How to Make Fried Chicken

This fried chicken recipe delivers crispy, golden-brown skin with juicy, flavorful meat inside. It’s the kind of meal that feels like home—rich, satisfying, and absolutely irresistible. Whether I’m preparing a weekend feast or just craving some comfort food, this fried chicken never fails to hit the spot.

Why You’ll Love This Recipe

I love how this fried chicken comes out perfectly crunchy on the outside and tender on the inside every single time. The seasoned flour coating locks in all the flavor, and the buttermilk marinade makes the chicken incredibly juicy. It’s a classic, crowd-pleasing dish that I can serve for any occasion—from family dinners to backyard picnics.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken pieces (drumsticks, thighs, wings, breasts)

• Buttermilk

• All-purpose flour

• Cornstarch (optional for extra crunch)

• Salt

• Black pepper

• Garlic powder

• Onion powder

• Paprika

• Cayenne pepper (optional for heat)

• Eggs

• Oil for frying (like vegetable or peanut oil)

Directions

1. I start by marinating the chicken in buttermilk for at least 4 hours, but I prefer to leave it overnight in the fridge. This tenderizes the meat and adds flavor.

2. In a shallow bowl, I whisk together flour, cornstarch (if using), and all the seasonings—salt, pepper, garlic powder, onion powder, paprika, and cayenne.

3. I beat a couple of eggs in a separate bowl.

4. I remove the chicken from the buttermilk, let the excess drip off, then dip each piece in the egg wash before dredging it in the seasoned flour mixture. I press the flour onto the chicken to make sure it sticks well.

5. In a deep, heavy pot or deep fryer, I heat oil to 350°F (175°C). I carefully lower a few pieces at a time into the hot oil, making sure not to overcrowd the pot.

6. I fry the chicken until it’s golden brown and cooked through—about 12-15 minutes, depending on the size of the pieces. I always check that the internal temperature reaches 165°F (74°C).

7. I transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Letting it rest for a few minutes helps keep it crispy.

Servings and timing

This recipe serves about 4 to 6 people. It takes around 15 minutes to prep (excluding marinating time) and 30-40 minutes to cook, depending on the number of batches I fry.

Variations

Sometimes I spice things up by adding hot sauce to the buttermilk marinade. For a Southern twist, I mix a little sugar and smoked paprika into the flour. I’ve also made this with boneless chicken tenders for an easier-to-eat version that cooks quicker. And if I want a Korean-style fried chicken, I double-fry the pieces and toss them in a sticky sauce afterward.

storage/reheating

I store any leftover fried chicken in an airtight container in the fridge for up to 3 days. To reheat and keep it crispy, I use the oven or air fryer. I avoid microwaving, as it tends to make the coating soggy. Reheating at 375°F (190°C) for about 10–15 minutes works great.

FAQs

Can I use boneless chicken?

Yes, I often use boneless thighs or tenders for quicker frying. Just be sure to adjust the cook time accordingly.

Why is my fried chicken not crispy?

It’s usually because the oil wasn’t hot enough or the chicken was overcrowded in the pan. I always fry in batches and keep the oil temperature steady.

What oil is best for frying chicken?

I use oils with a high smoke point like vegetable, canola, or peanut oil. They fry the chicken evenly and don’t overpower the flavor.

How do I know when the chicken is done?

I check with a meat thermometer—165°F (74°C) is the magic number. The juices should run clear, and the crust will be golden.

Can I make this gluten-free?

Yes, I’ve made it with a gluten-free flour blend and it turns out well. Cornstarch also helps keep the crust crisp without gluten.

Conclusion

Making fried chicken at home is easier than it seems and so worth it. I love the crunchy, seasoned coating and the juicy, flavorful meat inside. It’s a timeless comfort food that never goes out of style, and once I learned to do it right, it became a regular part of my recipe rotation.