The Ultimate Fried Chicken Recipe: Crispy, Juicy, and Irresistible

Few foods are as universally loved as fried chicken. With its crispy, golden-brown coating and tender, juicy meat inside, it’s a dish that never fails to satisfy. Whether it’s a family dinner, a picnic, or a gathering with friends, fried chicken has a magical way of bringing people together. But what makes a fried chicken recipe truly great? It’s all about the balance between the crispy exterior and the moist interior, the perfect seasonings, and the right frying technique.

If you’ve been searching for the perfect fried chicken recipe, you’ve found it. This guide will walk you through every step to achieve crispy, flavorful fried chicken with a juicy inside. You don’t need to be a professional chef to make this delicious comfort food at home!

Why This Fried Chicken Recipe Is a Must-Try

Crispy Coating: The secret to truly crispy fried chicken lies in the batter or coating. This recipe ensures a crunch with every bite, thanks to a seasoned flour mixture and a touch of cornstarch for extra crispiness.
Juicy Inside: The chicken stays juicy and tender, thanks to marinating in a flavorful brine before frying. The coating keeps moisture locked inside, ensuring that every bite is succulent.
Flavor-Packed: The blend of herbs and spices in the flour coating elevates the flavor, giving your fried chicken a mouthwatering taste that will have everyone coming back for more.
Easy to Make: While fried chicken may seem intimidating, this recipe breaks down the process step by step, so you can achieve perfect results every time.

Ingredients

For the Brine:

4 cups buttermilk (or regular milk with 2 tablespoons lemon juice or vinegar)
1 tablespoon kosher salt
1 tablespoon sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika (smoked paprika adds extra flavor)
1/2 teaspoon black pepper

For the Chicken Coating:

2 cups all-purpose flour
1/2 cup cornstarch (for extra crispiness)
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or oregano
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon kosher salt
1/2 teaspoon black pepper

For Frying:

Vegetable oil (or peanut oil) for frying (enough to submerge the chicken pieces)
1 whole chicken, cut into pieces (or use pre-cut parts like thighs, drumsticks, wings, and breasts)

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