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Fried Chicken Recipe
This crispy fried chicken is juicy and delicious with a crunchy outer coating, and a moist, flavorful inside. The perfect picnic favorite, great hot or cold. If you have ever wanted to know how to make extra crispy fried chicken, this recipe is for you.
Marinated in seasoned buttermilk, and double battered, you get a crispy exterior, and juicy interior that is bursting with flavor.
Fried chicken is pure comfort food, and pairs really well with things like corn casserole, baked beans, and fluffy buttermilk biscuits.
When it comes to fried chicken, there are a few requirements in my book to make it good.
- Crispy exterior.
- Juicy interior.
- Lots of flavor.
This recipe checks all three boxes, and I am going to share all the tips and tricks I have for making the best fried chicken you will ever eat. From what oil to use, to what temperature to fry at, and why I marinate in buttermilk, and like to double batter.
Once you have this chicken you will see why each step is important, and you will never make fried chicken any other way.
How to Make Fried Chicken
Really awesome fried chicken is made in just 3 simple steps.
- Marinate in seasoned buttermilk.
- Dredge, then double dredge in seasoned flour.
- Fry in peanut oil until golden and crispy.
Why Marinate Chicken In Buttermilk?
Most of the time, chicken does not need to be marinated in order to be tender, as it is a typically tender meat. And sometimes, using a marinade actually does the opposite of what you want, and makes your chicken tough. Especially when you use things like lemon or vinegar.
Buttermilk is a great option because it is only slightly acidic. It can tenderize your chickenwithout toughening up the meat.
The enzymes present in buttermilk also help in breaking down the protein in the chicken, resulting in tender, flavorful fried chicken.
What Can I use Instead of Buttermilk for Fried Chicken?
Crispy Fried Chicken that ends up tender and juicy on the inside needs to be marinated. But if you do not have buttermilk, you can make your own.
Add 1 tablespoon white vinegar to a 1 cup measuring cup. Fill it the rest the way up with whole or low-fat milk.
Let the mixture sit until it curdles. Approx 5-10 minutes.
Or marinate in yogurt that has the seasonings in it. Or more pickle juice. You just need something that will help the chicken retain its juiciness while breaking down some of the proteins so it is tender!
Taking the extra step of marinating the chicken is key to getting the Best Fried Chicken Recipe ever!
Why Double Dredge Chicken?
Dredging chicken is what creates the exterior that gets golden and crispy along with the skin. What I have learned is if you want a really crisp exterior, having a nice thick batter on the outside goes a long way.
When fried, that extra dredge creates a thick layer of crust, which makes the chicken extra crispy. That extra layer means more crunch and more flavor.
It is worth the extra step. But it can be skipped if you are in a hurry. Just remember, be careful so you don’t accidentally knock the flour off the exterior of the chicken. You want that coating.
Why Cook in Peanut Oil?
Peanut oilis ideal for making the best fried chicken because it has a high smoke point and neutral taste. It is a common oil used for frying foods.
It is also great for fried chicken because it is low in saturated fat and high in monounsaturated fats. Which means when you are going for comfort food, at least you can eat something that is fried in a better for you oil than lard or shortening.
Alternative: If you have a peanut allergy, or want to avoid peanut oil, canola oil is another great option for frying chicken. It also has a high smoke point.
Whatever oil you choose, if you want great fried chicken, you have to make sure you heat it to the right temperature, and do your best to keep it at that temperature.
When you first place your chicken into the fryer oil, the temperature will drop. This is normal, and it will come back up. But to help keep an even temperature, and thus get a crispier exterior and fully cooked interior, you want to make sure your chicken is at room temperature before putting it in the oil.
Pro Tip: Let chicken sit on counter for 30 minutes after dredging to get it up to room temp.
Can I Bake This Fried Chicken?
It is possible to get a crispy exterior and juicy interior when baking, but I have to say that after testing this recipe several times, it isn’t quite the same.
However, if you want to cut some calories by not frying, I get it. So here is what you need to do:
- Prepare as stated. Marinate, double batter, etc.
- Instead of frying, preheat oven to 425 degrees.
- Place chicken pieces on a baking sheet with a cooling rack on top, which will allow air flow and give you a crispier exterior. Be sure to spray the rack with oil so your chicken doesn’t stick. Leaveroom between each piece of chicken so you get enough air flow to crisp all the edges.
- Spray the chicken itself with cooking spray, and bake for 25 minutes.
- Turn the chicken over, being careful not to disrupt the batter.
- Cook for an additional 25 minutes until internal temperature reaches 165 degrees in the thickest part of the chicken.
- Turn oven to broil, broil for 2-3 minutes, watching closely, in order to get a nice golden and crispy exterior.
Trouble Shooting
If you have struggled to make fried chicken before, then you probably haven’t made this fried chicken recipe. But don’t worry, I am going to share some of the common problems when making a fried chicken dinner, and how to avoid them.
Why is my fried chicken not crispy?
Inconsistent heat:
One of the main causes of fried chicken not being crispy is the fryer oil did not stay at a consistent temperature. You can avoid this by using a thermometer in the oil to keep an eye on the temperature.
And also by resting your cold chicken on a counter for 30 minutes before frying so it can come up to room temp and not impact the temperature of the oil too drastically.
Heat too low:
Another common problem is having your heat too low. If the heat is too low, it takes longer for the chicken to fry, and the exterior will end up dense and filled with oil. Not it will become over-dense, oily, and leaden. The skin won’t be crispy.
Blotting oil:
Another thing that can cause the skin to be soggy not crispy is trying to get rid of excess oil by blotting it with a paper towel, or setting the chicken on paper towels like you would bacon. What this does is cause the steam to get trapped, and the moisture turns that beautiful crisp exterior into a soggy mess. Not what you want.
So how can you get rid of the excess oil?
Try setting the chicken on a cooling rack with paper towels beneath it. The paper towels will soak up the oil, but there will still be air flow so the steam won’t get trapped and make your chicken soggy.
Do You Cook Chicken Before Deep Frying?
Absolutely not, this is why it is important to set your fryer oil to the right temperature. You want to make sure your chicken is cooked through, and your exterior is not burnt. You want a dark, crispy, tasty exterior, but not over-cooked!
Can you put floured chicken in the fridge?
No! You can, but the chicken will seep juices, and it will change the exterior. If you want to make parts of your chicken ahead, and do some of the prep work, you can pre-make your seasoned flour for dredging or your seasoned buttermilk.
Tips for the Best Ever Fried Chicken
- Choose your pieces: You can simply buy a whole chicken and cut it into the various pieces yourself, or, if you are like me and just want the drumsticks and thighs, you can just buy those. Pick your preference.
- Marinate: Give your chicken time to marinate in the buttermilk mixture. The seasonings will help flavor the chicken, and the buttermilk will help to break down some of the chicken proteins so it is tender and juicy after you fry it. Just don’t marinade it too long, or it will not have the desired effect.
- Double Batter: This is a trick I learned from the Pioneer Woman, doubling up on the batter means having an extra thick and crispy exterior. It is magical. So marinate overnight, then reserve that marinade to double dunk and dredge. It is worth the extra effort.
- Use Cast Iron or an Enamel Coated Dutch Oven: They will hold the heat and disperse it better so you get evenly heated oil, and the best fried chicken possible.
- Pay attention to oil heat: Use a thermometer to measure your oil temperature. This is going to help insure you get fully cooked chicken, and not a burnt exterior.
What to Serve With Fried Chicken:
- Instant Pot Baked Beans
- Instant Pot Potato Salad
- Buttermilk Biscuits
- Cheddar Bacon Sweet Corn
- Mashed Potatoes
- Potato Wedges
Fried Chicken
This crispy fried chicken is juicy and delicious with a crunchy outer coating, and a moist, flavorful inside. The perfect picnic favorite, great hot or cold. If you have ever wanted to know how to make extra crispy fried chicken, this recipe is for you
4.32 from 16 votes
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Course: Main Course
Cuisine: American
Keyword: crispy fried chicken, easy fried chicken, fried chicken, fried chicken recipe
Prep Time: 25 minutes minutes
Cook Time: 25 minutes minutes
Marinate: 4 hours hours
Total Time: 4 hours hours 50 minutes minutes
Servings: 4
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
Spice Mix
- 1 teaspoon black pepper
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 1/4 teaspoon salt
- 1 1/2 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
Buttermilk
- 2 cups buttermilk
- 3 Tbs pickle juice
Seasoned flour for dredging:
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 1/2 quarts peanut oil for frying
Instructions
Place chicken pieces in a large bowl, and add all of the spices from the spice mix: black pepper, garlic powder, onion powder, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne
Toss to coat.
Stir in buttermilk and pickle juice until chicken is coated.
Cover bowl, and refrigerate to marinate for 4- 6 hours. Can be overnight
In a large shallow dish, combine flour, salt, paprika, cayenne, garlic powder, chipotle, and onion powder.
Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess
Pour buttermilk into a shallow dish, and then dip chicken back in buttermilk, and dredge a second time in the flour mixture. This should give you a nice, thick coating.
Carefully transfer to a plate so as not to lose any of the flour coating. Let sit for about 30 minutes to come up to room temp while you heat the oil.
In a large Dutch oven, oven medium to medium high heat, heat peanut oil to 350 degrees F (175 degrees C).
Once oil is hot, carefully add all the chicken to the dutch oven, making sure each piece is submersed in the oil, and cook for 10 minutes.
After 10 minutes, turn the chicken pieces over, and cook for another 10-15 minutes until internal temperature of the thickest part reaches 165 degrees.
Meanwhile, prepare a baking sheet lined with paper towels, and place a cooling rack on top.
When time is up and internal temperature shows the chicken is done, remove chicken from oil, and place on cooling rack.
Let sit for 10 minutes to allow to cool before serving.
Notes
The oil will drop to a lower temperature once the chicken is placed in the pot, but should come back up. If heat does not return to 350 degrees F, turn heat up. To help reduce the amount of temperature drop, let chicken sit at room temp for 30 minutes before frying.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Comments
Anna says
I've been looking for a great fried chicken recipe and you spell everything out perfectly! I'm going to try it this weekend! Thanks for being detailed! I'm excited to try it!!
Reply
Barbara Karr says
Here goes the old question. Can this work for just chicken breasts? Boneless skinless? Not a dark meat eater.
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Rachael says
Yes, but the cooking time needs to be adjusted. So yes! But make sure you use a meat thermometer and cook to 165 degrees.
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Ryan Fleming says
Is the best i have ever made very delicious kids loved it could not make enough
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Paul says
This was spectacular, thank you for the very helpful tips. Whole family loved it. Any modifications for using an Air Fryer?
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Rachael says
I have not tested this one enough in the air fryer... yet! But as soon as I do I will send the hints your way. Thanks for the great feedback and so glad you loved it.
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Betsy says
I love how this recipe contains 11 not-so-secret herbs and spices! Delicious chicken. Spot on. I usually pan fry my chicken. This is a perfect alternative, both with the traditional deep-oil fry and the healthier directions for oven baked. Great combination of spices!
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Lauren Kelly says
This came out perfectly! I am definitely making this again. Thank you!
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Kristyn says
I'm drooling!! Crispy, juicy, tender, & delicious! Perfect with any side, this is great any night of the week!
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Teresa Lanier says
Can it be marinated in 2 hours
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Rachael says
Sure thing!
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Tammy Winter says
Delicious breading and very tender chicken. I made this recipe for dinner last night using chicken tenders. We were craving fried chicken so I told my daughter I’d make us some at home. She didn’t think you could cook fried chicken at home. I guess I haven’t made it home since the kids were really small so I thought it was definitely time to show her. I definitely wanted it to turn out delicious. Thank you for your very tasty recipe.
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Sabrina pean says
How long is too long to Marinate. I've had it marinating for 2 days.
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Rachael says
2 days is too long, I usually marinate for at least an hour.
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Lydia says
So much flavor! The recipe walks you through all the details a first timer like myself needed to make mouth watering fried chicken. The helpful hints are definitely right on the mark. Delicious, juicy and easy to make.
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April says
Any tips on “bleeding” chicken? When I fried mine, it was done according to temp, but we still got those icky, bloody looking spots. We put it back in to fry for a few minutes to cook out the rest of the blood., but this of course results in dry chicken. This seems to happen all the time and I have no idea how to fix it. It’s really a turn off. :(
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Rachael says
So this is very common, and the only thing I have found that can reduce or get rid of some of that myoglobin and blood is to brine the chicken first. It is safe to eat it, but you are right, it is fairly unsightly.
Reply
Jackie says
HiWhat type of pickle juice did you use in this recipe. sweet, dill, bread and butter?
Reply
Rachael says
Dill. But any brine works.
Reply
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Welcome, I'm Rachael!
I’m a mom of 4 great kids that keep me super busy.
My philosophy is cooking has to be easy, tasty, kid approved, and fit between homework, piano practice, soccer, and the MOUNTAINS of laundry in my life!Read More Work With Me
