Why You’ll Love This Recipe

Perfectly Crispy Fried Chicken is a timeless classic that delivers juicy, flavorful meat encased in a golden, crunchy crust. Ideal for picnics, family dinners, or special gatherings, this recipe balances well-seasoned chicken with a crispy coating that stays crunchy even after cooling. It’s comfort food at its finest—satisfying, nostalgic, and always a crowd-pleaser.

ingredients

Perfectly Crispy Fried Chicken Recipe for All Occasions

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken pieces (drumsticks, thighs, wings, breasts)buttermilkhot sauceall-purpose flourcornstarchpaprikaonion powdergarlic powdersaltblack peppercayenne peppereggsvegetable oil (for frying)

directions

Place chicken pieces in a large bowl and cover with buttermilk and a few dashes of hot sauce. Marinate in the refrigerator for at least 4 hours or overnight.

In a separate bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

In another bowl, beat the eggs.

Remove chicken from the marinade, allowing excess to drip off.

Dip each piece in the seasoned flour, then the egg, and once again in the flour mixture. Press the coating onto the chicken to ensure it adheres well.

Let the coated chicken rest on a wire rack for 15-20 minutes to help the crust set.

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

Fry chicken in batches, being careful not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Remove and drain on a wire rack or paper towel-lined plate.

Allow to rest for 5 minutes before serving to let juices settle.

Servings and timing

This recipe yields 6-8 servings.Preparation time: 20 minutesMarinating time: 4-12 hoursFrying time: 12-15 minutes per batchTotal time: 5-13 hours (including marinating)

Variations

Add a teaspoon of smoked paprika or curry powder to the flour mix for a different flavor profile.

Use panko breadcrumbs in the final dredge for extra crunch.

Try a gluten-free flour blend if needed.

Add a splash of pickle juice to the marinade for a tangy twist.

Sprinkle fried chicken with a bit of flaky sea salt immediately after frying for extra flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.To reheat and maintain crispiness, bake in a preheated oven at 375°F (190°C) for 15-20 minutes.Avoid microwaving, as it can make the coating soggy.

FAQs

What makes fried chicken crispy?

The combination of cornstarch and flour, along with double dredging and resting before frying, ensures a super crispy crust.

Why marinate in buttermilk?

Buttermilk tenderizes the chicken and helps the coating stick better.

Can I make this without deep frying?

Yes, you can shallow fry or even air fry, though results may vary slightly in crispiness.

What oil is best for frying?

Vegetable oil, peanut oil, or canola oil work best due to their high smoke points.

How do I keep the coating from falling off?

Make sure to press the coating onto the chicken and let it rest before frying.

Can I use boneless chicken?

Yes, but adjust frying time accordingly to avoid overcooking.

Is it spicy?

The spice level is mild, but you can adjust the cayenne and hot sauce to your preference.

Can I freeze fried chicken?

Yes, freeze once cooled. Reheat in the oven to restore crispiness.

Why is my chicken not crispy?

Oil might be too cool or the coating not set—ensure proper oil temp and rest time.

What’s the best cut of chicken for frying?

Thighs and drumsticks offer the most flavor and moisture, but any cut can work.

Conclusion

Perfectly Crispy Fried Chicken is the ultimate comfort food for all occasions. With a crunchy golden crust and juicy, tender meat inside, it’s the kind of recipe that brings people together around the table. Whether you’re a fried chicken novice or a seasoned pro, this foolproof method delivers satisfying results every time.