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Fried Chicken

Making fried chicken at home isn’t as hard as you think! Plus, extra crispy chicken fresh from the fryer is an experience that can’t be beat! Here’s how to make it.
Prep Time20 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, fried chicken, poultry
Servings: 4
Calories: 320kcal


  • 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.


Calories: 320kcal | Carbohydrates: 69g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 627mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg