Crispy, Juicy Fried Chicken Recipe (Better than KFC)
This fried chicken recipe is the ultimate comfort food that will have you skipping the drive-thru and reaching for the skillet instead!
With a golden, crispy crust and juicy, tender chicken on the inside, this fried chicken delivers everything you crave in a bite.
No need for secret spices—just simple ingredients and a little technique to make your fried chicken better than any fast food version.
Perfect for a family dinner or a special occasion, this chicken is sure to impress!
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For Crispy, Juicy Fried Chicken
- Chicken – You can use either bone-in or boneless chicken pieces. Bone-in pieces will give you extra flavor and juiciness, while boneless pieces are quicker to cook.
- Cornstarch – Helps create a crispy, crunchy crust when frying the chicken.
- Flour – The base of your breading mixture, giving the chicken that golden, crispy exterior.
- Seasonings – Salt, black pepper, garlic powder, onion powder, and paprika create a flavorful coating for the chicken.
- Eggs – Used to help the flour and cornstarch adhere to the chicken.
- Buttermilk – Marinating the chicken in buttermilk adds moisture and helps tenderize the meat, giving it extra juiciness.
- Vegetable Oil – Used for frying to create that crispy texture on the outside.
For the Fried Chicken Breading
- Flour – The base for the breading, creating a golden, crispy finish.
- Cornstarch – Adds extra crispiness to the breading.
- Paprika – Adds color and a smoky flavor to the crust.
- Garlic Powder & Onion Powder – Enhance the flavor of the chicken.
- Salt & Pepper – To season the breading and chicken.
Crispy, Juicy Fried Chicken (Better than KFC)
This crispy, juicy fried chicken recipe delivers a perfectly seasoned, golden-brown crust with tender, flavorful meat inside—better than KFC! With a blend of spices, a double-dredging technique, and a deep-fry method,
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Servings: 4
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Ingredients:
- 8 pieces bone-in chicken (drumsticks and thighs work best)
- 2 tablespoons kosher salt, divided
- 1 tablespoon smoked paprika
- 1 tablespoon white pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons ground mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 cup buttermilk
- 2 large egg whites
- 2 tablespoons vodka or neutral spirit (optional)
- 2 quarts peanut or vegetable oil (for frying)
- Salt the chicken:
Lay the chicken pieces on a baking sheet. Sprinkle with 1 tablespoon of salt. Let the chicken sit at room temperature for 30 minutes, or cover and refrigerate overnight for a deeper flavor. - Prepare the seasoning blend:
In a large bowl, combine 1 tablespoon smoked paprika, 1 tablespoon white pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons celery salt, 1 1/2 teaspoons black pepper, 1 1/2 teaspoons mustard powder, 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano. Stir well to combine. - Season the chicken:
Coat the chicken evenly with half of the seasoning mix (about 3 tablespoons). - Prepare the dredging station:
In a medium bowl, mix 1 1/2 cups all-purpose flour, 1 tablespoon cornstarch, and the remaining 1 1/2 teaspoons salt. In another bowl, whisk together 1 cup buttermilk, egg whites, and vodka (optional). Set up a wire rack on a baking sheet. - Dredge the chicken:
Dip each chicken piece into the buttermilk mixture, then immediately into the flour mixture. Shake off any excess and press the flour onto the chicken to ensure a thick coating. - Let the coating set:
Place the coated chicken on the wire rack. Allow the chicken to rest at room temperature for 10 to 30 minutes so the coating can firm up. - Heat the oil for frying:
In a large Dutch oven, heat 2 quarts of oil over medium-high heat to 350°F. While the oil heats up, line another baking sheet with paper towels and place a second wire rack on top. This will be used to cool the fried chicken. - Fry the chicken:
Carefully lower 3 pieces of chicken into the hot oil at a time. Fry for 12-15 minutes, flipping every 3-4 minutes to ensure even cooking. Maintain an oil temperature of 325°F, adjusting the heat as necessary. The chicken should be golden brown and reach an internal temperature of 165°F when checked with a thermometer. - Cool the chicken:
Once fried, transfer the chicken to the wire rack over the paper towels to drain excess oil. Wait for the oil to return to 350°F before frying the remaining chicken in batches. - Serve:
Allow the fried chicken to rest for at least 10 minutes before serving, ensuring a crispy, juicy texture.
Notes:
- Make Ahead: The seasoning blend can be prepared and stored in an airtight container at room temperature for up to 5 days. Chicken can be salted and refrigerated for up to 24 hours before cooking.
- Storage: Store any leftover fried chicken in an airtight container on paper towels for up to 4 days.
Nutrition (per serving):
Calories: 1052 kcal | Carbohydrates: 46.5g | Protein: 37.9g | Fat: 77.8g | Saturated Fat: 11.4g | Cholesterol: 75mg | Sodium: 837.6mg | Potassium: 450mg | Fiber: 3.4g | Sugar: 3.9g | Vitamin A: 1500 IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2.5mg
- Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk. To make it more like buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for 5 minutes before using it in the recipe. This will give you the acidity needed to tenderize the chicken. - How can I get the crispiest crust possible?
To achieve an extra crispy crust, try double breading the chicken. After dipping the chicken in the flour, dip it again into the egg mixture and coat it with flour for a second time before frying. This adds a thicker, crunchier crust. - What type of oil should I use for frying?
For frying, use vegetable oil or canola oil. These oils have a high smoke point and a neutral flavor, making them perfect for frying without altering the taste of your chicken. - How do I make sure the breading sticks to the chicken?
Make sure the chicken is thoroughly coated with the buttermilk and let it sit for 10-15 minutes before frying. This allows the breading to adhere better. Avoid overcrowding the pan while frying to ensure the breading stays intact. - Can I prepare the chicken in advance?
Absolutely! You can coat the chicken and store it in the fridge for up to 24 hours before frying. This gives the breading time to set, which can lead to an even crispier coating when fried.
