Perfect Crispy Fried Chicken Recipe (4 Servings)

Key Points:

• Takes 1 hour to prepare, 30 minutes to cook
• Creates golden-brown, crispy crust with juicy meat inside
• Uses simple ingredients you already have at home
• Perfect for family dinners or special occasions

Ever tried making fried chicken at home but ended up with burnt coating and raw centers? This recipe fixes that problem with an easy, tested method that gives you perfectly crispy chicken every time.

What You’ll Need

Kitchen Equipment

• Large cast-iron skillet or heavy-bottom pan (12-inch size preferred)
• Kitchen thermometer (must read up to 375°F)
• Large mixing bowls (3)
• Paper towels (full roll)
• Long-handled tongs (12-inch or longer)
• Wire rack that fits your sheet pan
• Rimmed sheet pan (to catch drips)
• Measuring cups and spoons
• Sharp knife for cutting chicken (if needed)
• Clean kitchen towels

Ingredients

For the Chicken:

• 1 whole chicken (3-4 pounds), cut into 8 pieces
• 2 cups buttermilk (cold from refrigerator)
• 2 large eggs (room temperature)
• 2 tablespoons hot sauce (optional, like Tabasco)

For the Coating:

• 3 cups all-purpose flour (measured by spooning into cups, not scooping)
• 1 tablespoon salt (regular table salt)
• 2 teaspoons black pepper (freshly ground if possible)
• 2 teaspoons paprika (sweet, not smoked)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Vegetable oil for frying (about 3 cups)

Detailed Step-by-Step Instructions

Before You Start (15 minutes)

1. Gather all equipment and ingredients:

• Place everything on your counter
• Make sure you have enough space to work
• Check that you have all ingredients
• Clear and clean your sink (you’ll need it)

1. Prepare your work station:

• Cover a large work surface with paper towels
• Set up three stations: raw chicken, coating, and finished chicken
• Have your thermometer ready
• Keep extra paper towels nearby

Chicken Preparation (20 minutes)

1. If starting with whole chicken:

• Remove chicken from packaging over sink
• Pat dry with paper towels
• Place on cutting board
• Cut into 8 pieces:
  • First, remove wings at joint
  • Separate legs from body
  • Split legs into thighs and drumsticks at joint
  • Cut backbone out of body
  • Split breast in half
  • You should now have: 2 breasts, 2 thighs, 2 drumsticks, 2 wings

1. Make buttermilk mixture:

• Crack eggs into large bowl
• Whisk eggs until well beaten
• Add buttermilk and whisk
• Add hot sauce if using
• Whisk until completely combined

1. Soak chicken:

• Submerge each piece in buttermilk mixture
• Make sure each piece is fully covered
• Cover bowl with plastic wrap
• Refrigerate for exactly 1 hour (set a timer)

Coating Preparation (10 minutes)

1. Mix dry ingredients:

• Place flour in large bowl
• Add all seasonings
• Whisk together thoroughly
• Taste a tiny bit to check salt level
• Set aside

1. Set up breading station:

• Place wire rack on sheet pan
• Put flour mixture in one bowl
• Keep space for buttermilk bowl
• Line plate with paper towels

Oil Preparation (10 minutes)

1. Choose your pan:

• Use heavy-bottom skillet or cast iron
• Make sure it’s completely dry
• Place on largest burner

1. Add oil:

• Pour oil 1-inch deep
• Oil should come up side about 1/3 of pan
• Leave at least 2 inches from oil to pan top
• Insert thermometer

1. Heat oil:

• Turn heat to medium
• Heat oil to exactly 350°F
• This takes about 8-10 minutes
• Watch carefully – never leave hot oil unattended

Coating the Chicken (15 minutes)

1. Remove chicken from refrigerator:

• Take out one piece at a time
• Let excess buttermilk drip off (count to 5)

1. Coat each piece:

• Place in flour mixture
• Cover completely with flour
• Pat flour onto chicken
• Gently shake off excess
• Place on wire rack
• Repeat with all pieces
• Let stand 5 minutes for coating to set

Frying Process (30 minutes)

1. Test oil temperature:

• Must be exactly 350°F
• Sprinkle tiny bit of flour – should sizzle
• Adjust heat as needed

1. Add chicken:

• Use tongs to lower pieces into oil
• Start with thighs and drumsticks
• Add only 3-4 pieces at a time
• Leave space between pieces

1. Monitor and cook:

• Keep thermometer in oil
• Maintain 350°F (adjust heat if needed)
• Cook 6-7 minutes per side
• Turn pieces only once
• Look for golden brown color

1. Check doneness:

• Use meat thermometer
• Insert into thickest part
• Must read 165°F
• No pink meat inside

Finishing Steps (15 minutes)

1. Remove chicken:

• Use tongs to lift pieces
• Let oil drip off (count to 3)
• Place on paper towel-lined plate
• Blot top with paper towel

1. Rest chicken:

• Let sit 5-10 minutes
• Don’t cover (keeps crispy)
• Check internal temperature again

1. Keep warm if needed:

• Heat oven to 200°F
• Place chicken on clean wire rack
• Keep warm up to 30 minutes

Troubleshooting Tips

• Coating falls off:
• Chicken too wet
• Pat drier before flouring
• Let coating rest longer
• Oil too hot:
• Chicken browns too fast
• Inside stays raw
• Lower heat immediately
• Oil too cool:
• Coating gets greasy
• Doesn’t crisp
• Increase heat slowly
• Uneven cooking:
• Pieces too cold
• Let chicken rest 30 minutes at room temperature
• Cut pieces more evenly

Variations & Substitutions

• No buttermilk?
• Mix 2 cups milk with 2 tablespoons lemon juice
• Let stand 5 minutes before using
• Gluten-free?
• Use rice flour or cornstarch mixture
• Same amount as regular flour
• Extra crispy?
• Double-dip in buttermilk and flour
• Let rest between dips
• Spicier version?
• Add 1/2 teaspoon cayenne to flour
• Increase hot sauce in buttermilk

Storage & Reheating

• Cool completely before storing
• Place in airtight container
• Store in fridge up to 3 days
• To reheat:
• Preheat oven to 375°F
• Place on wire rack
• Heat 10-15 minutes
• Don’t microwave (makes coating soggy)

Safety Notes

• Never leave hot oil unattended
• Keep fire extinguisher nearby
• Keep children and pets out of kitchen
• Don’t add wet chicken to hot oil
• Use long tongs to prevent burns
• Check internal temperature twice
• Turn pan handles inward
• Keep water away from hot oil
• Have lid nearby to cover pan if needed

Remember: Your first batch might not be perfect, and that’s okay! Each time you make this recipe, you’ll get better at judging oil temperature and timing. Keep practicing, and soon you’ll be making restaurant-quality fried chicken at home.