Fried chicken is a dish that brings people together—on Sundays, holidays, or random nights when you’re just craving something downright delicious.
In this guide, we’re going to walk through a full fried chicken recipe. From selecting the right chicken to seasoning, marinating, frying, and getting that perfect crunch.
Fried Chicken Recipe
Choose the Right Chicken
Start simple. Go with bone-in, skin-on pieces. Why? Because they stay juicier and deliver more flavor.
You can use thighs, drumsticks, breasts, or wings. Or a mix. Just make sure they’re all about the same size for even cooking.
If you’re in a hurry, drumsticks are a great option—they cook faster and are easier to handle.
Try to avoid frozen chicken. Fresh is best. If frozen is your only option, thaw it completely before marinating.
Buttermilk Marinade Is a Must
Don’t skip this step. The marinade makes a huge difference because it tenderizes the chicken, it also helps the flour coating stick better. Plus, it adds subtle tangy flavor.
Here’s a basic marinade:
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional but recommended)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Mix it all together. Toss in your chicken pieces. Cover and refrigerate. Let them sit for at least 4 hours.
Overnight is even better. Short on time? Even 1 hour is better than nothing.
Dry Spice Mix
Now let’s talk seasoning. You want that deep flavor in every bite—not just on the outside.
Here’s a spice mix to add to your flour:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
Combine the spices and flour in a large bowl or a brown paper bag. This will be your crispy coating.
Tip: Taste the dry mix before you dredge. Adjust seasoning if needed. Yes, it’s okay to taste flour—it won’t hurt you. Just don’t eat a spoonful.
Coat It Right
Now it’s time to coat the chicken.
Pull each piece out of the buttermilk. Let excess drip off.
Dredge the chicken in the flour mixture. Press it in. Flip. Press again.
Make sure every part is covered.
Set the coated chicken on a wire rack. Let it rest for 10–15 minutes before frying.
That rest helps the coating stick better and form a beautiful crust.
Fry Like a Pro
You don’t need a deep fryer. A large heavy-bottomed pot or cast-iron skillet works great.
Fill it with oil—about 1.5 to 2 inches deep.
Use oils with high smoke points like:
- Peanut oil
- Canola oil
- Vegetable oil
Heat the oil to 325–350°F (165–175°C).
Use a thermometer if you can. Temperature matters. Too cold? Soggy chicken. Too hot? Burnt outside, raw inside.
Gently place a few pieces into the oil. Don’t overcrowd the pan. That drops the temperature.
Fry for about 12–15 minutes, flipping halfway. Cook time varies by piece size.
Internal temp should hit 165°F (74°C).
Drain and Rest
Once done, remove the chicken. Place it on a wire rack over paper towels.
Let it rest 5–10 minutes.
This allows juices to redistribute.
Don’t cover with foil. That traps steam and ruins your crispy crust.
Sprinkle with a little salt while it’s hot. Optional, but adds a final layer of flavor.
Bonus: Double Dredge Option
Want ultra-crunchy chicken?
Try the double dredge method.
Here’s how:
- After marinating, dredge in flour mix.
- Dip it back in the buttermilk.
- Dredge it again in the flour mix.
You’ll get thicker, crunchier crust. Like classic Southern fried chicken.
Just note: it may take a few extra minutes to cook through fully.
Optional Add-Ons
Want to take it up a notch? Try these:
- Honey drizzle – A sweet contrast to the salty, crispy coating.
- Hot sauce glaze – Toss fried pieces in a spicy sauce for Nashville-style heat.
- Pickles on the side – Tangy pickles cut through the richness.
- Waffles – Fried chicken and waffles is a classic for a reason.
You can also toss in herbs like rosemary or thyme into the hot oil. They’ll infuse the chicken subtly as it fries.
Serving Suggestions
Fried chicken shines with simple sides.
Try:
- Coleslaw
- Mashed potatoes
- Biscuits
- Mac and cheese
- Cornbread
- Pickled veggies
- Gravy
Serve it hot. Add some lemon wedges for a bit of brightness.
If you’re prepping for a crowd, keep cooked pieces warm in a low oven (around 200°F or 95°C) on a wire rack.
Common Mistakes to Avoid
Let’s save you from rookie errors:
- Skipping the marinade – Leads to bland, tough chicken.
- Cold oil – Makes the chicken absorb too much grease.
- Overcrowding – Drops the oil temp fast. Results in uneven cooking.
- Undercooking – Use a thermometer to be sure.
- Over-flipping – Let it fry undisturbed for the best crust.
Master these and you’ll nail it every time.
Related: 17 Recipes With Rotesserie Chicken You Need To Try!
Conclsuion
So grab that apron. Fire up the stove. And get ready to serve up something unforgettable. Because nothing says comfort quite like homemade fried chicken.
Fried chicken isn’t complicated just use fresh chicken. Marinate it well. Season both inside and out. Fry at the right temperature. And above all, don’t rush it.
