Crispy Fried Chicken Recipe

 

Easy Crispy Fried Chicken Recipe: Golden and Juicy Perfection

Craving that perfect bite of crunchy, golden exterior with juicy, tender meat inside? This easy crispy fried chicken recipe delivers restaurant-quality results right in your kitchen! Using simple techniques like a buttermilk brine and a seasoned flour-cornstarch coating, you'll achieve shatteringly crisp chicken that's flavorful and foolproof. Ready in about 1 hour (including marinating), it's ideal for family dinners, game days, or weekend meals. Whether you're a beginner seeking an easy crispy chicken recipe, a home cook wanting the best fried chicken at home, or tips for extra-crispy skin without deep-frying, this classic has been hailed as better than KFC by many. Let's fry up some magic!

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Crispy Fried Chicken

What Is Crispy Fried Chicken?

Crispy fried chicken is a beloved comfort food where chicken pieces are marinated (often in buttermilk), coated in a seasoned flour mixture, and fried until the skin is golden and crunchy while the meat stays moist. Originating from Southern American cuisine with roots in Scottish and West African traditions, it's a staple worldwide, known for its addictive texture contrast. Unlike baked or grilled chicken, frying creates that signature crispiness through hot oil, often enhanced with cornstarch for extra crunch. This recipe focuses on a simple, homemade version that's healthier than fast food (control the oil!) and customizable—around 400-500 calories per piece, making it a treat without guilt.

Ingredients for Crispy Fried Chicken

This recipe serves 4-6 (one whole chicken) and uses everyday staples—many versions swear by buttermilk for tenderness and cornstarch for crisp.

• 1 whole chicken (about 4 lbs), cut into 8 pieces (or use thighs/drumsticks)
• 2 cups buttermilk (or milk + lemon juice substitute)
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• Vegetable oil for frying (about 2-3 inches in pot)

Optional: Hot sauce in brine for spice, or cayenne in coating for heat.

Step-by-Step Instructions: How to Make Crispy Fried Chicken

This foolproof method ensures juicy, crunchy chicken. Prep time: 15 minutes | Marinate: 30 minutes- overnight | Fry time: 15-20 minutes.

1. Brine the Chicken: In a bowl, mix buttermilk with salt, pepper, garlic powder, and optional hot sauce. Add chicken pieces, cover, and refrigerate for at least 30 minutes (or up to overnight for max tenderness).
2. Prepare the Coating: In a shallow dish, whisk flour, cornstarch, paprika, onion powder, salt, and pepper until combined.
3. Coat the Chicken: Remove chicken from brine, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. For extra crisp, double-dip: back in buttermilk, then flour again.
4. Heat the Oil: In a deep pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F (use a thermometer for accuracy).
5. Fry the Chicken: Fry in batches (don't overcrowd) for 12-15 minutes, turning halfway, until golden and internal temp reaches 165°F. Drain on paper towels.
6. Serve: Let rest 5 minutes, then enjoy hot with sides like coleslaw or fries!

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Crispiest Fried Chicken

Tips for the Perfect Crispy Fried Chicken

• Buttermilk Magic: It tenderizes and helps coating stick—don't skip!
• Oil Temp: Maintain 325-350°F; too low makes it greasy, too high burns the outside.
• Double Coating: For ultra-crisp, dip twice as in cutlet recipes.
• Make-Ahead: Brine overnight; fry fresh for best crunch.
• Healthier Swap: Use air-fryer at 400°F for 20-25 minutes, flipping halfway.
• Common Mistakes: Overcrowd the pot—fry in batches to keep oil hot.

Variations on Crispy Fried Chicken

• Oven-Fried: Coat and bake at 425°F for 40 minutes, flipping for crisp.
• Spicy Kick: Add cayenne or hot sauce to brine and coating.
• Buttermilk-Free: Use yogurt or milk with vinegar for tang.
• Air-Fryer Version: Spray coated chicken and air-fry at 375°F for 15-20 minutes.
• Cutlets Style: Pound thin, bread, and fry for 3-4 minutes per side.
• Korean Twist: Double-fry and toss in gochujang sauce.

Frequently Asked Questions (FAQs)

How do I make fried chicken extra crispy?

Use cornstarch in the coating and fry at the right temp—double-dipping helps too.

Can I bake crispy chicken instead of frying?

Yes! Oven-fry at high heat with a wire rack for air circulation.

How long does crispy fried chicken last?

Refrigerate for up to 3 days; reheat in oven at 350°F to restore crisp.

What's the best oil for frying chicken?

Neutral oils like vegetable or canola with high smoke point—about 350°F.

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Chef John's Buttermilk Fried Chicken

Why You'll Love This Crispy Fried Chicken Recipe

This easy crispy fried chicken is crunchy, juicy, and full of flavor—a homemade classic that's simple yet impressive. With tips for oven or air-fryer options, it's versatile for any kitchen. Fry up a batch today and taste the difference!

Share your crispy chicken wins in the comments below. Happy frying!