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Crispy Fried Chicken Recipe Easy Steps for Perfectly Golden Crunch

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This crispy fried chicken recipe delivers a perfectly golden, crunchy crust with juicy, tender meat inside. It uses a buttermilk marinade and double-dredge technique for reliable, crowd-pleasing results.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken pieces (thighs and drumsticks)
  • 2 cups (480 ml) buttermilk (or substitute with milk + 1 tbsp lemon juice)
  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (60 g) cornstarch
  • 1 tbsp paprika (smoked or sweet)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 2 large eggs, beaten
  • About 4 cups (1 liter) vegetable oil or peanut oil for frying

Instructions

  1. Marinate the chicken: In a large bowl, pour 2 cups (480 ml) of buttermilk over 2 pounds (900 g) of chicken pieces. Add 1 tsp salt and 1/2 tsp black pepper to the buttermilk. Cover and refrigerate for at least 2 hours or overnight.
  2. Prepare the dredging mix: In a shallow dish, combine 2 cups (240 g) all-purpose flour and 1/2 cup (60 g) cornstarch. Add 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper (if using), and a pinch of salt and pepper. Mix well.
  3. Set up the egg wash: Beat 2 large eggs in a separate bowl.
  4. Heat the oil: Pour about 4 cups (1 liter) of vegetable or peanut oil into a Dutch oven or deep fryer. Heat to 350°F (175°C). Use a thermometer to maintain temperature.
  5. Dredge the chicken: Remove chicken from marinade, letting excess drip off. Dip each piece into the flour mixture, then into the beaten eggs, and back into the flour mixture for a double dredge.
  6. Fry in batches: Carefully place a few pieces into hot oil without overcrowding. Fry for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
  7. Drain and rest: Remove chicken with tongs and place on a wire rack over a baking sheet. Let rest for 5 minutes before serving.

Notes

Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt crust. Double dredge the chicken for a thicker, crunchier crust. Rest chicken on a wire rack to keep crust crisp. For gluten-free, substitute flour with almond or gluten-free flour blend. For dairy-free, substitute buttermilk with coconut milk or dairy-free yogurt.

Nutrition

Keywords: crispy fried chicken, fried chicken recipe, buttermilk fried chicken, golden fried chicken, crunchy fried chicken, easy fried chicken

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