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How to Make Crispy Fried Chicken at Home

This Crispy Fried Chicken is a must-try! Juicy meat with a crunchy exterior, it's perfect for any occasion.
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Crispy, Fried Chicken
Servings: 4 servings

Ingredients

  • 1 cut-up chicken Chicken skin-on pieces, including split breasts, legs, thighs, wings, optional neck, gizzards, and liver
  • 3 whole Eggs
  • 1 cup Buttermilk
  • 2 cups All-purpose flour
  • 1 teaspoon Salt add more to taste
  • 1 teaspoon Black pepper
  • 1 teaspoon Paprika
  • 1.5 cups Vegetable or canola oil for frying

Instructions

  • Start by rinsing the cut-up chicken pieces under cold water and patting them dry with paper towels. This helps the buttermilk adhere better.
  • In a mixing bowl, combine the buttermilk and the whole eggs, whisking them together until well blended. Submerge the chicken pieces in this mixture, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
  • In a separate bowl, mix together the all-purpose flour, salt, black pepper, and paprika to create the seasoned flour.
  • In your skillet or Dutch oven, add vegetable or canola oil until it reaches about 1.5 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  • Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure a good coating. Shake off any excess flour.
  • Carefully place the breaded chicken pieces into the hot oil, skin-side down. Fry in batches to avoid overcrowding. Cook for about 12-15 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  • Transfer the fried chicken to a wire rack set over a baking sheet to drain off excess oil. Let it rest for a few minutes to maintain its crispiness.

Equipment

  • Large Skillet or Dutch Oven
  • Cooking thermometer
  • Mixing Bowls
  • Wire Rack
  • Paper Towels

Notes

  • For a homemade buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
  • For gluten-free options, substitute all-purpose flour with a gluten-free blend.
  • Fry in batches to keep the oil temperature consistent and avoid greasy chicken.