The Crispiest Fried Chicken You’ll Ever Make at Home

Make the crispiest fried chicken at home with this easy recipe! Juicy inside, golden outside — ready in under an hour. A must-try for every food lover.

There are some recipes that just stop you mid-bite and make you close your eyes for a second. This Crispy Fried Chicken is one of them. Golden, crunchy, and impossibly juicy on the inside — it’s the kind of comfort food that brings everyone to the table without a single complaint. Whether it’s a lazy Sunday lunch, a family dinner, or just a craving you can’t ignore, this recipe delivers every single time. And the best part? No fancy equipment, no complicated techniques — just simple ingredients and a few game-changing tricks that make all the difference.

Ingredients

• 2.2 pounds chicken pieces (bone-in, skin-on)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 4 tablespoons cornstarch
• 1.5 teaspoons garlic powder
• 1 teaspoons onion powder
• 1.5 teaspoons smoked paprika
• 0.5 teaspoons cayenne pepper
• 1 teaspoons black pepper
• 2 teaspoons salt
• 1 teaspoons dried oregano
• 2 egg
• 4 cups vegetable oil (for frying)

Steps

1. Marinate the chicken: Place 2.2 pounds chicken pieces (bone-in, skin-on) in a large bowl. Pour 2 cups buttermilk over the chicken, add 2 egg and whisk together. Season with 1 tsp of 2 teaspoons salt and a pinch of 0.5 teaspoons cayenne pepper. Mix well until all pieces are coated. Cover and refrigerate for at least 240 minutes  or overnight for best results.

2. Prepare the coating: In a large shallow dish, combine 2 cups all-purpose flour, 4 tablespoons cornstarch, 1.5 teaspoons garlic powder, 1 teaspoons onion powder, 1.5 teaspoons smoked paprika, remaining 0.5 teaspoons cayenne pepper, 1 teaspoons black pepper, remaining 2 teaspoons salt, and 1 teaspoons dried oregano. Mix thoroughly until all the spices are evenly distributed throughout the flour.

3. Coat the chicken: Remove chicken from the buttermilk marinade, letting excess drip off. Dredge each piece generously in the spiced flour mixture, pressing firmly so the coating sticks well. Shake off any loose excess. For an extra-crunchy crust, dip back into the leftover buttermilk and coat in flour once more.

4. Heat the oil: Pour 4 cups vegetable oil (for frying) into a deep heavy-bottomed pan or cast iron skillet. Heat over medium-high heat until it reaches 175°C (350°F). Use a thermometer for accuracy — the right temperature is key to a crispy, non-greasy crust.

5. Fry the chicken: Carefully lower the coated chicken pieces into the hot oil, skin-side down. Do not overcrowd the pan — fry in batches if needed. Fry for 12–14 minutes , turning once halfway through, until deep golden brown and the internal temperature reaches 75°C (165°F).

6. Drain & rest: Transfer the fried chicken onto a wire rack set over a baking tray. Never drain on paper towels — the rack keeps the crust crispy on all sides. Let it rest for 5 minutes before serving.

Tags:

• fried chicken
• crispy chicken
• comfort food
• dinner ideas