If there’s one dish that has the power to bring friends and family together, it’s Crispy Fried Chicken. This Southern classic delivers juicy, tender meat wrapped in a crackling, golden crust that’s simply irresistible. Whether you’re hosting a backyard picnic, treating yourself to a comfort food night, or teaching your kids about the magic of home cooking, this recipe guarantees mouthwatering results with a satisfying crunch that keeps everyone coming back for more. Say goodbye to soggy attempts—let’s make the Crispy Fried Chicken you’ll crave again and again!
Ingredients You’ll Need
This recipe is all about using simple, common ingredients that come together to create unforgettable flavor and texture. Each element has a role—whether it’s marinating for moisture, flour for that signature crunch, or spices for a pop of southern charm.
- 3–4 pounds bone-in chicken pieces: Drumsticks, thighs, or breasts work—you get maximum juiciness and rich flavor from bone-in chicken.
- 2 cups buttermilk: Buttermilk tenderizes the chicken and gives the coating a tangy boost and extra crunch.
- 2 teaspoons hot sauce (optional): Adds just a whisper of heat—try your favorite brand for personalized zing.
- 2 cups all-purpose flour: The backbone of that gorgeous, crispy coating.
- 1 tablespoon cornstarch: For an added layer of light, shattering crunch in every bite.
- 2 teaspoons salt: Don’t skimp here—seasoned chicken is key.
- 1 teaspoon black pepper: Essential for a balanced, flavorful bite every time.
- 1 teaspoon garlic powder: A little garlicky note for depth without overpowering.
- 1 teaspoon onion powder: Rounds out the flavor and adds a subtle sweetness.
- 1 teaspoon paprika: Gives beautiful color and a mild smoky richness.
- ½ teaspoon cayenne pepper (optional): For those who like a little thrill of spice.
- Vegetable oil for frying: Pick a neutral oil with a high smoke point—peanut, canola, or sunflower all work well.
How to Make Crispy Fried Chicken
Step 1: Marinate the Chicken
Start by whisking together the buttermilk and hot sauce in a large bowl. Add your chicken pieces and make sure they’re fully submerged—this step is vital! The buttermilk will gently tenderize the meat and infuse it with flavor. Cover the bowl and let the chicken soak in the fridge for at least four hours, or overnight if you can. Patience pays off here with the juiciest, most flavorful chicken around.
Step 2: Mix the Coating
While your chicken is soaking, prepare the flour mixture that will give you that signature crispy exterior. In a separate bowl, combine the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne if you’re using it. Whisk well to evenly distribute the seasonings—you want every bite to pop with flavor. The cornstarch is the secret weapon for extra crispiness!
Step 3: Dredge the Chicken
Remove the marinated chicken from the buttermilk and let any excess drip off—it shouldn’t be too wet. Dredge each piece in the flour mixture, pressing firmly so the coating adheres. For an ultra-crispy fried chicken finish, you can double-dip: briefly return the coated chicken to the buttermilk, then back into the flour for a second coat. Once coated, rest the chicken on a wire rack for about 10 to 15 minutes; this helps the crust stick beautifully during frying.
Step 4: Fry the Chicken
Fill a deep skillet or Dutch oven with 2–3 inches of vegetable oil and heat it to 325–350°F. Careful with the temperature—a kitchen thermometer is your best friend here. Fry the chicken in batches, making sure not to overcrowd the pan, and turn the pieces occasionally for even browning. You’re aiming for 12–15 minutes per batch, until the chicken is golden, super crispy, and has an internal temperature of 165°F. Transfer to a wire rack or paper towels to drain and let the chicken rest for a few minutes before digging in—this keeps the crust crisp and the juices where they belong.
How to Serve Crispy Fried Chicken
Garnishes
For a finishing touch, sprinkle your Crispy Fried Chicken with a pinch of flaky sea salt or fresh cracked black pepper. A generous handful of chopped parsley or a few lemon wedges on the side not only brighten the plate but bring a pop of freshness to each bite. If you’re feeling classic Southern, a drizzle of hot honey is a winner.
Side Dishes
No plate of Crispy Fried Chicken is complete without a few sides! Creamy mashed potatoes and buttery biscuits are iconic for a reason, but you can also serve it up with crunchy coleslaw, warm cornbread, or even a crisp green salad for balance. Don’t forget a little gravy or dipping sauce for dunking those extra-crunchy edges.
Creative Ways to Present
Crispy Fried Chicken doesn’t always have to play it safe! Try stacking pieces on a rustic wooden board for a picnic vibe, tuck them into fluffy biscuits with pickles for a killer chicken sandwich, or slice leftovers to top a southern-inspired salad. Serve drumsticks in a basket lined with parchment for easy sharing and a nostalgic touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers, let the chicken cool completely before placing it in an airtight container. Store in the fridge, where it will stay fresh and delicious for up to three days. Lining the container with a paper towel helps absorb excess moisture and preserves crunch.
Freezing
Crispy Fried Chicken freezes surprisingly well! Once cooled, wrap each piece individually in foil or wax paper before sealing in a freezer bag. This keeps them from sticking together and makes reheating a breeze. Frozen chicken stays at its best for up to one month.
Reheating
For the best texture, reheat cold or frozen chicken in a preheated oven at 375°F. Place the pieces on a wire rack over a baking sheet and heat until sizzling and warmed through, about 15–20 minutes from cold or 25–30 minutes from frozen. This brings back that coveted crispy crust without drying out the meat.
FAQs
How do I keep fried chicken crispy after cooking?
Letting your Crispy Fried Chicken rest on a wire rack (not paper towels!) after frying is the secret. The rack lets any excess oil drain away and air circulate around the chicken, which keeps the crust crisp instead of soggy.
Can I use boneless chicken?
Absolutely! Boneless chicken thighs or breasts work well in this recipe—just keep in mind they typically cook faster, so check for doneness a few minutes earlier to avoid drying them out.
What oil is best for frying chicken?
Choose a neutral oil with a high smoke point such as vegetable, canola, or peanut oil. These let the flavors of the Crispy Fried Chicken shine without adding any unwanted taste or burning during frying.
Is buttermilk really necessary?
Buttermilk is highly recommended because it tenderizes the meat, infuses subtle tang, and helps the coating stick for extra-crispy results. In a pinch, you can make a substitute by mixing regular milk with a tablespoon of lemon juice or vinegar and letting it sit for five minutes.
Can I make this recipe gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free blend and add the cornstarch as directed. You’ll still enjoy delicious, Crispy Fried Chicken everyone can devour together.
Final Thoughts
If you’ve been searching for foolproof, flavor-packed Crispy Fried Chicken, this recipe will win your heart (and your tastebuds). Gather your ingredients, trust the process, and get ready to savor every bite—crunchy, juicy, and utterly satisfying. Give it a go and let your kitchen fill with laughter and the most mouthwatering aroma!
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Crispy Fried Chicken Recipe
- Total Time: 50 minutes (plus marinating)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make crispy fried chicken at home with this delicious recipe. Marinated in buttermilk, coated in a flavorful seasoned flour mixture, and fried to golden perfection, this Southern classic is sure to be a family favorite.
Ingredients
Chicken:
- 3–4 pounds bone-in chicken pieces (drumsticks, thighs, breasts)
Marinade:
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
Seasoned Flour:
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional)
For Frying:
- Vegetable oil
Instructions
- Marinate the Chicken: Combine buttermilk and hot sauce. Add chicken, coat well, and refrigerate.
- Prepare the Coating: Mix flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a bowl.
- Dredge the Chicken: Coat chicken in flour mixture and let it rest.
- Fry the Chicken: Heat oil, fry chicken until golden and cooked through.
- Rest and Serve: Drain fried chicken on a rack before serving.
Notes
- For extra-crispy results, double dip the chicken before frying.
- Use a meat thermometer to check for doneness.
- Serve with mashed potatoes, coleslaw, or biscuits.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1–2 pieces
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
