Fried Chicken Recipes

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken. It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward and it puts grocery store and fast food fried chicken to shame. If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken. If you’ve ever wanted to make your own fried chicken, now is the time to try!

Crispy Fried Chicken

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

Prep: 5min

Total: 35min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 723 kcal, Carbohydrate 66 g, Protein 42 g, Fat 30 g, Saturated Fat 9 g, Cholesterol 193 mg, Sodium 2847 mg, Fiber 2 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 6 chicken thighs
• 6 chicken drumsticks
• 3 cups buttermilk
• 1/2 cup Buffalo Hot Sauce (optional)
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon salt
• 1 tablespoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 quart vegetable oil (for frying)

Instruction:

1. In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
2. When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
3. Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
4. Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
5. Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 degrees F.
6. Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

Crispy Fried Chicken

If you’ve wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana

Prep: 15min

Total: 30min

Yield: 12 servings.

Nutrition Facts: calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.

Ingredients:

• 4 cups all-purpose flour, divided
• 2 tablespoons garlic salt
• 1 tablespoon paprika
• 3 teaspoons pepper, divided
• 2-1/2 teaspoons poultry seasoning
• 2 large eggs
• 1-1/2 cups water
• 1 teaspoon salt
• 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
• Oil for deep-fat frying

Instruction:

In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add salt and the remaining 1-1/3 cups flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 7-8 minutes on each side. Drain on paper towels.

Fried Chicken

A quick dredge of buttermilk and seasoned flour is the secret to this perfectly moist, crunchy Fried Chicken recipe.

Prep: 0 15min0

Total: 0 50min0

Yield: 16 pieces

Serving Size: 1 of 16 servings

Nutrition Facts: servingSize 1 of 16 servings, calories 830, Fat 59g, Saturated Fat 9g, Carbohydrate 40g, Fiber 2g, Sugar 2g, Protein 34g, Cholesterol 114mg, Sodium 620mg

Ingredients:

• 2 whole free-range, organic chickens
• Vegetable oil of choice, for frying the chicken
• 6 cups all-purpose flour
• 5 tablespoons salt
• 4 tablespoons ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• 2 cups buttermilk

Instruction:

1. Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
2. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
3. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
4. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
5. Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
6. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
7. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
8. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
9. When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
10. After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
11. Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

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FAQ

What is the secret to making great fried chicken?

• Cut up the chicken properly. Satisfy both dark meat and white meat preference but using a whole chicken cut into pieces. …
• Make a marinade. …
• Don’t rush it. …
• Season generously. …
• Use the correct cooking oil and temperature. …
• Ditch the paper towels.

Is fried chicken better with cornstarch or flour?

Why put chicken in milk before frying?

What is the secret to keeping fried chicken crispy?