Fried Chicken

Fried Chicken is a staple Sunday Night Meal at my home. This Chicken Recipe is bursting with flavor and is a family favorite. All you need is Buttermilk and simple spices to create a simple fried chicken recipe that your entire family will love.

If you have made Fried Chicken Breasts, Air Fryer Fried Chicken and Texas Roadhouse Country Fried Chicken Recipe then you are going to love this easy to make Fried Chicken.

Why We Love Fried Chicken

Bone-In Chicken Thighs, Wings, and Legs make the best Fried Chicken Recipe. The chicken cooks golden brown in hot oil for a meal that will bring everyone to the table.

Serve it with your favorite side dishes, hot sauce, Chick-Fil-A Sauce RecipeRaising Cane’s Sauce Recipe, and Sauces for Chicken. We love the way the chicken cooks with a crispy coating while still being juicy on the inside.

Ingredients

• Bone-In Chicken – My kids love when I fry drumsticks and wings
• Buttermilk – This helps to make the flour mixture stick to the chicken
• Vegetable Oil – Peanut oil or canola oil can easily be used instead of vegetable oil for frying this chicken.  
• Flaked Salt – Feel free to use regular salt or kosher salt
• All Purpose Flour – This helps to create a crispy crust
• Cornstarch – The combination of the flour and cornstarch helps with the crispy texture 
• Paprika – If you are out, see Best Paprika Substitute
• Garlic Powder – See The Best Garlic Powder Substitute if you are out
• Onion Powder – If you are out, see Best Onion Powder Substitutes

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

Fried Chicken can be seasoned with a variety of spices. Add ½ teaspoon or more to taste. These are some of our suggestions.

• Cayenne Pepper
• Thyme
• Oregano
• Italian Seasoning
• Ginger

How to Make Fried Chicken

Step 1 – Place the chicken in a large bowl to brine. Pour the buttermilk on top. Cover it with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours (but you can allow it to marinade overnight if you prefer). 

Step 2 – In a large shallow bowl or baking sheet blend together the batter ingredients until well combined. 

Step 3 – While the chicken is preheating, remove the chicken pieces from the buttermilk mixture and allow the excess buttermilk to drip off from the chicken. Coat the chicken in the flour mixture and make sure that the chicken is well coated with the mixture.  Shake off any excessive mixture.

Step 4 – Carefully place the coated chicken in the oil in the dutch oven. Add 3-4 pieces of chicken at a time in the oil based on the size of your pan.  Be careful not to overcrowd the pan. You may need to cook in batches.

• Step 5 – Deep fry for 12-15 minutes, flipping every 2-3 minutes, until the chicken reaches an internal temperature of 165 degrees F.  Use a meat thermometer to check the internal temperature of the chicken.
• Step 6 – Once the chicken is cooked through, remove from the oil and place a plate lined with a paper towel to soak up the excess oil or a wire rack. Top immediately with the flaked salt. 
• Step 7 – Continue this process until all the chicken is fried and then it’s ready to serve and enjoy!  

Recipe Tips

• Type of Chicken – You can easily use pre-cut bone-in chicken or you can get a whole chicken and cut it into pieces as well.  
• Oil Temperature – If you are frying in a stock pot make sure to monitor the oil temperature closely with a thermometers. If the oil gets too hot it could cause the chicken breading to get too brown without the chicken cooking all the way through. Oil that is not hot enough will cook the chicken and allow the batter to fall off the chicken.  
• Cooking Chicken – The frying time listed in this recipe is based on dark meat and generally white meat takes less time (8-10 minutes). Watch white meat closely while it’s frying so that it does not get dried out.  
• Marinating Chicken – Let the chicken sit for a few minutes with the coating on until it starts to look pasty. 

Can I Substitute the Buttermilk?

We recommend using the buttermilk for the best flavor and crispy texture. We have also used whole milk but the buttermilk is the most ideal choice when making fried chicken.

What to Serve with Fried Chicken

Fried Chicken is great with many different Side Dish Recipes. These are some of our favorites.

• Best Mashed Potatoes
• Sautéed Green Beans
• Baked Mac and Cheese
• Crock Pot Creamed Corn
• Squash Casserole
• Fried Zucchini Recipe
• Yukon Gold Mashed Potatoes

Storage and Reheating Tips

• Storing – Store the any leftovers in an airtight container for up to 5 days in the refrigerator after the fried chicken has cooled to room temperature. For the leftovers, see Leftover Fried Chicken Recipes.
• Freezer – After the chicken has cooled to room temperature, place in a freezer safe container or a freezer zip lock bag. The fried chicken will stay fresh for up to 3-4 months. Thaw in the fridge overnight when ready to serve.
• Reheating – To achieve the the crispy texture when reheating, we recommend to reheat in the oven in a baking dish at 400 degrees for about 10 minutes. You can also reheat in the air fryer at 370 degrees for about 3-4 minutes.