Alabama Fried Chicken Recipe Made Easy and Crispy

Alabama fried chicken is a beloved Southern classic that brings together crispy, flavorful coating with juicy, tender chicken inside. This recipe is rooted in tradition yet simple enough for home cooks to master.

Whether you’re serving it at a family gathering, a casual weekend dinner, or just craving some comfort food, Alabama fried chicken delivers the perfect balance of seasoning, crunch, and moistness. The secret lies in the buttermilk marinade and a unique blend of spices in the flour dredge, which creates that iconic Southern crust that stays crispy and delicious bite after bite.

In this recipe, you’ll learn how to prepare Alabama fried chicken that rivals your favorite Southern eatery. From marinating your chicken pieces in buttermilk to frying them to golden perfection, this step-by-step guide will have you cooking up a storm in your kitchen.

Plus, I’ll share some handy tips and serving ideas to elevate your meal. Ready to make some mouthwatering Alabama fried chicken?

Let’s get started!

Why You’ll Love This Recipe

This Alabama fried chicken recipe is a true crowd-pleaser for many reasons. First, the buttermilk marinade tenderizes the chicken, infusing it with a subtle tang and ensuring the meat stays juicy and flavorful after frying.

The seasoned flour dredge is packed with spices like paprika, garlic powder, and black pepper, delivering a complex and savory crust that’s crispy without being greasy.

Another reason to love this recipe is its simplicity—no fancy ingredients or complicated techniques, just straightforward steps that yield restaurant-quality results. It’s perfect for beginners and seasoned cooks alike.

Plus, it’s versatile enough to be served with a range of classic Southern sides or your own favorite accompaniments.

If you enjoy other Southern or comfort food recipes, be sure to check out All Recipes Chicken Rice and Vegetable Soup Ideas for a warming complement to your meal or explore Baked Chicken and Veggies Recipe Copper Pan Delight for a healthier baked option.

Ingredients

• 3 lbs chicken pieces (legs, thighs, wings, breasts – bone-in, skin-on recommended)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon baking powder
• Vegetable oil or peanut oil for frying

Equipment

• Large mixing bowl for marinating chicken
• Shallow dish or baking tray for dredging
• Heavy-bottomed skillet or deep fryer (cast iron skillet preferred)
• Tongs for turning chicken
• Wire rack and baking sheet for draining fried chicken
• Meat thermometer (optional but recommended for perfect doneness)
• Paper towels for draining excess oil

Instructions

1. Prepare the marinade: In a large mixing bowl, pour the buttermilk. Add a pinch of salt and pepper. Submerge the chicken pieces in the buttermilk, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This step tenderizes the chicken and adds moisture.
2. Make the seasoned flour dredge: In a shallow dish or large baking tray, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder. Mix thoroughly to distribute the spices evenly.
3. Heat the oil: Pour vegetable or peanut oil into your skillet or fryer to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.
4. Dredge the chicken: Remove chicken pieces from the buttermilk one at a time, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to adhere the coating. Place coated pieces on a wire rack to rest for 10 minutes. This helps the crust set and prevents it from falling off during frying.
5. Fry the chicken: Carefully place a few pieces of chicken into the hot oil without overcrowding the pan. Fry in batches if necessary. Cook for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Drain and rest: Remove chicken from oil with tongs and drain on a wire rack set over a baking sheet or on paper towels. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Tips & Variations

“For extra crispy chicken, double dredge by dipping the flour-coated chicken back into the buttermilk briefly, then dredging it again in the flour mixture.”

Use bone-in, skin-on chicken pieces for the best flavor and juiciness. Skinless chicken tends to dry out faster and lacks that classic fried chicken texture.

Try adding a bit of smoked paprika or chili powder to the flour mix if you want a smoky or slightly spicier kick. You can also swap out the buttermilk for a mixture of milk and lemon juice if you don’t have buttermilk on hand.

For a healthier twist, after dredging, you can bake the chicken at 425°F (220°C) for 35-40 minutes, turning halfway through. It won’t be as crispy as fried but still delicious.

Nutrition Facts

Serving Suggestions

Alabama fried chicken is best enjoyed hot and fresh. Pair it with classic Southern sides like creamy chicken rice and vegetable soup or buttery mashed potatoes.

Coleslaw or a crisp green salad also offers a refreshing contrast to the richness of the fried chicken.

For an easy weeknight meal, serve the chicken alongside roasted vegetables or your favorite baked chicken and veggies recipe. Don’t forget a side of warm cornbread or fluffy dinner rolls to soak up every bit of flavor.

Conclusion

Alabama fried chicken is a timeless Southern dish that is sure to become a favorite in your home. Its tender, juicy meat combined with a perfectly crispy and flavorful crust creates a satisfying meal that’s hard to beat.

With simple ingredients and straightforward steps, this recipe is accessible to cooks of all skill levels, making it a perfect choice whether you’re cooking for a family dinner or hosting friends.

Remember, the secret to the best fried chicken lies in the buttermilk marinade and the seasoned flour coating, which lock in moisture and flavor. Don’t hesitate to experiment with spices to tailor it to your taste.

For more delicious recipes, check out Veg Grilled Sandwich Recipes That Are Quick and Delicious and Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious to complement your culinary repertoire.

Enjoy your Alabama fried chicken feast and happy cooking!

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