best chicken fried chicken recipe
The Best best chicken fried chicken recipe
I’ve been making this chicken fried chicken recipe for years, and it’s hands-down the best version I’ve ever tried. The crispy, golden crust is perfectly seasoned, and the chicken inside stays juicy every single time. My kids ask for it at least once a week, and even my pickiest eater will clean his plate without complaint. It’s one of those meals that feels special enough for Sunday dinner but easy enough to throw together on a busy weeknight.
What I love most about this recipe is how versatile it is. You can serve it with mashed potatoes and gravy for a comforting family meal, or pair it with a simple green salad for something lighter. The buttermilk marinade keeps the chicken tender, and the seasoned flour coating gives it that unbeatable crunch. Plus, baking it instead of frying cuts down on the oil without sacrificing flavor, so it’s a little healthier than traditional fried chicken. It’s a crowd-pleaser no matter how you serve it, and I always feel good knowing my family is getting a satisfying, protein-packed meal.
Crispy Southern Chicken Fried Chicken
This classic Southern-style chicken fried chicken features a perfectly seasoned, crispy crust with juicy, tender chicken inside. A comfort food favorite that’s easy to make at home with simple ingredients.
🥘Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp baking powder
- 2 large eggs
- ¼ cup buttermilk (or milk)
- 1 tbsp hot sauce (optional)
- Vegetable oil or peanut oil for frying (about 1.5 inches deep)
- ¼ cup pan drippings
- ¼ cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
👨🍳Directions
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1 Pound the chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin. Season both sides with salt, pepper, paprika, garlic powder, and onion powder. Set aside.
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2 In a shallow dish, whisk together eggs, buttermilk, and hot sauce (if using). In a separate shallow dish, combine flour, salt, pepper, paprika, garlic powder, and baking powder.
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3 Heat about 1.5 inches of oil in a deep skillet or Dutch oven over medium-high heat (350°F). While the oil heats, dredge each chicken breast in the flour mixture, shaking off excess, then dip in the egg wash, and coat again in the flour mixture. Press the flour onto the chicken to ensure even coating.
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4 Carefully place the breaded chicken in the hot oil. Fry for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Avoid overcrowding the pan; cook in batches if necessary.
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5 Transfer the fried chicken to a paper towel-lined plate or wire rack to drain excess oil. Let rest for 5 minutes before serving.
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6 For gravy (optional): Pour off all but ¼ cup of the oil from the skillet. Whisk in ¼ cup flour and cook over medium heat for 1-2 minutes. Gradually whisk in milk and cook until thickened, about 5 minutes. Season with salt and pepper to taste. Serve over the chicken.
🔧Equipment
- Large mixing bowl
- Shallow dish for breading
- Deep skillet or Dutch oven
- Tongs
- Paper towels
- Plate or wire rack
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Southern Chicken Fried Chicken Works
This chicken fried chicken recipe is hands-down the best because it delivers crispy, flavorful results every time without any fuss. It’s perfect for family dinners, potlucks, or even a simple weeknight meal because it’s easy to scale up and always disappears fast. Whether you’re feeding a crowd or just treating yourself, this recipe never lets you down—it’s a reliable go-to that everyone loves.
❓ Frequently Asked Questions About Crispy Southern Chicken Fried Chicken
1. What is the secret to making the crispiest fried chicken?
The secret lies in a few key steps: double-dredging (coating the chicken in flour, then egg wash, then flour again), using cornstarch in the flour mixture (about 20-30% of the total flour), and frying at the right temperature (350–375°F or 175–190°C). Letting the coated chicken rest for 10–15 minutes before frying also helps the coating adhere better. For extra crispiness, some recipes recommend adding a bit of baking powder to the flour mix.
2. Should I brine the chicken before frying, and if so, how?
Yes! Brining ensures juicy, flavorful chicken. A simple buttermilk brine (1–2 cups buttermilk + 1 tbsp salt per quart) works best—soak the chicken for 4–12 hours (or overnight for maximum tenderness). For extra flavor, add hot sauce, garlic powder, paprika, or pickle juice to the brine. If you’re short on time, a quick 30-minute brine in salted water (¼ cup salt per 4 cups water) can still make a difference.
3. What’s the best oil for frying chicken, and how much do I need?
The best oils for frying are those with a high smoke point and neutral flavor, such as: – Peanut oil (best for classic Southern-style fried chicken) – Vegetable or canola oil (budget-friendly and widely available) – Avocado oil (high smoke point but pricier)
You’ll need enough oil to submerge the chicken completely—usually 1–2 inches deep in a deep skillet or Dutch oven. For a standard 5-quart pot, that’s about 3–4 cups of oil. Always use a thermometer to monitor the temperature and avoid overcrowding the pan.
4. How do I keep fried chicken warm and crispy after frying?
To keep fried chicken crispy while you finish the batch: – Drain on a wire rack (not paper towels) set over a baking sheet to prevent sogginess. – Keep it warm in the oven at 200°F (95°C)—place the rack with chicken on a baking sheet in the oven while you fry the rest. – Avoid covering it (steam = soggy coating). If you must cover, use a loosely tented foil or a brown paper bag to absorb excess moisture. – For reheating leftovers, use an air fryer (375°F for 3–4 minutes) or oven (400°F for 10–15 minutes) instead of a microwave.
5. Can I make fried chicken ahead of time, and how do I reheat it?
Yes! You can prep fried chicken ahead in two ways: 1. Fry it partially (par-cook): Fry the chicken at 325°F (160°C) for 10–12 minutes until golden but not fully cooked. Let it cool, then refrigerate for up to 24 hours. When ready to serve, fry again at 375°F (190°C) for 5–7 minutes until crispy and cooked through. 2. Fry it fully and reheat: Cook the chicken completely, then cool and refrigerate for up to 2 days. Reheat in the oven (400°F for 15–20 minutes) or air fryer (375°F for 5–8 minutes) until hot and crispy. Avoid microwaving—it makes the coating soggy.
