Enjoy the crispy, golden homemade fried chicken that’s super easy to make and absolutely delicious. Perfect for any meal, this recipe brings the taste of your favorite fast-food spots right into your kitchen. With classic seasonings, rich buttermilk, and a crispy coating, you can prepare everything from drumsticks to wings.
What You’ll Find On This Page
It’s perfect for a family dinner, a casual gathering with friends, or just when you need to satisfy a craving. This fried chicken is more than just a meal—it's a memorable treat that you'll definitely cherish. Stick around for some simple tips to make sure each bite is perfectly crispy and packed with flavor.
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Ingredients and Substitutions Overview
For this homemade fried chicken recipe, you'll need simple, accessible ingredients that you probably already have in your pantry or can easily find at your local grocery store. Here’s what you’ll need:
Ingredients for Seasoning
- Chicken: The heart of our dish. I love using drumsticks and thighs for their juiciness, but feel free to include breasts and wings to mix things up. Each cut brings its own special texture and taste.
- Basic Seasoning Powders: Essentials like onion, garlic, ginger, black pepper, cayenne pepper, and cumin powder layer the chicken with a rich blend of spicy, aromatic, and warm flavors.
- Hot Sauce: Use Sriracha or your favorite hot sauce for a spicy, tangy kick. It’s not just about adding heat—it also gives a nice depth of flavor.
- Buttermilk: This key ingredient acts as a tenderizer, softening the chicken to make it juicy and succulent, while also adding a slight tang to enhance the flavor.
Ingredients for Breading
- Flour and Cornstarch: All-purpose flour serves as the base for our breading, while cornstarch is the secret to that irresistible crunch. When mixed together, they create a coating that crisps up perfectly.
- Seasoning for Breading Mixture: To flavor the breading, we use a mix of paprika, onion, garlic, and black pepper powders, along with some dried Italian herbs. This combination not only tastes great but also complements the seasoning on the chicken itself.
How to Make Fried Chicken at Home?
Let’s start making our homemade fried chicken, complete with step-by-step photos and videos. We’ll begin by seasoning the chicken, then move on to breading and frying it to crispy perfection. Let’s get started!
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Crispy Fried Chicken
Ingredients
For the Marination
- 4 Chicken Drumsticks, skinless or skin on
- 4 Chicken Thighs, skinless or skin on
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Ginger Powder
- ½ tsp Cumin Powder
- ¾ tsp Cayenne Pepper Powder
- ¾ tsp Pepper Powder, black or white pepper
- 2 cups Buttermilk
- 3 tbsp Hot Sauce
- 2 Bay Leaves, crushed
- Salt, to taste
For the Breading
- 2 cups All Purpose Flour
- ½ cup Cornstarch
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Pepper Powder, black or white pepper
- 1 tsp Paprika, or chili powder
- ½ tsp Mixed Italian Herbs, dried
- Salt, to taste
For Frying
- Oil, for deep frying
Instructions
Marinating the Chicken
- In a glass bowl, mix together onion, garlic, ginger, cumin, cayenne pepper, and black pepper powder until well combined.
- Pour in the buttermilk, then add hot sauce, bay leaves, and salt. Stir everything together until fully mixed.
- Add the chicken thighs and drumsticks to the bowl, making sure they are fully coated in the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes to 1 hour.
Preparing the Breading Mixture
- In a tray, combine all-purpose flour, cornstarch, salt, and the seasoning powders like onion, garlic, black pepper, and paprika as listed in the ingredients. Mix everything well and set aside.
- Take the buttermilk-marinated chicken thighs and drumsticks, and coat them evenly in the breading mixture. Make sure all sides are fully covered, and gently shake off any excess flour.
Frying the Chicken
- Pour enough oil into a deep pan or fryer to fully submerge the chicken pieces. Heat the oil to 325°F, and be sure to monitor the temperature throughout frying. Keeping the oil temperature between 325°F and 350°F is crucial.
- Gently add the breaded chicken pieces into the oil one at a time, taking care not to overcrowd the pan. Overcrowding lowers the oil temperature and can result in uneven cooking. Fry in batches if needed to make sure each piece has enough space.
- Fry the chicken for 12 to 15 minutes, turning occasionally to ensure even cooking and browning on all sides. Use a food thermometer to check that the thickest part of each piece reaches an internal temperature of 165°F, which is the safe minimum for fully cooked chicken.
- Once the chicken is golden and crispy, carefully remove it from the oil using tongs or a slotted spoon. Place the fried chicken on a wire rack to drain any excess oil. This helps keep the chicken crispy, unlike paper towels which can trap steam and make the coating soggy. After all the pieces are fried, let them rest for a few minutes to allow the juices to settle before serving.
Serving
- Serve this crispy fried chicken with classic sides like French fries and a variety of dipping sauces, or pair it with fresh salads and roasted vegetables such as green beans, potatoes, or broccoli for a balanced meal. For more ideas, be sure to check out the Serving Suggestions section below.
Recipe Video
Chef's Notes and Tips
- Pat the Chicken Dry: Before seasoning or marinating, make sure to pat the chicken dry with paper towels. This step removes excess moisture, helping the breading stick better and resulting in a crispier finish. If the chicken is too wet, the coating may not hold as well during frying.
- Temperature Control: Keep the oil temperature between 325°F and 350°F for optimal frying. If the oil is too cool, the chicken will soak up oil and become greasy instead of crispy. On the other hand, if the oil is too hot, the outside will brown too quickly, leaving the inside undercooked. A cooking thermometer is a handy tool to help you keep the temperature in check.
- Check Internal Temperature: I highly recommend using a food thermometer to reach the safe minimum temperature of 165°F (74°C) in the thickest part, as per FDA guidelines. This ensures the chicken is fully cooked and safe to eat, especially for thicker cuts like drumsticks and thighs. If you don’t have a thermometer, you can make a small cut in the thickest part—if the juices run clear, it’s cooked.
- Cooking Time: Depending on the size and thickness of the pieces, chicken usually takes 12 to 15 minutes to fry. Drumsticks and thighs might take a little longer, closer to 15 minutes.
- Best Flour: A combination of all-purpose flour and cornstarch creates the ideal crispy crust. For extra crunch, you can use cornstarch on its own or mix in breadcrumbs or crushed cornflakes.
- Best Oil: I like using canola oil, but vegetable, peanut, safflower, or corn oil work well too. Oils with a high smoke point are ideal for deep frying.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
This crispy fried chicken pairs perfectly with a variety of sides, making it a versatile option for any meal. Here are my top suggestions that go well with fried chicken:
- Classic Pairings: Enjoy with French fries and your favorite dips like chili sauce, buffalo sauce, bbq sauce, garlic aioli, garlic parmesan, ranch, hot sauce, or ketchup for a comforting, classic meal.
- Coleslaw: Pair with a crisp salad or tangy coleslaw for a lighter option. The fresh flavors balance the richness of the chicken and add a refreshing crunch.
- Hearty Favorites: Serve with creamy mashed potatoes and gravy, warm mac and cheese, or buttery biscuits for a comforting, Southern-inspired meal.
- Roasted Vegetables: For a healthier option, try roasted green beans, potatoes, broccoli, or other vegetable sides. Their roasted earthy flavors work perfectly with the crisp chicken.
Storage Suggestions
For the best flavor and texture, I always suggest enjoying homemade fried chicken fresh. But if you have leftovers, don’t worry! Here’s how you can store and reheat them:
- Refrigeration: Place any leftover fried chicken in an airtight container and store it in the fridge. It will stay good for up to 2 days.
- Reheating: To keep that crispy texture, reheat the chicken in a 375°F oven. I recommend avoiding the microwave since it can make the crust soggy and affect the texture.
Buttermilk Fried Chicken Vs Regular Fried Chicken
You may have heard of fried chicken and buttermilk fried chicken and wondered what the difference is. There’s a subtle but important distinction between the two, mainly in how the chicken is marinated.
Buttermilk fried chicken uses buttermilk in the marinade. The buttermilk helps tenderize the chicken because of its mild acidity, and it also adds a tangy flavor that enhances the overall taste.
Regular fried chicken doesn’t need buttermilk. You can use eggs and milk for the marinade instead. This changes the flavor and texture a bit, but still makes delicious fried chicken.
Both methods give you crispy, tasty chicken with a juicy inside. Buttermilk tends to make the chicken more tender with a flavorful crust, while the egg and milk combination creates a slightly different texture on the outside. Either way, you’re in for a great meal!
Florence says
What type of oil do you recommend using?
Sangeetha Vel says
Florence, it's mentioned in the recipe notes, but for your convenience, I like using canola oil. Vegetable, peanut, safflower, or corn oil work well too. Oils with a high smoke point are ideal for deep frying. Hope this helps!
Jerry Greger says
Frying chicken for me is therapy. I do it to relax and enjoy memories of my mother's delicious fried chicken. I'm going to try this recipe, thank you.
Sangeetha Vel says
Hi Jerry,
That's nice to know. Thanks for sharing! I would love to hear your feedback when you give it a try 🙂