Craving that perfect combination of crispy, golden-brown coating and juicy, tender meat?
These six incredible fried chicken recipes will help you achieve restaurant-quality results right in your own kitchen.
From classic Southern-style to spicy Korean variants, each recipe brings its own unique twist to this beloved comfort food.
Get ready to discover the secrets behind achieving the ideal crunch factor, properly seasoning your brine, and mastering the art of temperature control.
Whether you’re a first-time fryer or a seasoned cook, these foolproof recipes will guide you through creating crowd-pleasing fried chicken that will have everyone asking for seconds.
Classic Southern Buttermilk Fried Chicken
Classic Southern Buttermilk Fried Chicken is a timeless comfort food that brings people together around the dinner table.
This recipe delivers crispy, golden-brown skin and juicy, tender meat inside.
The secret lies in the buttermilk marinade, which not only tenderizes the chicken but also ensures maximum flavor in every bite.
Ingredients:
• 3 pounds chicken pieces (mix of thighs, drumsticks, wings)
• 2 cups buttermilk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups vegetable oil for frying
• Hot sauce (optional for marinade)
Cooking Instructions:
Step 1: Mix buttermilk, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
Step 2: Submerge chicken pieces in buttermilk mixture and refrigerate for 4-24 hours.
Step 3: Combine flour, remaining salt, pepper, and all seasonings in a shallow dish.
Step 4: Remove chicken from buttermilk, letting excess drip off.
Step 5: Dredge each piece in seasoned flour mixture, shaking off excess.
Step 6: Heat oil in a large cast-iron skillet to 350°F.
Step 7: Fry chicken for 12-15 minutes per side until golden brown and internal temperature reaches 165°F.
Step 8: Drain on paper towels and let rest for 5-10 minutes before serving.
Pro Tip: Never overcrowd your skillet when frying – leave enough space between pieces to maintain oil temperature and ensure even cooking. If you see the chicken browning too quickly, lower the heat to prevent burning while allowing the inside to cook thoroughly.
Nashville Hot and Spicy Fried Chicken
Get ready to create the iconic Nashville Hot Chicken, a fiery Southern favorite that’ll set your taste buds ablaze!
This crispy, spicy chicken dish originated in Nashville, Tennessee, and has since taken the culinary world by storm.
Your patience will be rewarded with perfectly crispy chicken coated in a signature cayenne-based sauce that delivers an unforgettable kick.
Ingredients:
• 4 chicken thighs and 4 drumsticks
• 2 cups buttermilk
• 3 cups all-purpose flour
• 2 tablespoons cayenne pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 2 teaspoons black pepper
• 2 tablespoons brown sugar
• 1 cup vegetable oil
• Pickle slices for serving
• White bread slices for serving
Cooking Instructions:
Step 1: Soak chicken in buttermilk for 4 hours or overnight in the refrigerator
Step 2: Mix flour with 1 tablespoon each of cayenne, paprika, and garlic powder
Step 3: Remove chicken from buttermilk and dredge in seasoned flour mixture
Step 4: Heat oil in a large cast-iron skillet to 350°F
Step 5: Fry chicken for 12-15 minutes per side until golden brown
Step 6: In a bowl, mix remaining spices with hot frying oil to create the sauce
Step 7: Brush or dip the fried chicken in the hot sauce mixture
Step 8: Serve over white bread with pickle slices
Pro Tip: For the perfect spice level, adjust the cayenne pepper amount to your liking, but remember that the true Nashville experience comes from that signature burn. Keep a meat thermometer handy to ensure your chicken reaches 165°F internally for food safety.
Korean Double-Fried Chicken with Gochujang
Korean Double-Fried Chicken with Gochujang is a perfect blend of crispy texture and sweet-spicy flavors that will make your taste buds dance.
This twice-fried chicken technique ensures an incredibly crunchy exterior while keeping the meat juicy inside.
The gochujang sauce adds that authentic Korean kick that makes this dish irresistible.
Ingredients:
• 2 lbs chicken wings
• 1 cup potato starch
• ½ cup gochujang (Korean red pepper paste)
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons minced garlic
• 1 tablespoon sesame oil
• Vegetable oil for frying
• Salt and pepper to taste
• Sesame seeds for garnish
Cooking Instructions:
Step 1: Pat chicken wings dry with paper towels and season with salt and pepper.
Step 2: Coat each wing thoroughly with potato starch.
Step 3: Heat oil to 350°F and fry wings for 8-10 minutes. Remove and let rest for 5 minutes.
Step 4: Increase oil temperature to 375°F and fry wings again for 3-4 minutes until golden brown.
Step 5: In a bowl, mix gochujang, soy sauce, honey, garlic, and sesame oil until smooth.
Step 6: Toss the hot chicken wings in the sauce mixture until well coated.
Step 7: Garnish with sesame seeds and serve immediately.
Pro Tip: For the crispiest results, don’t skip the resting period between fries. This allows the chicken to steam from the inside, creating micro-bubbles in the coating that will expand during the second fry, resulting in that signature ultra-crispy exterior that Korean fried chicken is famous for.
Extra Crispy Cajun-Style Fried Chicken
Get ready to create the most mouthwatering, crispy, and spicy fried chicken that’ll transport you straight to Louisiana.
This recipe combines traditional Southern frying techniques with bold Cajun seasonings to create a perfectly crunchy exterior while keeping the meat juicy and flavorful inside.
Ingredients:
• 3 lbs chicken pieces (mix of thighs, drumsticks, wings)
• 2 cups buttermilk
• 3 cups all-purpose flour
• 2 tablespoons Cajun seasoning
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons black pepper
• 2 teaspoons salt
• 2 cups vegetable oil for frying
Cooking Instructions:
Step 1: Marinate chicken in buttermilk for at least 4 hours or overnight in the refrigerator.
Step 2: Mix flour and all seasonings in a large bowl.
Step 3: Remove chicken from buttermilk, letting excess drip off.
Step 4: Dredge each piece in the seasoned flour mixture, then dip back in buttermilk, and dredge in flour again for extra crispiness.
Step 5: Heat oil in a large cast-iron skillet to 350°F.
Step 6: Fry chicken pieces for 12-15 minutes per side until golden brown and internal temperature reaches 165°F.
Step 7: Drain on paper towels and let rest for 5-10 minutes before serving.
Pro Tip: For the crispiest results, don’t overcrowd your pan – fry in batches if necessary. Also, maintain oil temperature by using a thermometer and letting the oil return to 350°F between batches. This ensures your chicken gets that perfect, crunchy coating every time.
Japanese Karaage Fried Chicken
Japanese Karaage Fried Chicken is a beloved dish known for its juicy, tender meat and crispy exterior.
This double-fried chicken is marinated in soy sauce, ginger, and garlic, creating an irresistible umami flavor that’ll make you come back for seconds.
Perfect as an appetizer or main dish, it’s a staple in Japanese cuisine that you can easily recreate at home.
Ingredients:
• 2 lbs boneless chicken thighs, cut into bite-sized pieces
• 3 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon grated ginger
• 3 cloves minced garlic
• 1 teaspoon sesame oil
• 1 cup potato starch (or cornstarch)
• Vegetable oil for frying
• Lemon wedges for serving
Cooking Instructions:
Step 1: Mix soy sauce, sake, ginger, garlic, and sesame oil in a bowl. Add chicken pieces and marinate for 30 minutes.
Step 2: Remove chicken from marinade and pat dry with paper towels.
Step 3: Coat each piece thoroughly in potato starch, shaking off excess.
Step 4: Heat oil in a deep pot to 325°F (165°C).
Step 5: Fry chicken in batches for 90 seconds until light golden.
Step 6: Remove and let rest for 1 minute.
Step 7: Increase oil temperature to 350°F (175°C).
Step 8: Fry chicken again for 45 seconds until golden brown and crispy.
Step 9: Drain on paper towels and serve hot with lemon wedges.
Pro Tip: For the crispiest results, don’t skip the double-frying process and ensure your oil maintains the correct temperature throughout cooking. If the oil is too hot, the outside will burn before the inside cooks; if too cool, the chicken will become greasy.
Honey-Brined Crispy Fried Chicken
Elevate your fried chicken game with this mouthwatering Honey-Brined Crispy Fried Chicken recipe.
The secret lies in the honey brine, which ensures perfectly seasoned, juicy meat while creating an irresistibly crispy exterior.
This recipe serves 4-6 people and requires overnight brining for the best results.
Ingredients:
• 3 lbs chicken pieces (mix of thighs, drumsticks, wings)
• 4 cups water
• 1/4 cup honey
• 1/4 cup kosher salt
• 2 cups buttermilk
• 3 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper
• Vegetable oil for frying
Cooking Instructions:
Step 1: Combine water, honey, and salt in a large bowl. Stir until dissolved to create the brine.
Step 2: Submerge chicken pieces in brine, cover, and refrigerate for 4-12 hours.
Step 3: Remove chicken from brine, pat dry, and soak in buttermilk for 30 minutes.
Step 4: Mix flour and all seasonings in a large bowl.
Step 5: Heat oil in a large, deep skillet to 350°F.
Step 6: Dredge each piece of chicken in the seasoned flour mixture.
Step 7: Fry chicken for 12-15 minutes per side until golden brown and internal temperature reaches 165°F.
Step 8: Drain on paper towels and let rest for 5 minutes before serving.
Pro Tip: For the crispiest coating, don’t overcrowd your frying pan and maintain oil temperature between 325-350°F. A quick double-dredge in the flour mixture after the buttermilk soak will create extra-crunchy chicken.
Frequently Asked Questions
What makes buttermilk so essential for crispy fried chicken?
Buttermilk tenderizes the meat and helps create a thicker coating that sticks to the chicken. The acidity breaks down proteins while adding tanginess and ensuring a crunchier crust when fried.
How long should you marinate chicken for the best flavor results?
Marinate your chicken for at least 4 hours or ideally overnight for maximum flavor penetration. Avoid marinating longer than 24 hours as the meat texture can become mushy.
What’s the ideal oil temperature for perfectly fried chicken?
Maintain your oil temperature between 325-350°F for even cooking and optimal crispiness. This range ensures your chicken cooks thoroughly without burning the coating.
Which spices create the most flavorful fried chicken coating?
Combine paprika, garlic powder, black pepper, and cayenne with your flour mixture for classic Southern flavor. Add onion powder and dried herbs like thyme for extra depth.
How can you keep fried chicken crispy after cooking?
Place freshly fried pieces on a wire rack over a baking sheet in a 200°F oven. This method maintains crispiness while keeping the chicken warm without becoming soggy.
Final Thoughts
These six fried chicken recipes showcase different flavors and techniques, from classic Southern-style to spicy Korean variants.
Remember that achieving the perfect crust and juicy meat requires patience – don’t rush the marinating or frying process.
Keep your oil at the right temperature and avoid overcrowding the pan for the crispiest results.
Whether you choose buttermilk-soaked, double-dredged, or Asian-inspired versions, these recipes will help you master the art of fried chicken in your own kitchen.
Experiment with different seasonings to find your signature style.
