Fried Chicken

Fried chicken is more than a meal—it’s a celebration of comfort, flavor, and tradition. The first time I made it on my own was during college, trying to recreate my grandmother’s Sunday dinners. My first few attempts were less than perfect—either the crust was soggy, or the inside was undercooked. But with time, trial, and plenty of oil-splattered notes, I developed a foolproof technique that guarantees crispy skin, juicy meat, and unforgettable 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 because you’re 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

• Crowd-Pleaser: Ideal for gatherings, holidays, and family meals.
• Crispy, Golden Crust: The buttermilk brine and seasoned flour coating create the perfect crunch.
• Juicy on the Inside: Brining locks in moisture, so every bite is tender.
• Classic Southern Flavor: A balance of spices gives it just the right kick.
• Foolproof Method: With step-by-step guidance, even beginners can master it.

Ingredients You’ll Need

This recipe uses simple pantry staples, but the magic is in the technique and seasoning.

For the Buttermilk Brine:

• Chicken (3–4 lbs, bone-in pieces): Drumsticks, thighs, breasts, or a whole cut-up chicken.
• Buttermilk (2 cups): Tenderizes the meat and adds tang.
• Hot Sauce (1–2 tbsp, optional): Adds flavor and slight heat.

For the Dredge:

• All-Purpose Flour (2 cups)
• Cornstarch (½ cup): Boosts crispiness.
• Salt (1½ tsp)
• Black Pepper (1 tsp)
• Paprika (1½ tsp)
• Garlic Powder (1 tsp)
• Onion Powder (1 tsp)
• Cayenne Pepper (¼–½ tsp, optional)

For Frying:

• Oil for Frying (Peanut, Canola, or Vegetable Oil): Enough to fill a Dutch oven or deep pan 2–3 inches deep.

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How to Make Fried Chicken (Step-by-Step)

Step 1: Brine the Chicken

Place the chicken pieces in a large bowl or zip-top bag. Pour in the buttermilk and hot sauce. Make sure every piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Why Brine in Buttermilk?
The acidity in buttermilk breaks down the protein slightly, which tenderizes the meat and helps the coating stick.

Step 2: Prepare the Dredge

In a shallow dish, whisk together the flour, cornstarch, and all the seasonings. The cornstarch adds extra crunch while the spices infuse every bite with flavor.

Step 3: Dredge the Chicken

Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure the coating adheres. Let coated pieces rest on a wire rack for 15–20 minutes before frying.

Resting Tip: This helps the flour hydrate slightly and cling better, resulting in fewer “bald” spots during frying.

Step 4: Heat the Oil

Pour oil into a heavy-bottomed pot or Dutch oven and heat to 325–350°F. Use a thermometer for accuracy—this is crucial for even cooking.

Step 5: Fry in Batches

Gently lower 3–4 pieces of chicken into the hot oil. Don’t overcrowd the pan—this can drop the temperature too much and make the chicken greasy.

Fry for:

• Dark meat (thighs, drumsticks): 13–16 minutes
• White meat (breasts, wings): 10–12 minutes

Turn the pieces occasionally for even browning. When the internal temp hits 165°F and the outside is golden brown, remove to a wire rack set over a baking sheet.

Step 6: Rest and Serve

Let the fried chicken rest for 10 minutes before serving. This helps the juices redistribute and keeps the crust crisp.

Expert Tips for the Best Fried Chicken

• Use a Meat Thermometer: Ensures chicken is fully cooked without guesswork.
• Double Dredge for Extra Crunch: Dip once in flour, back into buttermilk, then dredge again in the flour mixture.
• Avoid Cold Chicken: Let it sit at room temperature for 30 minutes before frying for more even cooking.
• Don’t Overcrowd the Oil: Too many pieces will lower the oil temperature and lead to soggy crusts.
• Use a Wire Rack: Keeps the crust from getting soggy as it cools.

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Variations & Substitutions

• Spicy Fried Chicken: Add more cayenne or chili powder to the dredge and hot sauce to the brine.
• Gluten-Free Version: Use a gluten-free flour blend or rice flour and double-check your seasonings.
• Oven-Fried Chicken: Bake coated chicken on a greased rack at 400°F for 45–55 minutes, turning halfway.
• Air Fryer Option: Cook at 375°F for 25–30 minutes, flipping halfway and lightly misting with oil spray.

Serving Suggestions

Fried chicken pairs beautifully with both traditional Southern sides and modern twists. Here are some ideas:

• Classic Sides: Buttermilk biscuits, mashed potatoes, coleslaw, or mac and cheese.
• Lighter Pairings: Mixed greens salad, grilled corn, or roasted vegetables.
• Drinks: Sweet tea, lemonade, or a crisp pilsner.

Storage & Reheating Instructions

To Store:

• Let the chicken cool completely.
• Keep in a tight box in the fridge for up to 4 days

To Freeze:

• Put cold chicken on a tray and freeze until hard. Move to a freezer bag and keep for up to 2 months

To Reheat:

• Oven: 375°F for 15–20 minutes.
• Air Fryer: 350°F for 5–8 minutes.
• Avoid microwaving if possible—it softens the crust.

Recipe FAQs

What oil is best for frying chicken?
Peanut oil is a good pick. It has a high smoke point and no strong taste. Canola or vegetable oil also works well.

Why is my fried chicken not crispy?
Common causes include overcrowding the pan, oil that’s too cool, or skipping the resting step after dredging.

How do I stop the coat from dropping off?
Pat the chicken dry before brining, rest the dredged chicken before frying, and avoid moving it too much in the oil.

Can I skip the buttermilk brine?
You can, but the chicken won’t be as flavorful or tender. If needed, substitute with milk + lemon juice or plain yogurt thinned with water.

Can I make this ahead of time?
Fried chicken is best fresh, but you can fry it a few hours ahead and 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

Note: Nutrition varies depending on size, cut, and amount of oil absorbed.

Fried chicken is a timeless classic that brings people together with its satisfying crunch and soul-warming flavor. Once you master this recipe, you’ll have a go-to dish for holidays, casual dinners, and everything in between.

If you try this recipe, I’d love to hear how it turned out. Leave a comment, rate the recipe, or share your favorite side pairing—I’m always excited to see how others make this dish their own!