Classic Fried Chicken

👩‍🍳 Step-by-Step Instructions

Step 1: Prep and Season the Flour 🥣✨

1. In a large, shallow bowl or a re-sealable gallon-sized zip bag, combine the 2 cups of all-purpose flour, 1 tablespoon of garlic salt, 1 tablespoon of paprika, and the secret 1 teaspoon of cinnamon.
2. Whisk the dry ingredients thoroughly so the spices are evenly distributed through the flour.

Step 2: The Dredging Station 🔄🍗

1. Pour your 1 cup of buttermilk (or egg wash) into a separate shallow bowl.
2. Pat your chicken pieces completely dry with paper towels.
3. Dip a piece of chicken into the liquid wash, letting the excess drip off.
4. Transfer the chicken immediately into the seasoned flour mixture. Coat it thoroughly, pressing the flour firmly onto the skin to create those beautiful, craggy nooks and crannies that turn into the ultra-crispy skin seen in . Repeat for all pieces.

Step 3: Heat the Oil 🔥🫗

1. Pour oil into a heavy-bottomed skillet or Dutch oven until it is about 1.5 to 2 inches deep.
2. Heat the oil over medium-high heat until it reaches 350°F (175°C). (Pro-tip: If you don’t have a thermometer, drop a pinch of flour into the oil—if it sizzles instantly without burning, it’s ready!)

Step 4: Fry to Golden Perfection ⏰🍗

1. Carefully lower the chicken pieces into the hot oil using tongs. Do not crowd the pan; fry in batches if necessary so the oil temperature doesn’t drop.
2. Fry dark meat (drumsticks and thighs) for about 12 to 15 minutes, and white meat (breasts) for 15 to 18 minutes, turning occasionally.
3. You are looking for a deep, rich golden-brown color just like the drumstick front and center in . The internal temperature should read 165°F (74°C).

Step 5: Drain and Serve! 🍽️💨

1. Remove the chicken from the hot oil and let it drain on a wire cooling rack set over a baking sheet (avoid paper towels, as they trap steam and can make the bottom crust soggy!).
2. Let it rest for 5 minutes to lock in the juices, then serve it up hot!