Crispy Fried Chicken Recipe
Looking for the best Crispy Fried Chicken recipe? This Southern-style fried chicken features juicy, tender chicken marinated in seasoned buttermilk, coated in a perfectly seasoned flour mixture, and fried until irresistibly golden and crunchy. Every bite delivers a crispy crust with moist, flavorful meat, making it the perfect comfort food for family dinners, picnics, game days, or special occasions.
❤️ Why You’ll Love This Recipe
Extra crispy, golden coating
Juicy and tender on the inside
Classic Southern comfort food
Easy to make with simple ingredients
Perfect for family meals and gatherings
Delicious hot or cold
⏱️ Recipe Details
Prep Time: 20 minutes
Marinating Time: 4 hours (or overnight)
Cook Time: 20–25 minutes
Total Time: 4 hours 45 minutes
Servings: 6
Calories: Approximately 680 kcal per serving
Protein: 39 g per serving
🛒 Ingredients
For the Chicken
3 lb (1.4 kg) chicken pieces (drumsticks, thighs, wings, and breasts)
Vegetable oil, for frying
Buttermilk Marinade
2 cups buttermilk
2 large eggs
2 tablespoons hot sauce (optional)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Seasoned Flour Coating
3 cups all-purpose flour
½ cup cornstarch
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper (optional)
👨🍳 Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together:
Buttermilk
Eggs
Hot sauce
Salt
Black pepper
Garlic powder
Onion powder
Smoked paprika
Add the chicken pieces and coat well.
Cover and refrigerate for at least 4 hours, preferably overnight.
Step 2: Prepare the Coating
In a shallow dish, combine:
Flour
Cornstarch
Salt
Black pepper
Paprika
Smoked paprika
Garlic powder
Onion powder
Thyme
Oregano
Cayenne pepper (if using)
Mix thoroughly.
Step 3: Coat the Chicken
Remove each piece from the marinade, allowing the excess to drip off.
Press firmly into the seasoned flour mixture until completely coated.
For an extra-crispy crust, dip the chicken back into the buttermilk, then coat with the flour mixture a second time.
Let the coated chicken rest for 10–15 minutes before frying.
Step 4: Fry the Chicken
Heat 2–3 inches (5–7 cm) of vegetable oil in a heavy pot or deep skillet to 325–350°F (163–177°C).
Fry the chicken in batches without overcrowding the pan.
Approximate cooking times:
Wings: 8–10 minutes
Drumsticks: 12–14 minutes
Thighs: 13–15 minutes
Breasts: 15–18 minutes
Cook until the coating is deep golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Transfer to a wire rack to drain.
Step 5: Serve
Serve hot with your favorite dipping sauces and classic Southern side dishes.
🍽️ Serving Suggestions
Enjoy with:
Creamy mashed potatoes
Coleslaw
Buttermilk biscuits
Macaroni and cheese
French fries
Corn on the cob
Baked beans
Honey butter
💡 Chef’s Tips
Marinate overnight for maximum tenderness and flavor.
Cornstarch in the coating creates an extra-crispy crust.
Let the coated chicken rest before frying to help the breading stick.
Maintain the oil temperature between 325–350°F (163–177°C) for even cooking.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked fried chicken for up to 3 months.
Reheating: Bake at 375°F (190°C) for 15–20 minutes, or air fry at 375°F (190°C) for 6–8 minutes until hot and crispy.
🥗 Nutrition (Per Serving)
Calories: 680 kcal
Protein: 39 g
Carbohydrates: 34 g
Fat: 42 g
Saturated Fat: 9 g
Fiber: 2 g
Sugar: 3 g
Sodium: 890 mg
❓ Frequently Asked Questions
Why marinate chicken in buttermilk?
Buttermilk tenderizes the chicken while adding flavor and helping the coating adhere for an extra-crispy crust.
Can I use boneless chicken?
Yes. Boneless chicken breasts or thighs cook more quickly—typically 6–10 minutes, depending on thickness. Always verify they reach 165°F (74°C) internally.
How do I keep fried chicken crispy?
Drain it on a wire rack instead of paper towels, avoid covering it while hot, and reheat in the oven or air fryer rather than the microwave.
Can I make this recipe gluten-free?
Yes. Replace the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are certified gluten-free.
