Golden, crispy and downright irresistible, fried chicken is a comfort food that's an all-time favorite. Whether serving it for a weekend family meal or a fun picnic treat, there's something magical about that crunchy coating and juicy meat. This easy fried chicken recipe delivers restaurant-worthy results in your kitchen.
Fried chicken is a part of Southern American cuisine, with unique European frying techniques and African-American tasteful seasoning traditions. With time, fried chicken has become loved by everyone. It's known for its bold flavor and signature crispy crust. Today, it's enjoyed worldwide in countless delicious variations—from Korean-style spicy wings to buttermilk-soaked Southern pieces.
Pair this recipe with my other recipe on the blog: Creamy Mac n Cheese
Ingredients required for Fried Chicken recipe
- Chicken pieces (bone-in, skin-on) – Thighs, drumsticks, or wings work best for flavor and juiciness.
- Cornstarch – Makes the crust extra crispy and light.
- Baking powder – Adds puffiness to the coating.
- Salt & pepper – Essential for seasoning every layer.
- Paprika, garlic powder, onion powder, cayenne pepper – These spices bring warmth, flavor, and a subtle kick.
- Oil for frying (vegetable or peanut) – High-smoke-point oil ensures a crisp finish without burning.
See recipe card for quantities.
Instructions
- Step 1: Add the boneless chicken pieces to the bowl. Add Buttermilk and all dry ingredients, mix it well and make sure every piece is covered in the brine.
- Make a dry batter: In a mixing bowl whisk together all purpose flour, cornstarch and All the seasonings.
- Step 3: take each chicken piece from the brine and dredge into the seasoned flour. Working with 1 piece of chicken at a time Pour the flour over the chicken piece and thoroughly coat the chicken, then use your fingers to press the flour coating onto the chicken.
- Step 4: Place the coated chicken on the rack. Let sit at room temperature for at least 10 minutes and up to 30 minutes
- Step 5: Place 3 pieces of the chicken in the oil and fry, using tongs to flip or rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325°F, until golden-brown color on both sides of the chicken approximately 12 to 15 minutes total.
- Step 6: Transfer the chicken to the rack on the baking sheet.
Watch video of the recipe here: Easy to make Crispy Chicken
Hint: Keep the oil temperature steady between 325–350°F (165–175°C). Too hot and the coating burns; too low and the chicken gets greasy.
Reasons to Adore Fried Chicken:
- Crispy Every Time – Thanks to a mix of flour, cornstarch, and a few smart tips, you get that perfect crunch with every bite.
- Juicy Inside – The buttermilk soak keeps the chicken moist and flavorful all the way through.
- Simple Ingredients – No fancy equipment or hard-to-find spices—just pantry staples with big flavor.
- Versatile – You can make it spicy, herb-infused, gluten-free, or oven-baked depending on your mood.
- Crowd Favorite – Whether it's a family dinner, potluck, or picnic, this dish always disappears fast.
- Better Than Takeout – You control the quality, oil, and seasoning—no mystery ingredients here!
- Make-Ahead Friendly – Marinate the chicken in advance, and it’s ready to fry when you are.
Substitutions
Buttermilk: Mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
Gluten-Free: Use a gluten-free flour or rice flour with cornstarch.
Cornstarch: Replace with rice flour or just increase the flour quantity.
Variations
Spicy Fried Chicken: Add hot sauce to the buttermilk and extra cayenne to the flour mix.
Herb-Infused: Mix dried rosemary, thyme, or oregano into the flour coating.
Korean-Inspired: Double-fry the chicken and toss with a sweet-spicy gochujang glaze.
Buttermilk-Brined Overnight: Soak chicken in buttermilk overnight for deeper flavor.
Storage options fried chicken:
Fridge:
Let the fried chicken cool completely, then store it in acontainer lined with a paper towel (to absorb excess oil). It will stay mint in the fridge for up to 3 days.
Freezer:
For longer storage, freeze the cooled chicken in a single layer on a baking sheet first. Once frozen, put them in a zip-top bag or airtight container. It can be frozen for up to 2 months.
Reheating:
- Oven: Reheat at 375°F (190°C) for 15–20 minutes to bring back the crispiness.
- Air fryer: Heat at 350°F (175°C) for 5–8 minutes.
- Avoid the microwave if possible—it tends to make the coating soggy.
Top tip
Let the flour coated chicken rest for 10 minutes before frying. This helps the flour adhere better, giving you an ultra-crispy crust that won't flake off in the oil.
Fried Chicken
This classic fried chicken recipe is everything you love about comfort food—crispy on the outside, juicy and tender on the inside, and seasoned to perfection. The chicken is marinated in tangy buttermilk to enhance flavor and tenderness, then coated in a perfectly balanced flour and spice blend for a golden, crunchy crust. Whether you're hosting a casual dinner, prepping for a weekend picnic, or just craving something indulgent, this easy fried chicken recipe delivers big flavor with simple ingredients. Serve it hot and fresh with your favorite dipping sauces or classic sides like coleslaw and mashed potatoes.
Ingredients
- 6 pieces bone-in chicken, preferably drumsticks and thighs
- 1 cup buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Salt
- 1 teaspoon white pepper
- 1 teaspoon dried mixed herbs
- Ingredients for Dry batter:
- 1 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried mixed herbs
- 1 teaspoon salt
- 2 quarts peanut or vegetable oil, for deep frying
Instructions
STEP 1:
Make a buttermilk brine: Add the boneless chicken pieces to the bowl. Add Buttermilk and all dry ingredients, mix it well and make sure every piece is covered in the brine. Cover the bowl with plastic wrap and let the chicken marinate in the buttermilk brine from 1 hour to overnight in the fridge.
Make a dry batter: In a mixing bowl whisk together all purpose flour, cornstarch and All the seasonings.
STEP 2:
Dredge the chicken. Take each chicken piece from the brine and dredge into the seasoned flour. Working with 1 piece of chicken at a time Pour the flour over the chicken piece and thoroughly coat the chicken, then use your fingers to press the flour coating onto the chicken.
Set the coating. Place the coated chicken on the rack. Let sit at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil for the coating to set up.
STEP 3:
Set up for frying. Meanwhile, place 2 quarts vegetable or peanut oil in a large Dutch oven and heat on medium-high heat until 350°F.
Fry the chicken. Place 3 pieces of the chicken in the oil and fry, using tongs to flip or rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325°F, until golden-brown colour on both sides of the chicken approx 12 to 15 minutes total.
Cool the chicken. Transfer the chicken to the rack on the baking sheet. Make sure the oil comes back up to 350°F before frying the remaining chicken in 1 more batch. Let cool for at least 10 minutes before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1570Total Fat: 115gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 82gCholesterol: 129mgSodium: 1696mgCarbohydrates: 71gFiber: 18gSugar: 12gProtein: 82g
FAQ
Yes! Spray with oil and bake at 400°F (200°C) for 40–45 minutes, flipping halfway. The texture won’t be the same as deep-fried but still tasty.
Absolutely! Boneless thighs or breasts work well. Just adjust the cooking time as they cook faster.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Leave a Reply