Go Back
fried chicken recipe

Delicious Fried Chicken Recipe

A foolproof fried chicken recipe with a golden, crunchy crust and juicy inside. Marinated in buttermilk, seasoned to perfection, and fried for crispy, flavorful results every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, southern
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2-3 lbs chicken pieces legs, thighs, wings, or breasts
  • 1 cup buttermilk for brine/marinade
  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 cups all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp cayenne pepper optional
  • 1 tsp dried herbs optional
  • 2 large eggs beaten, for dredging
  • 2-3 cups oil for frying peanut, vegetable, or avocado

Method
 

Step 1 – Brine the Chicken
  1. Mix buttermilk, salt, and sugar in a bowl.
  2. Add chicken pieces and refrigerate 2–4 hours (or overnight).
Step 2 – Prepare the Dredging Station
  1. In one bowl: mix flour with paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
  2. In a second bowl: beat eggs.
  3. In a third bowl: place extra flour or breadcrumbs (optional).
Step 3 – Coat the Chicken
  1. Remove chicken from brine and pat dry.
  2. Dredge in seasoned flour, dip in eggs, then dredge again in flour.
  3. For extra crispiness, chill coated chicken in the fridge for 30 minutes.
Step 4 – Fry the Chicken
  1. Heat oil in a cast iron skillet, Dutch oven, or fryer to 350–375°F (175–190°C).
  2. Fry chicken in batches, 5–8 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
  3. Place cooked chicken on a wire rack to drain excess oil.
Step 5 – Serve & Enjoy
  1. Let rest a few minutes.
  2. Serve hot with your favorite sides.

Notes

  • Double-frying makes chicken extra crispy.
  • Add cornstarch or baking powder to flour mix for lighter, crunchier coating.
  • Store leftovers in fridge up to 4 days, or freeze for 4 months. Reheat in oven or air fryer for best crispiness.