Fried chicken is more than a meal—it’s a celebration of comfort, flavor, and tradition. The first time I made it was during college, trying to recreate my grandmother’s Sunday dinners. My early attempts were far from perfect—sometimes soggy, sometimes undercooked—but with time, practice, and oil-splattered notes, I developed a technique that guarantees crispy skin, juicy meat, and unbeatable flavor every time.
This fried chicken recipe is everything a home cook could want: simple ingredients, old-fashioned technique, and golden results. Whether you’re cooking for a family dinner, a picnic, or just craving something indulgent, this recipe brings the comfort of homemade Southern fried chicken right to your kitchen.
Why You’ll Love This Fried Chicken Recipe
- Great for family meals or entertaining
- Crispy, golden crust with tender, juicy meat
- Buttermilk brine for flavor and moisture
- Balanced spice blend
- Easy-to-follow method for consistent results
Ingredients You’ll Need
For the Buttermilk Brine:
- 3–4 lbs bone-in chicken pieces (thighs, drumsticks, breasts, etc.)
- 2 cups buttermilk
- 1–2 tbsp hot sauce (optional, for subtle heat)
For the Dredge:
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1½ tsp salt
- 1 tsp black pepper
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼–½ tsp cayenne pepper (optional)
For Frying:
- Neutral oil with high smoke point (peanut, canola, or vegetable oil)
- Enough to fill a pot 2–3 inches deep
How to Make Fried Chicken (Step-by-Step)
1. Brine the Chicken
Place the chicken in a large bowl or zip-top bag. Pour in the buttermilk and hot sauce, if using. Make sure all pieces are coated. Cover and refrigerate for at least 4 hours or overnight.
Tip: The acidity in buttermilk tenderizes the meat and helps the coating adhere better.
2. Prepare the Dredge
In a large shallow dish, mix together flour, cornstarch, and all spices. The cornstarch helps create a crispier crust.
3. Dredge the Chicken
Remove chicken from the brine, letting the excess drip off. Coat each piece in the flour mixture, pressing firmly to ensure it sticks. Let the dredged chicken rest on a wire rack for 15–20 minutes.
4. Heat the Oil
Heat 2–3 inches of oil in a deep pot or Dutch oven to 325–350°F. Use a thermometer for accuracy—temperature is key for even frying.
5. Fry in Batches
Fry 3–4 pieces at a time, being careful not to overcrowd the pot.
- Dark meat (thighs, drumsticks): 13–16 minutes
- White meat (breasts, wings): 10–12 minutes
Turn occasionally for even browning. When internal temp hits 165°F, remove chicken and place on a wire rack to drain.
6. Rest and Serve
Let the chicken rest for 10 minutes before serving. This helps retain moisture and keeps the crust crisp.
Expert Tips for Perfect Fried Chicken
- Use a thermometer for oil and chicken—don’t guess.
- Let dredged chicken rest before frying to prevent flour loss.
- Don’t fry cold chicken—let it sit at room temp for 30 minutes.
- Use a wire rack instead of paper towels to keep the crust crunchy.
- Double dredge for extra crunch: flour > buttermilk > flour again.
Variations & Substitutions
- Spicy Fried Chicken: Add more cayenne to the flour and extra hot sauce to the brine.
- Gluten-Free Version: Use gluten-free flour or rice flour instead.
- Oven-Fried Chicken: Bake at 400°F on a greased rack for 45–55 minutes.
- Air Fryer Version: Cook at 375°F for 25–30 minutes, flipping halfway.
Serving Suggestions
- Classic: Buttermilk biscuits, mac and cheese, coleslaw
- Lighter: Garden salad, grilled corn, sautéed greens
- Drinks: Sweet tea, lemonade, or light beer
Storage & Reheating Instructions
To Store:
Cool completely. Store in an airtight container in the fridge for up to 4 days.
To Freeze:
Freeze cooled chicken pieces on a tray. Once solid, transfer to freezer-safe bags for up to 2 months.
To Reheat:
- Oven: 375°F for 15–20 minutes
- Air Fryer: 350°F for 5–8 minutes
- Avoid the microwave if possible—it softens the crust.
Recipe FAQs
What oil is best for frying chicken?
Peanut oil is ideal due to its high smoke point. Canola and vegetable oil work well too.
Why isn’t my fried chicken crispy?
Common causes: low oil temp, overcrowding, or skipping the resting step after dredging.
How do I prevent the coating from falling off?
Pat chicken dry before brining, rest after dredging, and avoid excessive handling in the oil.
Can I skip the buttermilk?
Buttermilk is ideal, but you can substitute with milk + lemon juice or yogurt thinned with water.
Can I make this ahead?
Fried chicken is best fresh, but you can re-crisp it in the oven before serving.
Nutrition Information (Per Piece, Approximate)
- Calories: 420
- Protein: 28g
- Carbohydrates: 12g
- Fat: 28g
- Sodium: 600mg
- Sugar: 1g
- Fiber: 1g
Nutrition may vary depending on chicken size and frying method.
Fried chicken is a timeless classic that brings people together with its satisfying crunch and soul-warming flavor. Once you master this method, you’ll have a go-to dish that’s perfect for everything from holidays to casual family dinners.