Making fried chicken at home isn’t as hard as you think! Plus, extra crispy chicken fresh from the fryer is an experience that just can’t be beat! Here’s how to make it.
Do you love fried chicken but are afraid to make it at home? Don’t worry, I’m here to show you how easy it is. In just a few simple steps, you’ll have delicious, crispy fried chicken that will rival your favorite Kentucky Fried Chicken restaurant. If you’ve never deep-fried before, you’ll be pleasantly surprised that it’s not as scary as you thought it would be!
Fried Chicken Recipe
This easy fried chicken recipe is perfect for beginners, and the end result is so crispy and flavorful that you’ll never want to order out again. A lot of people are so intimidated by deep-frying that they never try it, but fried chicken is a good recipe to start out with because it’s a lot less fussy than frying things like donuts. (Bonus: You can pair it with waffles to make chicken and waffles!)
When all is said and done, you’ll have homemade fried chicken with a crispy crust and juicy, tender meat and irresistible flavor (the seasoning blend here can’t be beat!). And once you know how to make it, you’re going to want to make it again and again… and maybe even branch out to some other deep-fried recipes, like funnel cakes!
See recipe card below this post for ingredient quantities and full instructions.
- Chicken legs and thighs
- Canola oil – You’ll need this for deep frying. Peanut oil will work, too.
- Egg – Here’s the best way to crack an egg.
- All-purpose flour
- Kosher salt
- Black pepper
- Baking powder
- Chili powder
- Garlic powder
How to Make Fried Chicken
Take out three shallow containers. Fill the first with the cornstarch, the second with the egg and buttermilk, and the third with the flour and seasonings. Whisk the egg and buttermilk, then whisk the flour with the seasonings.
2. Coat the Chicken
Dredge a piece of chicken in the cornstarch, then the egg mixture, and finally into the flour and seasonings. Set aside on a sheet pan and repeat with the remaining chicken, making sure they’re fully coated.
3. Heat the Oil
Pour the oil into a Dutch oven and heat it until a thermometer reaches 350ºF.
4. Fry the Chicken
Fry the chicken one piece at a time, flipping once if it’s not submerged, until an internal temperature of 160ºF is reached. Carefully remove the chicken from the oil and let it drain on a rack. Repeat with the remaining chicken.
How to Store Leftover Fried Chicken
Leftover fried chicken can be stored in the refrigerator for up to 3 days. I like reheating it in the air fryer to restore its crispiness, but another great method is placing it on a metal rack set on a baking sheet and baking it in a 400ºF oven for 15 to 20 minutes, or until warmed through. A microwave will also work, but the coating won’t be crispy after reheating.
What is the secret to good fried chicken?
There are a few secrets to perfect fried chicken! First, you want to use a flavorful seasoning blend, and we’ve got you covered there! Use a thermometer to make sure the oil is the right temperature, and for maximum crispiness, dredge the chicken in cornstarch (don’t worry, we do that in this recipe too!).
Why is my fried chicken not crispy?
If your fried chicken isn’t crispy, the culprit was probably oil that was either too hot or too cold. That’s where the thermometer comes into play! It’s really worth the investment for getting perfect fried chicken.
What goes well with fried chicken?
So many things! Some of my favorites for pairing with homemade fried chicken include Pineapple Casserole, Mashed Potatoes, Instant Pot Corn On The Cob, Copycat Panera Mac and Cheese, Twice Baked Potatoes, Bisquick Waffles, and Macaroni Salad.
More Easy Chicken Recipes
- Instant Pot Whole Chicken
- Crispy Chicken Strips
- Easy Baked Chicken Breasts
- Air Fryer Chicken Breasts
- 4 boneless chicken thighs and chicken legs
- 3 cups canola oil for frying
- 1 cup cornstarch
- 1 large egg
- ½ cup buttermilk
- 1 ½ cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp cayenne
- 1 tsp chili powder
- 1 tsp garlic powder
- Using three shallow containers, fill the first with the cornstarch, the second with the egg and buttermilk (whisked to combine,) and the third with the flour and seasonings.
- One thigh at a time, dredge first in the cornstarch, then the egg mix, and finally into the flour mix making sure the chicken is fully coated. Set aside on a sheet tray until ready to fry.
- In a dutch oven, heat the oil until a thermometer reaches 350F. Fry the chicken one at a time, flipping only once if not submerged, until an internal temperature of 160F is reached. Carefully remove and let rest on a rack. Repeat with the remaining chicken thighs.