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This easy recipe will give you crispy fried chicken in no time. The chicken is shaken in a bag to give an even coverage of the spicy coating.
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Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.
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- Main Dish
- Overview
- What Makes This Fried Chicken So Crispy?
- Crispy Fried Chicken Ingredients
- How to Make Crispy Fried Chicken
- What to Serve With Fried Chicken
- How to Store Fried Chicken
- Allrecipes Community Tips and Praise
- Ingredients
- Directions
- Editor's Note
I experimented with lots of recipes over the years to find the best crispy fried chicken. This is it! It's bits and pieces of hints I have heard over the years. It's more a matter of preparation and cooking method!
This is the only crispy fried chicken recipe you'll ever need. Why? It combines all the tried-and-true tricks to ensure the juiciest, most flavorful, crispiest chicken every time.
There are a few reasons this crispy fried chicken works so well:
Allowing the buttermilk-flour mixture to come to a paste-like consistency is key to a crispiness on the outside and juiciness on the inside.
Most fried chicken is cooked at a high temperature throughout the frying process. This one, however, only starts at a very high heat — after browning, the heat is reduced for about 30 minutes. You'll turn up the temperature again at the end, locking in that crispy texture.
Paprika adds smoky flavor and has a low smoke point, which helps with browning the chicken.
Here's what you'll need to make the best, crispiest fried chicken of your life:
Cut a four-pound whole chicken into pieces or purchase four pounds of breasts, drumsticks, wings, legs, and/or thighs at the grocery store.
Acidic buttermilk tenderizes the chicken without making it too tough. Also, it helps the flour mixture stick to the chicken.
All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust.
This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.
Vegetable oil is perfect for frying chicken because it has a high smoke point.
You'll find the step-by-step recipe below, but here's a brief overview of what you can expect when you make this crispy fried chicken:
Combine the flour, paprika, salt, and pepper in a zip-top bag. Seal the bag and shake until well-combined.
Pour buttermilk into a shallow bowl, then dip the chicken (on both sides) until it's completely soaked in buttermilk. Place the soaked chicken in the bag with flour mixture, seal, and shake well to coat. Transfer the coated chicken to a baking sheet, and cover. Allow the flour coating to become a paste-like consistency.
Pour the oil in a skillet and bring it to high heat. Brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes. Remove the cover, return the heat to high, and fry until extra crispy. Drain the chicken on paper towels.
Looking for delicious inspiration for fried chicken sides? We've got you covered with our collection of
15 Classic Side Dishes for Fried Chicken
Here's a preview of what you'll find:
Mom's Favorite Baked Mac and Cheese
Let the fried chicken cool before storage to prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate for up to four days. Reheat in the microwave or in the oven.
"Great recipe and great technique," raves
"Had no idea letting batter become paste like and then covering while frying would make such a difference! Definitely a keeper."
" [This recipe makes] crisp and juicy chicken every time," according to
"Made it twice now, both times turned out great. I marinate the chicken first for more flavor, but the actual frying technique works like a charm."
"This is now my favorite fried chicken recipe," says
"The only thing I did differently was add garlic powder and crushed red pepper to give it a little heat."
1 (4 pound) chicken, cut into pieces
2 cups all-purpose flour for coating
salt and pepper to taste
2 quarts vegetable oil for frying
Take your cut up chicken pieces and skin them if you prefer.
Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.
Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Dinner
- 3 min
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Try Jamie's version of this all-American classic with a classic home made Kentucky-style fried chicken recipe, a perfect sharing dish for your next party.
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- 800
- 4
Cooking time. 30 mins to 1 hour. Serves 4. Ingredients. 12 boneless chicken thighs (1kg/2lb 4oz in total), skin and visible fat removed. sunflower oil spray, for spraying. For the crispy coating....
- Main Course
- 4
- American
Jan 31, 2020 · How to make Fried Chicken. And here’s how to make it (video below super helpful I think!):
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