deep fried chicken recipe
The Best deep fried chicken recipe
I’ve been making this deep-fried chicken recipe for years, and it’s still the one dish that gets my whole family excited every time. There’s something about that crispy, golden crust and juicy meat inside that just hits the spot—whether it’s a quick weeknight dinner or a weekend treat when we’re all together. My kids will actually sit down without complaining when this is on the table, which, let’s be honest, is a small miracle in itself.
What I love most about this recipe is how versatile it is. You can make it spicy, mild, or even a little sweet depending on the seasoning, and it works just as well for a casual meal as it does for a picnic or game day. Plus, even though it’s fried, I’ve found ways to keep it lighter without sacrificing flavor—like using an air fryer for part of the batch or opting for a healthier oil with a high smoke point. It’s comfort food, but it doesn’t have to be a guilty pleasure. And honestly, when you see how happy it makes everyone, it’s worth every bit of effort.
Crispy Deep Fried Chicken
This classic deep fried chicken recipe delivers juicy meat with a golden, crunchy crust. Perfect for a comforting meal or a picnic, it pairs well with mashed potatoes, coleslaw, or a simple salad.
🥘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
- 1 cup buttermilk
- 1 large egg
- 4 cups vegetable oil or peanut oil (for frying)
👨🍳Directions
-
1 Pat the chicken pieces dry with paper towels and season generously with salt, black pepper, paprika, garlic powder, and onion powder. Let sit for 10 minutes.
-
2 In a large bowl, whisk together the buttermilk and egg until well combined. In another bowl, mix the flour, salt, black pepper, cayenne pepper (if using), and baking powder.
-
3 Dip each piece of chicken into the buttermilk mixture, allowing any excess to drip off, then dredge in the flour mixture, pressing lightly to adhere. Place the breaded chicken on a plate and let rest for 5 minutes.
-
4 Heat the oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to monitor the temperature.
-
5 Carefully place 2-3 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
-
6 Remove the chicken from the oil using tongs and drain on a wire rack or paper towels. Repeat with the remaining chicken.
-
7 Let the chicken rest for 5 minutes before serving to ensure it stays crispy and juicy.
🔧Equipment
- Large mixing bowl
- Whisk
- Deep fryer or heavy-bottomed pot
- Tongs
- Paper towels
- Plate or wire rack
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Deep Fried Chicken Works
This deep-fried chicken recipe is a surefire way to impress at any gathering because it’s crispy, flavorful, and always a crowd-pleaser. Whether it’s a weekend family dinner or a big holiday spread, it’s easy to make in large batches and disappears fast. I keep this one in my back pocket because it’s simple, reliable, and never fails to make people happy.
❓ Frequently Asked Questions About Crispy Deep Fried Chicken
1. What type of oil is best for deep frying chicken?
The best oils for deep frying chicken are those with a high smoke point and neutral flavor, such as peanut oil, vegetable oil, canola oil, or sunflower oil. Peanut oil is often preferred for its high smoke point (around 450°F/232°C) and ability to enhance flavor, while vegetable and canola oils are more budget-friendly and widely available.
2. How do I keep the chicken crispy after frying?
To keep fried chicken crispy, place it on a wire rack set over a baking sheet instead of paper towels to allow air circulation and prevent sogginess. If you need to keep it warm before serving, place the rack in a preheated oven at 200°F (93°C). Avoid covering the chicken, as steam will make the crust soft. For reheating, use an oven or air fryer instead of a microwave to maintain crispiness.
3. Should I marinate the chicken before frying?
Marinating the chicken before frying is highly recommended for tender, flavorful meat. A buttermilk marinade (with salt, spices, and herbs) is a classic choice because the acidity helps tenderize the meat while adding moisture. Marinate the chicken for at least 4 hours, or overnight for best results. If short on time, a quick 30-minute brine in saltwater can also improve juiciness.
4. How can I tell when the chicken is fully cooked?
The safest way to check if fried chicken is fully cooked is by using a meat thermometer. Insert it into the thickest part of the meat (avoiding bone) and ensure it reads 165°F (74°C). If you don’t have a thermometer, cut into the thickest piece—juices should run clear, and the meat should be white (for breast) or opaque (for thighs/drumsticks) with no pink. Overcooking can dry out the meat, so monitor closely.
5. Can I make fried chicken ahead of time?
Yes, you can prepare fried chicken ahead of time, but it’s best to reheat it properly to maintain crispiness. Fry the chicken until just cooked (about 2-3 minutes less than usual), then let it cool and refrigerate. To reheat, bake at 400°F (200°C) for 10-15 minutes or air fry at 375°F (190°C) for 5-8 minutes until hot and crispy. Avoid microwaving, as it will make the coating soggy. For best results, serve freshly fried chicken.
