Crispy Fried Chicken Recipe

Is there anything more comforting than biting into a piece of crispy fried chicken? The satisfying crunch of a perfectly golden crust gives way to juicy, flavorful meat in every bite—a treat that feels like a warm embrace.
Whether you’re planning a casual family dinner, hosting a game night, or simply craving some homemade comfort food, this crispy fried chicken recipe is guaranteed to steal the show.
What makes this recipe so special? It’s all about the balance. Seasoned to perfection, crisp on the outside, and tender on the inside.
With simple steps, you can create restaurant-quality fried chicken in your kitchen. Plus, it’s customizable! You can spice it up, keep it classic, or even tweak it to suit your dietary needs.
As we settle into cozy evenings and gatherings, there’s no better time to whip up a batch of this timeless favorite. Pair it with mashed potatoes, coleslaw, or even a refreshing salad, and you’ve got a meal that will leave everyone asking for seconds.
Why You’ll Love It
- Perfectly Crispy Every Time: This recipe uses a seasoned flour coating combined with a secret to ensure an ultra-crispy crust.
- Full of Flavor: A blend of herbs and spices infuses the chicken with incredible taste from the first bite to the last.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly while delivering professional results.
- Versatile: Serve it as a main dish, use leftovers for sandwiches, or enjoy it with a variety of side dishes.
Ingredient List
For the Chicken:
- 8 pieces of chicken (mix of drumsticks, thighs, and breasts)
- 2 cups buttermilk (or 2 cups milk + 1 tbsp vinegar as a substitute)
- 1 tsp salt
- 1 tsp black pepper
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
For Frying:
- 4 cups vegetable oil (or enough to submerge chicken halfway in the pan)
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Kitchen Tools Needed
To make crispy fried chicken, you’ll need the following tools:
- Large Mixing Bowl: For marinating the chicken in buttermilk.
- Shallow Dishes: To dredge the chicken in the seasoned flour mixture.
- Tongs or a Slotted Spoon: For safely flipping and removing the chicken while frying.
- Deep Skillet or Dutch Oven: To fry the chicken evenly without overcrowding.
- Wire Rack with Baking Sheet: To drain excess oil and keep the chicken crispy.
- Meat Thermometer: To ensure the chicken is fully cooked (internal temperature of 165°F).
- Paper Towels: To absorb any excess grease before serving.
Cooking Instructions
Step 1: Marinate the Chicken
- In a large mixing bowl, combine buttermilk, salt, and black pepper.
- Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours or overnight for maximum flavor and tenderness.
Step 2: Prepare the Seasoned Flour Coating
- In a shallow dish, whisk together all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper.
- Remove the chicken from the buttermilk marinade and let excess liquid drip off.
Step 3: Coat the Chicken
- Dredge each chicken piece in the seasoned flour mixture, pressing firmly to ensure a thick, even coating.
- For extra crunch, dip the coated chicken back into the buttermilk, then dredge it in the flour mixture again.
Step 4: Heat the Oil
- Pour vegetable oil into a deep skillet or Dutch oven, filling it about halfway. Heat over medium-high heat until the oil reaches 350°F.
- If you don’t have a thermometer, drop a small piece of flour into the oil; it should sizzle immediately without burning.
Step 5: Fry the Chicken
- Fry the chicken in batches to avoid overcrowding. Place the pieces gently into the hot oil, skin-side down, and cook for 6-8 minutes on one side.
- Flip the chicken with tongs and cook for another 6-8 minutes or until golden brown.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
- Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
Step 6: Serve and Enjoy
- Let the chicken rest for 5 minutes before serving to allow the juices to settle.
- Pair it with your favorite sides like mashed potatoes, coleslaw, or a simple green salad.
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Tips and Tricks for Success
- Marinate for Flavor and Tenderness: Marinating the chicken in buttermilk not only enhances flavor but also tenderizes the meat. Don’t skip this step!
- Double-Coat for Extra Crunch: Dipping the chicken in buttermilk and flour twice ensures an ultra-crispy crust.
- Oil Temperature is Key: Too hot, and the coating will burn; too cool, and the chicken will absorb too much oil. Maintain the oil at 350°F for the best results.
- Don’t Overcrowd the Pan: Fry the chicken in small batches to ensure even cooking and crispiness. Overcrowding lowers the oil temperature.
- Rest the Chicken After Frying: Letting the chicken rest on a wire rack prevents it from becoming soggy. Avoid placing it directly on paper towels for extended periods.
- Reheat Leftovers the Right Way: Reheat fried chicken in the oven at 375°F for 10-15 minutes to restore its crispiness.
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Ingredient Substitutions and Variations
Substitutions:
- Buttermilk: Use 2 cups of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
- Paprika: Replace with smoked paprika for a deeper, smoky flavor.
- Cayenne Pepper: If you prefer a milder flavor, omit cayenne or replace it with chili powder for a milder spice.
- Vegetable Oil: Use canola oil, peanut oil, or sunflower oil for frying.
Variations:
- Spicy Fried Chicken: Add 1 teaspoon of hot sauce to the buttermilk marinade and double the cayenne pepper in the flour mix.
- Herb-Infused: Add fresh chopped parsley, rosemary, or dill to the flour mix for a fragrant twist.
- Gluten-Free Option: Use gluten-free flour or almond flour for the coating. Ensure the buttermilk is gluten-free as well.
- Oven-Fried Chicken: Skip the frying and bake the chicken on a wire rack at 400°F for 40-45 minutes. Spray lightly with cooking oil for a crispy finish.
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Serving Suggestions
- Classic Pairings: Serve with mashed potatoes, gravy, and coleslaw for a traditional meal.
- Southern Feast: Pair with cornbread, mac and cheese, and collard greens.
- Lighter Option: Enjoy with a simple green salad, roasted vegetables, or a cucumber and tomato salad.
- On-the-Go: Use the fried chicken to make sandwiches with brioche buns, lettuce, pickles, and your favorite sauce.
- Dipping Sauces: Serve with honey mustard, ranch dressing, spicy mayo, or barbecue sauce.

Storage and Reheating Instructions
Storage:
- Refrigeration: Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Place cooled chicken in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.
Reheating:
- Oven: Preheat to 375°F. Place chicken on a wire rack set over a baking sheet and bake for 10-15 minutes until heated through and crispy.
- Air Fryer: Reheat at 350°F for 5-7 minutes for a quick and crispy result.
- Avoid the Microwave: Microwaving can make the coating soggy, so it’s best to use the oven or air fryer.
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FAQ
Q: Can I make this recipe with boneless chicken?
A: Absolutely! Boneless chicken thighs or breasts work well. Adjust frying time to 4-5 minutes per side for smaller pieces.
Q: Why is my fried chicken not crispy?
A: This could be due to overcrowding the pan or oil that isn’t hot enough. Fry in small batches and maintain the oil temperature at 350°F.
Q: Can I use an air fryer instead of frying in oil?
A: Yes! Coat the chicken as directed, then spray with cooking oil. Air fry at 375°F for 20-25 minutes, flipping halfway through.
Q: How do I prevent the coating from falling off?
A: Pat the chicken dry before marinating, and press the flour mixture firmly onto the chicken. Let the coated chicken rest for 10-15 minutes before frying to help the coating adhere.
Q: What type of oil is best for frying chicken?
A: Neutral oils with a high smoke point, such as vegetable, peanut, or canola oil, work best.
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Crispy Fried Chicken Recipe
Equipment
- Large mixing bowl
- Shallow Dishes
- Tongs or a Slotted Spoon
- Deep Skillet or Dutch Oven
- Wire Rack with Baking Sheet
- Meat Thermometer
- Paper Towels
Ingredients
For the Chicken:
- 8 pieces of chicken mix of drumsticks, thighs, and breasts
- 2 cups buttermilk or 2 cups milk + 1 tbsp vinegar as a substitute
- 1 tsp salt
- 1 tsp black pepper
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper optional, for heat
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
For Frying:
- 4 cups vegetable oil or enough to submerge chicken halfway in the pan
Instructions
Step 1: Marinate the Chicken
- In a large mixing bowl, combine buttermilk, salt, and black pepper.
- Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours or overnight for maximum flavor and tenderness.
Step 2: Prepare the Seasoned Flour Coating
- In a shallow dish, whisk together all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper.
- Remove the chicken from the buttermilk marinade and let excess liquid drip off.
Step 3: Coat the Chicken
- Dredge each chicken piece in the seasoned flour mixture, pressing firmly to ensure a thick, even coating.
- For extra crunch, dip the coated chicken back into the buttermilk, then dredge it in the flour mixture again.
Step 4: Heat the Oil
- Pour vegetable oil into a deep skillet or Dutch oven, filling it about halfway. Heat over medium-high heat until the oil reaches 350°F.
- If you don’t have a thermometer, drop a small piece of flour into the oil; it should sizzle immediately without burning.
Step 5: Fry the Chicken
- Fry the chicken in batches to avoid overcrowding. Place the pieces gently into the hot oil, skin-side down, and cook for 6-8 minutes on one side.
- Flip the chicken with tongs and cook for another 6-8 minutes or until golden brown.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
- Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
Step 6: Serve and Enjoy
- Let the chicken rest for 5 minutes before serving to allow the juices to settle.
- Pair it with your favorite sides like mashed potatoes, coleslaw, or a simple green salad.
Notes
Nutritional Value
Each serving of crispy fried chicken (1-2 pieces) contains approximately:- Calories: 350-400 kcal
- Protein: 25 g
- Fat: 20 g
- Saturated Fat: 4-5 g
- Carbohydrates: 15-20 g
- Dietary Fiber: 1-2 g
- Sugar: 1-2 g
- Sodium: 600-700 mg
- Cholesterol: 80-90 mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.