Crispy Fried Chicken Recipe
By Emily Carter ·
Published
Quick answer
Soak 8 pieces of chicken in seasoned buttermilk for 4 to 12 hours, dredge twice in seasoned flour for a thick craggy crust, then fry in 2 inches of oil at 340 F for 12 to 15 minutes, turning once, until deeply golden and the juices run clear. Rest on a wire rack for 10 minutes so the crust stays crisp.
This crispy fried chicken recipe is the one Emily Carter makes when the craving hits hard. Bone in thighs and drumsticks soak in seasoned buttermilk until the meat is tender and seasoned all the way through, then get a double dredge in seasoned flour for a thick, craggy crust. Fried low and slow in a cast iron skillet, it comes out shatteringly crisp, juicy inside and deeply golden all over. Serve it hot with extra hot sauce and buttermilk biscuits, and watch it disappear.
Why you’ll love it
- A thick, craggy crust that stays audibly crisp thanks to the double dredge.
- Buttermilk marinade that seasons the meat all the way to the bone.
- Juicy dark meat that forgives a few extra minutes in the oil.
- No special equipment beyond a cast iron skillet and a thermometer.
- Better than takeout, and the whole house smells amazing while it fries.
Ingredient notes
Bone in thighs and drumsticks: dark meat is the soul food choice for a reason. It stays juicy through a long fry, and the bone seasons the meat as it cooks. A mix of thighs and drumsticks also fries at the same pace, so both come out done together.
Buttermilk and hot sauce: the marinade does two jobs at once. The acidity tenderizes the chicken, and the salt and hot sauce season it deeply. Even 4 hours makes a difference, but overnight is the gold standard.
Flour, cornstarch and baking powder: flour builds the crust, cornstarch makes it extra crisp, and baking powder adds tiny bubbles that turn the coating craggy. This trio is the difference between a good crust and a loud one.
Paprika, garlic powder, salt and pepper: simple Southern seasoning. The paprika is mostly for color, giving the finished crust its gorgeous deep gold. Taste the flour and adjust, since under seasoned flour is the most common bland chicken mistake.
Peanut oil: the classic frying fat, neutral and high heat friendly. About 6 cups gives a true 2 inch depth in a standard cast iron skillet, which is what lets the chicken fry instead of steam.
The double dredge and oil temperature rule that makes or breaks it
Two rules decide this chicken, and both are about the crust. First, double dredge and rest. Flour, back through the buttermilk, flour again, pressed on firmly, then a 10 minute rest on a rack. The rest hydrates the coating so it clings to the chicken in the hot oil instead of sliding off into the pan. Second, hold the oil between 325 and 350 F and never crowd the pan. Too cool and the crust drinks grease and turns soggy. Too hot and the crust burns while the meat near the bone stays pink. Fry in two batches, let the oil climb back up between them, and rest every piece on a wire rack, never on paper towels, so the steam escapes and the crust stays crisp all around.
Variations
- Nashville style: brush the hot fried chicken with cayenne oil made from 1/2 cup of the hot frying oil whisked with 2 tablespoons of cayenne and 1 tablespoon of brown sugar, then serve on white bread with pickles.
- Hot honey drizzle: warm 1/2 cup of honey with 1 teaspoon of hot sauce and a pinch of salt, and drizzle it over the finished chicken right before serving.
- Pickle brined: swap half the buttermilk for dill pickle brine in the marinade for an extra tangy, tender result.
- Extra spicy: add 2 teaspoons of cayenne to the flour dredge and a diced fresh chili to the marinade for a version with real heat.
What we learned testing it
- The double dredge beat a single dredge clearly. The single coat was thin and patchy, while the double coat gave the thick, craggy crust that stays crisp for an hour.
- Cornstarch plus baking powder was the crunch upgrade. Plain flour gave a good crust, but the batch with cornstarch and baking powder fried up audibly crispier and stayed crisp longer.
- Resting on a wire rack beat paper towels. The paper towel batch steamed its own underside soft within minutes, while the rack batch stayed crisp all around.
Read how we test recipes.
Crispy Fried Chicken Recipe
Makes 8 pieces (about 6 servings) · 1 hr 15 min total · Medium
Ingredients
Equipment
Large bowl · Shallow baking dish · Cast iron skillet or Dutch oven · Instant read thermometer · Wire rack · Rimmed baking sheet
Instructions
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Marinate the chicken in buttermilk
Whisk the buttermilk, hot sauce, 1 teaspoon of the salt and 1/2 teaspoon of the pepper in a large bowl. Add the chicken pieces, turning to coat, and cover. Refrigerate for at least 4 hours and up to 12 hours. The long soak seasons the meat all the way through and is the secret to juicy chicken under a crisp crust.
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Dredge twice for a thick crust
Whisk the flour, cornstarch, baking powder, paprika, garlic powder and the remaining salt and pepper in a shallow baking dish. Lift each piece from the marinade, let the excess drip off, dredge in the flour, dip quickly back in the buttermilk marinade, then dredge again. Press the flour on firmly and rest the coated pieces on a rack for 10 minutes while the oil heats, which helps the crust set.
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Fry low and slow until deeply golden
Pour 2 inches of oil into a cast iron skillet or Dutch oven and heat to 340 F. Fry the chicken in two batches so the pan never crowds, 12 to 15 minutes, turning once, until deeply golden and the juices run clear. Keep the oil between 325 and 350 F. If it drops too low the crust turns greasy, and if it runs too hot the crust burns before the meat cooks through.
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Rest on a wire rack and season
Lift the chicken onto a wire rack set over a rimmed baking sheet, never onto paper towels, which trap steam and soften the crust. Shower with flaky salt while hot. Let the first batch rest while the second fries, and serve within 30 minutes for the loudest crunch.
Notes
- Use bone in dark meat for the juiciest result. Thighs and drumsticks forgive a few extra minutes in the oil, while leaner breasts dry out faster.
- A thermometer is not optional here. Guessing oil temperature is the most common reason homemade fried chicken comes out greasy or raw in the middle.
- Let the dredged chicken rest before frying. The 10 minute rest hydrates the flour coating so it clings to the chicken instead of sliding off in the oil.
- Fry in batches and let the oil come back up to temperature between them. Crowding the pan drops the temperature and steams the crust instead of crisping it.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Peanut oil
- Use vegetable oil or shortening instead. Peanut oil fries cleanest, but any neutral oil with a high smoke point works.
- Hot sauce in the marinade
- Leave it out for a mild version, or use pickle brine instead of half the buttermilk for a tangy twist.
- All purpose flour
- Use a gluten free all purpose blend for a gluten free crust. It fries up just as crisp, though a touch more delicate.
Storage and make-ahead
Cool leftovers completely, then refrigerate in a single layer in a loosely covered container for up to 3 days. Reheat on a wire rack set over a baking sheet at 400 F for 12 to 15 minutes until hot and crisp again. Do not microwave it, which turns the crust rubbery.
Frequently asked questions
Why is my fried chicken not crispy?
The usual causes are oil that is too cool, a crowded pan, or resting the chicken on paper towels. Keep the oil at 325 to 350 F, fry in batches, and rest the pieces on a wire rack so steam escapes instead of softening the crust.
Can I use chicken breasts in this crispy fried chicken recipe?
Yes. Cut large breasts in half so they cook through evenly, and pull them a few minutes earlier since lean meat dries faster. Thighs and drumsticks are more forgiving if you are new to frying.
What is the best oil for frying chicken?
Peanut oil is the classic choice because it fries clean and crisp at high heat. Vegetable oil, canola oil or shortening all work well too. Use any neutral oil with a high smoke point.
How do I know when the fried chicken is done?
Look for a deep golden crust and juices that run clear when a thigh is pierced, and check with a thermometer. The thickest part of the meat should read 165 F.
Can I make fried chicken ahead of time?
Marinate the chicken overnight and dredge it just before frying, but fry it fresh. Fried chicken is at its best within 30 minutes of the oil. Leftovers reheat well on a rack at 400 F for 12 to 15 minutes.
