Easy Crispy Fried Chicken
This Easy Crispy Fried Chicken delivers a shattering golden crust and impossibly juicy, well-seasoned meat in every single bite. A seasoned buttermilk marinade tenderizes the chicken all the way through while a double-dredge flour and cornstarch coating creates those thick, craggy pieces of crust that fry up perfectly crispy every time. Made with simple pantry ingredients and straightforward technique, this is the homemade Southern-style fried chicken recipe that will have everyone reaching for seconds.
Equipment
- Large Dutch oven or heavy-bottomed pot At least 5-quart capacity for safe frying
- Deep-fry or candy thermometer Clip-on style; critical for maintaining oil temperature
- Large mixing bowls At least 2 needed
- Wire cooling rack Set over a baking sheet to drain fried chicken
- Spider strainer or slotted frying spoon For safely removing chicken from hot oil
- Tongs For turning and removing chicken during frying
- Paper towels For patting chicken dry before marinating
- Shallow dish or rimmed baking sheet For the flour dredging station
- Plastic wrap or ziplock bag For covering chicken during marinating
- Instant-read meat thermometer For confirming chicken reaches 165°F internal temperature
Ingredients
For the Buttermilk Marinade
- 3.5 lbs bone-in skin-on chicken pieces About 1.6kg; thighs, drumsticks, breasts, and/or wings
- 2 cups buttermilk 480ml
- 1 tbsp hot sauce Such as Frank's RedHot or Tabasco
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
For the Seasoned Flour Coating
- 2 cups all-purpose flour 240g
- 0.5 cup cornstarch 60g; key for extra-crispy texture
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tsp cayenne pepper Adjust to taste for desired heat level
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
For Frying
- 6 cups peanut oil or vegetable oil About 1.4 liters; enough to fill pot 3 inches deep
Instructions
- Whisk together the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl or gallon ziplock bag until fully combined.
- Pat the chicken pieces completely dry with paper towels, then submerge all pieces in the buttermilk marinade. Cover and refrigerate for at least 4 hours or overnight (up to 24 hours) for best results.
- In a large shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, oregano, thyme, salt, and black pepper until the spices are evenly distributed.
- Remove each chicken piece from the marinade, letting excess drip off, then press firmly into the flour coating on all sides. Dip briefly back into the marinade, then dredge in flour a second time, pressing firmly. Place on a wire rack and rest for 10 to 15 minutes before frying.
- Pour oil into a large Dutch oven to a depth of 3 inches and heat over medium-high heat until a clip-on thermometer reads 325°F to 350°F (165°C to 177°C).
- Carefully lower 2 to 3 pieces of chicken into the hot oil using tongs and fry, turning once, until deep golden brown and an instant-read thermometer reads 165°F — about 12 to 14 minutes for thighs and drumsticks, 15 to 18 minutes for breasts, and 10 to 12 minutes for wings. Maintain oil temperature between 325°F and 350°F throughout.
- Transfer fried chicken to a wire rack set over a baking sheet (not paper towels), sprinkle immediately with a pinch of salt, and rest for at least 5 minutes before serving. Keep finished batches warm in a 200°F oven while frying remaining pieces.
Notes
- Marinating time matters: A minimum of 4 hours is required, but overnight marinating delivers noticeably juicier, more flavorful chicken. Don't rush this step.
- Cornstarch is essential: The 1/2 cup of cornstarch mixed into the flour is what creates the extra-light, shatteringly crispy crust. Do not substitute it out.
- Use a thermometer for the oil: Keeping oil between 325°F and 350°F is critical. Too low and the chicken absorbs oil and turns greasy; too high and the crust burns before the meat cooks through.
- Fry in small batches: Adding too many pieces at once drops the oil temperature and results in soggy, greasy chicken. Fry no more than 2 to 3 pieces at a time.
- Rest on a wire rack, not paper towels: Paper towels trap steam underneath and soften the crust. A wire rack keeps air circulating all around for maximum crunch.
- Boneless chicken works too: Boneless thighs take 8 to 10 minutes; boneless breasts pounded to even thickness take 10 to 12 minutes. Always verify with a meat thermometer.
- Storage: Store cooled fried chicken in an airtight container in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months.
- Best reheating method: Place on a wire rack over a baking sheet and bake at 375°F for 15 to 20 minutes, or air fry at 375°F for 8 to 10 minutes. Avoid the microwave as it makes the crust rubbery.
- Oil choice: Peanut oil is preferred for its high smoke point and neutral flavor. Canola or vegetable oil are good alternatives. Avoid olive oil and butter.
- Season immediately out of the oil: A small pinch of salt applied directly to the hot crust right out of the fryer adds a restaurant-quality finish that sticks far better than salt added after cooling.
Nutrition
Serving: 1ServingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 155mgSodium: 780mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 2mgCalcium: 10mgIron: 15mg
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