The Ultimate Crispy Fried Chicken – Better Than Fast Food!
Craving that ultra-crispy, golden-brown fried chicken with juicy, flavorful meat inside—without the hassle of takeout?
This recipe unlocks the perfect blend of crunch, seasoning, and tenderness, all made easily in your own kitchen.
No more drive-thru disappointments or overpriced trendy spots—this is homemade fried chicken that beats them all.
With a game-changing spice blend, ultra-crispy coating, and foolproof frying technique, this recipe delivers everything you love about fried chicken—without the grease-soaked regrets.
Perfect for family dinners, game nights, or meal prep, this will be your go-to fried chicken recipe for life.
Grab your favorite dipping sauce, because once you try this, there’s no going back!
Let’s fry up some magic.
For Crispy Fried Chicken
- Chicken – Bone-in pieces like drumsticks and thighs work best for juicy, flavorful fried chicken.
- Kosher Salt – Used for dry brining the chicken to enhance moisture and flavor.
- Smoked Paprika – Adds a smoky depth and beautiful color to the seasoning.
- White Pepper & Black Pepper – A combination of both for layered heat and spice.
- Garlic Powder & Ground Ginger – Essential aromatics that bring bold flavor to the chicken.
- Celery Salt & Ground Mustard – Helps round out the seasoning with a slightly tangy, savory touch.
- Dried Thyme, Basil & Oregano – A mix of herbs that gives the chicken a subtle earthy taste.
For the Crispy Coating
- All-Purpose Flour – The base of the coating for a crunchy crust.
- Cornstarch – Lightens the flour mixture and makes the crust extra crispy.
- Buttermilk – Helps tenderize the chicken and adds a slight tang for deeper flavor.
- Egg Whites – Creates a sticky coating that holds onto the flour mixture for a crispy finish.
For Frying
- Peanut or Vegetable Oil – High-heat oils that are perfect for deep frying, giving the chicken a crispy, golden-brown finish.
Crispy & Juicy Fried Chicken
Ingredients
For the Chicken
- 8 bone-in chicken pieces (drumsticks and thighs)
- 1 tbsp + 1 ½ tsp kosher salt, divided
- 1 tbsp + 1 ½ tsp smoked paprika
- 1 tbsp ground white pepper
- 1½ tsp garlic powder
- 1½ tsp ground ginger
- 1½ tsp celery salt
- 1½ tsp freshly ground black pepper
- 1½ tsp ground mustard
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp dried oregano
For the Coating
- 1½ cups all-purpose flour
- 1 tbsp cornstarch
For the Buttermilk Mixture
- 1 cup buttermilk
- 2 large egg whites
For Frying
- 2 quarts peanut or vegetable oil
Instructions
For the Chicken
- Pat the chicken dry with paper towels.
- Season with 1 tbsp salt and let sit for at least 30 minutes (or overnight for deeper flavor).
Make the Seasoning Blend
- In a bowl, mix smoked paprika, white pepper, garlic powder, ground ginger, celery salt, black pepper, ground mustard, thyme, basil, and oregano.
- Divide the seasoning mix into two equal parts—one for seasoning the chicken and one for the flour coating.
Prepare the Coating
- In a large bowl, combine flour, cornstarch, and half of the seasoning mix.
- In another separate bowl, whisk together buttermilk, egg whites and the remaining salt.
Dredge the Chicken
- Dip each chicken piece into the buttermilk mixture.
- Coat thoroughly in the seasoned flour mixture, pressing to adhere well.
- Let the coated chicken rest for 15 minutes—this helps the breading stick.
Fry to Perfection
- Heat oil to 350°F (175°C) in a deep Dutch oven or heavy pot.
- Fry chicken in batches, cooking each piece 12-15 minutes, until golden brown and the internal temperature reaches 165°F.
- Drain the chicken on a wire rack over a paper towel-lined baking sheet to keep it crispy.
Notes
- Dry brine the chicken before frying for extra juiciness.
- Use cornstarch in the flour for an ultra-crispy crust.
- Let the breading rest before frying—it helps the coating stick better.
- Maintain oil temperature at 350°F for perfect frying.
Common Questions & Answers for the Best Fried Chicken
- How do I make my fried chicken super crispy?
It’s all about the coating! Use a mix of flour and cornstarch for extra crunch, and let the breaded chicken rest for 15 minutes before frying—this helps the crust stick better. Oh, and keep that oil at a steady 350°F (175°C)!
- Why does my breading fall off when frying?
The trick? Pat the chicken dry before breading and don’t skip the resting step. When frying, avoid overcrowding the pot—give those pieces some space so they can crisp up beautifully!
- Can I make this in an air fryer?
Yep! Coat the chicken lightly with oil and air fry at 375°F (190°C) for 25–30 minutes, flipping halfway. It won’t be exactly the same as deep frying, but it’ll still be crispy and delicious!
- What oil should I use for frying, and can I reuse it?
Stick with neutral, high-smoke point oils like peanut, vegetable, or canola. You can reuse the oil—just strain it through a fine mesh sieve and store it in a sealed container for next time.
- How do I keep fried chicken crispy for longer?
DO NOT place it on paper towels! Instead, set the fried chicken on a wire rack over a baking sheet to drain. If you’re making a big batch, keep it warm in a 200°F (90°C) oven while frying the rest.
How to Store & Reheat
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Place in an oven at 375°F for 10-15 minutes to maintain crispiness.
What to Serve With Fried Chicken
- Classic Mashed Potatoes
- Creamy Mac & Cheese
- Butter Bath Corn
- Fluffy Buttermilk Biscuits
Now, enjoy the crispiest, juiciest homemade fried chicken—because nothing beats homemade!
