Crispy, Juicy Fried Chicken Recipe
Crispy, Juicy Fried Chicken Recipe – Better Than Takeout
If you’ve ever bitten into a piece of perfectly fried chicken, you know it’s more than just food it’s pure comfort. Golden, crispy on the outside, juicy on the inside, and seasoned to perfection, fried chicken is a timeless favorite around the world. The good news? You don’t need to rely on fast food or takeout to enjoy it. With this Crispy, Juicy Fried Chicken recipe, you can recreate that irresistible crunch and flavor right at home.
This recipe is simple, uses pantry staples, and delivers mouthwatering results every time. Whether it’s a weeknight dinner, family gathering, or weekend feast, this fried chicken will easily become a go-to in your kitchen.
Why You’ll Love This Recipe
- Extra Crispy Crust – Thanks to a special flour-and-cornstarch coating.
- Juicy Inside – Buttermilk marinade keeps the chicken tender.
- Better Than Fast Food – Fresher, more flavorful, and customizable.
- Perfect for Any Occasion – From casual dinners to parties.
Crispy, Juicy Fried Chicken (Better Than KFC)
Crispy on the outside, juicy on the inside—this homemade fried chicken beats any fast food.
Course: Main Course Cuisine: American (Southern) Keyword: Crispy, Juicy Fried Chicken (Better Than KFC) Prep Time: 45minutes minutes
Cook Time: 45minutes minutes Total Time: 1hour hour 30minutes minutes Servings: 6
Ingredients You’ll Need
For the Chicken & Marinade:
- 1 whole chicken (cut into pieces) or 4–6 bone-in pieces (thighs, drumsticks, etc.)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional, for extra kick)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Coating:
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for spice)
- ½ teaspoon baking powder
For Frying:
- Vegetable oil or peanut oil (enough for deep frying)
Step-by-Step Instructions
1. Marinate the Chicken
In a large bowl, whisk together buttermilk, hot sauce, salt, and black pepper. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes—overnight is even better for maximum tenderness and flavor.
2. Make the Coating
In a separate bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, cayenne, and baking powder. This mixture gives you that crunchy, seasoned crust.
3. Dredge the Chicken
Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly so the coating sticks. For extra-crispy fried chicken, dip the chicken back into the buttermilk and coat again in the flour mixture.
4. Heat the Oil
Fill a heavy-bottomed pot or deep fryer with 2–3 inches of oil. Heat to 325–350°F (165–175°C). Use a thermometer to ensure accuracy—this is key for crispy, non-greasy chicken.
5. Fry the Chicken
Work in batches to avoid overcrowding. Fry each piece for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
6. Drain and Serve
Remove fried chicken and place it on a wire rack over paper towels to drain excess oil. Let it rest for 5 minutes before serving to lock in the juices.
Pro Tips for the Best Fried Chicken
- Don’t Skip the Buttermilk – It tenderizes the chicken and helps the coating stick.
- Use Cornstarch – The secret to extra crunch.
- Rest Before Frying – Let coated chicken sit for 10 minutes so the crust adheres.
- Check Oil Temperature – Too hot = burnt crust, too cool = greasy chicken.
- Fry in Batches – Overcrowding lowers oil temp and ruins crispiness.
Serving Suggestions
- Pair your crispy fried chicken with:
- Or serve it picnic-style with fries and lemonade!
- Classic sides like mashed potatoes, coleslaw, or biscuits.
- A fresh green salad for balance.
- Spicy dipping sauces, ranch, or honey mustard.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 1052 kcal |
| Carbohydrates | 46.5 g |
| Protein | 37.9 g |
| Fat | 77.8 g |
| Saturated Fat | 11.4 g |
| Cholesterol | 78 mg |
| Sodium | 837 mg |
| Fiber | 3.4 g |
| Sugar | 3.9 g |
Frequently Asked Questions
1. Can I use boneless chicken?
Yes! Boneless chicken works, but bone-in pieces like thighs and drumsticks stay juicier.
2. What oil is best for frying?
Peanut oil is ideal for flavor and high smoke point, but vegetable oil works too.
3. How do I keep fried chicken crispy?
Drain on a wire rack, not paper towels, and don’t cover it with foil.
4. Can I bake this instead of frying?
Yes, coat the chicken and bake at 400°F until cooked through, though it won’t be as crispy.
5. How long can I store leftovers?
Store in the fridge for 3–4 days. Reheat in the oven or air fryer for best results.
Final Thoughts
This Crispy, Juicy Fried Chicken recipe is everything you love about comfort food—crunchy, golden skin with tender, flavorful meat inside. With a little prep and the right technique, you can recreate restaurant-quality fried chicken at home. Once you try it, you’ll skip the takeout line and keep coming back to this recipe.
Whether for Sunday dinner, game night, or just a craving, this fried chicken will win hearts at your table every time.
