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How to Make Fried Chicken

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This classic fried chicken recipe delivers crispy, golden-brown skin with juicy, flavorful meat inside. Perfect for comfort food cravings, it’s a crowd-pleasing dish ideal for family dinners or picnics.

  • Author: Ella
  • Prep Time: 15 minutes (plus 4+ hours marinating)
  • Cook Time: 30-40 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 4-6 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2–3 lbs chicken pieces (drumsticks, thighs, wings, breasts)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch (optional)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (optional)
  • 2 eggs
  • Oil for frying (vegetable or peanut oil)

Instructions

  1. Marinate the chicken in buttermilk for at least 4 hours or overnight in the refrigerator.
  2. In a shallow bowl, whisk together the flour, cornstarch (if using), salt, pepper, garlic powder, onion powder, paprika, and cayenne.
  3. In another bowl, beat the eggs.
  4. Remove chicken from the buttermilk, letting excess drip off.
  5. Dip each piece in the egg wash, then dredge in the seasoned flour mixture, pressing to coat well.
  6. Heat oil in a deep, heavy pot or deep fryer to 350°F (175°C).
  7. Carefully lower a few chicken pieces into the oil, frying in batches to avoid overcrowding.
  8. Fry for 12–15 minutes, until golden brown and internal temperature reaches 165°F (74°C).
  9. Transfer to a wire rack or paper towel-lined plate to drain. Let rest a few minutes before serving.

Notes

  • Add hot sauce to the buttermilk marinade for extra flavor.
  • Try a Southern twist by mixing sugar and smoked paprika into the flour.
  • Use boneless chicken for quicker frying.
  • Double-fry for extra crispiness, especially for Korean-style variations.
  • Reheat in an oven or air fryer to retain crispiness.

Nutrition

Find it online: https://elladishes.com/how-to-make-fried-chicken/