Why You’ll Love This Recipe

This perfectly crispy fried chicken recipe delivers golden-brown, crunchy exteriors with juicy, flavorful meat inside—every single time. Whether it’s for a casual family dinner, a picnic, or a celebration, this crowd-pleasing classic hits all the right notes. It’s seasoned to perfection, fried to irresistible crispiness, and adaptable to your favorite spices.

ingredients

Perfectly Crispy Fried Chicken Recipe for All Occasions

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken pieces (drumsticks, thighs, wings, or breasts)buttermilkhot saucesaltblack pepperpaprikaonion powdergarlic powderflourcornstarchbaking powdersmoked paprika (optional)eggsvegetable oil (for frying)

directions

Place chicken pieces in a large bowl and pour in buttermilk until fully submerged. Add a few dashes of hot sauce, cover, and marinate for at least 4 hours or overnight in the fridge.

In a large bowl, mix flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, onion powder, and smoked paprika if using.

In another bowl, beat the eggs.

Remove chicken from the marinade, letting the excess drip off. Dip each piece in the flour mixture, then in the egg, then back in the flour mixture, pressing to ensure a thick, even coating.

Place coated chicken on a wire rack and let rest for 15-20 minutes to help the coating adhere.

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).

Carefully place a few pieces of chicken in the oil, avoiding overcrowding. Fry for 12–15 minutes, turning occasionally, until deeply golden and internal temperature reaches 165°F (74°C).

Transfer to a wire rack to drain and keep warm in a low oven while frying remaining pieces.

Servings and timing

This recipe yields approximately 8 pieces of fried chicken.Preparation time: 15 minutesMarinating time: 4–24 hoursFrying time: 12–15 minutes per batchTotal active time: 30 minutes (plus marinating)

Variations

Add cayenne pepper for a spicier kick.

Use pickle juice in the marinade for a tangy flavor twist.

Try seasoned panko breadcrumbs in the coating for extra crunch.

Replace buttermilk with yogurt or milk with lemon juice if needed.

Make it gluten-free by using rice flour and cornstarch.

storage/reheating

Store leftover fried chicken in the refrigerator for up to 4 days.To reheat and retain crispiness, place in a 375°F (190°C) oven for 10–15 minutes, or air fry for 6–8 minutes.Avoid microwaving if you want to keep the coating crispy.

FAQs

What’s the secret to super crispy fried chicken?

A combination of flour and cornstarch, double-dipping, and resting before frying ensures ultra-crisp results.

Can I use boneless chicken?

Yes, just reduce the frying time to avoid drying out the meat.

Why marinate in buttermilk?

Buttermilk tenderizes the meat and adds a slight tang while helping the coating stick better.

How do I know when the oil is hot enough?

Use a thermometer or test with a small piece of bread—it should sizzle and brown in about 60 seconds.

Can I reuse the frying oil?

Yes, strain it after cooling and store in a sealed container. Reuse up to 2–3 times for similar dishes.

Can I oven-fry instead?

You can bake at 425°F (220°C) on a rack over a sheet tray, but the texture won’t be as crispy as deep-frying.

Conclusion

Perfectly crispy fried chicken is a timeless favorite that delivers big on both flavor and texture. With just the right seasoning and technique, you’ll have juicy chicken encased in a golden, crackling crust every time. Ideal for any occasion, this recipe is sure to become a go-to in your kitchen.