Introduction
Who doesn’t adore the comforting crunch of a perfectly cooked fried chicken recipe? It’s truly a timeless classic, instantly evoking feelings of warmth and shared meals. This foolproof recipe guides you to achieve that dreamy combination of incredibly juicy meat encased in an irresistibly crispy, golden-brown crust, right in your own home kitchen. Forget complicated steps or restaurant visits; we’re focusing on simple, achievable techniques that deliver truly delicious results. You absolutely can make the best homemade fried chicken with confidence.
Table of Contents
Why You’ll Love This Fried Chicken Recipe
This fried chicken recipe will quickly become your new favorite go-to, and for so many wonderful reasons:
- Ultimate Crispiness: We use a clever trick with cornstarch to ensure every single bite delivers that satisfying, golden-brown crunch you constantly crave. Culinary experts note that cornstarch contributes to a crispier coating by absorbing moisture and creating a snappier texture.
- Incredibly Juicy & Tender: Thanks to a deeply penetrating buttermilk marinade, your chicken will remain wonderfully moist, incredibly flavorful, and tender from the very inside out. The acidity in buttermilk tenderizes chicken by breaking down proteins and locking in moisture, according to food science resources.
- Flavorful Perfection: Each piece is meticulously seasoned, guaranteeing a harmonious blend of aromatic spices that tantalizes your taste buds with every single morsel.
- Family Favorite: This particular recipe is a guaranteed crowd-pleaser, making it absolutely perfect for relaxed weeknight dinners or lively gatherings with all your loved ones.
- Simple Success: Our clear, easy-to-follow, step-by-step instructions make achieving perfect homemade fried chicken effortlessly simple, even for complete beginners in the kitchen.
Ingredients
Gathering your quality ingredients is the vital first step to making this incredible fried chicken recipe. Quality truly matters, but don’t worry, these are all easy to find!
For the Chicken:
- 1 whole chicken, cut into 8 pieces (or 8 pieces of your favorite cuts of chicken)
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups buttermilk
- 2 Tablespoons hot sauce (optional, for a subtle but delightful kick)
For the Breading:
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
For Frying & Serving:
- Peanut oil (or neutral frying oil of your choice, like canola or vegetable oil, for deep frying)
- Flaked salt (for serving, optional, but highly recommended for a perfect finish)
Notes & Substitutions
Real buttermilk is undeniably key for tenderizing the chicken and creating a rich flavor base in this fried chicken recipe. For that extra crispy coating, don’t skip the cornstarch in the breading; it’s a genuine secret weapon! Feel free to adjust the spice blend to your liking, perhaps adding a pinch of cayenne for more heat, or a touch of dried thyme for a unique flavor. You can use any chicken pieces you prefer, from breasts to thighs; just be mindful of frying times. Peanut oil is excellent for its high smoke point and neutral flavor, but canola or vegetable oil work well too.
Equipment
Having the right tools makes preparing this fried chicken recipe a breeze. Here’s what you’ll need:
- Large mixing bowls (for marinating and breading)
- Whisk (for combining dry ingredients)
- Deep fryer or heavy-bottomed pot (like a Dutch oven or cast iron skillet)
- Meat thermometer (essential for checking doneness)
- Slotted spoon or tongs (for safe handling)
- Wire rack with paper towel-lined baking sheet (for draining excess oil)
- Plastic wrap (for marinating)
How To Make This Fried Chicken Recipe
Making delicious homemade fried chicken recipe is easier than you think when you follow these clear, simple steps.
1. Prepare the Chicken:
Place your cut chicken pieces in a large bowl. Sprinkle 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 2 teaspoons onion powder over the chicken, then toss to coat thoroughly in the spices. Add 2 cups buttermilk and 2 Tablespoons hot sauce (if using). Stir everything until combined. Cover the bowl with plastic wrap and let the chicken marinate for this amazing fried chicken recipe in the fridge for at least 2 hours. For the best, most tender results, marinate it overnight.
2. Prepare the Breading:
In a separate medium-sized bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper. Ensure all the dry ingredients are evenly distributed. Set this breading mixture aside for later use.
3. Set Up for Frying:
Fill a deep fryer or heavy-bottomed pot with peanut oil (or your chosen neutral frying oil). Heat the oil to 325°F. It’s crucial to maintain a consistent oil temperature. If you notice the chicken skin browning too quickly, you might need to slightly lower the heat to 300°F. If using a cast iron skillet, remember it retains heat very well, so monitor the temperature closely to prevent it from getting too hot.
4. Dredge and Rest:
Take the chicken pieces one at a time from the marinade, allowing any excess buttermilk to drip off. Fully coat each piece in the flour mixture, making sure it’s completely covered. Gently shake off any excess breading. Place the coated chicken pieces on a clean plate or wire rack and let them rest for a few minutes. You’ll notice the coating starting to look slightly pasty; this helps it adhere better during frying.
5. Fry the Chicken:
Carefully add the coated chicken pieces to the preheated oil, one by one. Do not overcrowd your fryer; work in small batches of no more than three or four pieces at a time. Overcrowding lowers the oil temperature, leading to soggy chicken. Fry until golden brown, turning the pieces every few minutes to perfectly fry your fried chicken and ensure even cooking and browning.
6. Finish and Serve:
Chicken is done when it’s beautifully golden brown and reaches an internal temperature of 165°F. Use your meat thermometer for accuracy. Dark meat cuts typically take about 12-14 minutes, while white meat cuts like breasts or wings take 8-10 minutes. These are estimates, so always rely on the thermometer. Once cooked, remove the chicken from the oil and place it on a paper towel-lined wire rack to drain any excess oil. Immediately sprinkle a little flaked salt on top for extra flavor. Repeat with the remaining chicken batches.
Pro Tips & Troubleshooting
To truly perfect this fried chicken recipe, keep these essential tips in mind for a delicious outcome to your fried chicken.
- Marinating Secrets: Buttermilk is vital. It tenderizes the chicken and infuses deep flavor. Marinating overnight yields the juiciest results.
- Achieving Perfect Crisp: Cornstarch in the breading delivers incredible crispness. Maintain consistent oil temperature (325°F-300°F); too cool makes it greasy, too hot burns the outside. Avoid overcrowding the fryer.
- Frying Techniques: Always use a reliable meat thermometer to ensure chicken is cooked through to 165°F without drying out. Fry in small batches for even cooking and browning.
- Common Mistakes: Avoid undercooking or overcooking. Monitor oil temperature carefully; too hot burns, too cool leads to sogginess. Don’t skimp on marinating or seasoning time for the best flavor.
Serving, Storage & Variations
This homemade fried chicken recipe is versatile for any occasion, offering delicious options for everyone.
- Serving Suggestions: Serve your crispy chicken with classic Southern comfort sides. Think creamy mashed potatoes, tangy coleslaw, sweet corn on the cob, or fluffy biscuits. For more inspiration, check out our other easy side dish recipes linked below!
- Storing Leftovers: Allow any leftover fried chicken to cool completely before storing. Place it in an airtight container in the refrigerator for up to 3-4 days.
- Reheating Instructions: To bring back that glorious crispness, reheat leftovers in a preheated oven at 375°F (190°C) for 15-20 minutes, or until warmed through and crispy. An air fryer is also excellent at 350°F (175°C) for 8-10 minutes.
- Recipe Variations: Feel free to experiment! Use only drumsticks or wings for a specific crowd. Adjust the spice blend with different herbs like thyme or sage, or add a pinch of cayenne for extra heat. For a gluten-free option, use a good quality gluten-free all-purpose flour blend.
Nutrition
Understanding the nutritional information for this delicious fried chicken recipe can be helpful. Remember that these values are estimates, as factors like specific ingredient brands, exact serving sizes, and the amount of oil absorbed during frying can slightly alter the final nutritional content. This table provides a general overview based on the original recipe.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 727 kcal |
| Carbohydrate | 61 g |
| Protein | 43 g |
| Fat | 33 g |
| Saturated Fat | 11 g |
| Trans Fat | 1 g |
| Cholesterol | 156 mg |
| Sodium | 1598 mg |
| Fiber | 2 g |
| Sugar | 6 g |
FAQ
Got common questions about making the best fried chicken recipe at home? We’ve got clear, helpful answers for you!
- Can I substitute buttermilk? While you can make a DIY substitute (milk + lemon juice/vinegar), real buttermilk is strongly recommended for this recipe’s superior flavor and tenderizing qualities.
- Why use cornstarch in the breading? Cornstarch is our secret ingredient! It’s truly crucial for achieving that extra-crispy, golden-brown coating you expect from perfect fried chicken.
- Can I use just chicken breasts? Absolutely! You can confidently use any cut of chicken you prefer. Just remember that white meat cooks faster than dark meat, so always adjust your frying times accordingly.
- What’s the best oil for frying? Peanut oil is ideal due to its neutral flavor and high smoke point, allowing for consistently crisp results without imparting unwanted taste. Canola or vegetable oil are also good second choices.
- Deep fryer vs. cast iron skillet? A deep fryer often offers easier temperature control, which is important for producing consistent, perfectly cooked results. If using a cast iron skillet, monitor the oil temperature very closely, as it retains heat intensely and can fluctuate.
Conclusion
You now have all the essential tools and knowledge to create the ultimate homemade fried chicken recipe. This classic comfort food, with its perfectly crispy exterior and incredibly juicy interior, is truly a joy to make and share. Don’t be intimidated; our step-by-step guide is thoughtfully designed to build your confidence and help you achieve delicious success. Give this recipe a try tonight and watch it become a treasured family favorite. We’d love to hear how it turns out, so please share your wonderful creations and comments below! Happy cooking!
The Best Crispy Fried Chicken Recipe
Equipment
- Large Bowl
- plastic wrap
- Medium sized bowl
- Deep fryer
- Cast iron skillet (optional)
- Sheet tray
- Paper towels
- meat thermometer
Ingredients
Chicken Marinade
- 1 whole whole chicken cut up (or 8 pieces of your favorite cuts of chicken)
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups buttermilk
- 2 Tablespoons hot sauce
Flour Mixture
- 2 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
For Frying & Serving
- peanut oil (for frying)
- flaked salt (for serving, optional)
Instructions
Preparation
- Place chicken in a large bowl, sprinkle with kosher salt, garlic powder, and onion powder, then toss to coat thoroughly.
- Add buttermilk and hot sauce, stir to combine, then cover and marinate in the fridge for at least 2 hours, preferably overnight.
Breading & Frying
- In a separate bowl, whisk together flour, cornstarch, kosher salt, paprika, and black pepper, then set aside.
- Fill a deep fryer with peanut oil and preheat to 325°F, adjusting down to 300°F if needed to prevent over-browning; monitor heat closely, especially with a cast iron skillet.
- Individually dip each chicken piece into the flour mixture, ensuring it’s well coated, then shake off excess and let sit for a few minutes until the coating appears pasty.
- Carefully add chicken pieces to the fryer in batches, ensuring not to overcrowd, and fry until golden brown, turning frequently.
- Chicken is done when golden brown and reaches an internal temperature of 165°F; use a meat thermometer for accuracy, as cooking times vary by chicken piece type.
- Once fried, transfer chicken to a paper towel-lined sheet tray and immediately sprinkle with flaked salt, then repeat for remaining pieces.