There is nothing quite like biting into a perfectly golden, crunchy, and juicy piece of fried chicken, and this Crispy Fried Chicken Recipe delivers exactly that experience every single time. With a flavorful buttermilk marinade that tenderizes the meat and a spice-packed seasoned flour coating that crisps up to perfection, this recipe will quickly become your go-to for family dinners, game days, or anytime you crave that classic Southern comfort food. Get ready to enjoy a sensational combination of textures and flavors that feels like a warm hug on a plate.
Ingredients You’ll Need
Ingredients You’ll Need
Simple ingredients can often produce the most extraordinary results, and this recipe is no exception. Each component plays a starring role in creating the flavor depth, tender texture, and that irresistible golden crust that makes fried chicken unforgettable.
- Chicken pieces: Use a mix of drumsticks, thighs, breasts, or wings for variety and perfect portions.
- Buttermilk: This tangy marinade tenderizes the chicken and helps the coating stick beautifully.
- Paprika: Adds a warm, smoky note and vibrant color in both the marinade and flour mix.
- Salt: Essential for seasoning and enhancing all flavors.
- Garlic powder: Brings savory depth to the overall flavor profile.
- Onion powder: Complements garlic with subtle sweetness and aroma.
- Black pepper: Gives a mild heat and sharp undertone.
- Cayenne pepper (optional): For those who love a little spicy kick in their crispy fried chicken.
- Hot sauce (optional): Boosts flavor complexity and mild heat in the marinade.
- All-purpose flour: The key base for the crunchy coating.
- Dried thyme and basil: Add fragrant herbal hints for extra flavor sophistication.
- Mustard powder: Gives a subtle tangy background note.
- Baking powder: Inserts air pockets in the crust for extra crunchiness.
- Vegetable or canola oil: Perfect frying oils that reach high temperatures and cook evenly.
How to Make Crispy Fried Chicken Recipe
Step 1: Marinate the Chicken
Begin by combining the buttermilk, paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, and hot sauce if you want that extra punch of flavor into a large bowl. Coat your chicken pieces thoroughly in this marinade and refrigerate for at least two hours, but overnight is best. This step is crucial as it tenderizes the chicken and infuses it with all those delicious seasonings, setting the foundation for juicy meat and a flavorful bite.
Step 2: Prepare the Coating
While the chicken is soaking up those amazing flavors, mix together the flour, paprika, salt, garlic powder, onion powder, dried thyme, dried basil, black pepper, mustard powder, cayenne pepper, and baking powder in a shallow dish. This aromatic blend will create a golden, crispy crust packed with layers of taste that makes every bite a delight. Make sure to mix thoroughly so the spices are evenly distributed throughout the flour.
Step 3: Coat the Chicken
Take the chicken out of the marinade and allow any excess liquid to drip off. Dredge each piece generously in the seasoned flour, pressing gently to help the coating adhere well. Shake off any extra flour to prevent it from clumping during frying. Different from rushing through this process, letting the coated chicken rest on a clean plate for 5 to 10 minutes helps the coating set up and keeps it intact during frying.
Step 4: Fry the Chicken
Heat your oil in a deep skillet or Dutch oven to about 350 degrees Fahrenheit (175 degrees Celsius)—a thermometer is your trusty friend here. Place the chicken pieces carefully in batches, making sure not to crowd the pan, which would lower the oil temperature and affect crispiness. Fry the chicken for about 10 to 15 minutes per side, until the skin is a beautiful golden brown and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). This ensures safety and juiciness without burning that perfectly seasoned crust.
Step 5: Drain and Serve
Once cooked through, transfer the chicken onto a paper towel-lined plate or wire rack to drain excess oil, maintaining its wonderful crunch. From this point on, your Crispy Fried Chicken Recipe is ready to delight your taste buds with every bite of crispy exterior and tender, flavorful meat inside.
How to Serve Crispy Fried Chicken Recipe
Garnishes
Fresh garnishes like chopped parsley or a light sprinkle of flaky sea salt add a fresh pop of color and flavor that brightens the dish. Lemon wedges can be a surprise twist, adding a subtle zing that cuts through the richness beautifully.
Side Dishes
This recipe pairs wonderfully with comforting classic sides such as creamy mashed potatoes, tangy coleslaw, buttery biscuits, or even a crisp garden salad. These not only complement the chicken’s flavors but also add balance and variety to your meal.
Creative Ways to Present
For a fun twist, serve the crispy fried chicken on a platter alongside colorful pickles, spicy honey drizzle, or even inside a soft bun as a sandwich with your favorite sauces. Presentation can turn a familiar recipe into a show-stopping centerpiece perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Place any leftover fried chicken in an airtight container and refrigerate promptly. It will keep well for up to three days, making it easy to enjoy that crispy delight again without hassle.
Freezing
If you want to stow some away for later, wrap each piece tightly with plastic wrap and then foil, or store in a freezer-safe container. Frozen fried chicken stays delicious for up to one month, letting you enjoy this Crispy Fried Chicken Recipe anytime the craving hits.
Reheating
For the crispiest results, reheat leftover chicken in an oven or air fryer at 375 degrees Fahrenheit until warmed through and the crust is crunchy again. Avoid microwaving, which tends to make the coating soggy.
FAQs
Can I use skinless chicken for this Crispy Fried Chicken Recipe?
Absolutely! Skinless chicken can be used, but the skin helps keep the coating crispy and adds extra flavor, so leave it on if possible for the best results.
Is buttermilk essential for marinating?
Buttermilk tenderizes the chicken and helps the coating stick better, but if you don’t have it on hand, you can substitute with plain yogurt or milk mixed with a tablespoon of lemon juice for a similar effect.
How do I know when the chicken is fully cooked?
The safest way is using a meat thermometer; the internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius). The juices should run clear, and the meat should be firm to the touch.
Can I make this recipe spicy?
Yes! Increase the cayenne pepper, add hot sauce to the marinade, or serve with spicy dipping sauces to give your Crispy Fried Chicken Recipe a fiery kick.
What’s the best oil for frying chicken?
Neutral oils with a high smoke point like vegetable, canola, or peanut oil work best because they handle high heat well and don’t overpower the chicken’s flavor.
Final Thoughts
This Crispy Fried Chicken Recipe is more than just a meal — it’s a joyful experience that brings smiles around the table with its golden, crunchy perfection and juicy, flavorful meat. Don’t hesitate to dive in, experiment with the seasonings, and make it your own. Once you try it, this will quickly become one of your favorite recipes to share with friends and family.
Print
Crispy Fried Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 40 minutes (including marinating time)
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Crispy Fried Chicken recipe delivers golden, crunchy, and flavorful pieces of chicken with a perfectly seasoned coating. Marinated in buttermilk and spices, then double-dredged in a spiced flour mixture, this fried chicken is juicy inside and irresistibly crispy outside. Perfect for a comforting family meal or gathering, it pairs wonderfully with classic sides like mashed potatoes or coleslaw.
Ingredients
For the Marinade
- 8 pieces chicken (drumsticks, thighs, breasts, or wings)
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon hot sauce (optional)
For the Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
For Frying
- 2–3 cups vegetable oil or canola oil
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, and hot sauce if using. Add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least 2 hours or overnight for the best flavor infusion.
- Prepare the Coating: In a shallow dish or large bowl, mix together the flour, paprika, salt, garlic powder, onion powder, dried thyme, dried basil, black pepper, mustard powder, cayenne pepper, and baking powder until evenly combined.
- Coat the Chicken: Remove the chicken from the marinade. Dredge each piece in the seasoned flour mixture, pressing gently so the coating sticks well. Shake off any excess flour to avoid clumps. Place the coated pieces on a clean plate and let rest for 5 to 10 minutes to allow the coating to set.
- Heat the Oil: Pour the vegetable or canola oil into a large deep skillet or Dutch oven and heat over medium-high heat until it reaches about 350°F (175°C). Maintaining this temperature is important for a crispy crust and fully cooked interior.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry each piece for 10 to 15 minutes per side depending on size. Use a thermometer to check that the internal temperature reaches 165°F (74°C) for safe consumption, and to prevent burning the coating.
- Drain and Serve: Remove the cooked chicken with tongs and place on a paper towel-lined plate or wire rack to drain excess oil. Serve hot with your choice of sides such as mashed potatoes, coleslaw, or biscuits for a classic meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- The optional cayenne pepper adds a subtle heat; adjust according to your spice preference.
- Use a thermometer to ensure the chicken is fully cooked without overcooking.
- Letting the coated chicken rest before frying helps the crust adhere better and results in a crispier finish.
- Maintain oil temperature throughout frying to avoid greasy chicken.
- Allow the fried chicken to drain well to remove excess oil, keeping it crispy.
