Classic Fried Chicken
AuthorGinny's TeamCategoryChicken, Fryer, Main DishesDifficultyIntermediateFor a taste of the South, try this simple yet classic fried chicken recipe. The dry rub is simple; you only need flour, black pepper, salt, and cayenne pepper for a complex and delicious taste. This recipe's secret weapon is using buttermilk to dip the chicken in between tossing in the dry ingredients. Classic fried chicken is a perfect recipe for warm spring days, backyard barbecues, or a fun sit-down dinner with family and friends.
Pat the chicken dry. In a large plastic food-safe bag, combine all dry ingredients. Dredge chicken pieces two at a time inside the bag, shaking off any excess.
Pour buttermilk in a shallow bowl and dip the coated chicken in the buttermilk. Place the chicken back in the flour mixture one more time to coat.
Heat oil to 350 degrees. Fry until golden brown. To test for done-ness, pierce chicken. When juices run clear and internal temperature is 165 degrees, it's ready.
Drain on a wire rack for 3 minutes.
Put coated chicken pieces into air fryer basket in a single layer.
Choose Chicken or 400 degrees F. for 20 minutes.
Flip halfway through
Ingredients
Directions
Pat the chicken dry. In a large plastic food-safe bag, combine all dry ingredients. Dredge chicken pieces two at a time inside the bag, shaking off any excess.
Pour buttermilk in a shallow bowl and dip the coated chicken in the buttermilk. Place the chicken back in the flour mixture one more time to coat.
Heat oil to 350 degrees. Fry until golden brown. To test for done-ness, pierce chicken. When juices run clear and internal temperature is 165 degrees, it's ready.
Drain on a wire rack for 3 minutes.
Put coated chicken pieces into air fryer basket in a single layer.
Choose Chicken or 400 degrees F. for 20 minutes.
Flip halfway through
Comments (3)
Jo
Ok I’m not having so good results so far with this appliance. One more try- then back it goes. Wish me luck.
Andrea
Great recipe! Thank you. It requires simple ingredients that most people have on hand. I didn’t have buttermilk, so I used regular milk (but added lemon juice and let it sit to curl). I also added an egg to my “buttermilk”. Personally I would add more cayenne pepper to spice it up next time. I like my batter a bit thicker, so I dunked my chicken in the wet and dry ingredients multiple times. It turned out really well. It was simple to make. My husband was happy. We had leftovers the next day and it tasted even better.
Betty
I just got mine, so far a like it fresh fries and onion rings, I am making fry chicken tonight