Fried chicken is one of the most beloved comfort foods around the world. Whether it’s Southern-style, Korean, or spicy Nashville hot chicken, achieving that perfectly crispy, golden-brown crust while keeping the inside juicy can be tricky. But don’t worry—I’ve got all the tips, techniques, and secrets you need to make restaurant-quality fried chicken at home!
Why is Some Fried Chicken Crispy and Some Soggy?
The secret to great fried chicken comes down to a few key factors:
✅ A well-seasoned marinade – for juicy, flavorful meat.
✅ A crispy coating – for that golden, crunchy texture.
✅ The right frying technique – for even cooking without greasiness.
Let’s break it down step by step!
Ingredients for the Perfect Fried Chicken
For the Marinade (Tender & Juicy Chicken)
- 2 lbs (900g) bone-in, skin-on chicken (legs, thighs, breasts, wings)
- 2 cups buttermilk (Essential for tenderness and tangy flavor!)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional, for spice)
For the Crispy Coating
- 2 cups all-purpose flour
- ½ cup cornstarch (Secret to extra crunch!)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
For Frying
- Vegetable oil or peanut oil (for deep frying)
Step-by-Step Instructions
Step 1: Marinate the Chicken (For Maximum Flavor & Juiciness)
- In a large bowl, mix the buttermilk, salt, pepper, paprika, garlic powder, and cayenne pepper.
- Submerge the chicken in the buttermilk marinade. Cover and refrigerate for at least 4 hours (overnight is best for deep flavor).
Step 2: Prepare the Crispy Coating
- In a large bowl, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge the chicken in the flour mixture, pressing firmly to create a thick, even coating.
💡 Pro Tip: For extra crunch, dip the floured chicken back into the buttermilk, then coat it again with the flour mixture (double dredging).
Step 3: Heat the Oil for Frying
- Pour oil into a deep frying pan or Dutch oven until it’s about 2-3 inches deep.
- Heat the oil to 350°F (175°C). Use a thermometer for accuracy—too hot, and the outside will burn before the inside cooks; too cool, and the chicken will absorb too much oil and get soggy.
Step 4: Fry the Chicken
- Fry a few pieces at a time (don’t overcrowd the pan) for 12-15 minutes, turning halfway through.
- The chicken is done when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check.
- Remove and drain on a wire rack (not paper towels—this prevents sogginess!).
Step 5: Serve & Enjoy!
Serve your crispy fried chicken with coleslaw, mashed potatoes, biscuits, honey, or hot sauce!
Bonus Tips for Extra Crispy Fried Chicken
🔥 Cornstarch is Key – Adding cornstarch to the flour creates a lighter, crunchier crust.
🔥 Use Buttermilk – It breaks down the proteins, making the chicken tender.
🔥 Don’t Skip the Resting Time – Let the chicken sit for 10 minutes before frying to help the coating stick.
🔥 Fry in Batches – Overcrowding the pan lowers the oil temperature, making the chicken greasy instead of crispy.
Variations to Try
🌶️ Spicy Nashville Hot Chicken: After frying, brush the chicken with a mix of melted butter, cayenne pepper, brown sugar, and paprika.
🍯 Honey Butter Fried Chicken: Drizzle fried chicken with honey butter glaze for a sweet-savory twist.
🍗 Korean Fried Chicken: Toss the chicken in a spicy gochujang sauce for an Asian-inspired crunch.
