new york fried chicken

Enjoycrispy, juicy New York Fried Chicken with a perfect blend of flavors. Easy tomake and sure to impress at your next meal!

Course Main Dish

Cuisine American, Southern-inspired

Keyword Crispy Chicken, Fried Chicken, New York Fried Chicken, Southern Fried Chicken

Prep Time 15

Cook Time 30

Total Time 45

Servings 5 servings

Calories 375kcal

Author C. Sophie

You can use drumsticks thighs, or chicken breasts—whichever you prefer. Thighs give a juicy, flavorful bite, while breasts are lean and tender. Make sure your chicken is thawed and patted dry to ensure the coating sticks perfectly.

This is the base of your crispy coating. It provides the perfect crunch while giving the seasonings something to adhere to. For a bit more texture you can substitute part of the flour with cornstarch.

Buttermilk helps tenderize the chicken making it juicy and moist. It also adds a subtle tang that enhances the flavor. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.

Eggs act as the binder ensuring the flour coating sticks to the chicken. They also contribute to that golden, crispy finish.

o Garlic Powder 1 tsp
o Onion Powder 1 tsp
o Paprika 1 tsp
o Cayenne Pepper 1/2 tsp – for a little kick, but you can adjust the amount based on your preference.
o Salt 1 tsp
o Black Pepper 1/2 tsp
These spices are the backbone of your chicken’s flavor profile. The paprika adds a touch of smokiness while the garlic and onion powder bring savory depth. Cayenne adds a gentle heat that’ll make your chicken pop.

You’ll need enough oil to fully submerge the chicken. Vegetable oil works well because it has a high smoking point but feel free to use peanut or canola oil if you prefer. Make sure the oil reaches the right temperature (350°F/175°C) for crispy results.

Pat dry the chicken pieces with paper towels. This step is crucial to ensure the coating sticks and crisps up nicely.
Season the chicken. Sprinkle a little salt and pepper over each piece to give the meat a bit of flavor before it’s coated. This will enhance the overall taste.

In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. This seasoned flour mix will give the chicken its crispy, flavorful coating.
In a separate shallow bowl, beat the eggs. Then add the buttermilk to the eggs and mix until smooth. This will help the flour adhere to the chicken, creating that perfect crunch.

Dip each chicken piece into the egg mixture, making sure it’s fully coated. Let the excess drip off.
Next, transfer the chicken to the flour mixture and press gently to ensure an even coat of flour. Make sure to coat every surface for the ultimate crispy exterior.
Double-coat for extra crunch: For a thicker, crispier crust, you can dip the chicken back into the egg mixture and then into the flour again.

In a large skillet or deep fryer, heat the oil over medium-high heat. You want the oil to reach about 350°F (175°C). To test if it’s ready, drop in a small amount of flour—if it sizzles, you’re good to go!
Don’t overcrowd the pan. Fry the chicken in batches if necessary to ensure each piece gets enough room to fry evenly and crisp up perfectly.

Carefully lower the chicken into the hot oil, one piece at a time. Fry the chicken for 10-12 minutes, turning occasionally, until the outside is golden brown and crispy. You’ll want the internal temperature of the chicken to reach 165°F (74°C) for safety.
Use a slotted spoon or tongs to remove the chicken from the oil. Let it rest on a paper towel-lined plate to drain excess oil.

Once all the pieces are fried, serve hot and enjoy that irresistible crunch with every bite. You’ll have perfectly golden, juicy chicken with a crispy, flavorful crust.

Nutrition Information (Per Serving)