Crispy Juicy Fried Chicken

Calling this recipe crispy juicy fried chicken is really an understatement to how incredible this fried chicken recipe is. Using a buttermilk brine ensures the chicken is impossibly juicy all the way through and the seasoned flour coating results in a perfect golden, crisp crust. Finger licking good has never tasted this great.

Fried chicken

Ingredients

Making your own fried chicken at home is so much easier than you might think. The key is to make sure you allow enough time for the chicken pieces to marinade in the buttermilk brine. The brine works to keep the chicken juicy all the way to the bone. I also season the brine, mostly with salt, but also some of the spices used in the flour coating to allow the chicken meat to be seasoned too. The flour is seasoned with a variety of spices but I don’t think the 11 spices you might expect is necessary. A few pantry staples is plenty to make your chicken taste as good as it can possibly be.

  • Chicken. I used thighs and drumsticks but any chicken pieces will work. Dark meat is just always my preference. Chicken breasts cook faster so take care not to overcook them.
  • Buttermilk. The acidity in the buttermilk tenderizes the meat and ensures peak juiciness.
  • Egg. The egg allows the flour to stick to the chicken better than only using buttermilk.
  • Flour. I used all purpose flour.
  • Cornstarch. Cornstarch adds extra crunch to the crust.
  • Baking powder. The baking powder creates a lighter, crisper crust but is an optional ingredient.
  • Spices: Salt, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika (sweet paprika can also be used), celery salt (optional), dried oregano.
  • Oil, for frying.

What is the best oil to fry chicken in?

I used canola oil but any neutral vegetable oil with a high smoke point will work. Peanut oil and sunflower oil are good options too. Lard is a classic but can be expensive or hard to find.

Crispy juicy fried chicken

How to make fried chicken

  1. Brine the chicken: Brining the chicken ensures the chicken will be super juicy once cooked. It’s a simple step but is best done the day before so planning ahead is a good idea. Combine the buttermilk, egg and spices in a measuring jug or bowl. Place the chicken pieces in a ziploc bag and pour over the buttermilk marinade. Seal the bag then place in the fridge for at least 4 hours but ideally up to 24 hours for the juiciest end result.
  2. Make the flour coating: Add flour, cornstarch, baking powder, a few teaspoons of salt, pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, dried oregano and celery salt in a large bowl.
  3. Heat the oil: I prefer using a large pot to avoid the stove from getting too splattered with oil but you can use a deep cast iron skillet, frying pan or deep fryer too. Add enough oil to deep fry the chicken (approximately 8 cups) to a pot set over medium-high heat. The oil is ready when a wooden spoon is pressed to the bottom of the pot and bubbles appear around the edges of the spoon.
  4. Coat the chicken: Add 4 tablespoons of brine to the flour mixture, mixing lightly to create a few clumps in the flour. This creates the perfect crispy bits once fried. Wipe the excess brine from the chicken and dip in the flour, making sure the chicken is thoroughly coated. Shake off excess flour then carefully lower into the oil. Allow the chicken to fry for 4-5 minutes per side until the chicken is golden brown and crisp.
  5. Drain the chicken: Remove the pieces of chicken from the oil then place on a wire rack set over a baking sheet. Place the chicken in a hot oven (200ºC/390ºF) for 7-10 minutes until the chicken is cooked through (the flesh will be opaque white to the bone or read 165ºF/73ºC on a meat thermometer).
  6. Serve: Serve the chicken with side dishes of your choice.
Chicken frying in oil.

Can I make this ahead?

Although best served fresh, fried chicken can definitely be made ahead. Fry the chicken as directed then transfer to a wire rack set over a sheet pan. Refrigerate overnight then re-fry in hot oil for 5 minutes before serving. This is the best way to reheat fried chicken and also great for extra crispy chicken, according to J Kenji Lopez-Alt from Serious Eats.)

Can I make fried chicken in an air fryer?

I have tried making this fried chicken recipe in an air fryer and I wouldn’t recommend it, honestly. The flour needs oil to fry into a crisp, golden crust so you would need to drizzle or brush quite a bit of oil over the coated chicken to accomplish this.  A better option would be to bread the chicken with breadcrumbs and spray with oil before air frying until golden brown and crisp.

Buttermilk brined chicken coated in seasoned flour.

What to serve with fried chicken

The classic side dishes for fried chicken like mashed potatoes and gravy, coleslaw, macaroni salad, potato salad and fries are good options for a reason. They are delicious and make fried chicken a proper meal.

  1. Parmesan garlic mashed potatoes
  2. Easy creamy potato salad
  3. Cheesy mac and cheese
  4. Easy creamy curried macaroni salad
  5. Easy oven baked fries
Crispy juicy fried chicken

Fried chicken recipes

  1. Crispy fried chicken sandwich with spicy slaw
  2. Homemade chicken nuggets
  3. Crispy chicken pops
Fried chicken

Crispy Juicy Fried Chicken

Calling this recipe crispy juicy fried chicken is really an understatement to how incredible this fried chicken recipe is.
4.92 from 12 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Fried chicken, Fried chicken recipe, How to fry chicken
Prep Time: 20 minutes
Cook Time: 30 minutes
Brining time: 1 day
Total Time: 1 day 50 minutes
Calories: 559kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 4 chicken thighs
  • 4 drumsticks

For the buttermilk brine

  • 3 cups buttermilk
  • 1 egg
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper

For the flour coating

  • 2 cups flour
  • 3/4 cup cornstarch
  • 1 tsp baking powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp celery salt
  • 1 tsp onion powder
  • 2 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika

For frying

  • oil for frying

Instructions

  • Combine the buttermilk, egg, salt, pepper, garlic powder and cayenne pepper in a measuring jug or bowl.
  • Place the chicken pieces in a ziploc bag and pour over the brine. Seal the bag then place in the fridge for at least 4 hours but ideally up to 24 hours for the juiciest end result. 
  • Add flour, cornstarch, baking powder, a few teaspoons of salt, pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, dried oregano and celery salt in a large bowl. 
  • Add enough oil to deep fry the chicken (approximately 8 cups) to a pot set over medium-high heat. The oil is ready when a wooden spoon is pressed to the bottom of the pot and bubbles appear around the edges of the spoon. 
  • Add 4 tablespoons of brine to the flour mixture, mixing lightly to create a few clumps in the flour.
  • Wipe the excess brine from the chicken and coat in the flour, making sure the chicken is thoroughly coated.
  • Shake off excess flour then carefully lower into the hot oil.
  • Allow the chicken to fry for 4-5 minutes per side until the chicken is golden brown and crisp. 
  • Remove the chicken from the oil then place on a wire rack set over a sheet pan.
  • Place the chicken in a hot oven (200ºC/390ºF) for 7-10 minutes until the chicken is cooked through (the flesh will be opaque white to the bone or read 165ºF/73ºC on a meat thermometer). 
  • Serve the chicken with side dishes of your choice. 

Nutrition

Calories: 559kcal | Carbohydrates: 34g | Protein: 55g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 3226mg | Potassium: 858mg | Fiber: 2g | Sugar: 3g | Vitamin A: 792IU | Vitamin C: 5mg | Calcium: 177mg | Iron: 4mg