Copycat Fried Chicken Recipe
This copycat fried chicken delivers golden, crispy pieces with juicy, flavorful meat inside. Dipped in buttermilk and coated in seasoned flour, each bite offers a satisfying crunch. The secret? Resting the floured chicken before frying for that perfect, restaurant-style texture every time.
Equipment
- Large resealable plastic bagMixing bowlMeasuring spoonsCast iron skilletTongsBaking sheet or trayClean dish towel or wax paperPaper towels
Ingredients
- salt and pepper to taste
- 1 chicken, cut into pieces
- 1 tsp paprika
- 1 cup buttermilk
- 2 quartz of vegetable oil for frying
- 2 cups all-purpose flour for coating
Instructions
- Take your cut-up chicken pieces and remove the skin if you prefer.
- Place flour in a large plastic bag, adjusting the amount based on how much chicken you’re cooking.
- Season the flour with paprika, salt, and pepper to taste, as paprika helps the chicken brown.
- Dip each chicken piece into buttermilk, then place a few pieces at a time into the flour bag.
- Seal the bag and shake well to coat the chicken thoroughly.
- Arrange the coated chicken on a baking sheet or tray and cover it with a clean dish towel or wax paper, letting it sit until the flour forms a paste-like consistency, which is a crucial step.
- Fill a large skillet—preferably cast iron—about one-third to halfway full with vegetable oil and heat until very hot.
- Add as many chicken pieces as the skillet can hold without overcrowding.
- Brown the chicken on both sides in the hot oil.
- Once browned, reduce the heat, cover the skillet, and cook for 30 minutes until the chicken is cooked through but not yet crispy.
- Remove the cover, raise the heat again, and continue frying until the chicken becomes crispy.
- Transfer the fried chicken to paper towels to drain.
- If cooking in batches, keep the finished chicken warm in a slightly heated oven while frying the remaining pieces.
Notes
- Letting the coated chicken sit before frying helps the crust stick better and prevents it from falling off during cooking.
- Use a thermometer to ensure the oil stays between 325–350°F for optimal frying.
- Avoid crowding the pan, as this lowers the oil temperature and can lead to soggy chicken.