Fried Chicken Recipe
There’s nothing like a crispy, golden fried chicken recipe that tastes just like your favorite takeout — but even better because it’s homemade. This is the fried chicken recipe you’ve been searching for! It’s crunchy on the outside, juicy on the inside, and bursting with bold Southern flavor thanks to a buttermilk, pickle juice, and hot sauce marinade. Think Popeyes chicken — but made right in your own kitchen.
If you need more delicious copy cat recipes, try my Southwestern Eggrolls: Chili’s Copycat Recipe & Louisiana Chicken Pasta
What is fried Chicken?
Moreover, Southern fried chicken is a classic dish made by marinating chicken pieces, dredging them in seasoned flour, and deep frying them until golden brown and crispy. It’s beloved in Southern cooking for its bold flavor, crunchy texture, and rich history passed down through generations.
Why You’ll Love this Fried Chicken recipe:
FurthFurthermore, fried chicken is more than just food in the South — it’s tradition, comfort, and a symbol of family gatherings and Sunday suppers. Every bite of this crispy fried chicken recipe will remind you why this dish is a true Southern classic. Here are a few reasons you’ll love this recipe:
- Tastes like Popeyes fried chicken — but homemade!
- Ultra-crispy coating with a perfectly seasoned crust
- Juicy, tender chicken from a flavorful marinade
- Easy to make with pantry-friendly ingredients
Ingredients for Crispy Fried Chicken
- Buttermilk: Tenderizes the chicken and adds tangy flavor
- Pickle Juice: Infuses flavor and keeps the chicken juicy
- Hot Sauce: Adds subtle heat and bold Southern flavor
- Eggs: Helps the coating stick to the chicken
- Seasonings: Bayou City Seasonings, onion powder, paprika, ground mustard, cayenne — layers of flavor
- All-Purpose Flour: The base for a crunchy crust
- Cornstarch: The secret to extra crispy texture
- Oil for Frying: Neutral oil like peanut or vegetable oil works best
How to Make Fried Chicken– Quick & Easy Steps
Here’s how to make this crispy and delicious fried chicken:
- Marinate the Chicken: Whisk together buttermilk, pickle juice, hot sauce, eggs, and seasonings. Soak the chicken for at least 4 hours or overnight.
- Prepare the Coating: In a separate bowl, mix flour, cornstarch, and seasonings.
- Dredge the Chicken: Remove chicken from marinade, letting excess drip off. Coat well in the flour mixture.
- Fry the Chicken: Heat oil to 325°F. Fry chicken in batches until golden brown and crispy, about 12-15 minutes depending on size.
- Drain & Rest: Place fried chicken on a wire rack to drain and stay crispy.
The Secret to Crispy Fried Chicken
The key to ultra-crispy fried chicken is a combination of cornstarch in the breading, a flavorful buttermilk marinade, and double-dipping the chicken for an extra thick crust. Letting the chicken rest after frying on a wire rack (not paper towels!) keeps it crunchy.
Recipe Tips for Success
Additionally, by following these tips you’ll be able to make the best chopped cheeseburger sliders.
- Marinate Overnight: For maximum flavor and juiciness.
- Use a Thermometer: Keep oil between 300°F-325°F for perfect frying.
- Double Dredge: For thicker, craggier crust, dip the chicken back in the marinade before flouring again.
- Don’t Overcrowd: Fry in batches to avoid dropping the oil temperature.
- Wire Rack Drain: Essential for crispy chicken — paper towels will create steam and soften the crust.
FAQ
Q: Can I use boneless chicken?
A: Yes! Boneless thighs or breasts work great — adjust cooking time down by a few minutes.
Q: What’s the best oil for frying chicken?
A: Peanut oil is traditional for its high smoke point, but vegetable or canola oil also work well.
Q: How do I reheat fried chicken?
A: Reheat in a 375°F oven or air fryer for 10-12 minutes until hot and crispy.
Q: Can I bake or air fry this recipe?
A: This recipe is developed for deep frying, but for a lighter version, air frying at 375°F for 20-25 minutes can work — spray well with oil.
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Crispy Fried Chicken Recipe
Equipment
- Large mixing bowls
- whisk
- tongs
- Deep fryer or large heavy-bottomed pot
- Wire rack
- baking sheet
- Kitchen thermometer for checking oil and internal temp
Ingredients
Chicken Buttermilk Brine
- 1 whole chicken cut into 8 pieces (leg, thigh, breast, wing)
- 4 cups buttermilk
- 1/2 cup pickle juice bread and butter
- 2-3 eggs
- 1/4 cup hot sauce
- 2 tbsp Bayou City Garlic Pepper
- 2 tbs Bayou City All Purpose Seasoning
- 1 tbs onion powder
- 1 tbs cayenne pepper
- 1 tbs smoked paprika
- 1 tsp ground mustard
- 1 tsp salt
- 1 tsp black pepper
Flour Dredge
- 1 cups flour
- 1 cup cornstarch
- 1 tsp Bayou City Garlic Pepper
- 1 tsp Bayou City All Purpose Seasoning
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp ground mustard
Frying
- vegetable oil for frying
Instructions
- Place the pieces of chicken in a large bowl and pour the buttermilk over them. add pickle juice and hot sauce season with Bayou City Seasonings, onion powder, cayenne, smoked paprika, ground mustard, salt, and pepper. Make sure the chicken is fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best results. The buttermilk helps tenderize the chicken and adds flavor.
- In a large, shallow dish or on a plate, mix together the flour, Bayou City seasonings, cayenne pepper, smoked paprika, onion powder, oregano, gerund mustard, and cayenne pepper. This is your seasoned flour mixture.
- Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes. This will ensure even cooking.
- Heat a large, deep fryer or Dutch oven with about 2-4 inches of vegetable oil over medium-high heat to reach 325°F (163°C).
- Take a piece of chicken from the buttermilk and let the excess buttermilk drip off. Then, roll it in the seasoned flour mixture, pressing the flour onto the chicken to make sure it's well-coated.
- Place the coated chicken on a wire rack or a clean plate. Repeat this process for all the chicken pieces.
- Carefully place a few pieces of chicken in the hot oil, making sure not to overcrowd the pan and each piece is completely submerged. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and has an internal temperature of 165°F (74°C). The exact cooking time will depend on the size of your chicken pieces.
- Use a slotted spoon or tongs to remove the fried chicken from the oil and place it on a wire rack or a plate lined with paper towels to drain any excess oil. sprinkle with salt while they are hot.
- Serve the crispy fried chicken hot with your favorite sides. It's great with mashed potatoes, coleslaw, biscuits, or just about any side dish you prefer.
Video
Notes
- Pickle Juice: Dill pickle juice or bread and butter adds tang and helps tenderize the chicken — don’t skip it!
- Cornstarch: This is key for getting that signature crispy, craggy crust.
- Double Dredge: For ultra-crispy chicken, dredge twice — once after marinating, then dip back in the marinade, and dredge again.
- Oil Temp: Keep the oil at a steady 325°F-350°F for even frying. Too hot and the outside will burn before the inside cooks through.
- Leftovers: Reheat in the oven or air fryer at 375°F to maintain crispiness.
I can’t wait to try this! Do you dip the chicken in the eggs between flour dredging?
No, I just add the eggs right to the marinade!