Fried Chicken

A classic, golden-brown fried chicken recipe that’s crispy on the outside, juicy on the inside, and bursting with irresistible flavor.

Why You’ll Love This Recipe

I love how this fried chicken brings back nostalgic comfort with every bite—the crunchy coating perfectly contrasts the tender meat inside. It’s seasoned just right and versatile, matching perfectly with everything from mashed potatoes to coleslaw or a simple green salad.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• bone-in, skin-on chicken pieces (drumsticks, thighs, breasts, wings)

• buttermilk (or milk mixed with a splash of vinegar/lemon juice)

• salt and freshly ground black pepper

• garlic powder

• onion powder

• paprika (smoked or sweet)

• cayenne pepper (optional, for heat)

• all-purpose flour

• cornstarch (for extra crispiness)

• vegetable oil (or peanut oil) for frying

directions

1. I begin by marinating the chicken: I season the pieces with salt and black pepper, then submerge them in buttermilk mixed with garlic powder, onion powder, paprika, and a pinch of cayenne. I refrigerate for at least 1 hour, or up to overnight, to tenderize and flavor the meat.

2. When I’m ready to fry, I heat enough oil in a large skillet or deep pot to reach about 350 °F (175 °C).

3. While the oil warms, I whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and a touch of cayenne in a shallow bowl or baking dish.

4. I dredge each piece of chicken in the flour mixture, shaking off any excess and pressing gently to build up a good coating.

5. I carefully place the chicken, skin-side down first, into the hot oil, working in batches so I don’t overcrowd the pan.

6. I fry for about 6–8 minutes per side (depending on the piece size), turning once, until the crust is deep golden brown and the internal temperature reaches 165 °F (74 °C).

7. I adjust heat as needed to maintain a steady temperature, so the outside doesn’t burn before the inside cooks through.

8. I transfer the fried chicken to a wire rack set over a baking sheet (not paper towels) to drain and stay crispy while I fry the remaining pieces.

9. Once all pieces are done, I season them immediately with a light sprinkle of salt and let them rest for a few minutes before serving.

Servings and timing

• Serves 4–6, depending on portion size.

• Prep time: 15 minutes (plus 1 hour to overnight marinade)

• Cook time: 30–40 minutes (in batches)

• Total time: approximately 1 hour 45 minutes including marinating

Variations

• Buttermilk-brined flavor: I add herbs like thyme or rosemary to the marinade for extra flavor depth.

• Spicy-crunch version: I add cayenne or chili powder to the dredge and marinade for a fiery kick.

• Herb-crusted: I mix dried thyme, oregano, or sage into the flour coating for a fragrant twist.

• Oven-finish method: I pull the chicken after pan-frying each side for a few minutes and finish on a 400 °F (200 °C) baking sheet for 15 minutes for an extra-crispy, fully cooked result.

storage/reheating

I let any leftovers cool before storing in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken on a wire rack over a baking sheet and warm in a 375 °F (190 °C) oven for about 10–12 minutes until heated through and crisp. An air fryer at 350 °F for 5–7 minutes also brings back that crunch beautifully.

FAQs

Why do I soak chicken in buttermilk?

The acidity in buttermilk tenderizes the meat and helps the coating stick, resulting in juicier meat and a crispier crust.

Can I fry bone-in and boneless together?

I try to fry similar-sized pieces together—boneless cooks faster, so mixing them can lead to uneven cooking.

How do I maintain the right oil temperature?

I use a thermometer and adjust the burner as needed—keep it between 325–350 °F (160–175 °C) for steady cooking and crisp crust.

Can I make this gluten-free?

Yes—I replace the flour with a gluten-free blend or rice flour and ensure cornstarch is a suitable crisping agent.

Is it safe to reuse the frying oil?

I strain it through a fine sieve or cheesecloth once it cools, store it airtight in the fridge, and reuse it up to 2–3 times for similar-fried foods.

Conclusion

This fried chicken recipe delivers that perfect combination of crispy, seasoned crust and moist, flavorful meat. I always find myself craving it on game nights, family dinners, or whenever I want a comforting classic done right.

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