How to Make Perfect Fried Chicken (Crispy & Juicy Every Time)

There’s something deeply satisfying about biting into a piece of fried chicken that’s crispy on the outside, juicy on the inside, and full of bold, seasoned flavor. It’s the kind of recipe that makes people say, “Who made this?” — and now, that person can be you.

I’ve tested, tweaked, and (let’s be honest) over-fried my way through enough batches to confidently say: this is the only fried chicken recipe you need.

Let’s break it down — from marinade to crunch — so you can make golden perfection at home.

Ingredients You’ll Need

You don’t need a deep fryer or secret spice packet. Just a few pantry staples and a little patience.

For the chicken:

2 lbs chicken (I love using bone-in thighs + drumsticks)
2 cups buttermilk
1 tbsp hot sauce (optional but highly recommended)

For the seasoned flour:

2 cups all-purpose flour
1/2 cup cornstarch (hello, crunch)
1 tbsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne (optional — for a kick)

For frying:

Neutral oil with high smoke point (peanut, vegetable, or canola)

Step 1: Marinate Your Chicken (Buttermilk is Magic)

This step is non-negotiable. Buttermilk tenderizes the meat and infuses it with tangy flavor. I usually toss in a little hot sauce for extra depth.

How to do it:

Place chicken in a large bowl or zip-top bag.
Pour in the buttermilk + hot sauce.
Cover and chill for at least 4 hours, or overnight if you’ve got the time.

No buttermilk? Stir 1 tbsp lemon juice or vinegar into regular milk and let it sit for 10 minutes. Boom: DIY buttermilk.

Step 2: Dredge Like You Mean It

This is where the crispiness is born.

In a separate bowl, whisk together the flour, cornstarch, and spices.
Remove chicken from the marinade and let the excess drip off.
Dredge each piece thoroughly in the flour mix. Really press it in.

Optional (but worth it): Double dredge.
Dip the flour-coated chicken back into the buttermilk, then into the flour again. Extra crunch, guaranteed.

Step 3: Fry Time — Let’s Get Golden

Use a deep cast iron skillet or Dutch oven, and clip a thermometer to the side.

Heat oil to 350°F — no guessing.
Fry chicken in batches to avoid overcrowding.
Fry about 10–14 minutes per piece, turning halfway through, until golden brown and internal temp hits 165°F.

Keep an eye on your oil temp — it’ll drop when you add the chicken. Adjust heat as needed to stay in the 325–350°F sweet spot.

Step 4: Rest & Drain (Skip the Paper Towels)

Once fried, transfer the chicken to a wire rack set over a baking sheet. This keeps it crispy — paper towels can trap steam and soften the crust. Rest for 5–10 minutes so the juices settle and the crust sets.

What to Serve With Fried Chicken

Honestly? It goes with everything. But if you want the full comfort food experience:

Buttery biscuits
Creamy coleslaw
Mac and cheese
Hot honey or spicy dipping sauce on the side

Tips & Common Mistakes

What to do:

Marinate overnight for deep flavor
Use a thermometer (both for oil and chicken)
Add cornstarch to your flour for crispiness

What to avoid:

Don’t overcrowd the pan — it cools the oil too fast
Don’t skip the rest time after frying
Don’t fry cold chicken straight from the fridge

How to Store & Reheat Fried Chicken

To store: Keep leftovers in an airtight container in the fridge for up to 3 days.

To reheat: Skip the microwave. Reheat in a 375°F oven or air fryer for 10–15 minutes. This keeps the outside crispy and the inside juicy.

Pro tip: If you have leftovers (big “if”), they also make amazing fried chicken sandwiches the next day.

Final Recap

To get that perfect fried chicken every time:

Marinate in buttermilk for flavor and tenderness
Season both the marinade and flour
Use cornstarch for crunch
Fry at the right temp
Drain on a wire rack, not paper towels

Once you nail this, you might start getting “Can you bring your chicken to the cookout?” texts. Consider yourself warned.

FAQs

Q: Can I use an air fryer instead?

Sure — it won’t be exactly the same, but it’s still tasty. Use the same flour dredge, spray generously with oil, and air fry at 375°F for about 25–30 minutes.