Crispy Fried Chicken (Crispy, Juicy, & Foolproof)

Are you tired of fried chicken that’s either too dry inside or not crispy enough outside? After countless hours in the kitchen testing various methods, I’m excited to share our definitive guide to making the perfect fried chicken at home. This isn’t just any fried chicken recipe—it’s the result of meticulous testing to create the crispiest exterior while maintaining that juicy, flavorful meat inside that everyone craves.

Whether you’re making fried chicken for a weekend family dinner, a picnic, or just to satisfy a craving, this foolproof method will deliver restaurant-quality results every single time. Let’s dive into the secrets of creating truly exceptional fried chicken that will have everyone asking for seconds!

Our Signature Crispy & Juicy Fried Chicken Recipe

After testing 7 different brining methods and 5 unique flour blends, we’ve perfected what we believe is the ultimate fried chicken recipe. The secret? A buttermilk brine enhanced with honey (which promotes caramelization) and a double-dredge technique that creates those irresistible craggy, crispy bits that make perfect fried chicken so satisfying.

Ingredients

For the Brine:

• 8 pieces bone-in, skin-on chicken (combination of thighs, drumsticks, and breasts)
• 2 cups buttermilk
• 2 tablespoons fine sea salt
• 1 tablespoon honey
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional)

For the Dredge:

• 2 cups all-purpose flour
• ½ cup cornstarch
• 1 tablespoon baking powder
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 teaspoon dried herbs (thyme, oregano, or mixed herbs)

For Frying:

• 3-4 cups neutral oil with high smoke point (peanut, vegetable, or canola oil)

Why These Ingredients?

• Buttermilk: The acidity tenderizes the chicken while its thickness helps coating adhere better
• Honey: Promotes caramelization for golden-brown color and adds subtle sweetness
• Cornstarch + Flour Mix: Creates lighter, crispier coating than just flour alone
• Baking Powder: The secret ingredient that helps create extra crispiness through tiny air bubbles
• Bone-in, Skin-on Chicken: Provides maximum flavor and juiciness compared to boneless cuts

Substitution Guide:

• No buttermilk? Mix 2 cups regular milk with 2 tablespoons of lemon juice or white vinegar, let stand 5 minutes
• Gluten-free option: Replace flour with cup-for-cup gluten-free flour blend
• Oil alternatives: Any neutral oil with smoke point above 400°F works well

Equipment Needed

Essential Tools:

• Large Dutch oven or deep heavy-bottomed pot (at least 6-quart capacity)
• Candy/deep-fry thermometer
• Long tongs for safely handling chicken
• Wire cooling rack set over baking sheet
• Paper towels
• Large mixing bowls

Nice-to-Have Tools:

• Cast iron skillet (excellent heat retention for consistent frying)
• Splatter screen
• Kitchen spider strainer

Step-by-Step Instructions

Step 1: Prepare the Brine

1. In a large bowl, mix buttermilk, salt, honey, garlic powder, onion powder, paprika, and cayenne (if using).
2. Add chicken pieces, ensuring they’re fully submerged.
3. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).

Pro Tip: For even better results, lightly pierce chicken with a fork before brining to allow the flavors to penetrate deeper.

Step 2: Prepare for Frying

1. Remove chicken from refrigerator 30 minutes before cooking to take the chill off.
2. Set up your dredging station: In a large bowl, combine flour, cornstarch, baking powder, salt, and all seasonings. Mix thoroughly.
3. Set up a wire rack over a baking sheet nearby.
4. Pour oil into Dutch oven or heavy pot, filling no more than halfway up the sides.
5. Heat oil to 350°F over medium heat.

Pro Tip: Add 2 tablespoons of the buttermilk brine to your flour mixture and rub it in with your fingers. These small clumps create extra crunchy bits on your fried chicken.

Step 3: Dredge the Chicken

1. Remove chicken from brine, allowing excess to drip off.
2. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure coating adheres well.
3. Shake off excess, then dip back in the buttermilk brine briefly.
4. Dredge again in flour mixture, pressing to create a thick, shaggy coating.
5. Place on wire rack and let rest for 10 minutes (this helps the coating stick).

Pro Tip: Use one hand for wet ingredients and one for dry to avoid creating a paste on your fingers that will clump the coating.

Step 4: Fry the Chicken

1. Carefully lower 3-4 pieces of chicken into the hot oil (350°F), skin-side down.
2. Maintain oil temperature between 325-350°F throughout cooking.
3. Fry for 7-8 minutes on first side until golden brown.
4. Turn pieces over and cook for another 7-8 minutes until all sides are deeply golden and internal temperature reaches 165°F for white meat, 175°F for dark meat.
5. Transfer to clean wire rack (not paper towels) to drain.
6. Allow oil to come back to temperature before adding remaining chicken.

Pro Tip: Don’t overcrowd the pot—this lowers the oil temperature too much, resulting in greasy chicken. Fry in batches for best results.

Step 5: Rest and Serve

1. Let chicken rest on the wire rack for 10 minutes before serving.
2. Sprinkle with flaky sea salt while still hot if desired.
3. Serve immediately while still at peak crispiness.

Pro Tip: For extra crispiness that lasts longer, you can re-fry the chicken for 1-2 minutes just before serving if it was made ahead of time.

The Science of Perfect Fried Chicken

Why Brining Works

The buttermilk brine does two critical things: first, its acidity breaks down proteins in the chicken, creating tender meat; second, it helps the flour coating adhere better to the chicken. The salt in the brine works through osmosis—water molecules move from the lower salt concentration in the chicken to the higher concentration in the brine, then back into the chicken carrying flavors with them.

The Flour Coating Science

Our combination of all-purpose flour and cornstarch creates the perfect crispy texture. All-purpose flour provides structure, while cornstarch, which has less protein and more starch, prevents gluten development that would make the coating tough. Baking powder creates tiny carbon dioxide bubbles when it hits the hot oil, resulting in a lighter, airier crust.

Oil Temperature Matters

Maintaining the proper oil temperature (325-350°F) is perhaps the most crucial factor for perfect fried chicken:

• Too hot (above 350°F): The outside burns before the inside cooks
• Too cold (below 325°F): The chicken absorbs more oil, becoming greasy
• Just right: Creates the perfect Maillard reaction—the chemical process that gives fried foods their irresistible golden-brown color and complex flavor

Troubleshooting Guide: Common Fried Chicken Problems Solved

Why is my fried chicken soggy?

• Problem: Chicken sat on paper towels too long
• Solution: Use a wire rack instead, which allows air to circulate around the entire piece

Why did my coating fall off?

• Problem: Flour didn’t adhere properly
• Solution: Ensure chicken is well-dried before first dredging and allow the dredged chicken to rest before frying

Why is my chicken burnt outside but raw inside?

• Problem: Oil temperature too high
• Solution: Use a reliable thermometer and maintain oil between 325-350°F

How do I store and reheat fried chicken to keep it crispy?

• Storage: Allow to cool completely, then refrigerate uncovered for 30 minutes before covering to prevent condensation
• Reheating: Place on wire rack in 400°F oven for 15-20 minutes

Can I make fried chicken in an air fryer?

Yes, though it won’t be identical to traditional fried chicken. Spray dredged chicken with oil, then air fry at 380°F for about 25 minutes, flipping halfway through, until internal temperature reaches 165°F.

Flavor Variations to Try

Spicy Fried Chicken

Add to your flour mixture:

• 1 tablespoon cayenne pepper
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon hot sauce to the buttermilk brine

Southern-Style Buttermilk Fried Chicken

Enhance the base recipe with:

• Add 1 teaspoon of white pepper to the flour mixture
• Increase black pepper to 2 teaspoons
• Serve with hot honey drizzle, biscuits, and gravy

Extra Crispy Double-Fry Method

For chicken that stays crispy for hours:

1. Follow the main recipe but fry at 325°F until just cooked through
2. Remove and drain for 15 minutes
3. Increase oil to 375°F
4. Re-fry chicken for 2-3 minutes until extra crispy

Herb-Infused Fried Chicken

Add to your flour mixture:

• 2 tablespoons fresh herbs (rosemary, thyme, sage) finely chopped
• 1 teaspoon lemon zest
• Replace 1 cup of buttermilk with pickle juice in the brine

Perfect Pairings: What to Serve with Your Crispy Fried Chicken

Classic Sides

• Creamy mashed potatoes
• Buttery corn on the cob
• Flaky homemade biscuits
• Tangy coleslaw
• Collard greens

Dipping Sauces

Sauce	Flavor Profile	Perfect For
Honey Mustard	Sweet & tangy	Traditional fried chicken
Spicy Mayo	Creamy with heat	Extra crispy varieties
Ranch	Herby & cooling	Spicy fried chicken
Hot Honey	Sweet with a kick	Southern-style chicken

Final Thoughts

Perfect fried chicken isn’t just about following a recipe—it’s about understanding the techniques and science behind what makes chicken both juicy and crispy. This recipe combines generations of traditional cooking wisdom with modern food science to create what we believe is truly the ultimate fried chicken.

Remember that practice makes perfect. Don’t be discouraged if your first batch isn’t exactly as you envisioned—each time you make this recipe, you’ll get more comfortable with the process and be able to make your own adjustments to suit your taste preferences.

Did you make this recipe? We’d love to hear your experience! Leave a comment and rating below, or share a photo of your crispy creation with us.

This ultimate fried chicken recipe combines the crispiest coating with perfectly juicy meat inside. Follow our detailed steps for foolproof results every time!