Here’s a classic crispy fried chicken recipe—simple, juicy inside, crunchy outside 🍗
Classic Fried Chicken
Ingredients
Chicken
- 1 whole chicken, cut into 8 pieces (or 2–3 lb mixed pieces)
Marinade
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
Breading
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp cayenne (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
For frying
- Vegetable, canola, or peanut oil
Instructions
- Marinate the chicken
- Mix buttermilk, salt, pepper, paprika, and garlic powder.
- Add chicken, cover, and refrigerate at least 2 hours (overnight is best).
- Prepare the coating
- In a bowl, mix all breading ingredients.
- Coat the chicken
- Remove chicken from buttermilk, let excess drip off.
- Dredge thoroughly in flour mixture, pressing it in.
- For extra crunch: dip back into buttermilk, then flour again.
- Heat the oil
- Heat oil in a deep pan or cast-iron skillet to 325–350°F (165–175°C).
- Oil should be about 2 inches deep.
- Fry
- Fry chicken in batches (don’t crowd).
- Cook 12–15 minutes, turning occasionally, until golden brown and internal temp hits 165°F (74°C).
- Drain & rest
- Remove and place on a wire rack or paper towels.
- Rest 5 minutes before serving.
Pro Tips
- Keep oil temperature steady for crisp, non-greasy chicken
- Let coated chicken rest 10 minutes before frying for better crust
- Finish thick pieces in a 350°F oven for 5–10 minutes if needed
Want a spicy version, air fryer method, or Korean-style fried chicken next?
