Crispy Fried Chicken Recipe

Crispy Fried Chicken is a timeless comfort food loved for its golden, crunchy exterior and juicy, flavorful meat. Perfectly seasoned and fried to crisp perfection, this homemade version is everything you crave—rich, satisfying, and incredibly delicious.

Why You’ll Love This Recipe

This fried chicken recipe brings restaurant-quality crunch and flavor right to your kitchen. It’s seasoned all the way through, has a perfectly crispy coating, and stays juicy inside. Whether you’re making it for a weeknight treat, a picnic, or a weekend feast, it’s guaranteed to please a crowd. Plus, you can make it as spicy or as mild as you like.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
• Buttermilk
• All-purpose flour
• Cornstarch
• Eggs
• Garlic powder
• Onion powder
• Paprika
• Cayenne pepper (optional, for heat)
• Salt
• Black pepper
• Oil for frying (vegetable, peanut, or canola)

Directions

1. In a large bowl, marinate chicken in buttermilk with a bit of salt and pepper. Refrigerate for at least 4 hours, preferably overnight.
2. In another bowl, mix flour, cornstarch, and seasonings (garlic powder, onion powder, paprika, cayenne, salt, pepper).
3. In a third bowl, whisk eggs.
4. Remove chicken from marinade. Dip each piece into the flour mixture, then into the egg, then back into the flour mixture. Press firmly to ensure a thick coating.
5. Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
6. Fry chicken in batches, without crowding, for 12–15 minutes, turning occasionally until golden brown and cooked through (internal temperature should be 165°F/75°C).
7. Drain on a wire rack or paper towels and let rest for a few minutes before serving.

Servings and timing

Serves: 4–6
Prep time: 15 minutes (plus marinating time)
Cook time: 30–40 minutes (in batches)
Total time: About 1 hour (excluding marination)

Variations

• Spicy Fried Chicken: Add extra cayenne or hot sauce to the marinade and coating.
• Southern Style: Use a touch of hot sauce in the buttermilk and season the flour with a bit of sugar.
• Herb-Infused: Add dried thyme, oregano, or rosemary to the flour mix.
• Boneless Option: Use chicken tenders or thighs for quicker frying and easier eating.
• Oven-Fried: For a lighter version, bake at 425°F with a light oil spray until crispy.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat and maintain crispiness, use an oven or air fryer at 375°F for 10–15 minutes until heated through. Avoid microwaving, as it can make the coating soggy.
You can also freeze fried chicken for up to 2 months—reheat in the oven straight from frozen.

FAQs

What’s the secret to extra crispy fried chicken?

Using a mix of flour and cornstarch helps create a crunchier coating. Letting the chicken rest after breading also helps set the crust.

Can I skip the buttermilk marinade?

Buttermilk tenderizes the chicken and adds flavor, so it’s recommended—but you can substitute with a mixture of milk and lemon juice or yogurt.

How do I know the oil is hot enough?

Use a thermometer to keep it around 350°F. If you don’t have one, test with a small piece of bread—it should sizzle and brown in about 60 seconds.

Can I use boneless chicken?

Yes, boneless chicken cooks faster and is easier to eat, but it may not be quite as juicy as bone-in pieces.

Why does my coating fall off during frying?

Make sure to press the coating onto the chicken firmly and avoid overcrowding the pan, which lowers the oil temperature and loosens the crust.

What’s the best oil for frying chicken?

Use a neutral oil with a high smoke point like vegetable, peanut, or canola oil.

Can I make this recipe gluten-free?

Yes, use gluten-free flour and cornstarch. Make sure all ingredients, including spices, are gluten-free.

How do I keep fried chicken warm and crispy for serving?

Place fried pieces on a wire rack in a warm oven (around 200°F) while frying the rest.

Can I reuse the frying oil?

Yes, strain and store it in a cool, dark place. Use only a few times before discarding.

Is it okay to fry cold chicken straight from the fridge?

Let it sit at room temperature for 20–30 minutes before frying for more even cooking.

Conclusion

This Crispy Fried Chicken recipe is a guaranteed crowd-pleaser with its golden, crunchy crust and tender, juicy meat. Perfect for casual dinners or special gatherings, it’s the kind of dish that always brings comfort and satisfaction. With a little prep and a lot of flavor, this fried chicken will become a go-to in your recipe collection.

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