When it comes to comfort food, nothing beats homemade crispy fried chicken. Golden on the outside, juicy on the inside, and packed with flavor in every bite. This foolproof recipe is everything fried chicken should be: ultra crunchy, beautifully seasoned, and surprisingly easy to make at home. Whether you’re cooking for a game day crowd, hosting a backyard hangout, or just craving a plate of pure comfort, this crispy fried chicken will hit the spot every single time. With simple ingredients, a no stress method, and big bold seasoning, get ready to fry up your new family favorite.
Looking for more delicious and juicy chicken recipe than check out Sweet Tea Brined Chicken, Cherry Coke Grilled Chicken, or my Classic BBQ Chicken.
Why is Homemade Crispy Fried Chicken Better than Takeout?
It’s easy to see why fried chicken has a special place in everyone’s heart, but homemade fried chicken is on a whole different level—especially when you know the secrets to getting that perfect crunch. This recipe uses a few key techniques to guarantee success:
- A seasoned buttermilk brine to tenderize the chicken and add flavor all the way through
- A balanced blend of spices for savory, slightly spicy, crave-worthy flavor
- The right frying temperature to lock in moisture and avoid greasy chicken
Whether you’re frying drumsticks, thighs, or even chicken tenders, this method works every time.
Prepare the Buttermilk Brine
If you’ve ever had fried chicken that was crunchy on the outside but dry inside… it probably skipped the buttermilk. Buttermilk is the MVP of fried chicken because it:
- Naturally tenderizes the meat
- Helps the seasoning penetrate deeper
- Helps the flour coating stick better
- Creates an extra-crisp crust once fried
I load my buttermilk with hot sauce and a good balance of seasonings so the chicken is seasoned from the inside out.
In a large bowl, drop in the chicken and add a tablespoon each of Dad’s All Purpose Seasoning, Cajun Honey Rub and Italian seasoning. Mix together making sure all the chicken pieces are nicely coated. Next add 2 cups of buttermilk and 3 tablespoons of hot sauce. Each offers a unique flavor that when mixed together compliment each other and give the chicken savory, spicy bold flavor.
Dad’s Seasonings
Must have grillin seasonings!
Next, dunk the drumsticks or any chicken pieces in the seasoned buttermilk brine for at least one hour in the fridge. The longer the brine the more flavor and tender the chicken will be. Letting it sit overnight takes it to authentic Southern comfort-food territory.
The secret to the Best Crispy Fried Chicken
Everyone wants that shatter-when-you-bite-into-it crust—and it’s easier than you think. But you also want to make sure there is enough flavor in each bite. Yes the chicken meat is well seasoned, but what about the coating. Last thing you want is a bland crust.
In a large bowl, add 2 cups of all purpose flour, 1 cup corn starch and a tablespoon each of Dad’s All Purpose Seasoning Cajun Honey Rub and Italian seasoning. Mix the ingredients together and you are ready to coat!
Those ridges, the little imperfect shapes in the coating, are exactly what turn into the crackly, golden crust we all obsess over. Adding cornstarch to the flour, creates an insanely crispy crust.
Time to Fry the Chicken
The difference between crispy and soggy chicken is all dependent on the temperature of the oil. The magic number to fry chicken is 350 Fahrenheit.
- Too hot? The coating burns before the inside cooks.
- Too cool? The chicken gets greasy.
Use Peanut or Canola oil for the frying. These cooking oils have a high smoke point, which means it can be heated to high temperatures for deep-frying without breaking down and burning
Use a thermometer if you have one. Trust me it’s worth it!
Fry in batches to avoid crowding the pot, and the chicken comes out perfectly cooked and beautifully golden every time. Gently add a few pieces of chicken into the hot oil. After a few minutes flip the over to ensure a golden brown crust on all sides.
Once the chicken hits 170°F internally for dark meat or 160°F for white meat, pull it out and place it on a wire rack (not paper towels!) to drain the excess oil and prevent the crust from getting soggy on the bottom.
Resting the chicken will slow down the cooking process and redistribute all the juices for the perfect bite each time.
Serving Suggestions
This Homemade Crispy Fried Chicken is the star of any dinner table, but pairing it with classic sides takes things to a whole new level:
If you want a plate that screams comfort food… pair fried chicken with all of the above.
Reheating tips for leftovers
Homemade Crispy Fried Chicken is best straight from the fryer, but here are a few tips to set yourself up for leftover success:
- Reheat in the oven or air fryer, never the microwave
- Store leftovers on a rack in an airtight container
- For next-day crunch, heat at 375°F until sizzling
If you have fried chicken breast, make some killer cold fried chicken sandwiches.
Final Thoughts
Homemade Crispy Fried Chicken isn’t just a recipe, it’s a mood. It’s comfort food that brings people together, fills the house with amazing smells, and never fails to hit the spot. With this foolproof method, you’ll get juicy, flavorful chicken with an insanely crunchy crust every single time. Whether you’re frying for a family dinner or feeding a hungry game day crowd, this recipe delivers big flavor, simple steps, and guaranteed smiles. Once you try it, you’ll never look at fast-food fried chicken the same again.
Frequently Asked Questions:
What is the secret to crispy fried chicken? The secret to getting the best homemade crispy fried chicken is a mix of a well seasoned buttermilk brine and dry mix. Also, corn starch gives the crust the extra crisp in needs.
How to avoid soggy fried chicken? There are 2 steps that are crucial in avoiding soggy fried chicken. First, make sure the oil reaches 350 degrees Fahrenheit before cooking the chicken. Second, place the fried chicken on a wire rack once cooked to drain the excess oils.
If you tried this Homemade Crispy Fried Chicken or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Print
Homemade Crispy Fried Chicken
Try my Foolproof recipe for Homemade Crispy Fried Chicken that's golden on the outside, juicy on the inside, and packed with flavor.
Course Main Course
Cuisine American
Keyword Homemade crispy fried chicken, chicken recipe, buttermilk brine, comfort food, fried recipe, grillin with dad recipes, grilling with dad recipes.
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Servings 4 People
Calories 969kcal
- 2 lbs Chicken drumsticks
- 4 cups Canola or peanut oil
Chicken Brine
- 2 cups Buttermilk
- 3 tbsp Hot sauce
- 1 tbsp All purpose rub
- 1 tbsp Cajun honey rub
- 1 tbsp Italian seasoning
Dry Mix Ingredients
- 2 cups Flour
- 1 cup Corn starch
- 1 tbsp All purpose rub
- 1 tbsp Cajun honey rub
- 1 tbsp Italian seasoning
In a large bowl, add the chicken and all the brine ingredients. Mix well and brine in the fridge for at least an hour.
In a separate bowl combine all the dry ingredients an mix well.
Remove each chicken piece from the buttermilk brine and coat heavily in the dry mix. Place the chicken on a wire rack.
Add the oil to a dutch oven and bring it to 350 degrees Fahrenheit.
Gently add a few pieces of chicken into the hot oil. After a few minutes flip the over to ensure a golden brown crust on all sides. Remove once the internal temperature reaches 160 degrees Fahrenheit for white meat or 170 degrees for dark meat.
Place the crispy fried chicken on a wire rack and rest 5-10 minutes.
Drizzle some hot sauce over the top, serve and enjoy!
Use any cut of chicken
Don’t be shy on the seasoning. The flavors get lost in the buttermilk brine and flour mixture.
Make sure the oil is hot enough before adding in the chicken. Too low and the chicken will be soggy, too high and the chicken will be burnt.
Make sure to rest on a wire rack so the bottom of the chicken does not get soggy. Calories: 969kcal | Carbohydrates: 71g | Protein: 20g | Fat: 68g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 39g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 559mg | Potassium: 471mg | Fiber: 4g | Sugar: 7g | Vitamin A: 665IU | Vitamin C: 3mg | Calcium: 378mg | Iron: 8mg
Backyard GrillingWeekend WarriorsAdvice from DadBeard GroomingTV Shows for Guys4x4 Off-Road CarsMens FashionSports NewsAncient Archeology World NewsPrivacy PolicyTerms And Conditions
