fried chicken recipe easy
The Best fried chicken recipe easy
I’ve been making this easy fried chicken recipe for years, and it’s hands-down one of my family’s absolute favorites. There’s something about the crispy, golden crust and juicy meat that just hits the spot every time—whether it’s a weeknight dinner or a weekend gathering with friends. My kids request it constantly, and honestly, I don’t blame them. It’s simple to throw together, uses ingredients I almost always have on hand, and comes out perfectly every single time.
What I love most about this recipe is how versatile it is. You can serve it with mashed potatoes and green beans for a classic comfort meal, or toss it into wraps or salads for something lighter. Plus, because I use a mix of skinless chicken thighs and breasts, it’s a little leaner than traditional fried chicken but still packed with flavor. The buttermilk marinade keeps the meat tender, and the seasoned coating gives it that satisfying crunch without being greasy. It’s a win-win—delicious, easy, and just enough healthier to feel good about serving it regularly.
Easy Crispy Fried Chicken
This simple fried chicken recipe delivers juicy, flavorful meat with a crispy golden crust. Perfect for a quick weeknight dinner or a weekend treat, it requires minimal ingredients and effort.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional for heat)
- 1 tsp baking powder
- 2 cups vegetable oil or peanut oil (for frying)
- 1 cup buttermilk
- 1 tbsp hot sauce (optional)
👨🍳Directions
-
1 If using the optional marinade, combine buttermilk and hot sauce in a bowl. Add chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for extra tenderness).
-
2 In a large bowl, mix flour, salt, black pepper, cayenne pepper, and baking powder until well combined.
-
3 Remove chicken from the marinade (if used) and pat dry with paper towels. Season both sides of the chicken with salt, black pepper, paprika, garlic powder, and onion powder.
-
4 Dredge each piece of chicken in the flour mixture, pressing firmly to adhere. Shake off any excess flour and set aside on a plate.
-
5 Heat oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
-
6 Carefully place chicken pieces in the hot oil, skin-side down. Do not overcrowd the pan (fry in batches if necessary).
-
7 Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
-
8 Transfer fried chicken to a paper towel-lined plate or wire rack to drain excess oil. Let rest for 5 minutes before serving.
🔧Equipment
- Large mixing bowl
- Deep skillet or Dutch oven
- Tongs
- Paper towels
- Plate or wire rack
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crispy 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 hit. Whether it’s a weeknight dinner or a big family gathering, the crispy coating and juicy meat make it a crowd-pleaser every time. It’s the kind of dish that brings people together without any fuss, and that’s exactly why it’s a go-to in my kitchen.
❓ Frequently Asked Questions About Crispy Fried Chicken
1. What is the best type of chicken to use for fried chicken?
The best cuts for fried chicken are bone-in, skin-on pieces like thighs, drumsticks, or chicken wings. These cuts stay juicier and more flavorful during frying compared to boneless, skinless breasts. Thighs are especially forgiving and less likely to dry out.
2. How do I keep the fried chicken crispy after cooking?
To maintain crispiness, place the fried chicken on a wire rack set over a baking sheet in a warm oven (around 200°F/95°C) while you finish frying the rest. Avoid stacking or covering it, as steam will make the coating soggy. For extra crunch, you can also briefly reheat it in the oven before serving.
3. Can I use buttermilk instead of regular milk for the marinade?
Yes! Buttermilk is a popular choice because its acidity helps tenderize the chicken and creates a thicker, tangier marinade that clings better to the meat. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
4. What’s the ideal oil temperature for frying chicken?
The oil should be between 350°F and 375°F (175°C–190°C) for the best results. If the oil is too cool, the chicken will absorb excess oil and turn greasy. If it’s too hot, the outside will burn before the inside cooks through. Use a deep-fry thermometer for accuracy, or test with a small piece of bread—it should sizzle and brown in about 30 seconds.
5. How do I prevent the breading from falling off while frying?
The key is proper dredging and letting the coated chicken rest before frying. After dipping the chicken in flour, then egg (or buttermilk), and back into flour, let it sit for 10–15 minutes to help the coating adhere. Avoid overcrowding the pan, as this lowers the oil temperature and can cause the breading to stick to the pan instead of the chicken.
