and the meat should be white, not pink. This ensures your chicken is safe to eat. Yes, you can use chicken breasts instead of thighs. Breasts are leaner and cook faster. However, they can dry out more easily than thighs. If you choose breasts, consider marinating them for a longer time to keep them moist. Thighs have more fat, which adds flavor and keeps them juicy. Both cuts can be delicious when fried properly. To make fried chicken less greasy, start by using a wire rack. Place the fried chicken on the rack after cooking. This allows excess oil to drip off. You can also try frying in smaller batches. This helps maintain the oil temperature, which reduces oil absorption. Another tip is to coat the chicken lightly with flour. A thin layer forms a crisp crust without soaking up too much oil. For more details on making your chicken crispy and delicious, check the Full Recipe. This article covered the essentials of making delicious fried chicken. We discussed ingredients, marinating, frying techniques, and variations. You now know how to create a crispy and flavorful dish. Remember, the right marinade and proper frying are key to success. Try different spices and serving styles to keep things exciting. With these tips, you can enjoy this classic meal anytime. Happy cooking, and enjoy your tasty fried chicken!

Easy Fried Chicken

Dive into the crispy, flavorful world of herb-infused fried chicken! This easy recipe uses buttermilk and a blend of aromatic herbs to create a mouthwatering dish that's perfect for any occasion. With just a few simple steps, you can enjoy tender, golden chicken thighs that are crispy on the outside and juicy within. Ready to impress your family and friends? Click through to discover the full recipe and start frying your new favorite dish today!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1 cup buttermilk

1 tablespoon hot sauce (optional)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

1 cup all-purpose flour

Vegetable oil for frying

Instructions
 

In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, thyme, oregano, salt, and pepper. Whisk until well blended to create the marinade.

    Add the chicken thighs to the marinade, ensuring they are completely submerged. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

      In a shallow dish, place the all-purpose flour and season lightly with salt and pepper.

        Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat (about 350°F or 175°C).

          Remove the chicken from the marinade, shaking off excess liquid. Dredge each piece in the seasoned flour, pressing lightly to adhere the flour to the chicken.

            Carefully place the coated chicken thighs skin-side down into the hot oil. Fry for 7-8 minutes without moving them until they are golden brown and crispy.

              Flip the chicken and continue frying for another 7-8 minutes until the internal temperature reaches 165°F (75°C).

                Once cooked, remove the chicken and place it on a cooling rack or paper towel-lined plate to drain excess oil.

                  Prep Time: 15 minutes | Total Time: 2 hours 30 minutes (including marinating) | Servings: 4

                    - Presentation Tips: Serve the fried chicken on a rustic wooden platter, garnished with fresh herbs and lemon wedges for a pop of color.