best fried chicken recipe
The Best best fried chicken recipe
I’ve tried a lot of fried chicken recipes over the years, but this one is hands-down my favorite. It’s crispy on the outside, juicy on the inside, and has just the right amount of seasoning—nothing too spicy, nothing too bland. My kids ask for it all the time, and even my picky eater will finish his plate without complaint. It’s the kind of meal that feels special but is easy enough to make on a weeknight, which is why it’s become a staple in our house.
What I love most about this recipe is how versatile it is. You can serve it with mashed potatoes and gravy for a cozy family dinner, pack it in a lunchbox with some coleslaw, or even toss it in a wrap for a quick meal on the go. Plus, using an air fryer cuts down on the oil without sacrificing that perfect crunch, which makes it a little lighter than traditional fried chicken. It’s still indulgent, but I don’t feel guilty serving it to my family regularly. The herbs and spices add flavor without needing heavy breading, and the chicken stays tender every time. If you’re looking for a go-to fried chicken recipe that’s simple, delicious, and always a hit, this is the one.
Crispy Buttermilk Fried Chicken
This classic fried chicken recipe delivers juicy, tender meat with a perfectly crispy, golden-brown crust. Marinated in buttermilk for extra flavor and tenderness, it’s a crowd-pleaser for any occasion.
🥘Ingredients
- 4 cups buttermilk
- 2 tbsp hot sauce (optional)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 4 lbs chicken pieces (legs, thighs, breasts, wings)
- 3 cups all-purpose flour
- 1 cup cornstarch
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper (adjust for spice)
- 1 tsp baking powder
- Vegetable oil or peanut oil (for deep frying)
- 1 cup buttermilk (for dredging)
👨🍳Directions
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1 In a large bowl, whisk together buttermilk, hot sauce, salt, black pepper, and paprika. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours (or overnight for best results).
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2 In a large bowl or resealable bag, combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and baking powder. Mix well.
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3 Remove chicken from the marinade, letting excess drip off. Dip each piece into the buttermilk (for dredging), then coat thoroughly in the flour mixture. Place on a wire rack and let rest for 10 minutes to set the coating.
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4 Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry chicken in batches, being careful not to overcrowd the pot. Cook for 12-15 minutes (dark meat) or 8-10 minutes (white meat), or until golden brown and internal temperature reaches 165°F (74°C).
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5 Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving.
🔧Equipment
- Large mixing bowl
- Whisk
- Deep fryer or heavy-bottomed pot
- Tongs
- Wire rack
- Paper towels
- Meat thermometer
- Large resealable bag (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Buttermilk Fried Chicken Works
This fried chicken recipe is the one I always come back to because it’s simple, reliable, and always turns out crispy and juicy—no matter the occasion. Whether it’s a weeknight dinner or a big family gathering, it’s a crowd-pleaser that never disappoints. I love that it’s easy to scale up or down, so you can feed just your household or a whole crowd without any extra fuss.
❓ Frequently Asked Questions About Crispy Buttermilk Fried Chicken
1. What is the secret to making the crispiest fried chicken?
The key to ultra-crispy fried chicken lies in a few essential steps: use a well-seasoned flour mixture (adding cornstarch or baking powder can help), let the chicken rest after coating to form a tight crust, and fry at the right temperature (350–375°F or 175–190°C). Double-frying (frying once at a lower temp, then again at a higher temp) also ensures maximum crispiness. Don’t overcrowd the fryer, and drain the chicken on a wire rack instead of paper towels to keep it crispy.
2. Should I brine the chicken before frying, and if so, for how long?
Yes! Brining (soaking the chicken in a saltwater solution) keeps the meat juicy and flavorful. A basic brine is ¼ cup salt per 4 cups of water, with optional additions like buttermilk, sugar, or spices. For best results, brine bone-in chicken for 4–12 hours (smaller pieces like wings for 2–4 hours). If short on time, a quick 30-minute brine is better than none. Pat the chicken dry before coating to ensure the batter sticks.
3. What’s the best oil for frying chicken, and how do I maintain the right temperature?
The best oils for frying chicken are those with high smoke points, such as peanut oil, vegetable oil, or canola oil. Peanut oil is a favorite for its neutral taste and crisp results. Use a deep-fry thermometer to monitor the temperature—it should stay between 350–375°F (175–190°C). If the oil gets too hot, the outside burns before the inside cooks; if too cool, the chicken absorbs oil and turns greasy. Adjust the heat as needed and avoid overcrowding the pot.
4. Can I bake fried chicken instead of frying it for a healthier version?
Yes! For a baked “fried” chicken, coat the chicken in seasoned flour, dip in beaten egg or buttermilk, then coat again in flour or panko breadcrumbs. Place on a wire rack over a baking sheet to allow air circulation and bake at 400°F (200°C) for 40–50 minutes, flipping halfway. For extra crispiness, spray with oil before baking or broil for the last 2–3 minutes. While not identical to deep-frying, it’s a lighter alternative with great results.
5. How do I keep leftover fried chicken crispy when reheating?
To revive leftover fried chicken without sogginess, avoid the microwave. Instead, use one of these methods: – Oven: Preheat to 400°F (200°C), place chicken on a wire rack over a baking sheet, and heat for 10–15 minutes. – Air Fryer: Reheat at 375°F (190°C) for 3–5 minutes until crispy. – Skillet: Heat a thin layer of oil over medium heat, then crisp the chicken for 2–3 minutes per side. Avoid covering the chicken while reheating to prevent steam from making it soggy.
