Crispy Fried Chicken recipe is so delicious and easy to make. You don't need a deep fryer to make the most flavorful chicken that is fried to golden perfection. This homemade Fried Chicken recipe has great flavor, with crispy skin and juicy meat. Just like mom made, this is the best fried chicken, and my picky eaters all agree! With simple ingredients, you can make the best Southern Fried Chicken!
Easy Fried Chicken
Who doesn't love biting into a crunchy piece of good fried chicken? With crispy skin, and juicy, tender meat that has a nice flavor, this Crispy Fried Chicken recipe is going to be the only one you'll need!
Marinated in buttermilk, then coated with seasoned breading and fried to golden perfection.
This is my go-to recipe for perfect fried chicken, and once you’ve tried it, you’ll know why it’s a recipe that the whole family will love!
The skin is so crispy and flavorful, while the meat is moist and juicy.
All you need are a few everyday ingredients to make this crispy chicken, and you might have all the ingredients already in your pantry.
Equipment Needed
• Deep Skillet, Deep-Fat Fryer, Electric Skillet, or Dutch Oven
• Instant-read Thermometer
• Medium Bowl
• Large Bowl
• Shallow Bowl or Dish
• Tongs
• Whisk
• Plastic Wrap
• Baking Sheet Pan
• Wire Rack
Simple Ingredients to Make Crispy Fried Chicken
For measurements see the recipe card.
- Chicken — Bone-in and skin-on Chicken Drumsticks and Chicken Thighs.
- Buttermilk — Soaking the raw chicken in a bowl of buttermilk helps tenderize it. If you do not have buttermilk, you can make your own homemade buttermilk (see recipe card notes).
- Large Eggs – To help bind the coating to the meat.
- Hot Sauce – The addition of hot sauce adds great flavor, but not heat. I like using the buffalo wing style sauce.
- Flour – All-purpose flour is good for this recipe, but you can use self-rising flour (see notes on recipe card).
- Spices – Garlic powder, onion powder, kosher salt, white pepper (or black pepper), cayenne pepper, paprika (optional). You can also add other spices or spice blends.
- Cornstarch — The secret ingredient to get the crispiest fried chicken. The cornstarch helps lighten the breading to give a light and crispy skin. Cornstarch absorbs less oil than flour, so it aids in keeping the fried chicken from becoming too greasy.
- Oil – I use vegetable oil, canola oil, peanut oil, or even melted Crisco shortening. I don't recommend using olive oil for fried chicken as it has a low smoke point, it will not be good for fried chicken.
Can I Use a Whole Chicken?
Yes, it is an economical method. Cut the whole chicken into the various cuts before soaking it in the buttermilk marinade.
Can Chicken Breasts be Fried?
Yes, get bone-in, skin-on for the best results. Since it is white meat it will cook for less time. Using the instant read thermometer is the best way to ensure they don't get dry.
How to Make Crispy Fried Chicken
Refer to the recipe card for more detailed directions.
Marinate the Chicken
In a large bowl, whisk together the eggs, buttermilk, hot sauce, and salt. Add the chicken to the buttermilk mixture, covering all of the chicken pieces. Cover with plastic wrap and let stand for at least 1 hour, or for juicier chicken, refrigerate for 4 hours, or overnight, if possible.
Prepare the Breading
To a shallow dish or a bag (I use a paper grocery bag) add the flour, cornstarch, onion powder, salt, black pepper, and cayenne (or whatever spices you have chosen to use). Either whisk together in the dish, or seal the bag and shake it until well combined.
Dredge the Chicken
Take a piece of chicken from the marinade and add it to the flour mixture. Either roll it around in the dish to coat it, or add to the bag, seal it and shake it to coat the chicken pieces.
Tap off the excess flour and transfer the coated chicken to a baking sheet (After dredging the chicken pieces, let them rest a little while before frying. This ensures that the breading sticks to the chicken and won’t immediately fall off when placed into the oil.
Heat the Oil
Add oil to the skillet, about 3/4-1 inch deep. Turn on to medium-high heat and bring oil temperature to 350°F before frying the chicken. A thermometer is the best tool to help you get the temperature of the oil right. If the oil is too hot, the outside of the chicken can burn before the inside cooks. Too low and you can get soggy, greasy skin and it will take longer to cook.
Fry the Chicken in Batches
Carefully place 3-4 pieces of breaded chicken into the hot oil, one at a time. Don’t overcrowd them. Brown the chicken on both sides, about 6-7 minutes cook time per side until golden brown and 175 -180°F internal temperature for the dark meat, 165°F for white meat (use an instant read meat thermometer if you can).
Keep Chicken Warm
Remove the chicken pieces, using tongs, to a wire rack on a baking sheet in a single layer, and place in the warm oven (only about 200°F) to keep the chicken warm while you fry the remaining pieces (if you don’t have a wire rack, just use paper towels on the baking sheet).
Frequently Asked Questions
If this is your first time frying chicken, you may have some questions. I will try to answer them here and in the rest of this article. If not your first time, hopefully you will find some useful information here.
What Does Soaking Chicken Before Frying Do?
The lactic acid in the buttermilk breaks down some of the proteins in the meat and tenderizes the chicken. The buttermilk also adds moisture to the chicken and adds a wonderful tangy flavor.
How Long to Soak Chicken in Buttermilk Before Frying?
You can soak the chicken in buttermilk for 30 minutes if you are in a hurry. However, you will get the best results if you allow the chicken to soak for a couple of hours or overnight for the best flavor. I would not go over 24 hours of marinating the chicken.
Why Didn't My Fried Chicken Get Crispy Skin?
If your fried chicken is not crisp, it may be that your oil wasn't hot enough. If the oil temperature is too low, it will take longer for the chicken to fry, allowing it to absorb extra oil. Use a thermometer to make sure the temperature of the oil is 350°F before adding the chicken. Also, avoid crowding the pan. Too many pieces of chicken in the oil at the same time doesn't allow the oil to keep a consistently hot enough temperature.
What Oil is Best for Frying Chicken?
Vegetable oil, canola oil, avocado oil, peanut oil, and sunflower oil, and lard are the best choices for deep frying. These oils have a high smoke point, and have a neutral flavor. Olive oil has a low smoke point, so the oil could burn as the fat breaks down, giving a bitter taste to the chicken. Some people do use it, but there are so many better oils to choose from.
Tips For Making This Crispy Fried Chicken Recipe
- A cast iron skillet will help keep the oil temperature from fluctuating too much, which helps with even cooking. If you do not have one, use a deep, heavy-bottomed pot.
- Did you know that you can reuse the frying oil? You can reuse it at least one to two times. Allow it to cool completely, then strain it through a fine-mesh sieve into a clean container with a lid. Keep in the cupboard.
- Let the fried chicken drain on a wire rack after removing from the oil to let the excess drip off.
- Let the marinated chicken pieces come up close to room temperature before cooking. Starting with cold meat will not allow it to cook evenly.
How to Store and Reheat Fried Chicken
Let the leftover fried chicken cool, then store the it in an airtight container. Keep in the fridge for up to 4 days.
To Reheat: Try using an air fryer to maintain the crispy skin. You can also reheat using your oven at 350°F until heated through. The microwave will work, but the skin won’t stay crisp. We love cold fried chicken. I don't know why, but it's so good on a hot day!
What to Serve With Fried Chicken
Here are some delicious side dishes for Crispy Fried Chicken Recipe:
SALADS
Creamy Pea Salad
Mixed Bean Salad
Broccoli Grape Salad Recipe
SIDE DISHES
Southern Green Beans Bacon and Potatoes
Creamy Baked Mac and Cheese
Cheesy Funeral Potatoes
Slow Cooker Corn on the Cob
Baked Potato Wedges
Slow Cooker Mashed Potatoes
BREADS
Easy Buttermilk Biscuits
Skillet Cornbread
Easy Classic Cornbread
If you make this Retro Recipe Box Buttermilk Fried Chicken recipe, please leave a comment below with a star rating. Thank you!
Crispy Fried Chicken Recipe
Equipment
- 1 large Mixing Bowl
- Whisk
- Plastic Wrap
- 1 large Shallow Dish (or a paper grocery bag)
- 12-inch or larger Skillet with 3”-4” inch tall sides (cast iron is best, also a Dutch oven works. 2 skillets lets you cook this recipe even faster)
- Tongs
- Baking Sheet Pan
- Wire Rack
Ingredients
- 5-7 Chicken Legs bone-in
- 5-7 Chicken Thighs bone-in
- Kosher Salt and White Pepper or black pepper, to taste
Marinade
- 3 Eggs beaten
- 2-2 ½ cups Buttermilk use more for more chicken
- ⅓ - ½ cup Buffalo Style Hot Sauce* optional, but so good!
For Frying
- 1 quart Vegetable Oil or peanut oil, canola oil. If using 2 skillets, double amount
Breading Flour Mixture
- 2 ½ cups All-Purpose Flour or use self-rising flour
- ¼ cup Cornstarch omit if using self-rising flour
Seasonings for the Breading (choose one of the 3 options)
Add seasonings to the flour mixture for some flavor (you don’t want bland fried chicken)
- 1 Tablespoon Kosher Salt
- 1 teaspoon White Pepper (or Black Pepper)
- 2 teaspoons Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Paprika
Or try this flavorful seasoning:
- 2 Tablespoons Cavender’s Greek Seasoning or similar
Or try this flavorful homemade spice blend:
- 1 Tablespoon Kosher Salt
- 1 teaspoon White Pepper use black if that’s all you have
- 1 Tablespoon Paprika not the hot variety
- 1 Tablespoon Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ½-1 teaspoon Cayenne Pepper optional
Instructions
Marinate the Chicken
- In a large mixing bowl, whisk together the eggs, buttermilk, and hot sauce. Season the chicken pieces with salt and pepper and add them to the marinade. Cover the bowl with plastic wrap and refrigerate for at least 3 hours (or as long as you can up to 24 hours).
- Take the chicken out of the fridge about 1 hour before frying so it isn't so cold. Also start heating up the oven to 200°F.
Heat the Oil
- Add the oil to a skillet with 3”-4” tall sides (cast iron is great, or a Dutch oven) until it is about ¾ to 1-inch deep. Start heating the oil over medium heat, you will want the oil to reach 350°F before you start frying the chicken. It will take about 5-10 minutes for the oil to heat. Keep an eye on it, you don’t want it to heat up too fast (An instant read thermometer is so helpful for keeping track of the oil temperature, as well as the chicken temp.).
Prepare the Breading
- Whisk together the flour, cornstarch, and seasonings. You can use a large, shallow bowl to dredge, or a bag (I use a paper grocery bag) to shake. Add flour mixture to the bowl or bag.
Fry the Chicken (You will need to fry it in batches)
- Remove 1 piece of the chicken at a time from the marinade, shaking the excess off, and add to the bowl or bag of breading. Dredge both sides (bowl) of each piece, or close the bag tightly and shake a few times to coat the 3-4 chicken pieces evenly. Tap the excess breading off. Then carefully place 3-4 pieces of breaded chicken into the 350°F oil, one at a time. Don’t overcrowd them.
- Fry the chicken on one side for about 6 or 7 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 6 to 7 minutes, or until the chicken is golden brown on the other side and the internal temperature has reached 165 degrees F (use an instant read thermometer if you can). Note: Smaller pieces may cook faster, larger pieces may need a little more time.
Keep Chicken Warm
- Remove the chicken pieces, using tongs, to a wire rack on a baking sheet and place in the warm oven (only about 200°F) to keep the chicken warm while you fry the remaining pieces (if you don’t have a wire rack, just use paper towels on the baking sheet).
- Serve hot. We enjoy cold as well, especially at a picnic!
Carrie says
The instructions are easy to follow and because of that I made my first fried chicken! It turned out so good! Thank you from me and from my family, now they want to have fried chicken every week.
Sandy says
Yay! I'm so glad you did it!