Name: Crispy Fried Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 3 lbs chicken pieces (drumsticks, thighs, wings, or breasts); 2 cups buttermilk; 2 cups all-purpose flour; 1/2 cup cornstarch; 2 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cayenne pepper (optional, for heat); Vegetable oil, for frying

There’s nothing quite like the crunch and flavor of perfectly made crispy fried chicken. The golden-brown crust, seasoned to perfection, gives way to juicy, tender meat that’s bursting with flavor. This recipe is a true comfort food classic, and trust me it’s easier to make than you think. The secret lies in the well-seasoned coating and the perfect frying technique that guarantees every bite is full of irresistible crunch.

Why You’ll Love Crispy Fried Chicken

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re serving it for a casual weeknight dinner, hosting a family picnic, or making it the star of your next gathering, this fried chicken always delivers. Here’s why it’s a favorite:
Versatile: Perfect as a main dish, for sandwiches, or even picnic-ready finger food.
Budget-Friendly: Uses simple pantry ingredients and affordable cuts of chicken.
Quick and Easy: Straightforward steps ensure crispy perfection every time.
Customizable: Play with spices and heat levels to suit your taste.
Crowd-Pleasing: Everyone loves crispy fried chicken it’s the ultimate comfort food that brings smiles all around.

Ingredients in Crispy Fried Chicken

Here’s the magic of this chicken it’s made with simple ingredients that pack big flavor. Let’s break it down:
Chicken Pieces: Use bone-in thighs, drumsticks, or a mix for juicy, flavorful results.
Buttermilk: Tenderizes the chicken and helps the coating stick.
All-Purpose Flour: Forms the crispy, crunchy coating.
Cornstarch: Adds extra crunch to the breading.
Spices: Paprika, garlic powder, onion powder, salt, and pepper create a flavorful crust.
Eggs: Help bind the flour mixture to the chicken.
Oil: Use a high-heat oil like vegetable or peanut oil for frying.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Heat the oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C).
Combine Ingredients: In a bowl, whisk together buttermilk and eggs. In another, mix the flour, cornstarch, and all the spices.
Prepare Your Cooking Vessel: Set up a wire rack over a baking sheet to hold fried chicken as it drains.
Assemble the Dish: Dip each piece of chicken into the buttermilk mixture, then dredge thoroughly in the flour mixture, pressing gently to adhere.
Cook to Perfection: Fry the chicken in batches, 10–12 minutes for dark meat and 8–10 minutes for white meat, until golden brown and fully cooked.
Finishing Touches: Transfer the fried chicken to the wire rack and sprinkle lightly with salt while hot.
Serve and Enjoy: Let the chicken rest for a few minutes before serving to allow the juices to settle.

Nutrition Facts

Servings: 6
Calories per serving: 450

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Crispy Fried Chicken

This fried chicken is delicious on its own, but it pairs beautifully with classic sides like mashed potatoes, coleslaw, cornbread, or mac and cheese. For something lighter, serve it with a fresh green salad and a zesty dipping sauce on the side.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Marinate the chicken in buttermilk for at least 2 hours (or overnight) for extra tenderness.
Maintain the oil temperature too low and the chicken will be greasy, too high and it will burn.
Don’t overcrowd the pan; fry in batches for even cooking.
Let the chicken rest on a wire rack after frying to keep the coating crispy.

FAQ’s

Can I use boneless chicken for this recipe?
Yes, boneless chicken works well, but reduce frying time by a few minutes.
Can I bake instead of fry?
Yes, bake at 400°F (200°C) for 35–40 minutes, but the texture will be slightly different.
Do I have to use buttermilk?
If you don’t have buttermilk, you can use milk with a tablespoon of lemon juice or vinegar.
Can I reuse the frying oil?
Yes, strain and store the oil in a cool place, but only reuse it 2–3 times.
How do I keep fried chicken crispy?
Keep it on a wire rack in a low oven (200°F) until ready to serve.
Can I air fry this recipe?
Yes, spray with oil and air fry at 375°F for 20–25 minutes, flipping halfway.
What’s the best oil for frying chicken?
Vegetable, peanut, or canola oil works best because they have high smoke points.
Can I freeze fried chicken?
Yes, freeze cooked chicken for up to 3 months and reheat in the oven.
Why is my coating falling off?
Be sure to press the flour coating onto the chicken firmly and let it rest before frying.
Do I need a thermometer for frying?
It’s highly recommended to ensure the oil is at the correct temperature.

CONCLUSION

This Crispy Fried Chicken recipe is a timeless classic that’s guaranteed to win over everyone at the table. With its golden, crunchy coating and juicy, flavorful meat, it’s the ultimate comfort food. Whether you’re making it for a family dinner or a big get-together, this fried chicken will quickly become a favorite in your kitchen. One bite, and you’ll be hooked!

Crispy Fried Chicken Recipe

Author: Charlotte
Prep Time: 20 minutes (plus 4 hours marinating)
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Deep Frying
Cuisine: American
Diet: Halal

Print Recipe

Description

This Crispy Fried Chicken recipe delivers juicy, flavorful chicken with a golden, crunchy coating. Perfect for family dinners or picnics, it’s seasoned to perfection and fried until irresistibly crisp.

Ingredients

Scale

3 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
2 cups buttermilk
2 cups all-purpose flour
1/2 cup cornstarch
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional, for heat)
Vegetable oil, for frying

Instructions

Place the chicken pieces in a large bowl and cover with buttermilk. Marinate in the refrigerator for at least 4 hours or overnight for maximum flavor and tenderness.
In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure the coating sticks. Place coated pieces on a wire rack and let them sit for 10–15 minutes to set the crust.
In a large heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the chicken in batches, making sure not to overcrowd the pot, for 12–15 minutes (drumsticks and thighs) or 8–10 minutes (wings and breasts), until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving.

Notes

For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk and flour mixture a second time.
Use a thermometer to maintain oil temperature; dropping too low will result in greasy chicken.
Season the flour generously; it’s the key to flavorful fried chicken.
Serve with coleslaw, biscuits, or mashed potatoes for a complete meal.