There’s something irresistible about perfectly fried chicken. It’s golden, crispy, and packed with flavor. I always turn to English’s Fried Chicken Recipe when I crave a classic southern treat.
This recipe brings together tender chicken, a well-seasoned crust, and that satisfying crunch. It’s simple enough for a weeknight dinner yet special enough for guests.
The secret lies in the buttermilk soak, which makes the meat juicy and flavorful. Every bite feels like comfort food at its finest.
I love how this recipe combines traditional techniques with modern ease. From start to finish, it’s all about creating that perfect balance of texture and taste.
What Does English’s Fried Chicken Recipe Taste Like?
English’s Fried Chicken Recipe offers a taste that’s both classic and comforting. The chicken is marinated to perfection, creating a juicy and flavorful interior that pairs beautifully with its golden, crispy coating.
The seasoned crust delivers a satisfying crunch with just the right balance of savory spices, enhancing the natural richness of the meat. Each bite feels indulgent yet familiar, capturing the essence of homemade southern comfort food.
Whether you prefer a mild or slightly spicy kick, this fried chicken adapts to personal tastes while retaining its signature texture and flavor. It’s the kind of dish that pleases everyone and keeps you coming back for more.
How To Prepare English’s Fried Chicken Recipe
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Course: Main Dish
Cuisine: Southern
Calories: 250
Yield: 4 servings
Equipment Needed
- Large mixing bowl
- Cast-iron skillet or deep frying pan
- Tongs
- Wire rack
- Paper towels
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 1 ½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
- Peanut oil or vegetable oil for frying
Instructions
1. Prepare the Chicken
Rinse and pat dry the chicken pieces. Soak them in buttermilk for at least 3 hours or overnight to tenderize the meat and enhance the flavor.
2. Season the Flour
In a large bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Mix well.
3. Coat the Chicken
Remove chicken pieces from buttermilk and allow excess liquid to drip off. Dredge the chicken in the seasoned flour, ensuring an even coat. Shake off the excess.
4. Heat the Oil
Heat about 2 inches of oil in a cast-iron skillet to 350°F. Ensure the oil is hot enough by testing with a small pinch of flour—it should sizzle immediately.
5. Fry the Chicken
Carefully place the chicken pieces into the skillet, skin-side down. Avoid overcrowding the pan. Fry for about 10 minutes on each side or until golden brown.
6. Drain and Rest
Transfer the chicken to a wire rack lined with paper towels to drain excess oil. Let it rest for 5 minutes before serving.
Special Notes
1. Oil Choice: Peanut oil is ideal for frying as it withstands high temperatures without breaking down.
2. Extra Flavor: Add a few dashes of hot sauce to the buttermilk for a spicy kick.
3. Storage: Refrigerate leftovers in an airtight container for up to two days. Reheat in an oven at 250°F to restore crispiness.
Pro Tips For Making English’s Fried Chicken Recipe
1. Marinate in Buttermilk: Allow the chicken to soak in buttermilk for at least 3 hours or overnight. The buttermilk tenderizes the meat and adds subtle tangy notes that enhance the flavor.
2. Layer the Seasoning: Season the chicken before coating and season the flour mixture separately. This ensures every layer of the chicken is flavorful. Experiment with spices like paprika or cayenne for extra depth.
3. Maintain Consistent Oil Temperature: Use a thermometer to keep the oil steady at 350°F. Fluctuations in temperature can cause uneven frying or make the crust greasy.
4. Fry in Small Batches: Overcrowding the skillet lowers the oil temperature and results in unevenly cooked chicken. Fry 2-3 pieces at a time for best results.
5. Let It Rest on a Rack: After frying, place the chicken on a wire rack instead of paper towels. This prevents the bottom from becoming soggy and keeps the crust crispy.
How To Store English’s Fried Chicken Recipe
To store English’s Fried Chicken, let the chicken cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3 days.
For longer storage, freeze the chicken by wrapping each piece in foil or plastic wrap, then placing them in a freezer-safe bag. It will stay fresh for up to 3 months.
To reheat, use an oven at 250°F to restore crispiness without drying out the chicken. Avoid microwaving, as it can make the coating soggy. Proper storage ensures you can enjoy leftovers without compromising on flavor or texture.
Conclusion
English’s Fried Chicken Recipe is more than just a meal; it’s a culinary experience. The golden, crispy crust paired with tender, flavorful chicken creates a dish that’s comforting and satisfying.
I love how this recipe blends simplicity with rich southern tradition, making it approachable for beginners yet cherished by seasoned cooks.
With its buttermilk marinade and perfectly seasoned coating, it never fails to impress. Whether for a casual family dinner or a special occasion, this fried chicken always delivers.
I encourage you to try it for yourself and enjoy the rewarding process of making a timeless favorite. Once you do, I’m certain it will become a staple in your cooking repertoire.
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English’s Fried Chicken Recipe
Equipment
- Large mixing bowl
- Cast-iron skillet or deep frying pan
- Tongs
- Wire rack
- Paper towels
Ingredients
- 1 whole chicken cut into pieces
- 2 cups buttermilk
- 1 ½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper optional
- Salt and pepper to taste
- Peanut oil or vegetable oil for frying
Instructions
Prepare the Chicken
- Rinse and pat dry the chicken pieces. Soak them in buttermilk for at least 3 hours or overnight to tenderize the meat and enhance the flavor.
Season the Flour
- In a large bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Mix well.
Coat the Chicken
- Remove chicken pieces from buttermilk and allow excess liquid to drip off. Dredge the chicken in the seasoned flour, ensuring an even coat. Shake off the excess.
Heat the Oil
- Heat about 2 inches of oil in a cast-iron skillet to 350°F. Ensure the oil is hot enough by testing with a small pinch of flour—it should sizzle immediately.
Fry the Chicken
- Carefully place the chicken pieces into the skillet, skin-side down. Avoid overcrowding the pan. Fry for about 10 minutes on each side or until golden brown.
Drain and Rest
- Transfer the chicken to a wire rack lined with paper towels to drain excess oil. Let it rest for 5 minutes before serving.
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