Crispy, Juicy Fried Chicken
Crispy, Juicy Fried Chicken Recipe (Better than Fast Food!)
If you’ve ever craved that golden, crunchy fried chicken from your favorite fast-food restaurant, this Crispy, Juicy Fried Chicken recipe is your ultimate solution. Perfectly seasoned, extra-crispy, and juicy on the inside, this homemade fried chicken will have you skipping the drive-thru and reaching for your skillet instead! The secret lies in a combination of simple ingredients, a well-balanced seasoning blend, and a few key techniques that ensure the chicken stays juicy while developing a golden, crunchy crust. Whether you’re cooking for a family dinner, a special occasion, or just craving comfort food, this fried chicken is sure to impress especially if you also enjoy creamy, tangy dishes like Creamy Pepperoncini Chicken.
Why You’ll Love This Fried Chicken
- Crispy on the outside, juicy on the inside – Every bite is perfectly balanced
- Better than fast food – No preservatives, just fresh ingredients
- Customizable seasoning – Mild or bold flavors to suit your taste
- Perfect for gatherings – Makes a show-stopping centerpiece
- Make-ahead friendly – Prep chicken in advance for easier cooking
Crispy, Juicy Fried Chicken
Notes
- 8 pieces of bone-in chicken (drumsticks and thighs recommended)
- 2 tablespoons kosher salt, divided
- 1 tablespoon smoked paprika
- 1 tablespoon white pepper
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons celery salt
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons mustard powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons salt
- 1 cup buttermilk
- 2 large egg whites
- 2 tablespoons vodka or neutral spirit (optional, for extra crispiness)
- 2 quarts peanut or vegetable oil
- Dry mixture: Combine flour, cornstarch, and the remaining salt in a medium bowl.
- Wet mixture: Whisk together buttermilk, egg whites, and vodka (optional) in another bowl.
- Line a wire rack on a baking sheet for resting coated chicken.
- Double breading – For extra crispiness, dip the chicken a second time in the wet and dry mixture.
- Use bone-in pieces – Drumsticks and thighs stay juicier than boneless cuts.
- Buttermilk soak – Tenderizes the chicken for juicy results.
- Maintain oil temperature – Avoid overcrowding the pan to keep oil at the right heat.
- Prep in advance – Coat and refrigerate chicken for up to 24 hours before frying.
- Fridge: Store leftover fried chicken in an airtight container on paper towels for up to 4 days.
- Reheat: Warm in a preheated oven at 350°F for 10–15 minutes to restore crispiness.
Frequently Asked Questions (FAQs)
1. Can I use regular milk instead of buttermilk?
Yes! Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for 5 minutes. This mimics buttermilk’s acidity to tenderize the chicken.
2. How can I get the crispiest crust?
Double-dredge the chicken: coat it in the wet mixture, then flour, then wet and flour again for an extra-thick, crunchy crust.
3. What type of oil is best for frying?
Use peanut or vegetable oil for a high smoke point and neutral flavor.
4. How do I make sure the breading sticks?
Let the coated chicken sit 10–15 minutes before frying and avoid overcrowding the pan.
5. Can I prepare the chicken ahead of time?
Absolutely! Coat and refrigerate for up to 24 hours. This allows the breading to set and fry crispier.
Conclusion
This Crispy, Juicy Fried Chicken is the ultimate homemade comfort food. With a perfectly seasoned, golden-brown crust and tender, juicy meat inside, it rivals any fast-food version and tastes so much better! Whether for a family dinner, special occasion, or weekend treat, this recipe delivers irresistible fried chicken that will have everyone coming back for seconds.
