Making great fried chicken at home comes down to a few key details. This fried chicken recipe delivers a deeply golden, craggy crust and juicy, well-seasoned meat.
If you’re looking for a reliable fried chicken recipe, this is a great place to start. The chicken gets brined in buttermilk and spices, coated in a flavorful breading, and fried until crisp and golden brown.
The details that make a difference — from keeping the oil at the right temperature to knowing exactly when the chicken is done — are all covered below. The result is everything good fried chicken should be: juicy on the inside, crunchy on the outside, and hard to resist. Serve it warm with classic sides like coleslaw, buttermilk biscuits, or mac and cheese.
What You’ll Need To Make Fried Chicken
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Buttermilk: Forms the base of the brine, carrying the seasonings that flavor the chicken while gently tenderizing the meat and helping it stay juicy. It also helps the breading cling to the chicken later.
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Hot Sauce: Adds tang and gentle heat to the brine without making the chicken overly spicy. Crystal or Frank’s both work well.
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Bone-In Chicken Pieces: A mix of white and dark meat gives you classic fried chicken with plenty of flavor and juicy meat. If using bone-in breasts, halve them crosswise so they cook more evenly with the other pieces.
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Flour & Cornstarch: Together, they form the breading: flour gives the coating structure, while cornstarch makes it lighter and extra crisp. For accuracy, spoon the flour into your measuring cup and level it off with a knife.
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Seasonings: Salt, garlic powder, and onion powder season both the brine and breading, while black pepper, smoked paprika, and thyme add peppery, smoky, and herby notes to the crust.
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Accent Seasoning: An MSG-based seasoning that boosts savory, umami flavor. You’ll find it in the spice aisle. It’s optional, but adds great depth. Sazón seasoning also works well as a more seasoned alternative.
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Eggs: Whisked into the reserved buttermilk brine to create the wet coating that helps the second layer of breading cling to the chicken.
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Peanut or Vegetable Oil: Both have a neutral flavor and work well for frying the chicken until deeply golden and crisp.
How To Make Fried Chicken
Step 1: Brine the chicken. Let the chicken soak in the seasoned buttermilk brine for at least 4 hours or overnight. Take the chicken out of the refrigerator about 30 minutes before frying. Taking some of the chill off helps minimize the drop in oil temperature when the chicken goes in, making it easier to maintain a crisp crust without the chicken turning greasy.
Step 2: Make the breading. Whisk together the seasoned flour mixture, then whisk the eggs into the reserved buttermilk brine.
