Crispy Fried Chicken

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Learn how to make the perfect fried chicken with the crispiest, most flavorful skin on the outside and moist, juicy meat on the inside.

When it comes to chicken, there’s nothing like a juicy piece of fried chicken with a crispy skin. Frying your own chicken may seem intimidating, but it’s actually so simple that it puts grocery store and fast food restaurant fried chicken to shame. If you have an oil thermometer and a timer, you can create foolproof fried chicken. If you’ve ever wanted to make your own fried chicken, now’s the time to try it!

Do I have to use cornstarch? Can I substitute flour?

Cornstarch is one of our top picks for the crispiest fried chicken. Cornstarch is often used in Asian fried chicken recipes. A combination of flour and cornstarch produces the crispest results. You can substitute cornstarch for all flour, or you can try using a similar gluten-free flour or flour blend in place of traditional all-purpose flour.

How many minutes should I cook fried chicken?

An average piece of chicken needs to be fried for 14 minutes. However, each piece of chicken will be different, so make sure each piece has an internal temperature of at least 165°F. White meat is juiciest at 165 degrees Fahrenheit. Dark meat can be cooked to 170-175 degrees Fahrenheit for best texture.

Why are the crumbs falling off my fried chicken? How can I avoid this?

One of the challenges people face when making fried chicken is getting the crispy skin off. This usually happens for several reasons. Here are some tips to make sure your crumbs don’t fall off.

  • When breading the chicken, be sure to shake off any excess buttermilk and flour.
  • Gently pat the chicken after coating with the flour mixture to make sure the flour sticks to the buttermilk.
  • Make sure you are not overcrowding your pot. You want to make sure the chicken doesn’t collide with other chicken pieces, which could break the breadcrumbs.
  • Flip the chicken only once while frying. The more you handle the chicken, the more likely you are to knock off or mess up some of the crunchy coating.

Some recommend letting your chicken dry on a wire rack after dipping and dredging. Not only is this useful, but it’s also handy when making large batches.

Fried Chicken Soaked in Buttermilk
Coat the chicken with a layer of low-gluten flour before frying
Heat vegetable oil to 350 degrees F for frying chicken
The internal temperature of the fried chicken reached 165 degrees Fahrenheit.

What oil is best for frying? Can I save used oil for later use?

There are many choices of oil for frying. Common choices include peanut oil, vegetable oil, canola oil, safflower oil, corn oil, and others. Vegetable oil is the one we recommend for frying. It has a high smoke point, was once used for frying, and can be reused. Simply allow the oil to cool completely, filter, and return to the storage container for later use. The best temperature for frying chicken is 350 degrees Fahrenheit. It is normal for oil temperature to fluctuate while cooking. As long as your oil is between 300 and 350 degrees F, your chicken should be perfect.

How long can fried chicken be kept?

Fried chicken is best served fresh, with the skin still crispy. Leftovers will keep for 2 to 3 days in the fridge though. The skin won’t be as crispy as it would be if reheated. For best results, reheat leftover fried chicken in a 350 degree oven for 15-20 minutes.

Aerial view of crispy fried chicken on paper towels on wooden board.

Looking for something to pair with fried chicken? You can enjoy these delicious classic American side dishes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Aerial view of crispy fried chicken on paper towels on wooden board.

Learn how to make the perfect fried chicken with the crispiest, most flavorful skin on the outside and moist, juicy meat on the inside.

Preparation time 5 minute

cooking time 30 minute

total time 35 minute

raw material

  • 6 chicken thigh
  • 6 drumstick
  • 3 cup cheese
  • 1/2 cup Buffalo Hot Sauce Elective
  • 2 teaspoon Salt
  • 1 teaspoon black pepper

dredging mixture

  • 3 cup all purpose flour
  • 1/2 cup corn starch
  • 1 tablespoon Salt
  • 1 tablespoon chili
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon White pepper
  • 1 teaspoon chili
  • 1 quart vegetable oil for frying


  • In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for extra flavor), salt, and pepper in mixing bowl. Add the chicken pieces. Cover bowl with plastic wrap and refrigerate for 4 hours.

  • When ready to cook, pour vegetable oil into skillet until about 3/4 inch deep. Heat to 350 degrees.

  • Prepare the breadcrumbs by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, paprika, paprika, and salt in a gallon-sized resealable plastic bag or shallow dish. Mix thoroughly.

  • Working one at a time, remove chicken pieces from buttermilk mixture. Shake gently to remove excess. Toss it in the crumb mixture and coat thoroughly. Click on the excess.

  • Place the breaded chicken in the 350 degree oil. Fry 3 or 4 slices at a time. The chicken will lower the temperature of the oil, so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about halfway through, until the chicken reaches an internal temperature of 165°F.

  • Remove from oil and place on paper towels. Let them rest for at least 10 minutes before serving.

Calories: 723kcal | carbohydrate: 66G | protein: 42G | fat: 30G | Saturated fat: 9G | cholesterol: 193mg | sodium: 2847mg | Potassium: 681mg | fiber: 2G | sugar: 6G | Vitamin A: 1035unit | Vitamin C: 0.4mg | calcium: 178mg | iron: 4.9mg

This recipe first appeared on The Stay At Home Chef on July 9, 2013