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    Home » Recipes » Main Dishes » Fried Chicken

    Fried Chicken

    Published: September 2, 2021 · Modified: Sep 2, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Juicy, tender, and packed with flavor, this Fried Chicken recipe is going to be the only one you need! Soaked in buttermilk, then coated with seasoned flour and fried to golden perfection, these fried chicken pieces are so crispy and tasty. Once you make homemade fried chicken, you’re not going to want to go back to take-out!

    Overhead view of of a platter of fried chicken on a wooden board with two forks and a stack of plates beside it.
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    Pinterest graphic of a plate lined with a paper towel containing fried chicken.
    Pinterest graphic of six fried chicken on a paper towel on a cutting board.
    Pinterest graphic of a platter fried chicken beside a pink linen napkin.
    Pinterest graphic of a platter of fried chicken on a wooden board with two forks and stacks of plates beside it.
    Pinterest graphic of a platter of fried chicken on a wooden board beside a pink linen napkin.

    There is nothing better than biting into a crunchy piece of freshly fried chicken. This is my go-to recipe, and once you’ve tried it, you’ll know why. The skin is so crispy and flavorful, while the meat is moist and juicy. All you need are a few everyday ingredients to make crispy chicken, and you probably already have all the ingredients at home. It’s a recipe that the whole family will love, hands down!

    It might seem intimidating to deep fry at home, but it’s surprisingly easy. This recipe is fool-proof, and with my step-by-step photos down below, you’ll have the crispiest fried chicken in no time! Once you’ve nailed deep-frying chicken, take it up a notch by making homemade Churros or Funnel Cakes.

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make fried chicken.

    Chicken — you can purchase a whole chicken and cut it up, so you have various cuts, or you can buy your favorite bone-in, skin-on cuts.

    Buttermilk — soaking the raw chicken in buttermilk helps tenderize it. If you do not have buttermilk, you can make your own homemade buttermilk.

    Cornstarch — the secret to extra crispy chicken is mixing cornstarch with flour. The coating will be dense if it only contains flour, so the cornstarch helps cut through it and gives you light crispy skin. The cornstarch also absorbs less oil than flour, so it helps keep the fried chicken from being too greasy.

    HOW TO MAKE FRIED CHICKEN

    Set of two photos showing the buttermilk mixed with hot sauce then meat added to it.

    1. In a large bowl, combine buttermilk, hot sauce, and salt.

    2. Add the chicken to the buttermilk and toss to combine. Cover or seal and let stand for 30 minutes, or for juicier chicken, refrigerate for several hours or overnight.

    Set of two photos showing dry ingredients added to a bowl and whisked together.

    3. Add flour, cornstarch, onion powder, salt, black pepper, and cayenne in a shallow dish.

    4. Whisk together.

    Set of two photos showing the chicken being coated in the flour mixture then added to a pot of hot oil.

    5. Remove chicken pieces from brine, and shake off excess buttermilk. Dredge in the flour mixture, making sure each piece is well coated.

    6. Working in batches, carefully place chicken in the hot oil.

    Set of two photos showing fried chicken removed from oil and placed on a wired rack.

    7. Fry until golden brown, and they register 165F on a meat thermometer when inserted into the thickest portion.

    8. Remove from the oil and let drain on the wire rack. Serve hot.

    A serving platter with multiple pieces of fried chicken with a stack of plates in the background.

    PRO TIPS FOR MAKING THIS RECIPE

    • A thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the exterior of the chicken will burn before the interior cooks.
    • A Dutch oven is ideal for frying. The cast iron will help the oil temperature from fluctuating too much and help keep the cooking even. If you do not have one, use a large heavy-bottomed pot with high sides to avoid splatter.
    • You can reuse the frying oil at least one to two more times by allowing it to cool and straining it through a fine-mesh sieve.
    • Feel free to season the buttermilk however you’d like. Try adding dried herbs along with the hot sauce.
    • If cutting a whole chicken or using breast pieces, cut each breast in half crosswise before brining and dredging (this is how the chicken equals 10 pieces). This will help it cook faster and more evenly, keeping the meat juicy and the crust from getting too brown.
    • Dredging the pieces and letting them rest for a bit before frying ensures the breading sticks to the chicken and doesn’t immediately fall off when placed in the fryer.
    • Always allow the fried chicken to drain on a wire rack before serving to allow excess oil to drip off.

    Six pieces of fried chicken on a paper towel on a cutting board.

    FREQUENTLY ASKED QUESTIONS

    What does soaking chicken before frying do?

    Buttermilk contains lactic acid, which breaks down some proteins and tenderizes the chicken without causing it to be tough due to its acidity. The buttermilk also helps keep the chicken moist and adds a delicious tangy flavor. It’s not a step you should skip!

    How long do you soak the chicken in buttermilk before frying?

    If you are in a rush, you can soak the chicken in buttermilk for 30 minutes. However, you should soak the chicken for a couple of hours or overnight for the best flavor. I would not go over 24 hours of marinating the chicken.

    Why isn’t my chicken crispy?

    If your fried chicken is soggy, your oil might not be hot enough. If the oil temperature is too low, it’ll take too long for the chicken to fry, and it’ll absorb extra oil, leaving the skin soggy and greasy. Make sure to use a thermometer to make sure the temperature is correct. Also, avoid adding too many pieces of chicken into the oil at once. When you overcrowd the pot, it lowers the temperature of the oil.

    What is the best oil for frying?

    Vegetable oil, canola oil, olive oil, peanut oil, and sunflower oil are great for deep frying. These oils are neutral in flavor and have a high smoke point. If you use an oil with a low smoke point, the oil will burn as the fat breaks down, imparting an unpleasant taste to your chicken.

    How do I store and reheat leftovers?

    Once the chicken has cooled, store the fried chicken in an airtight container. They’ll last in the fridge for up to 4 days. To reheat, I recommend using an air fryer or oven to keep the skin crispy. The microwave will work in a rush, but the skin won’t maintain its crunch.

    If you love this recipe try these out!

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      Creamy Tuscan Chicken

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      Chicken Pot Pie Recipe

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      Chicken Cacciatore

    If you’ve tried this Fried Chicken recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of a plate with fried chicken on a serving board beside a linen napkin.
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    5 from 7 votes

    Fried Chicken

    Fried to golden perfection, this homemade Fried Chicken is so crispy, flavorful, and juicy! Made with pantry staples, you'll have this recipe ready in no time.
    Course Main Course
    Cuisine American
    Prep Time 40 minutes
    Cook Time 15 minutes
    Total Time 55 minutes
    Servings 6 servings
    Calories 685kcal
    Author John Kanell

    Equipment

    • Large Pot
    • Candy thermometer

    Ingredients

    For the Brine:

    • 1 whole chicken 4- to 5-pound, cut into pieces (or 8 of your favorite bone-in chicken pieces)
    • 1 quart whole buttermilk (960mL)
    • 3 tablespoons hot sauce optional
    • 1 tablespoon salt

    For Dredge and Frying:

    • Peanut or vegetable oil for frying
    • 3 cups all-purpose flour (360g)
    • ½ cup cornstarch (80g)
    • 1 tablespoon onion powder
    • 1 tablespoon salt
    • 2 teaspoons ground black pepper
    • 1 teaspoon cayenne pepper optional

    Instructions

    Brined Chicken:

    • In a large bowl or ziptop bag, combine chicken pieces, buttermilk, hot sauce, and salt. Toss to combine. Cover or seal and let stand for 30 minutes, or for juicier chicken refrigerate for several hours or overnight.

    Dredge and Frying:

    • When ready to fry, fill a Dutch oven with 3 inches of peanut oil. Place a candy or deep-fry thermometer in the oil and place over medium heat until it reaches 340F. Place a wire rack inside a rimmed baking sheet.
    • While the oil is heating, in a shallow dish, whisk together flour, cornstarch, onion powder, salt, black pepper, and cayenne.
    • Remove chicken pieces from brine, and shake off excess buttermilk. Dredge in the flour mixture, making sure each piece is well coated. Place on plate or baking sheet. Let dredge pieces rest until oil is ready. (For an extra crunchy crust, lightly coat chicken again in the dredge when ready to fry.)
    • Working in batches, carefully place chicken in the hot oil. Fry until golden brown and they register 165F on a meat thermometer when inserted into the thickest portion, about 7 minutes for wings, 12 minutes for drumsticks and thighs, and 15 minutes for breast pieces. Remove from the oil and let drain on the wire rack. Serve hot.

    Video

    Notes

    • A thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the exterior of the chicken will burn before the interior cooks.
    • A Dutch oven is ideal for frying. The cast iron will help the oil temperature from fluctuating too much and help keep the cooking even. If you do not have one, use a large heavy-bottomed pot with high sides to avoid splatter.
    • You can reuse the frying oil at least one to two more times by allowing it to cool and straining it through a fine-mesh sieve.
    • Feel free to season the buttermilk however you’d like. Try adding dried herbs along with the hot sauce.
    • If cutting a whole chicken or using breast pieces, cut each breast in half crosswise before brining and dredging (this is how the chicken equals 10 pieces). This will help it cook faster and more evenly, keeping the meat juicy and the crust from getting too brown.
    • Dredging the pieces and letting them rest for a bit before frying ensures the breading sticks to the chicken and doesn’t immediately fall off when placed in the fryer.
    • Always allow the fried chicken to drain on a wire rack before serving to drip off excess oil.

    Nutrition

    Calories: 685kcal | Carbohydrates: 67g | Protein: 39g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 2768mg | Potassium: 591mg | Fiber: 2g | Sugar: 8g | Vitamin A: 616IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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