FRIED CHICKEN

This is one of those meals you make when you just want something familiar, comforting, and really satisfying. I’ve made this fried chicken so many times when I didn’t want to overthink dinner but still wanted something everyone would be excited to eat. It’s crispy on the outside, juicy on the inside, and honestly one of those recipes that always feels like a good idea.

Why This Recipe Will Be Your New Favorite

There is something truly magical about perfectly fried chicken that crackles when you bite into it and stays unbelievably tender inside. Trust me, you’re going to love this, because it hits that sweet spot between crispy, juicy, and boldly seasoned without being complicated. This one’s a total game-changer for home cooks who want big flavor and dependable results every single time.

Behind the Recipe

This recipe comes from my love of classic comfort food and those unforgettable moments when the kitchen fills with warm, savory aromas. I wanted a fried chicken that felt nostalgic and familiar, the kind you remember from family meals, but refined enough to feel special when you serve it. It’s inspired by simple ingredients, careful seasoning, and that patient moment of waiting for the crust to turn perfectly golden.

Ingredients You’ll Need

These ingredients work together to create a crunchy coating, juicy interior, and bold flavor in every bite.

1. Chicken Pieces: 1.5 kilograms bone-in chicken thighs and drumsticks for juicy meat that stays tender during frying.
2. All-Purpose Flour: 2.5 cups for building a crisp, golden crust that clings beautifully to the chicken.
3. Cornstarch: 0.5 cup to lighten the coating and add extra crunch.
4. Buttermilk: 2 cups to tenderize the chicken and help the seasoning soak in.
5. Eggs: 2 large eggs to bind the coating and create a sturdy, crunchy exterior.
6. Garlic Powder: 2 teaspoons for deep, savory flavor throughout the crust.
7. Onion Powder: 2 teaspoons to add sweetness and balance to the seasoning.
8. Paprika: 2 teaspoons for warm color and gentle smoky notes.
9. Black Pepper: 1.5 teaspoons freshly ground for subtle heat and depth.
10. Salt: 2 teaspoons to season the chicken evenly from inside to out.
11. Cayenne Pepper: 0.5 teaspoon for a mild, lingering kick.
12. Vegetable Oil: 1.5 liters for frying, chosen for its high heat stability and neutral flavor.

Time Needed to Make This Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Special Equipment You’ll Need

A few basic tools make the process smooth and stress-free.

Heavy-Bottomed Pot or Deep Skillet: Ensures even heat distribution for consistent frying.
Wire Rack: Allows excess oil to drip off while keeping the crust crisp.
Kitchen Thermometer: Helps maintain the ideal oil temperature for perfect results.
Tongs: Makes turning and removing the chicken safe and easy.

Step-by-Step Instructions

This process is straightforward and rewarding, so take your time and enjoy each step as the magic happens.

1. Marinate the chicken: Place the chicken pieces in a large bowl, pour over the buttermilk, add 1 teaspoon of salt and 0.5 teaspoon of black pepper, then mix well. Cover and refrigerate for at least 2 hours to tenderize and flavor the meat.
2. Prepare the coating: In a wide bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, remaining salt, remaining black pepper, and cayenne pepper until evenly combined.
3. Add the eggs: Beat the eggs in a separate bowl until smooth, creating a second dredging station.
4. Coat the chicken: Remove the chicken from the marinade, dip each piece into the egg mixture, then press firmly into the seasoned flour mixture, ensuring every surface is well coated.
5. Heat the oil: Pour the vegetable oil into a heavy pot and heat to 175°C, checking with a thermometer for accuracy.
6. Fry the chicken: Carefully lower the chicken into the hot oil in batches, frying for 12 to 14 minutes, turning occasionally, until deep golden brown and cooked through.
7. Rest and crisp: Transfer the fried chicken to a wire rack and let it rest for 5 minutes to lock in juices and maintain crispiness.

Serving Suggestions & Presentation Tips

Serve this fried chicken piled high on a large platter, showing off its deep golden color and rugged, crunchy texture. Pair it with creamy mashed potatoes, fresh coleslaw, or warm flatbread for contrast. A sprinkle of chopped herbs adds a pop of green, and serving it family-style makes it feel extra inviting and generous.

Extra Tips for Best Results

A few small adjustments can make a big difference in the final dish.

• Let the coated chicken rest for 5 minutes before frying so the crust adheres better.
• Fry in small batches to prevent the oil temperature from dropping.
• Keep cooked pieces warm in a low oven if frying multiple batches.
• Always use a thermometer to ensure even cooking and safety.

Variations You Can Try

If you love experimenting, these twists keep the recipe exciting.

1. Spicy Fried Chicken: Increase cayenne pepper to 1 teaspoon and add 1 teaspoon chili powder for a bolder heat that builds with every bite.
2. Herb-Crusted Chicken: Mix 1 tablespoon dried oregano and 1 tablespoon dried thyme into the flour for a fragrant, savory crust.
3. Garlic Lovers Version: Add 1 extra teaspoon garlic powder and 0.5 teaspoon white pepper for a more intense, aromatic flavor.
4. Extra Crunch Coating: Replace 0.5 cup of flour with fine breadcrumbs to add even more texture and crunch.

Make Ahead and Storage

This fried chicken can be prepped ahead by marinating the chicken overnight for deeper flavor and easier cooking the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 180°C for 10 to 15 minutes to restore crispiness. Freezing is possible after frying, and reheating directly from frozen in the oven keeps the crust surprisingly crisp.

Chef’s Pro Tips for Perfect Results

A few insider techniques take this recipe to the next level.

• Maintain oil temperature between 170°C and 180°C for even browning.
• Press the coating firmly onto the chicken to create those signature crispy ridges.
• Let the chicken rest briefly after frying to keep the meat juicy.
• Season lightly with salt immediately after frying for maximum flavor.

Nutrition Facts

Servings: 4
Calories per serving: 520
Note: These are approximate values.

FAQ’s

1. Can I use boneless chicken for this recipe?

Yes, boneless chicken works well, but cooking time will be shorter, usually around 8 to 10 minutes, so monitor closely to avoid drying it out.

2. Why is my fried chicken not crispy enough?

This usually happens if the oil temperature is too low or the pan is overcrowded, which prevents proper frying.

3. Can I make this recipe gluten-free?

You can substitute the flour with a gluten-free all-purpose blend and keep the cornstarch for crunch.

4. How do I know when the chicken is fully cooked?

The internal temperature should reach 75°C when checked at the thickest part of the meat.

5. Can I bake instead of fry?

Baking is possible, but the texture will be different, as frying creates the signature crunch.

6. What oil is best for frying chicken?

Neutral oils like vegetable oil or sunflower oil are ideal due to their high smoke points.

7. Can I marinate the chicken longer than 2 hours?

Yes, marinating overnight enhances tenderness and flavor without compromising texture.

8. How do I keep fried chicken warm for serving?

Place it on a wire rack in a low oven at 95°C until ready to serve.

9. Can I reuse the frying oil?

Yes, strain it once cooled and store it in a sealed container for future frying.

10. What sides pair best with fried chicken?

Fresh salads, creamy sides, and soft breads balance the richness perfectly.

Conclusion

If you’re in the mood for something comforting and homemade, this fried chicken is always a win. It’s simple, dependable, and turns out great every time. Once you taste it, you’ll understand why it’s a favorite in my kitchen.

Print