Golden Crunch, Juicy Chicken

If you love golden, craggy coating and tender, flavorful meat, this Crispy Fried Chicken Recipe is the easy chicken recipe you will want to save for every family dinner, picnic, game-day spread, or cozy weekend meal. A simple seasoned soak keeps the chicken juicy, while a flour and cornstarch coating fries up shatteringly crisp. Busy cooks will appreciate that most of the prep is hands-off, so you can mix the coating, set the table, or make a quick side while the chicken rests. Get ready for that first crunchy bite because this homemade fried chicken brings big comfort food excitement with simple pantry ingredients.

⏱️ Time Breakdown

Prep Time: 20 minutes
Resting Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Servings: 6 servings

📝 Ingredients List

3 pounds bone-in chicken pieces, such as drumsticks and thighs
2 cups buttermilk
1 large egg
2 teaspoons hot sauce, optional
2 1/2 teaspoons kosher salt, divided
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon cayenne pepper, optional
2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
4 to 6 cups neutral frying oil, enough to fill a deep skillet about 1 1/2 inches high

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large heavy skillet, Dutch oven, or deep frying pan
Large mixing bowls
Measuring cups and spoons
Whisk
Tongs
Wire rack
Rimmed baking sheet
Instant-read thermometer
Paper towels

Step-by-Step Beginner-Friendly Instructions

Mix the seasoned soak. In a large bowl, whisk together the buttermilk, egg, hot sauce if using, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder until smooth.
Add the chicken. Pat the chicken pieces dry with paper towels, then place them in the buttermilk mixture. Turn each piece until fully coated. Cover and chill for at least 1 hour, or up to overnight for deeper flavor.
Prepare the coating. In a second large bowl, whisk together the flour, cornstarch, baking powder, paprika, black pepper, cayenne if using, remaining 1 1/2 teaspoons salt, remaining 1 teaspoon garlic powder, and remaining 1 teaspoon onion powder.
Set up your frying station. Place a wire rack over a rimmed baking sheet. Add oil to a heavy skillet until it is about 1 1/2 inches deep. Heat over medium-high heat until the oil reaches 350°F.
Coat the chicken. Lift one chicken piece from the buttermilk mixture, letting the extra drip back into the bowl. Press it firmly into the flour mixture, turning and packing the coating onto every side. For extra crunch, dip it quickly back into the buttermilk mixture, then coat again in flour. 😊
Rest before frying. Place coated chicken on the wire rack for 10 minutes. The coating should look slightly damp in spots, which helps it cling and fry into a crisp crust.
Fry in batches. Carefully lower 3 to 4 pieces into the hot oil, skin side down if using skin-on chicken. Do not crowd the pan. Cook for 6 to 8 minutes, then turn and cook another 6 to 8 minutes until deeply golden.
Check doneness. The coating should be crisp and golden brown, and the thickest part of the chicken should reach 165°F. Larger pieces may need 2 to 4 extra minutes. 🔥
Drain and keep crisp. Transfer fried chicken to the clean wire rack instead of a plate so air can circulate underneath. While one batch drains, let the oil return to 350°F before adding the next batch.
Rest and serve. Let the chicken rest for 5 minutes before serving. The crust will stay crunchy, and the juices will settle for a tender bite. 🍗

💡 Pro Tips

Storage: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days.
Best reheating method: Reheat on a wire rack in a 375°F oven for 12 to 15 minutes, or until hot and crisp again.
Substitutions: For a dairy-free version, use unsweetened oat milk mixed with 1 tablespoon lemon juice. For a gluten-free version, use a reliable 1:1 gluten-free flour blend.
Crunch factor: Press the flour coating firmly onto the chicken and let it rest before frying. This helps create those irresistible crispy ridges.

Variations

Spicy Crispy Fried Chicken: Add 1 extra teaspoon cayenne pepper to the flour mixture and 1 tablespoon hot sauce to the buttermilk mixture.
Herb-Seasoned Chicken: Add 1 teaspoon dried thyme and 1 teaspoon dried oregano to the flour coating for a savory, aromatic flavor.
Extra Garlic Chicken: Increase the garlic powder by 1 teaspoon and add 1/2 teaspoon dried parsley to the coating.
Boneless Crispy Chicken: Use boneless chicken thighs or chicken breast cutlets. Fry for 4 to 6 minutes per side, depending on thickness, until the center reaches 165°F.

FAQ

Can I make this Crispy Fried Chicken Recipe ahead of time?

Yes. You can coat the chicken up to 30 minutes before frying and keep it on a wire rack in the refrigerator. For the best crunch, fry just before serving.

Why is my coating falling off?

The coating usually slips when the chicken is too wet, the flour is not pressed on firmly, or the chicken is moved too much right after it hits the oil. Let the coated chicken rest for 10 minutes before frying and turn it only when the crust is set.

What is the best oil for frying chicken?

Use a neutral, high-heat oil such as canola, vegetable, sunflower, or peanut oil. Keep the oil around 350°F so the crust crisps before the chicken absorbs too much oil.

Can I use boneless chicken?

Yes. Boneless pieces cook faster, so start checking around 8 to 10 minutes total. The chicken is ready when the thickest part reaches 165°F.

How do I keep fried chicken crispy for serving?

Place cooked chicken on a wire rack set over a baking sheet. If needed, keep it warm in a 200°F oven for up to 30 minutes while you finish the remaining batches.

Crispy Fried Chicken Recipe

Author: Samantha Jones
Total Time: 105
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This golden, shatteringly crisp fried chicken features a simple buttermilk-egg soak for juicy, flavorful meat. A flour-cornstarch blend with spices ensures a crackly coating perfect for family dinners or game-day feasts.

Ingredients

Scale

3 pounds bone-in chicken pieces (drumsticks and thighs)
2 cups buttermilk
1 large egg
2 teaspoons hot sauce (optional)
2 1/2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
4 to 6 cups neutral frying oil

Instructions

Mix the seasoned soak: In a large bowl, whisk buttermilk, egg, hot sauce, 1 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder until combined.
Pat chicken pieces dry with paper towels. Submerge in the buttermilk mixture, ensuring even coating. Cover and refrigerate for at least 1 hour or overnight.
Prepare the coating: In another bowl, combine flour, cornstarch, baking powder, paprika, black pepper, cayenne pepper, remaining 1 1/2 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder.
Heat 1 1/2 inches of oil in a heavy skillet to 350°F (175°C). Dip soaked chicken into the coating mixture, shaking off excess.
Fry chicken pieces in batches until golden brown and internal temperature reaches 165°F (74°C), about 8-10 minutes per piece. Transfer to wire rack using tongs.
Repeat with remaining chicken, adjusting oil temperature if needed. Let rest for 5 minutes before serving.

Notes

Use a neutral oil for best flavor (grapeseed, canola, or vegetable oil). Avoid overcrowding the pan to maintain oil temperature. For extra crunch, double-coat the chicken by dipping it in the buttermilk and coating twice. Leftovers can be stored airtight in the fridge for 3-4 days.

Prep Time: 20
Cook Time: 25
Category: Recipes
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 chicken piece
Calories: 380
Sugar: 1g
Sodium: 800mg
Fat: 23g
Saturated Fat: 3g
Carbohydrates: 16g
Fiber: 0.8g
Protein: 25g
Cholesterol: 80mg