Golden, crunchy, and perfectly juicy—this is the ultimate fried chicken recipe that delivers on flavor and texture every single time. Whether it’s for Sunday dinner, a picnic, or a weeknight craving, this crispy classic never disappoints.
Ingredients
Chicken:
- 2.5–3 lbs (1.1–1.4 kg) mixed chicken pieces (drumsticks, thighs, wings)
Optional Brine (for extra juiciness):
- 4 cups water
- 2 tbsp salt
- 1 tbsp sugar
For Dredging:
- 2 cups all-purpose flour
- 1/4 cup cornstarch (for extra crunch)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, let sit 5 mins)
For Frying:
- 4–6 cups vegetable oil or peanut oil (enough for deep frying)
Optional for Serving:
- Dipping sauces like BBQ, honey mustard, or ranch
Instructions
- Brine the Chicken (Optional but Recommended):
In a large bowl, combine water, salt, and sugar. Stir until dissolved. Add the chicken pieces, fully submerging them. Cover and refrigerate for 1–4 hours. Drain and pat very dry before frying. (Skip this step if you’re short on time, but it helps with juiciness.) - Set Up Your Dredging Station:
In one shallow bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
In another bowl, pour the buttermilk. - Dredge the Chicken:
Dip each chicken piece in buttermilk, letting the excess drip off. Roll thoroughly in the flour mixture, pressing firmly so the coating sticks. Place coated chicken on a wire rack over a baking sheet. Let rest for 10–15 minutes—this helps the breading adhere beautifully when frying. - Heat the Oil:
In a deep pot or Dutch oven, heat oil to 350°F (175°C). Use a thermometer to maintain a steady temperature for best results. - Fry the Chicken:
Fry in batches, 2–3 pieces at a time, to avoid overcrowding. Cook for 6–8 minutes per side, turning occasionally, until golden brown and crisp. Dark meat (thighs and drumsticks) may take slightly longer; wings cook faster. The internal temperature should reach 165°F (74°C). Adjust heat as needed to keep the oil steady. - Drain and Serve:
Transfer cooked chicken to a wire rack over paper towels to drain. Serve hot with your favorite dipping sauces, biscuits, or coleslaw.
Tips for Perfect Fried Chicken:
- Don’t skip the rest after dredging. It helps the coating stay intact while frying.
- Use a thermometer. Consistent oil temperature is key to crispy chicken that isn’t greasy.
- Cornstarch + flour = extra crunch.
- Brine if you have time. It keeps the meat flavorful and juicy inside.
