This Crispy Chicken Fried Chicken delivers a golden, ultra-crunchy crust wrapped around juicy, tender chicken. With its perfectly seasoned coating and rich Southern-style flavor, it’s a comforting, satisfying meal that’s surprisingly easy to make at home.
Why You’ll Love This Recipe
Extra crispy coating thanks to a buttermilk soak and cornstarch in the flour
Juicy, flavorful chicken in every bite
Simple pantry ingredients
Quick cooking time, perfect for weeknights
Family-friendly and crowd-pleasing
Pairs beautifully with mashed potatoes, gravy, or fresh salad
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (about 2 pounds total)
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for heat)
1 large egg
1/4 cup water
Vegetable oil for frying (about 3–4 cups, depending on pan size)
Directions
Prepare the chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. This ensures even cooking.
Marinate
In a large bowl, whisk together the buttermilk and egg. Submerge the chicken in the mixture, cover, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Prepare the coating
In a separate shallow dish, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix thoroughly so the seasoning is evenly distributed.
Dredge the chicken
Remove each piece of chicken from the buttermilk mixture, allowing excess to drip off. Press firmly into the flour mixture, coating both sides well. For an extra crispy crust, dip the chicken back into the buttermilk mixture and dredge again in the flour.
Heat the oil
In a large heavy skillet, pour in about 1 inch of vegetable oil. Heat over medium to medium-high heat until the oil reaches 350°F (175°C).
Fry the chicken
Carefully place the chicken into the hot oil without overcrowding the pan. Fry for 6–8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Drain and rest
Transfer the cooked chicken to a wire rack set over a baking sheet to drain excess oil. Let it rest for 5 minutes before serving.
Spicy version
Increase cayenne pepper to 1 teaspoon and add 1/2 teaspoon chili powder to the flour mixture.
Herb-infused coating
Add 1 teaspoon dried thyme and 1 teaspoon dried oregano to the flour mixture.
Oven-finished method
After frying for 3–4 minutes per side, transfer the chicken to a 400°F (200°C) oven and bake for 10 minutes to finish cooking.
Gluten-free option
Replace the all-purpose flour with a gluten-free flour blend and ensure the cornstarch is certified gluten-free.
Storage/Reheating
Storage
Allow the chicken to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Freezing
Wrap each piece tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
Reheating
For best crispiness, reheat in a 375°F (190°C) oven for 10–15 minutes until heated through. Avoid microwaving, as it can make the coating soggy.
FAQs
How do I keep the coating from falling off?
Make sure to pat the chicken dry before marinating and press the flour mixture firmly onto the surface. Let the coated chicken rest for 10 minutes before frying.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and provide extra juiciness. Adjust cooking time as needed.
What oil is best for frying?
Neutral oils with high smoke points such as vegetable oil, canola oil, or sunflower oil are ideal.
How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I make this ahead of time?
You can marinate the chicken several hours in advance, but it’s best fried just before serving for maximum crispiness.
Why is cornstarch added to the flour?
Cornstarch helps create a lighter, crispier crust by reducing gluten formation in the flour.
Can I air fry this recipe?
Yes. Spray the coated chicken with oil and air fry at 375°F (190°C) for about 15–18 minutes, flipping halfway through.
How do I prevent the chicken from burning?
Maintain oil temperature at 350°F (175°C). Too hot and the outside burns before the inside cooks.
Can I skip the buttermilk?
You can substitute with 2 cups milk mixed with 2 tablespoons lemon juice or vinegar. Let it sit for 5 minutes before using.
What sides go well with chicken fried chicken?
Mashed potatoes, country-style gravy, coleslaw, green beans, or biscuits make excellent accompaniments.
Conclusion
Crispy Chicken Fried Chicken is a timeless comfort food that delivers crunch, flavor, and tenderness in every bite. With simple ingredients and straightforward steps, you can recreate this Southern classic right in your own kitchen. Whether served for a cozy family dinner or a weekend gathering, it’s guaranteed to be a satisfying and memorable meal.
Golden, ultra-crispy Chicken Fried Chicken with a perfectly seasoned coating and juicy, tender interior. This Southern-style comfort food is easy to make at home and delivers crunch and flavor in every bite.
Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness.
In a large bowl, whisk together buttermilk and egg. Submerge chicken, cover, and refrigerate for at least 30 minutes or up to 4 hours.
In a shallow dish, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Mix well.
Remove chicken from marinade, letting excess drip off. Dredge thoroughly in flour mixture, pressing firmly. For extra crispiness, dip back into buttermilk and dredge again.
Heat about 1 inch of vegetable oil in a heavy skillet to 350°F (175°C).
Carefully place chicken in hot oil without overcrowding. Fry 6–8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
Transfer to a wire rack over a baking sheet to drain. Rest for 5 minutes before serving.
Notes
Let coated chicken rest 10 minutes before frying to help crust adhere.
Maintain oil temperature at 350°F for even cooking and to prevent burning.
For oven-finished method, bake at 400°F for 10 minutes after partial frying.
Substitute buttermilk with milk plus 2 tablespoons lemon juice or vinegar if needed.
Reheat in oven for best crispiness; avoid microwaving.
