This crispy fried chicken recipe gives you golden, juicy chicken with a crunchy coating every time.

It’s simple, easy, and uses a buttermilk soak and double-fry method for perfect results.

Ideal for Sunday dinners or family gatherings.

Scale

1 (4-pound) chicken, cut into pieces

1 cup buttermilk

2 cups all-purpose flour

1 teaspoon paprika

Salt and pepper to taste

2 quarts vegetable oil for frying

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1. Combine flour, paprika, salt, and pepper in a large zip-top bag and shake well to blend evenly.

2. Pour buttermilk into a shallow bowl and dip each chicken piece until fully coated.

3. Place coated chicken into the flour bag, seal, and shake until well covered.

4. Transfer coated pieces to a tray, cover, and rest for 30 minutes to form a paste-like crust.

5. Heat oil in a cast-iron skillet to 350°F.

6. Add chicken in batches; brown on both sides.

7. Reduce heat, cover, and cook for 30 minutes.

8. Uncover, raise heat, and fry again until extra crispy.

9. Drain on a wire rack and serve hot.

• Let the coating rest before frying to develop a crispy crust.

• Maintain oil around 350°F for consistent frying.

• Drain on a rack, not paper towels, to keep the crust crunchy.

• Serve with mashed potatoes, coleslaw, or biscuits for a complete meal.