How To Make Crispy Fried Chicken

How To Make Crispy Fried Chicken

Fried chicken is a crowd-pleasing dish loved by many. It’s a classic comfort food that brings back memories of family gatherings and casual picnics. While there are many variations of fried chicken, a crispy outer coating is the key to a perfect and delicious dish. In this article, we will guide you on how to make crispy fried chicken that is sure to impress your guests.


– 4 pounds of chicken pieces (such as drumsticks, thighs, or breasts)
– 2 cups of buttermilk
– 2 cups of all-purpose flour
– 1 tablespoon of paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of cayenne pepper (adjust based on your spice preference)
– Salt and pepper to taste
– Vegetable oil for frying
– Optional: hot sauce for serving


1. Marinate the chicken: To ensure juicy, flavorful chicken, start by marinating the chicken pieces in buttermilk. Buttermilk acts as a tenderizer and adds a tangy taste. Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring they are fully submerged. Allow the chicken to marinate for at least 2 hours or ideally overnight in the refrigerator.

2. Prepare the coating: In a separate large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well to evenly distribute the spices.

3. Coat the chicken: Remove each chicken piece from the buttermilk, allowing any excess liquid to drip off. One by one, coat the chicken in the flour mixture, pressing it gently to ensure it adheres well. Place the coated chicken pieces on a wire rack to allow air circulation and prevent sogginess.

4. Heat the oil: In a deep heavy-bottomed pot or a fryer, heat enough vegetable oil to submerge the chicken pieces. The oil should be heated to 350°F (175°C). Use a cooking thermometer to monitor the oil temperature.

5. Fry the chicken: Gently place a few chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry the chicken in batches for about 12-15 minutes, flipping halfway through, until the chicken is golden brown and the internal temperature reaches 165°F (75°C). Remove the cooked chicken pieces and place them on a paper towel-lined plate to absorb any excess oil.

6. Serve and enjoy: Once all the chicken pieces are fried and drained, serve them immediately while they are still hot and crispy. Optionally, you can serve the fried chicken with hot sauce for an extra kick. Pair it with your favorite sides like mashed potatoes, coleslaw, or cornbread for a complete meal.


Q: Can I use plain milk instead of buttermilk?
A: Buttermilk is preferred for its tangy flavor and ability to tenderize the chicken. However, if you don’t have buttermilk on hand, you can make a substitute by combining regular milk with 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 5-10 minutes before using.

Q: Can I use boneless chicken for this recipe?
A: Absolutely! Boneless chicken can be used instead of bone-in pieces. However, keep in mind that bone-in chicken tends to hold more moisture, resulting in juicier meat. Adjust the cooking time accordingly as boneless chicken may cook faster.

Q: How do I ensure the chicken stays crispy?
A: To maintain the crispiness, it’s important to drain the fried chicken on a wire rack rather than a plate. Placing it on a paper towel-lined plate can trap steam and make the coating soggy. Avoid covering the chicken while it cools, as this can also lead to moisture buildup.

Q: Can I reuse the frying oil?
A: Yes, you can reuse the frying oil if properly strained and stored. Allow the oil to cool completely, then strain it through a fine sieve or cheesecloth to remove any debris. Store it in a clean, airtight container and use it for frying another batch of chicken or other fried foods within a few weeks.

Now that you have the perfect recipe for crispy fried chicken, you can impress your family and friends with this classic comfort food. Enjoy the crunchy exterior, tender meat, and flavorful spices that make this dish a favorite for everyone.

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