I’ve spent years perfecting my fried chicken recipe, and I’m convinced the secret lies in the balance of crispiness and juiciness. The right blend of spices, a buttermilk soak, and precise frying temperature make all the difference. But there’s one unexpected ingredient that takes it to the next level. If you’re ready to elevate your fried chicken game, let’s get started—your taste buds won’t regret it.
Recipe
If you’ve ever craved fried chicken that’s crispy on the outside, juicy on the inside, and packed with flavor, this is the recipe you’ve been waiting for. Trust me, I’ve made this more times than I can count, and it’s foolproof—whether you’re feeding a crowd or just treating yourself.
The secret? A double-dredge in seasoned flour for that shatteringly crisp crust and a buttermilk marinade that locks in tenderness and tang. Every bite delivers a perfect crunch followed by succulent, perfectly seasoned meat that’ll have everyone asking for seconds.
And here’s the kicker: it’s easier to make than you think. Forget takeout—once you try this, you’ll never look back. Get ready to fry up the best chicken of your life.
Ingredients
Crafting the perfect fried chicken starts with the right ingredients—each one plays a vital role in achieving that crispy, golden exterior and juicy, flavorful interior. Here’s what you’ll need and why it matters:
- Chicken pieces (bone-in, skin-on): Thighs and drumsticks are ideal for juiciness—skin keeps the meat tender while frying. Breast can dry out, so avoid it unless you’re careful with timing.
- Buttermilk: This tenderizes the chicken and adds subtle tangy flavor. No buttermilk? Mix whole milk with 1 tablespoon of vinegar or lemon juice as a quick substitute.
- All-purpose flour: The base for the coating. For extra crunch, consider blending with a bit of cornstarch or rice flour.
- Cornstarch: A secret ingredient for extra crispiness—add it to the flour mix.
- Garlic powder & onion powder: These add depth of flavor without overpowering the chicken. Fresh garlic can burn, so stick with powdered.
- Paprika or smoked paprika: Adds color and a hint of warmth. Smoked paprika brings a subtle smoky note that’s worth trying.
- Cayenne pepper: Just a pinch adds a hint of heat. Adjust to your spice tolerance.
- Salt & black pepper: Essential for seasoning every layer—don’t skimp.
- Egg: Helps the coating stick better, especially if you’re skipping buttermilk.
- Oil for frying: Choose a neutral, high smoke-point oil like peanut, vegetable, or canola. Avoid olive oil—it’s not ideal for frying.
- Optional but recommended: Baking powder in the flour mix creates tiny air pockets for extra crispiness. Add a teaspoon for a game-changer.
How to Make the Best Best Fried Chicken Recipe
– Prep the chicken: Pat the chicken pieces dry with paper towels. This helps the coating stick better and guarantees crispy skin.
If you have time, let the chicken sit uncovered in the fridge for 30 minutes—it dries the skin even more for extra crunch.
– Season the flour: In a large bowl, mix flour with salt, pepper, paprika, garlic powder, and a pinch of cayenne for heat.
The spices infuse the coating with flavor, so don’t skimp!
Pro tip: Add a tablespoon of cornstarch to the flour for extra crispiness.
– Dredge the chicken: Dip each piece in buttermilk (or a mix of milk + 1 tbsp vinegar if you’re out), then coat thoroughly in the flour mixture.
Press the flour onto the chicken to create a thick, even layer.
For extra crunch, double-dip: buttermilk → flour → buttermilk → flour again.
– Rest the coated chicken: Let the dredged chicken sit on a wire rack for 10 minutes.
This helps the coating adhere and prevents it from falling off during frying.
– Heat the oil: Fill a deep skillet or Dutch oven with 1–2 inches of oil (vegetable or peanut oil works best) and heat to 350°F (175°C).
Use a thermometer—too hot, and the coating burns; too cool, and the chicken turns greasy.
– Fry in batches: Carefully add a few pieces of chicken to the oil, skin-side down.
Don’t overcrowd the pan, or the temperature will drop.
Fry for 12–15 minutes, flipping halfway, until golden brown and the internal temp reaches 165°F (74°C).
– Drain and rest: Transfer fried chicken to a wire rack (not paper towels—this keeps it crispy).
Let it rest for 5 minutes before serving.
The juices redistribute, making every bite tender.
– Serve hot: Enjoy immediately with your favorite sides.
Leftovers? Reheat in the oven (not the microwave) to revive the crunch.
Nutrition
Here’s the nutrition information for the Best Fried Chicken recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 85 mg |
| Sodium | 480 mg |
| Carbohydrates | 15 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Protein | 22 g |
Chef Tips
To get the crispiest fried chicken, I always make sure the oil’s at the right temperature—around 350°F—before adding the chicken. Pat the pieces dry first so the coating sticks better.
Double-dip in buttermilk and flour for extra crunch. Don’t overcrowd the pan; it lowers the oil temp.
Let it rest on a rack, not paper towels, to keep it crispy. Season generously—inside and out.
