The Best Homemade Fried Chicken Recipe

Recipe

I’ve made fried chicken more times than I can count, and this recipe is hands down the *best*. Crispy, golden, and bursting with flavor, it’s everything homemade fried chicken should be—juicy on the inside, with a shatteringly crisp crust that’ll have everyone begging for seconds.

The secret? A double dredge and perfectly seasoned buttermilk marinade that locks in tenderness and adds a tangy depth you won’t get from store-bought. Trust me, once you taste this, you’ll never go back to takeout.

It’s comfort food at its finest, with a crunch you’ll hear from across the room and a flavor that’s downright addictive. Whether it’s for a Sunday dinner, a game day spread, or just because you deserve it, this fried chicken is a guaranteed crowd-pleaser.

Let’s get frying!

Ingredients

To make the crispiest, juiciest homemade fried chicken, ingredient quality and preparation are key. Opt for a mix of bone-in, skin-on chicken pieces—they stay moist and flavorful during frying. For the coating, a blend of flour and cornstarch creates that signature crunch. Don’t skip the buttermilk for marinating; its acidity tenderizes the meat while adding richness.

Here’s what you’ll need:

• Chicken:
• 4 lbs mixed chicken pieces (thighs, drumsticks, wings, etc.) – bone-in, skin-on for maximum juiciness.
• Pro Tip: Pat the chicken dry before marinating—this helps the coating stick better.
• Marinade:
• 2 cups buttermilk – tenderizes and adds flavor.
• 1 tbsp hot sauce (optional) – adds a subtle kick.
• Substitution: No buttermilk? Mix 2 cups whole milk with 1 tbsp white vinegar and let it sit for 5 minutes.
• Coating:
• 2 cups all-purpose flour – the base for the crispy crust.
• 1/2 cup cornstarch – makes the coating extra crunchy.
• 1 tbsp paprika – adds smoky depth.
• 1 tbsp garlic powder – enhances savory flavor.
• 1 tbsp onion powder – complements the garlic powder.
• 1 tsp cayenne pepper (optional) – for a spicy edge.
• 2 tsp salt – don’t skimp on seasoning.
• 1 tsp black pepper – balances the flavors.
• Pro Tip: Double-coat the chicken by dipping it back in the buttermilk and flour mixture for an extra-thick crust.
• Frying:
• 4 cups neutral oil (vegetable, canola, or peanut) – high smoke point for safe frying.
• Pro Tip: Use a deep-fry thermometer to maintain the oil at 350°F—this guarantees crispy, not greasy, chicken.
• Extras:
• Paper towels – for draining excess oil after frying.
• A wire rack – keeps the chicken crispy by preventing sogginess.
• Lemon wedges or pickles (optional) – for serving—they cut through the richness.

Non-Negotiables: Buttermilk and cornstarch are essential for tender meat and crispy skin. Skip these, and your chicken won’t be the same.

How to Make the Best Crispy Fried Chicken Recipe

Prepare the chicken: Start by rinsing the chicken pieces under cold water and patting them thoroughly dry with paper towels. This step guarantees the coating adheres properly and helps achieve that crispy texture.

Season the chicken: Generously Season the chicken with salt, pepper, and any additional spices you prefer. Let it sit for about 15 minutes to allow the flavors to penetrate the meat for a more flavorful bite.

Set up your dredging station: In one bowl, whisk together flour, cornstarch, paprika, garlic powder, and a pinch of salt. In another bowl, beat eggs with a splash of milk or buttermilk for a richer coating. The cornstarch in the flour mixture is key for extra crispiness.

Coat the chicken: Dip each piece of chicken into the egg mixture first, making sure it’s fully coated. Then dredge it in the flour mixture, pressing gently to secure an even, thick coating.

Let the coated chicken rest on a wire rack for 5–10 minutes. This helps the coating adhere better during frying.

Heat the oil: Fill a heavy-bottomed pot or deep skillet with enough oil to submerge the chicken halfway. Heat it to 350°F (175°C). Use a thermometer to monitor the temperature—too hot, and the coating will burn; too cool, and the chicken will absorb too much oil and become greasy.

Fry the chicken: Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 12–15 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F (74°C).

Overcrowding the pot lowers the oil temperature, so patience is key here.

Drain and rest: Transfer the fried chicken to a wire rack lined with paper towels to drain excess oil. Let it rest for 5 minutes before serving. This step confirms the crust stays crispy while the juices redistribute in the meat.

Pro tip: For extra crispiness, double-dip the chicken by repeating the egg and flour coating steps. This adds an additional layer of crunch.

Watch out: Avoid touching the chicken too much during frying—it can break the coating. Also, resist the urge to flip it multiple times; just once halfway through is enough.

Nutrition

Nutritional values can vary based on portion size and cooking methods. Below is an approximate breakdown for a standard serving.

Chef Tips

While frying chicken may seem straightforward, I’ve found a few tricks can make all the difference.

Always brine or marinate for at least 4 hours to keep it juicy.

Dry the chicken thoroughly before dredging to help the coating stick.

Heat your oil to 350°F for even cooking, and don’t overcrowd the pan.

Rest the chicken on a wire rack to keep it crispy.

Trust me, it works!

Frequently Asked Questions

What Oil Is Best for Frying Chicken?

I use peanut or vegetable oil because they’ve got high smoke points and don’t overpower the chicken’s flavor. Canola oil works too, but I avoid olive oil since it smokes too quickly and alters the taste.

Can I Use an Air Fryer Instead?

Yes, I use an air fryer for a healthier option. It cuts down on oil while still giving a crispy texture. I preheat it, coat the chicken evenly, and flip halfway through for even cooking. It’s quick and convenient.

How Long Can I Store Leftover Fried Chicken?

I’d store leftover fried chicken in the fridge for up to 3-4 days. If I needed longer, I’d freeze it for up to 4 months. I’d make sure it’s airtight to keep it fresh and tasty.

Can I Reuse the Frying Oil?

Yes, I can reuse frying oil if it’s still clean and hasn’t burned. I strain it through cheesecloth to remove crumbs and store it in a cool, dark place. I’ll toss it if it smells off or looks cloudy.

What Sides Pair Well With Fried Chicken?

I think fried chicken pairs perfectly with mashed potatoes and gravy, coleslaw, or biscuits. Sometimes I’ll add mac and cheese or cornbread for a comforting meal. A fresh salad can balance it out, too.