easy fried chicken recipe
The Best easy fried chicken recipe
I’ve been making this easy fried chicken recipe for years, and it’s still the one my family asks for over and over. There’s something about that crispy, golden crust and juicy meat inside that just hits the spot every time. My kids will actually sit down at the table without complaining when this is on the menu, which is saying a lot. It’s simple enough for a weeknight dinner but special enough for when we have company over—like when my sister visits or we host a casual backyard barbecue.
What I love most about this recipe is how straightforward it is. You don’t need fancy ingredients or complicated steps, just a few pantry staples and a little patience. I also appreciate that it’s not as heavy as some fried chicken recipes out there. I use a light coating of flour and just enough oil to get that perfect crunch without drowning the chicken in grease. Plus, baking it in the oven for the last few minutes helps cut down on the oil while still keeping it crispy. It’s a win-win—delicious, satisfying, and a little easier on the waistline than takeout.
Crispy Easy Fried Chicken
This simple fried chicken recipe delivers golden, crispy results with minimal effort. Perfect for a quick weeknight dinner or a weekend treat, the chicken is juicy inside and crunchy outside.
🥘Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup buttermilk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional for heat)
- Vegetable oil or peanut oil (for frying)
👨🍳Directions
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1 In a large bowl, combine buttermilk, salt, black pepper, and paprika. Add chicken pieces and toss to coat evenly. Let marinate for at least 15 minutes (or up to 2 hours in the fridge for extra flavor).
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2 In a shallow dish, whisk together flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne (if using).
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3 Remove chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing lightly to adhere. Shake off any excess.
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4 Heat about 1 inch of oil in a deep skillet or Dutch oven over medium-high heat (350°F/175°C). To test the oil, drop a small piece of flour into it—if it sizzles, it’s ready.
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5 Carefully place chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry for 5–7 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
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6 Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5 minutes before serving.
🔧Equipment
- Large mixing bowl
- Shallow dish or pie plate
- Deep skillet or Dutch oven
- Tongs
- Paper towels
- Wire rack (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Easy Fried Chicken Works
This easy fried chicken recipe is one I always keep in my back pocket because it’s simple, reliable, and always a crowd-pleaser. Whether it’s a weeknight dinner or a big family gathering, it delivers crispy, flavorful results without fuss. It’s the kind of dish that makes everyone happy, no matter the occasion.
❓ Frequently Asked Questions About Crispy Fried Chicken
1. What type of chicken is best for easy fried chicken?
The best cuts for fried chicken are bone-in, skin-on pieces like thighs, drumsticks, or chicken wings. These stay juicier and more flavorful during frying compared to boneless, skinless breasts. Thighs are especially forgiving and less likely to dry out.
2. Can I use a different oil for frying instead of vegetable oil?
Yes! You can substitute vegetable oil with other high-smoke-point oils like canola, peanut, or sunflower oil. Avoid olive oil or butter, as they have lower smoke points and can burn easily. Peanut oil is a popular choice for its neutral flavor and crispy results.
3. How do I keep the coating from falling off the chicken?
To prevent the coating from slipping off, follow these steps: – Pat the chicken dry before dipping it in the flour mixture. – Let the floured chicken rest for 10–15 minutes before frying (this helps the coating adhere). – Avoid overcrowding the pan, which can cause steam and loosen the breading. – Fry at the correct temperature (350–375°F/175–190°C) to ensure even cooking.
4. Can I bake this fried chicken instead of frying it?
Yes, you can bake it for a lighter version! Preheat your oven to 400°F (200°C), place the coated chicken on a wire rack over a baking sheet, and bake for 35–45 minutes (or until internal temperature reaches 165°F/74°C). Spray or brush the chicken lightly with oil for extra crispiness.
5. How do I store and reheat leftover fried chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat: – Oven method (best for crispiness): Bake at 375°F (190°C) for 10–15 minutes on a wire rack. – Air fryer: Reheat at 350°F (175°C) for 3–5 minutes. – Microwave (softer texture): Heat for 1–2 minutes, but expect less crispiness. Avoid reheating in the microwave if you want to maintain the crunch.
