The Best Crispy Fried Chicken Recipe You Can Make at Home

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Crispy fried chicken is one of those recipes that everyone dreams of getting just right—the golden, crunchy coating, the juicy inside, the kind of meal people remember. If you’ve been craving that kind of fried chicken but felt intimidated to try it at home, this is the recipe that changes everything. It’s straightforward, beginner-friendly, and doesn’t require buttermilk or complicated steps. I’ve made it more times than I can count, and it never fails to impress.

If you’re ready to serve up crispy fried chicken that tastes like it came from your favorite restaurant—but better—keep reading.

Fried chicken is a classic comfort dish that works for family dinners, casual get-togethers, or even a picnic. I love serving it with mashed potatoes, coleslaw, or honey-drizzled biscuits. You can also turn it into a full meal with mac and cheese or a fresh summer salad. It’s versatile, crowd-pleasing, and once you learn the process, you’ll want to make it all the time. If you’re looking for tips and best practices before getting started, you can also read about how to make perfect fried chicken.

What Is Fried Chicken?

Fried chicken is made by coating pieces of chicken in seasoned flour and then deep-frying them until they’re golden and crispy. On the inside, the meat stays juicy and flavorful. It’s one of those dishes that people don’t forget—the crunch, the spice, and the satisfaction of every bite.

While fried chicken is now enjoyed all around the world, its roots come from a fusion of cultural techniques. Scottish immigrants brought the tradition of deep frying meat, and African cooks in the American South added bold seasonings to make the dish what it is today. That history is part of why this dish feels so rooted in family traditions and community gatherings.

Ingredients To Make This Recipe

Before you start, it helps to understand why each ingredient matters. When I first started frying chicken, I didn’t realize how much little details like cornstarch or lemon juice would impact the final result. Here’s what you’ll need and what each component brings to the dish:

Chicken (thighs, drumsticks, wings) – These cuts stay juicy and flavorful during frying, making them ideal for crispy fried chicken.

Water – Used in a basic brine to help the chicken absorb flavor and stay tender.

Salt and pepper – These go into nearly every step: the brine, the marinade, and the flour mixture.

Garlic powder – Adds a deep, savory note that makes the crust flavorful and aromatic.

Onion powder – Rounds out the seasoning with a sweet, earthy depth.

Paprika – Gives the crust a rich color and mild smokiness.

Mixed herbs – A blend of dried herbs like thyme, basil, or oregano to add extra complexity.

Lemon juice – Helps break down the chicken slightly, tenderizing it and balancing the richness.

All-purpose flour – Forms the base of the crispy coating.

Cornstarch – This is the secret to achieving that extra-light, extra-crunchy crust.

Oil for deep frying – Choose a neutral oil with a high smoke point like vegetable or canola oil.

How to Make Crispy Fried Chicken at Home

I want to make sure that even if this is your first time frying anything, you feel totally comfortable. Here’s how I do it at home, step by step.

1. Brine the Chicken
   Soak the chicken pieces in about half a cup of water mixed with salt and pepper for 30 minutes. This helps the chicken stay juicy when fried.
2. Marinate the Chicken
   After brining, place the chicken in a bowl. Add half of the garlic powder, half of the onion powder, paprika, mixed herbs, lemon juice, and more salt and pepper. Mix it well so the pieces are fully coated. I usually marinate for at least 30 minutes, or overnight if I’m planning ahead.
3. Prepare the Flour Mixture
   In a clean bowl, combine flour, cornstarch, the remaining garlic and onion powder, plus a little more salt and pepper. This mix is what gives the chicken its crispy, golden crust.
4. Coat the Chicken
   Take each piece of marinated chicken and press it into the flour mixture until it’s fully coated. I like to press the flour on firmly so it sticks well.
5. Heat the Oil
   Pour enough oil into a deep pot or fryer so that the chicken pieces can float. Heat it to 330–340°F. This temperature cooks the chicken through without burning the coating.
6. Fry the Chicken
   Carefully lower each piece into the oil. Don’t overcrowd the pot. Fry until the coating is golden and the chicken is cooked through—usually about 12 to 15 minutes depending on the size.
7. Rest the Chicken
   Once cooked, transfer the chicken to a wire rack to let the oil drip off. This keeps it from getting soggy. Let it rest a few minutes before serving.

Tips For Making Crispy Fried Chicken

Here are a few things I’ve learned over the years that can help your fried chicken turn out better:

• Always use a thermometer for the oil—it makes a big difference in how the crust turns out.
• Let the coated chicken rest for 10 minutes before frying to help the coating stick better.
• Don’t skip the cornstarch—it gives the coating a lighter texture.
• Use bone-in, skin-on pieces for maximum flavor and moisture.
• Avoid paper towels for draining—use a wire rack so the crust stays crispy.
• Don’t move the chicken too much while it fries. Let it develop that crust.

Frequently Asked Questions

Can I use different cuts of chicken?

Yes! While thighs, drumsticks, and wings work best for frying, you can also use breasts. Just be aware they cook faster and can dry out more easily. I recommend using bone-in, skin-on breasts for the best results.

What’s the best oil for frying?

I use vegetable oil or canola oil because they both have high smoke points and a neutral flavor. Peanut oil is another great option if no one has allergies—it gives a subtle nutty taste and fries really well.

Can I reuse the oil after frying?

You can, as long as you strain it and store it properly. Let it cool, strain out any crumbs, and pour it into a container with a lid. Store it in a cool, dark place and reuse it within a week or two for another batch.

Have you tried the best crispy chicken recipe yet? Then, make sure to rate and review the recipe after you give it a go. I’d love to hear how it turned out and what your family thought. Once you get the hang of it, it’ll be one of those dishes you’ll come back to again and again.