If you are craving that perfect combination of juicy, tender meat and a crispy, golden crust, this Fried Chicken Recipe is a true classic that never disappoints. From the tangy buttermilk marinade to the well-seasoned, crunchy coating, every bite bursts with flavor and texture that will make you want to reach for seconds and thirds. Whether hosting a family dinner or simply treating yourself, this recipe captures that comforting, indulgent feeling of homemade fried chicken cooked just right.
Ingredients You’ll Need
These simple but essential ingredients come together to create that unmistakable fried chicken magic. Each plays a crucial role, from tenderizing the chicken to building layers of flavor and that coveted crispy crust.
- Bone-in, skin-on chicken pieces (3½ pounds): Choose drumsticks, thighs, or breasts for juicy, flavorful meat with crispy skin.
- Buttermilk (2 cups): The key to tenderizing the chicken and adding subtle tanginess.
- Hot sauce (2 teaspoons, optional): Adds a gentle kick for those who love a little heat.
- All-purpose flour (2 cups): Forms the sturdy base for the crispy coating.
- Cornstarch (1 tablespoon): Ensures extra crunch and lightness in the crust.
- Salt (2 teaspoons): Essential for seasoning and bringing out the natural flavors.
- Black pepper (1 teaspoon): Adds subtle warmth and depth.
- Paprika (1 teaspoon): Gives a smoky color and flavor to the crust.
- Garlic powder (½ teaspoon): Infuses a pleasant garlic aroma without overpowering.
- Onion powder (½ teaspoon): Enhances the savory taste profile.
- Cayenne pepper (½ teaspoon, optional): For a gentle heat boost.
- Vegetable oil: Needed in generous amounts to fry the chicken to golden perfection.
How to Make Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by combining your chicken pieces with buttermilk and optional hot sauce in a large bowl or zip-top bag. This marinating step, ideally done overnight, works wonders by tenderizing the chicken and infusing it with subtle tang and heat that’s foundational for an unforgettable Fried Chicken Recipe.
Step 2: Prepare the Coating
Next, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and optional cayenne pepper in a shallow dish. This blend of spices is what really gives your crust that beautiful color and mouthwatering flavor complexity.
Step 3: Dredge the Chicken
Remove the chicken from the marinade, letting excess drip off, then thoroughly dredge each piece in the flavorful flour mixture. Press gently to ensure every nook and cranny is coated. Place the coated pieces on a wire rack and let rest for 15–20 minutes; this step helps the coating adhere and stay crispy when fried.
Step 4: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches, turning occasionally, for around 12–15 minutes. When the skin turns golden brown and the internal temperature hits 165°F (74°C), your homemade Fried Chicken Recipe is perfectly cooked—crispy on the outside and juicy inside.
Step 5: Drain and Rest
Transfer the fried chicken to a clean wire rack or paper towels to drain off excess oil. Let it rest for 5 minutes before serving so those delicious juices redistribute, ensuring every bite is pure bliss.
How to Serve Fried Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few lemon wedges works wonders to brighten the rich, savory flavors of your fried chicken. Not only do garnishes add a pop of color, but they also enhance the eating experience with fresh, vibrant notes.
Side Dishes
Classic sides like creamy mashed potatoes, tangy coleslaw, and buttery cornbread perfectly complement the crispy, flavorful Fried Chicken Recipe. These traditional pairings add balance and comfort to the meal, making it a true feast worth savoring.
Creative Ways to Present
For a fun twist, serve your fried chicken on flaky biscuits with honey butter or offer a dipping station with sauces like spicy mayo, honey mustard, or tangy barbecue. Presentation can elevate this classic into something playful and memorable.
Make Ahead and Storage
Storing Leftovers
Keep your fried chicken leftovers fresh by placing them in an airtight container in the refrigerator. Properly stored, the chicken stays tasty for up to 3 days, making it perfect for quick lunches or snacks.
Freezing
If you want to save your Fried Chicken Recipe for longer, freeze individual pieces wrapped tightly in plastic wrap and foil or stored in freezer bags. They’ll last up to 2 months and be ready whenever you need a satisfying meal.
Reheating
To maintain that signature crunch when reheating, warm the chicken in a preheated oven at 350°F (175°C) for about 15 minutes rather than microwaving. This method refreshes the crispy coating and keeps the meat juicy.
FAQs
Can I use boneless chicken for this Fried Chicken Recipe?
Absolutely! While bone-in pieces are traditional and add more flavor, boneless chicken breasts or thighs can also be used. Just reduce frying time as boneless cuts cook faster and can dry out more easily.
What’s the purpose of buttermilk in the marinade?
Buttermilk helps tenderize the chicken by breaking down proteins and adds a subtle tanginess that enhances flavor. Its acidity also helps the coating stick better for that crispy crust.
Is it necessary to use cayenne pepper?
Cayenne pepper is optional and adds a touch of heat. If you prefer mild fried chicken, feel free to leave it out or reduce the amount. The dish will still taste delicious and flavorful.
Can I make the Fried Chicken Recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for frying. Keep in mind that the texture of the coating might be slightly different, but it will still be crispy and tasty.
How do I know when the chicken is cooked through?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). Alternatively, juices should run clear when you pierce the thickest part of the meat.
Final Thoughts
There is something truly special about homemade fried chicken that brings warmth and joy to any occasion. This Fried Chicken Recipe strikes the perfect balance between crispy, flavorful crust and tender, juicy meat. Give it a try—you might just find your new favorite comfort food to share with family and friends time and time again.
Print
Fried Chicken Recipe
- Prep Time: 20 minutes (plus at least 4 hours marinating time)
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Classic Southern-style fried chicken featuring juicy, marinated bone-in, skin-on pieces coated in a flavorful seasoned flour mixture and fried to golden perfection, delivering a crispy crust and tender, flavorful meat.
Ingredients
Chicken and Marinade
- 3½ pounds bone-in, skin-on chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil for frying (about 2 inches depth)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken pieces with buttermilk and hot sauce if using. Mix well to coat all pieces evenly. Refrigerate for at least 4 hours, or preferably overnight, to tenderize and infuse flavor.
- Prepare the Coating: In a shallow dish, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if using to create a flavorful dredging mixture.
- Coat the Chicken: Remove the chicken from the marinade letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure an even, well-adhered coating. Arrange coated pieces on a wire rack and let them rest for 15 to 20 minutes to set the crust.
- Heat the Oil: Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain consistent temperature for even cooking and crispiness.
- Fry the Chicken: Working in batches to avoid overcrowding, carefully add chicken pieces to the hot oil. Fry, turning occasionally, for 12 to 15 minutes until the crust is golden brown and crispy and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Transfer cooked chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute and coating to firm up.
Notes
- For an extra crispy crust, double-dip the chicken by dipping coated chicken back into buttermilk, then dredging again in the flour mixture before frying.
- You can keep finished chicken warm by placing it in a 250°F oven while frying remaining batches.
- Use a thermometer to maintain oil temperature and ensure crispy, non-greasy chicken.
- Bone-in, skin-on pieces provide the juiciest result and help retain moisture during frying.
