Crispy Fried Chicken Recipe (Better Than Fast Food!
Crispy on the outside, juicy on the inside—this homemade fried chicken recipe brings comfort food to your table with rich flavor and a perfectly seasoned crunch.
Why We All Deserve A Plate of Perfect Fried Chicken
There’s something deeply comforting about fried chicken. Maybe it’s the golden, crispy coating that cracks with each bite. Maybe it’s the juicy meat inside, still hot and flavorful. Or maybe it’s just the feeling of sitting around the table with loved ones, passing the plate, and smiling.
In our home, fried chicken means celebration. It’s our go-to dish for Sunday lunches, family gatherings, or just when someone needs a little cheering up. And the best part? You can make it better than takeout right in your own kitchen—with simple ingredients and a lot of love.
Why You’ll Love This Fried Chicken
• Crispy and crunchy: The coating is full of texture and flavor.
• Juicy inside: Marinating in buttermilk ensures tender meat.
• Customizable: Add your favorite spices for a personal twist.
• No deep fryer needed: Just a skillet and some oil!
Ingredients
For the marinade:
• 1.5 lbs (700 g) bone-in chicken pieces (drumsticks, thighs, or breasts)
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
For the flour coating:
• 1 ½ cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon baking powder
For frying:
• Vegetable oil for frying (canola, sunflower, or peanut oil work best)
Instructions
- Marinate the Chicken (Recommended Overnight)
Place chicken pieces in a large bowl. Add buttermilk, salt, pepper, and garlic powder. Mix well to coat. Cover and refrigerate for at least 4 hours, preferably overnight. This step makes the chicken super tender and flavorful.
- Prepare the Flour Mixture
In a separate bowl, mix flour, paprika, onion powder, salt, cayenne pepper, and baking powder. This seasoned flour is the secret to that delicious crunch.
- Dredge the Chicken
Remove each piece of chicken from the marinade and let excess liquid drip off. Dredge it thoroughly in the flour mixture, pressing to ensure a good, thick coating. For extra crispiness, double dip: dip back into the buttermilk, then again in the flour.
- Heat the Oil
In a deep skillet or Dutch oven, pour enough oil to cover the chicken halfway. Heat to 350°F (175°C). Test the oil by dropping a small piece of coated flour—it should sizzle immediately.
- Fry the Chicken
Fry chicken in batches—don’t overcrowd the pan. Cook for 10–14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Place on a wire rack (not paper towels) to keep the crust crispy.
Serving Suggestions
Serve your crispy fried chicken with:
• Creamy mashed potatoes
• Coleslaw
• Buttermilk biscuits
• Corn on the cob
• A side of hot sauce or honey
Storage & Reheating Tips
• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Use the oven or air fryer to keep the crust crisp. Avoid microwaving if possible.
• Freezer: Freeze after frying. Reheat in the oven at 375°F (190°C) for 25–30 minutes.
Pro Tips
• Double dredge for extra crunch.
• Use a thermometer to control oil temperature. Too hot = burnt coating. Too cold = greasy chicken.
• Let it rest. Don’t skip the rack—it helps keep that crust just right.
FAQ
Can I use boneless chicken?
Yes! Boneless thighs or breasts cook faster. Reduce frying time by a few minutes and keep a close eye on the internal temp.
What if I don’t have buttermilk?
No problem. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 10 minutes. It works just as well.
Can I bake it instead of frying?
Yes, but the texture will be different. For baked crispy chicken, use breadcrumbs or panko and bake at 400°F (200°C) for 30–40 minutes.
Want Even More Crispy Goodness?
Check out our recipe for Spicy Chicken Tenders or Buttermilk Chicken Sandwiches – both kid-approved and freezer-friendly!