The Crispy, Juicy Fried Chicken You’ve Been Craving!
Forget takeout! This homemade fried chicken is everything you love — golden, crunchy, and juicy in every bite.
With just a handful of simple ingredients and a little patience, you’ll create a crispy crust and tender, flavorful meat that rivals your favorite fast food.
Once you try it, there’s no turning back — this is the fried chicken you’ll crave again and again.
For the Fried Chicken
- Chicken – Bone-in, skin-on pieces like thighs, drumsticks, or a whole chicken, cut into parts. These give the perfect balance of juicy meat and crispy skin.
- Buttermilk – For marinating the chicken, which tenderizes it and helps the coating stick.
- Hot Sauce – Optional, for a little extra heat and flavor in the marinade.
- Salt & Pepper – For seasoning the chicken and adding depth to the flavor.
For the Coating
- All-Purpose Flour – The base of the crispy crust.
- Cornstarch – Helps make the coating extra crunchy when fried.
- Paprika – Adds a mild smokiness to the crust.
- Garlic & Onion Powder – For savory depth in the coating.
- Cayenne Pepper – Optional, adds a spicy kick to the coating.
- Baking Powder – Helps the coating stay light and crispy when fried.
For Frying
- Vegetable Oil or Peanut Oil – For deep frying the chicken. Use enough oil to submerge the chicken pieces.
Crispy, Juicy Fried Chicken (Better Than KFC)
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Ingredients:
Chicken & Marinade:- 1 whole chicken (cut into pieces) or 4-6 bone-in pieces (thighs, drumsticks, etc.)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for spice)
- 1/2 teaspoon baking powder
- Vegetable oil or peanut oil (enough for deep frying)
Instructions:
- Marinate the Chicken:
- In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper.
- Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (up to overnight for extra flavor and tenderness).
- Prepare the Coating:
- In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, cayenne, and baking powder.
- Coat the Chicken:
- Remove chicken from the marinade, letting the excess drip off.
- Dredge each piece in the flour mixture, pressing to ensure a thick, even coating.
- For extra crunch, dip coated chicken back into buttermilk, then dredge again in the flour mixture.
- Heat the Oil:
- Fill a deep fryer or heavy-bottomed pot with 2-3 inches of oil.
- Heat to 325–350°F (165–175°C). Use a thermometer for best results.
- Fry the Chicken:
- Fry in batches to avoid overcrowding. Cook each piece for about 12–15 minutes, turning occasionally until golden brown and cooked through (internal temp should reach 165°F / 74°C).
- Drain on a wire rack over paper towels.
- Serve:
- Let chicken rest a few minutes before serving to keep the crust crispy. Enjoy hot with your favorite dipping sauce or sides.
Allergen Notes:
- Soy-free
- Red-meat-free
- Tree-nut-free
- Sugar-conscious
- Shellfish-free
- Low-carb
- Fish-free
Nutrition
Calories: 1052 kcal | Carbohydrates: 46.5g | Protein: 37.9g | Fat: 77.8g | Saturated Fat: 11.4g | Cholesterol: 78mg | Sodium: 837.6mg | Fiber: 3.4g | Sugar: 3.9g |
1. Can I use chicken breasts instead of thighs or drumsticks?
Yes, you can use chicken breasts, but keep in mind that they may not be as juicy as thighs or drumsticks. Adjust the cooking time accordingly, as breasts may cook faster.
2. How can I make the coating extra crispy?
Adding cornstarch to the flour mixture helps achieve a crispier crust. Additionally, letting the coated chicken rest before frying allows the coating to set, contributing to a crunchier texture.
3. Is it necessary to marinate the chicken in buttermilk?
Marinating in buttermilk tenderizes the chicken and enhances flavor. If you’re short on time, marinate for at least 30 minutes, but for optimal results, marinate overnight.
4. What oil is best for frying?
Peanut oil is ideal due to its high smoke point and neutral flavor, which doesn’t interfere with the chicken’s taste. If peanut oil isn’t available, vegetable oil is a suitable alternative.
5. How do I prevent the fried chicken from being greasy?
Avoid overcrowding the frying pan, as this can lower the oil’s temperature and lead to greasy chicken. Fry in batches if necessary, and drain the cooked chicken on paper towels to remove excess oil.
