There’s nothing quite like the sound and aroma of perfect homemade fried chicken. That shatteringly crisp, golden-brown crust giving way to incredibly juicy, flavorful meat is pure comfort food bliss. Forget takeout! This fried chicken recipe is your foolproof guide to achieving restaurant-quality results in your own kitchen.
We’re breaking down every step, from the essential buttermilk marinade to the secret for a crust that stays crunchy for hours. Get ready to create the most memorable fried chicken you’ve ever tasted.
Why This is the Best Fried Chicken Recipe
This recipe stands out because it focuses on three core principles for fried chicken success: a flavorful brine, a perfectly seasoned dredge, and precise temperature control. The magic starts with a simple buttermilk marinade, which contains enzymes that gently tenderize the chicken, ensuring every bite is succulent and moist.
Next, our double-dredging technique builds a substantial, craggy crust that becomes exceptionally crispy when fried. Finally, we’ll guide you through maintaining the perfect oil temperature, which is the key to cooking the chicken through without burning the outside or ending up with a greasy finish.
Key Ingredients for Perfect Fried Chicken
Simple, high-quality ingredients are the foundation of this incredible dish. You likely have most of these in your pantry already.
The Chicken
For the best flavor and juiciness, use bone-in, skin-on chicken pieces. A whole cut-up chicken, or a combination of your favorite parts like thighs, drumsticks, and wings, works perfectly. The bone and skin help protect the meat from drying out during frying.
The Buttermilk Marinade
Buttermilk is non-negotiable for tender, Southern-style fried chicken. Its slight acidity breaks down tough proteins, resulting in exceptionally tender meat. It also helps the flour coating adhere beautifully.
The Seasoned Flour Dredge
This is where the flavor lives! We use a simple but powerful blend of all-purpose flour and spices. The combination of paprika, garlic powder, onion powder, salt, and freshly cracked black pepper creates a savory, classic flavor profile that complements the chicken perfectly.
Simple ingredients combine to create unforgettable flavor.
Essential Equipment
You don’t need a deep fryer to make amazing fried chicken. Here are the essentials:
Large Heavy-Bottomed Skillet or Dutch Oven: A cast-iron skillet is the gold standard because it holds and distributes heat evenly, which is crucial for consistent frying.
Tongs: For safely adding, turning, and removing chicken from the hot oil.
Instant-Read Thermometer: The most important tool for gauging oil temperature and checking for doneness. Don’t guess!
Wire Rack: Placing cooked chicken on a wire rack (set over a baking sheet) allows air to circulate, keeping the bottom crust from getting soggy.
How to Make Fried Chicken (Step-by-Step)
FL Recipes
Fried Chicken Recipe: The Ultimate Guide to Crispy, Juicy Perfection
This foolproof fried chicken recipe delivers a shatteringly crispy crust and incredibly juicy, flavorful meat every time. Learn the secrets to the perfect buttermilk marinade, seasoned dredge, and frying technique.
In a large bowl, combine the chicken pieces, buttermilk, and hot sauce (if using). Stir to ensure all chicken is submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
In a shallow dish or large bowl, whisk together the flour, salt, pepper, paprika, garlic powder, and onion powder. Pour oil into a large cast-iron skillet to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C) on an instant-read thermometer.
Working with one piece at a time, remove the chicken from the buttermilk, allowing excess to drip off. Dredge it thoroughly in the seasoned flour mixture, pressing to adhere. For an extra crispy crust, dip it back in the buttermilk and then back into the flour again. Place the coated chicken on a wire rack and let it rest for 15 minutes.
Carefully place 3-4 pieces of chicken into the hot oil, skin-side down. Do not overcrowd the pan. Fry for 8-12 minutes per side, turning once, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as needed to maintain an oil temperature of 325-350°F.
Remove the cooked chicken from the skillet and place it on a clean wire rack to drain. Let it rest for at least 10 minutes before serving. This helps the juices redistribute. Serve hot.
Nutrition
Calories: 450kcalProtein: 35gFat: 28gFiber: 1g
Notes
Temperature is Key: Constantly monitor your oil temperature for the best results. Resting is Crucial: Letting the dredged chicken rest helps the coating stick, and resting the cooked chicken keeps it juicy. Don't Crowd the Pan: Fry in batches to keep the oil hot and the chicken crispy.
Pro Tips for the Crispiest, Juiciest Fried Chicken
Follow these expert tips to take your fried chicken from good to absolutely legendary.
Don’t Skip the Marinade
Even just 4 hours in the buttermilk marinade will make a huge difference in the tenderness and flavor of your chicken. For best results, let it marinate overnight in the refrigerator.
Let the Dredged Chicken Rest
After coating the chicken in flour, let it sit on a wire rack for 15-20 minutes. This allows the flour to hydrate and form a “paste,” which helps the coating stick to the chicken much better during frying.
Master Your Oil Temperature
Keep your oil between 325-350°F (165-175°C). If the oil is too hot, the crust will burn before the inside is cooked. If it’s too cool, the chicken will absorb too much oil and become greasy. Use a thermometer to monitor it constantly.
Don’t Overcrowd the Pan
Frying too many pieces at once will dramatically lower the oil temperature, leading to soggy chicken. Fry in batches, leaving plenty of space around each piece. This ensures the heat stays consistent and the crust gets super crispy.
The Secret to a Perfect Double Dredge
For an extra-thick, craggy crust, try the double-dredge method. After the first coating of flour, dip the chicken back into the buttermilk mixture for a moment, then dredge it in the flour a second time. This builds an unbeatable crust.
A feast for the eyes: golden, crispy fried chicken ready to serve.
Choosing the Best Oil for Frying
The best oil for frying chicken has a high smoke point and a neutral flavor. You want the taste of the chicken and seasonings to shine through. Great options include:
Vegetable Oil
Canola Oil
Peanut Oil
You’ll need enough oil to come about halfway up the sides of the chicken pieces, typically about 2-3 inches deep.
Frying Times & Temperatures
Internal temperature is the only way to guarantee perfectly cooked chicken. All pieces should reach an internal temperature of 165°F (74°C). Use this table as a general guide.
Chicken Piece
Approximate Frying Time (per side)
Thighs (bone-in)
10-12 minutes
Drumsticks
8-10 minutes
Breasts (bone-in)
10-12 minutes
Wings
6-8 minutes
For a healthier twist on a classic, you might enjoy our simple and delicious oven-baked chicken recipe.
How to Store and Reheat Leftovers
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. The best way to reheat it and revive the crispiness is in the oven or an air fryer. Place the chicken on a wire rack and heat at 375°F (190°C) for 15-20 minutes, or until hot and crispy again.
Fried chicken is the star of any Southern-style feast. Classic pairings include creamy mashed potatoes, tangy coleslaw, flaky biscuits, and corn on the cob. It’s the ultimate comfort meal for family dinners and gatherings.
The most common reasons for soggy fried chicken are the oil temperature being too low or overcrowding the pan. Both cause the temperature to drop, making the chicken absorb oil instead of crisping up. Use a thermometer to keep your oil between 325-350°F and always fry in batches.
The best oils have a high smoke point and neutral flavor. We recommend vegetable, canola, or peanut oil. They won’t interfere with the flavor of your chicken and can handle the high heat required for frying.
For food safety and perfect doneness, all chicken should reach an internal temperature of 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone, to check for accuracy.
To ensure the breading adheres, let the dredged chicken rest on a wire rack for 15-20 minutes before frying. This allows the flour to hydrate and form a paste-like coating that sticks much better in the hot oil. A buttermilk marinade also helps the flour stick.
While this specific recipe is designed for deep frying, you can adapt it. After dredging the chicken, spray it generously with cooking oil on all sides. Air fry at 380°F (193°C) for 20-25 minutes, flipping halfway, until the internal temperature reaches 165°F. The crust will be crispy, but with a slightly different texture than deep-fried.
We know you’ll fall in love with this crispy, juicy, and flavor-packed fried chicken recipe. It’s a true classic that brings everyone to the table. Once you’ve made it, we’d love to hear how it went! Leave a comment below or share a photo of your masterpiece on Pinterest.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
