Why You’ll Love This Recipe
Perfectly Crispy Fried Chicken is a golden, juicy, and flavorful classic that delivers crunch with every bite. Whether it’s for Sunday dinner, a picnic, or a celebration, this recipe is always a hit. The well-seasoned crust locks in moisture, while a simple marinade ensures each piece is tender and packed with flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken pieces (legs, thighs, breasts, or wings)buttermilksaltblack pepperpaprikagarlic powderonion powdercayenne pepper (optional for heat)all-purpose flourcornstarchbaking powdershortening or vegetable oil (for frying)
directions
In a large bowl, mix buttermilk with salt, pepper, paprika, garlic powder, and onion powder.
Add chicken pieces and marinate for at least 4 hours or overnight in the fridge.
In another bowl, whisk together flour, cornstarch, baking powder, and a bit more seasoning.
Remove chicken from marinade and let excess drip off.
Dredge each piece in the flour mixture, pressing to ensure a thick, even coating.
Place coated chicken on a rack and let sit for 15–20 minutes to help the crust set.
Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry chicken in batches without overcrowding, turning occasionally, for 12–15 minutes, or until golden brown and internal temp reaches 165°F (74°C).
Drain on paper towels or a wire rack.
Serve hot and crispy.
Servings and timing
This recipe serves 4–6.Preparation time: 15 minutesMarinating time: 4–12 hoursCooking time: 30–35 minutesTotal time: 4.5–5 hours (with marinating)
Variations
Add hot sauce to the marinade for spicy fried chicken.
Use a gluten-free flour blend for a gluten-free version.
Swap buttermilk with yogurt or milk + lemon juice.
Try adding herbs like thyme or rosemary to the flour mix.
Serve with waffles or biscuits for a Southern twist.
storage/reheating
Store leftovers in the fridge for up to 3 days.Reheat in a 375°F (190°C) oven or air fryer to restore crispiness.Avoid microwaving, which can make the crust soggy.
FAQs
Why use buttermilk?
It tenderizes the chicken and helps the flour coating stick better.
Can I skip the cornstarch?
Cornstarch adds extra crispiness—highly recommended.
Can I fry without a thermometer?
Use a wooden spoon handle—if bubbles form around it, the oil is hot enough.
Is this recipe spicy?
It’s mild by default—add cayenne or hot sauce to turn up the heat.
Can I bake instead?
Yes, but it won’t be as crispy. For oven-fried, use a wire rack and high heat (425°F).
Do I need to brine the chicken?
The buttermilk marinade acts as a brine—no extra step needed.
Conclusion
Perfectly Crispy Fried Chicken is the ultimate comfort food—crunchy, juicy, and loaded with flavor. Whether you’re cooking for a crowd or craving something nostalgic, this recipe brings timeless satisfaction to any table and any occasion.
Print
Perfectly Crispy Fried Chicken Recipe for All Occasions
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Chicken Recipes
- Method: Frying
- Cuisine: American
Description
This crispy fried chicken is everything you want – golden, crunchy crust on the outside and juicy, flavorful chicken inside. It’s seasoned to perfection, fried to crispiness, and ideal for dinners, potlucks, or weekend treats. Serve it hot with your favorite sides!
Ingredients
For the Chicken:
3 lbs chicken pieces (drumsticks, thighs, breasts, or wings)
2 cups buttermilk
1 tsp hot sauce (optional)
Salt and pepper, to taste
For the Flour Dredge:
2 cups all-purpose flour
1/2 cup cornstarch (for extra crunch)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper (optional for heat)
For Frying:
Vegetable oil, for deep frying (like canola or peanut oil)
Instructions
-
Marinate the chicken:
In a large bowl or zip-top bag, mix buttermilk, hot sauce (if using), salt, and pepper. Add chicken, making sure it’s fully coated. Cover and refrigerate for at least 4 hours, preferably overnight. -
Prepare the flour coating:
In a shallow dish, mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne. Dredge each piece of chicken in the flour mix, pressing to coat well. Let it rest on a rack or tray for 15–20 minutes (this helps the coating stick better). -
Heat the oil:
In a large heavy-bottomed pot or deep fryer, heat oil to 325–350°F (165–175°C). Use a thermometer for accuracy. -
Fry the chicken:
Carefully lower a few pieces of chicken into the hot oil. Fry in batches (don’t overcrowd the pot) for about 12–15 minutes for dark meat and 8–10 minutes for white meat, or until golden brown and internal temp reaches 165°F (74°C). -
Drain and rest:
Remove chicken from oil and let drain on a wire rack over a baking sheet. Sprinkle with a little extra salt while hot, if desired.
-
Serve:
Let rest 5–10 minutes before serving. Serve hot with biscuits, slaw, mashed potatoes, or dipping sauces.
Notes
For extra juiciness, marinate the chicken overnight.
Double dredge for an extra thick, crunchy crust.
Leftovers? Reheat in an oven or air fryer to keep them crispy.
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