Best Fried Chicken Recipe
The Definitive Guide to the Best Fried Chicken Recipe (Perfectly Crispy & Juicy!)
Have you ever dreamed of creating fried chicken at home that surpasses even the best takeaway? We’re talking about that ideal piece of chicken, encased in a rugged, golden-brown crust that crackles with every bite, leading to the most succulent, flavourful meat inside. It’s the kind of meal that silences a dinner table, as everyone takes a moment to appreciate pure culinary bliss. Well, that dream is entirely within your reach, and we’re here to guide you every step of the way.
Say goodbye to disappointing, greasy, or under-seasoned chicken. We have meticulously tested and refined each stage of this process to present you with our definitive best fried chicken recipe. This is more than a simple recipe; it’s a comprehensive masterclass in the art of chicken frying. We will reveal the simple secrets that elevate good chicken to great chicken, from the flavour-packed brine to the foolproof cooking method. If you enjoy making incredible chicken meals, you might also adore our Garlic Parmesan Chicken Pasta Recipe or these superb Sticky Chicken Rice Bowls for another delicious adventure.
Why You’ll Adore This Recipe
- An Exceptionally Crispy Coating: We employ a special double-dredging method that produces an ultra-crisp, rugged crust that remains perfectly crunchy.
- Moist and Flavour-Packed Meat: Our secret weapon is the buttermilk brine. It works wonders by tenderising the chicken for unparalleled juiciness while seasoning it deeply from within.
- Beautifully Balanced Seasoning: The spice blend in our coating is crafted for perfection—savoury with a subtle warmth that enhances the chicken without being overwhelming.
- Deceptively Straightforward: Though the results are impressive, the method is broken down into simple, manageable steps, making it an ideal weekend cooking project for a truly memorable dinner.
- Gourmet Quality in Your Kitchen: Keep your money in your wallet and delight your loved ones with homemade chicken that rivals what you’d find in a high-end eatery.
Ingredients
- chicken pieces
- hot sauce
- black pepper
- plain flour
- smoked paprika
- garlic powder
- onion powder
- dried oregano
- cayenne pepper
- neutral oil
The Secret to Flawless Fried Chicken: Our Three-Stage Method
Creating sensational fried chicken isn’t about guesswork; it’s about a reliable method. We divide our technique into three essential stages: brining to infuse moisture, coating to create crunch, and frying to achieve that gorgeous golden-brown colour. By mastering each stage, you’ll ensure a fantastic outcome time after time.
Step 1: The Essential Buttermilk Brine
The first, and arguably most crucial, step towards juicy fried chicken is the brine. Marinating the chicken in a seasoned buttermilk bath achieves two brilliant things. Firstly, the gentle acidity and salt tenderise the muscle fibres, resulting in exceptionally moist and tender meat. Secondly, it seasons the chicken all the way to the bone, guaranteeing that every mouthful is bursting with flavour. We urge you not to skip this step; it’s the very soul of an authentic Southern fried chicken.
Step 2: The Perfect Crispy Coating
What is fried chicken if not for its magnificent crust? Our coating is engineered for maximum crispiness. The blend of plain flour and cornflour provides a coating that is both light and substantial. The real trick, however, lies in drizzling a few spoonfuls of the buttermilk brine into the dry flour mixture. Working this in with your fingers creates tiny, shaggy clumps. When fried, these little clusters blossom into the craggy, ultra-crispy morsels that everyone adores. This is the ultimate secret to achieving that hallmark classic fried chicken texture.
Step 3: Frying to Golden-Brown Perfection
The final stage is the fry itself, where temperature management is paramount. If your oil is not hot enough, the chicken will absorb it and turn out greasy. Conversely, if it’s too hot, the exterior will burn long before the inside is cooked. We recommend maintaining a constant temperature of 175°C (350°F). A digital thermometer is your best friend for achieving this precision. It’s also vital to fry in small batches, as overcrowding the pan causes the oil temperature to plummet, which leads to soggy results. For more expert advice on deep-frying with confidence, we suggest this wonderful guide from BBC Good Food.
Step-by-Step Instructions for Your Homemade Chicken
- Make the Brine: In a large bowl, whisk together the buttermilk, hot sauce (optional), a tablespoon of salt, and a teaspoon of black pepper. Submerge the chicken pieces fully in the mixture. Cover the bowl with cling film and refrigerate for a minimum of 4 hours, but overnight is ideal for the best flavour.
- Prepare the Coating: In a separate large, shallow dish, combine the plain flour, cornflour, and all the specified dried spices and seasonings (paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne). Whisk until everything is evenly distributed.
- Achieve the Craggy Texture: Remove the chicken from the refrigerator. Drizzle 3–4 tablespoons of the buttermilk brine into the dry flour mixture. Use your fingertips or a fork to mix it lightly, forming small, rough clumps. This step is key for an extra-crispy finish!
- Coat the Chicken: Take one piece of chicken at a time from the brine, letting any excess drip away. Press it firmly into the seasoned flour, turning to coat it completely. For an even thicker crust, dip it back into the buttermilk briefly and then into the flour a second time. Set the coated chicken on a wire rack to rest for 15–20 minutes, which helps the coating set.
- Heat Your Frying Oil: In a large, heavy-based pan or Dutch oven, pour in enough oil to reach a depth of about 5–7 cm (2–3 inches). Heat the oil over a medium-high flame until it reaches 175°C (350°F). A thermometer is essential for accuracy.
- Fry the Chicken: Gently lower 3–4 pieces of chicken into the hot oil, taking care not to overcrowd the pan. Fry for approximately 6–8 minutes per side, until the coating is a rich golden brown and the chicken is thoroughly cooked. The internal temperature should register 74°C (165°F) on a meat thermometer.
- Drain and Serve: Using tongs, carefully remove the cooked chicken from the oil and transfer it to a clean wire rack. This allows excess oil to drain away and prevents the underside from becoming damp. Let it rest for a moment before serving. Continue frying the remaining chicken in batches, ensuring the oil returns to 175°C each time.
What to Serve with Your Crispy Chicken
This spectacular crispy chicken pairs beautifully with a range of classic side dishes. We recommend serving it with creamy mashed potatoes, a sharp and zesty coleslaw, and sweet, buttery corn on the cob. For a truly authentic Southern-inspired feast, you could add some fluffy American-style biscuits or a slice of cornbread. For an extra touch of indulgence, a drizzle of hot honey just before serving introduces a delightful sweet-and-spicy note that elevates the entire dish.
FAQ
Conclusion: Your New Favourite Recipe Awaits
And there you have it—our complete collection of tips, secrets, and detailed techniques for making the most magnificent fried chicken you’ve ever had, all from the comfort of your home. By adhering to our three key stages of brining, coating, and precise frying, you are set for a culinary triumph that is wonderfully juicy within and flawlessly crisp without. This is not just another recipe; it’s your ticket to a world of exceptional comfort food.
So, why wait any longer? It’s time to put on your apron, assemble your ingredients, and prepare to make a meal that will be remembered for a long time to come. We are confident that after you’ve tried this method, your perception of homemade fried chicken will be changed forever. Please do leave a comment below to let us know how your delicious creation turns out!
Recipe Card
Ingredients
- 8 pieces of bone-in, skin-on chicken (thighs, drumsticks, etc.)
- 500ml buttermilk
- 1 tbsp hot sauce (e.g., Tabasco or Frank’s), optional
- 250g plain flour
- 50g cornflour
- 2 tsp salt, divided
- 1½ tsp black pepper, divided
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 1-1.5 litres neutral oil, for frying (e.g., vegetable, rapeseed)
Instructions
- Brine the chicken: In a large bowl, whisk together the buttermilk, hot sauce (if using), 1 tbsp of salt, and 1 tsp of black pepper. Submerge the chicken pieces in the mixture, ensuring they are fully covered. Cover with cling film and refrigerate for at least 4 hours, or ideally overnight.
- Prepare the seasoned flour: In a large, shallow dish, combine the plain flour, cornflour, paprika, garlic powder, onion powder, oregano, cayenne, and the remaining salt and pepper. Whisk to distribute evenly.
- Create a craggy coating: Drizzle 3-4 tablespoons of the buttermilk brine from the chicken bowl into the flour mixture. Use your fingertips to toss it through, creating small, shaggy clumps. This is the secret to an extra-crispy crust.
- Dredge the chicken: Working with one piece at a time, lift the chicken from the brine, allowing excess to drip off. Press it firmly into the seasoned flour, turning to coat all sides. For a thicker crust, dip it back into the buttermilk and then into the flour again. Place the coated chicken on a wire rack and let it rest for 15-20 minutes to allow the coating to set.
- Heat the oil: Pour oil into a large Dutch oven or heavy-based pot to a depth of 5-7 cm (2-3 inches). Heat over medium-high heat until a thermometer reads 175°C (350°F).
- Fry in batches: Carefully place 3-4 pieces of chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes on each side, until the crust is deep golden-brown and an instant-read thermometer inserted into the thickest part registers 74°C (165°F).
- Drain and rest: Remove the cooked chicken with tongs and transfer it to a clean wire rack to drain. Let it rest for at least 5 minutes before serving. Ensure the oil returns to 175°C (350°F) before frying the next batch.
Calories: 765 kcal,
Carbs: 40g,
Protein: 50g,
Fat: 45g
