I’ve spent years perfecting my chicken fried chicken recipe, and I’m convinced this version hits all the right notes. The secret lies in the buttermilk soak and a double coating for extra crunch. Getting the oil temperature just right guarantees golden perfection without greasiness. If you’ve ever wondered how to achieve that diner-style crisp at home, there’s a trick most recipes don’t mention.
Recipe
If you’re craving a dish that’s crispy, juicy, and downright addictive, this homemade Chicken Fried Chicken recipe is your golden ticket. Trust me, this isn’t just any fried chicken—it’s a flavor-packed masterpiece that’ll have everyone at the table reaching for seconds.
The secret? A perfectly seasoned buttermilk marinade that keeps the chicken tender, paired with a golden, crunchy coating that’s pure magic. I’ve made this recipe more times than I can count, and it never fails to impress—whether it’s for a cozy family dinner or a crowd-pleasing weekend feast.
Visualize this: each bite delivers a satisfying crunch followed by melt-in-your-mouth chicken that’s bursting with savory goodness. And don’t worry—it’s easier to make than you think.
Get ready to elevate your fried chicken game and make this a staple in your kitchen!
Ingredients
To create the perfect homemade chicken fried chicken, it’s all about using the right ingredients to achieve that crispy, golden exterior and juicy, tender interior. Let’s break down what you’ll need and why each component matters—plus, a few clever swaps in case you’re missing something.
For the Chicken:
- Chicken Breasts: Boneless, skinless breasts are ideal for even cooking. Pound them to an even thickness for consistent crispiness.
- Buttermilk: This tenderizes the chicken and adds a subtle tang. No buttermilk? Mix 1 cup whole milk with 1 tablespoon vinegar or lemon juice as a quick substitute.
- Hot Sauce: A splash enhances flavor—choose your favorite brand for a personal touch.
For the Coating:
- All-Purpose Flour: The base of the coating. For extra crispiness, add a tablespoon of cornstarch.
- Seasonings: Garlic powder, onion powder, paprika, salt, and black pepper create a flavorful blend. Don’t skimp on the seasoning—this is where the magic happens.
- Italian Seasoned Bread Crumbs: Adds a delightful crunch. If unavailable, plain breadcrumbs with a pinch of dried herbs work too.
For Frying:
– Vegetable Oil: Neutral flavor and high smoke point make it ideal for frying. Peanut oil is a great alternative.
Extras:
- Eggs: Helps the coating stick perfectly.
- Salt: Always season your chicken before marinating—it’s a game-changer for flavor.
Pro tip: Let the marinated chicken sit in the buttermilk mixture for at least 30 minutes (or overnight) for maximum tenderness. Patience pays off with juicier results!
How to Make the Best Crispy Southern Chicken Recipe
– Prepare the Chicken: Start by pounding the chicken breasts to an even thickness (about 1/2 inch). This guarantees even cooking and a crispier crust.
Pro Tip: Place the chicken between two sheets of plastic wrap to avoid splattering.
– Season the Chicken: Generously season both sides of the chicken with salt and pepper. This step builds the base flavor.
Pro Tip: Let the chicken sit at room temperature for 10 minutes after seasoning to enhance tenderness.
– Set Up the Breading Station: Prepare three shallow bowls—one with flour seasoned with salt, pepper, and a pinch of paprika, one with beaten eggs, and one with breadcrumbs or crushed cornflakes for extra crunch.
Watch-Out: Keep one hand for dry ingredients and the other for wet to avoid clumping.
– Dredge the Chicken: Coat each chicken breast first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally press into the breadcrumbs until fully coated.
Pro Tip: Press the breadcrumbs firmly onto the chicken to secure they stick well during frying.
– Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer for accuracy.
Why It Matters: Proper oil temperature guarantees crispy chicken without absorbing too much oil.
– Fry the Chicken: Carefully place the breaded chicken into the hot oil, frying for 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
Pro Tip: Avoid overcrowding the pan—fry in batches if needed to maintain the oil temperature.
– Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Let it rest for 5 minutes before serving.
Why It’s Important: Resting allows the juices to redistribute, keeping the chicken moist.
– Serving Suggestions: Serve with mashed potatoes, gravy, or coleslaw for a classic Southern meal.
Visual Cue: The chicken should be golden brown, crispy, and juicy inside.
Flexibility: If you prefer, bake the breaded chicken at 400°F (200°C) for 20-25 minutes for a healthier option.
Nutrition
The nutritional values provided are based on the ingredients used in this recipe. Values may vary depending on specific ingredients and portion sizes.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 |
| Protein | 35g |
| Carbohydrates | 28g |
| Fat | 32g |
| Cholesterol | 120mg |
| Sodium | 850mg |
| Fiber | 1g |
| Sugars | 2g |
Chef Tips
Getting crispy, golden chicken fried chicken every time isn’t just luck—it’s technique. First, pat the chicken dry before dredging to help the coating stick.
Use a mix of flour and cornstarch for extra crunch. Heat oil to 350°F—too cold makes it greasy, too hot burns it.
Don’t overcrowd the pan. Let it rest on a rack, not paper towels, to keep it crisp. Season every layer for maximum flavor.
