Crispy Fried Chicken

This Crispy Fried Chicken Recipe is made with buttermilk, chicken, hot sauce, and seasoned flour with a perfect CRUNCH on the outside and juicy tender on the inside!

Super Crispy Fried Chicken is made with juicy chicken coated in buttermilk and all-purpose flour, then fried to perfection.

Spicy Fried Chicken

We like a little heat in our home. Feel free to add cayenne pepper or red pepper flakes to the flour to turn the heat up or down. You can make the chicken spicy by adjusting cayenne pepper or red pepper flakes amount. For a mild flavor, simply season the flour with some salt and pepper.

Either way, you’ll want this restaurant-quality fried chicken at home from now on! All you need is a good appetite, a heavy bottom pan, and a frying thermometer.

Our perfect, juicy chicken gets the crisp coating from first a dredge in a dry mixture that’s loaded with spices, and then a dip in an eggy buttermilk batter that also has a good handful of spices in it. That way, we’re making sure that every crispy bite has big doses of flavor!

Kitchen Essentials for Super Crispy Chicken

The key to successful Super Crispy Chicken is to have the right kitchen tools handy before you begin. You’ll need:

No Deep Fryer Needed

STOVE TOP: While I enjoy using my deep fryer, you can also use a heavy-bottomed pot or a Dutch Oven! Simply use a thermometer to keep track of the oil temperature on your own! You’ll have the best results when your oil is at the right temperature (350 degrees F when frying chicken).

OVEN: Evenly space the chicken in a single layer on a greased wire rack to ensure the heat freely circulates above and below the meat. (for easy cleanup line the baking sheet with foil to catch any drips) Spray the chicken with oil and bake at 375 degrees F for about 30 minutes. until the chicken reaches an internal temperature of 165 degrees. Carefully flip the chicken pieces halfway through cooking.

AIR FRYER: Cook chicken in small batches, so they do not touch each other in the air fryer basket. Spray any flour with oil and cook at 375 degrees F for 10 minutes, flip, spray with more oil and finish cooking for an additional 10 minutes, or until the chicken reaches an internal temperature of 165 degrees.

How to Make the Perfect Crispy Fried Chicken 

Super Crispy Fried Chicken made with buttermilk, dill pickle juice, chicken, hot sauce, and seasoned flour is crispy on the outside and tender on the inside!

For Fried Chicken Marinade

You’ll want to marinate your chicken pieces in the buttermilk mixture for at least 4 hours and up to 24 hours.

• Bone-in, skin-on, Chicken pieces   
• Buttermilk  
• Hot Sauce  
• Dill pickle juice
• Salt  

For Fried Chicken Breading

You’ll want to season your breading

• All-Purpose flour
• Cornstarch
• Garlic powder
• Onion powder
• Paprika
• Ground black pepper
• Cayenne pepper, optional

For Frying Chicken

• Vegetable oil

Instructions

Marinate Chicken

You’ll want to marinate your chicken pieces in the buttermilk mixture for at least 4 hours and up to 24 hours.

• Cut the whole chicken into 2 breasts, 2 thighs, 2 legs, and 2 wings and set aside.
• Combine the marinade ingredients (buttermilk, dill pickle juice, salt, pepper, and hot sauce) in a large glass or plastic mixing bowl and whisk them together. Add in the chicken pieces and stir to coat. Cover with plastic wrap and refrigerate for 4 to 24 hours, rotating pieces of chicken at least one time to ensure they’re coated in the mixture.

HOT TIP: Avoid using a metal bowl as this may affect the acidity of the buttermilk.

For Breading

The combination of all-purpose flour with cornstarch creates a light and crispy breading that sticks to the chicken when deep-fried.

• Combine the flour, cornstarch, paprika, pepper, garlic powder, onion powder, and cayenne in a large, shallow bowl and whisk together. 
• Carefully scoop out ¼ cup of the marinade from the chicken and drizzle it into the breading mixture. Use your clean fingers to mix it in and create little lumps in the batter.
• Working one piece of chicken at a time, remove it from the marinade and gently shake off any excess liquid. Place in the breading mixture, turning several times to coat completely. Use clean hands to gently press the breading into the chicken.
• Then place onto the wire rack and baking sheet and let sit for at least 30 minutes (the flour will become paste-like).

HOT TIP: Drizzle a little of the buttermilk chicken marinade into the breading to create those crispy bits that give the chicken extra crunch.

Frying Chicken

I recommend using a thermometer to measure your oil temperature, which will take a lot of the guesswork out of the process!

• Preheat the oven to 180 degrees F.
• Prepare a large Dutch oven ½ full of vegetable oil heated to 365 degrees 
• Add the coated chicken to the hot oil, only 3 or 4 pieces at a time, giving them plenty of room so they don’t touch. The oil temperature will drop when you add the chicken, so keep an eye on it and try to keep it around that 350-degree mark.
• Fry the chicken pieces for at least 8-10 minutes without touching them to allow time for the breading to stick to the chicken. After that, you can flip them if needed.
• Fry chicken until the crust is a deep golden brown and the internal temperature reaches 165 degrees F in the thickest part of each piece, about 8-10 minutes (depending on the size of your chicken).
• Place the fried chicken on the prepared baking sheet.

Keep Fried Chicken Warm and Crispy

Place the chicken in the preheated oven at 180 degrees F. Once a new batch of chicken is fried, add it to the wire rack in the oven and your chicken will remain warm and crispy!

HOT TIP: Avoid stacking your fried chicken on top of each other in the oven. Line evenly so the air can circulate and not steam and become soggy. 

Tips to avoid losing your Breading

Here are a few simple tricks to make sure your breading doesn’t fall off when you deep fry your chicken.

• Make sure to shake off any excess liquid from the marinade.
• Dredge the chicken in the breading and use your hands to gently apply pressure to the chicken and breading and let rest for at least 30 minutes.
• Make sure your oil is 365 degrees F before dropping the chicken.
• Don’t touch the chicken once you drop it in the oil for at least 4-6 minutes. This will allow the bread to cling to the chicken.

What to Serve with Super Crispy Fried Chicken?

Super crispy fried chicken demands some amazing side dishes. We like to serve this crispy fried chicken with our favorite sides:

• Crispy Baked Potato Wedges
• Oven Roasted Potatoes
• Roasted Broccoli with Parmesan
• Easy Oven Roasted Vegetables

You can also serve Soft Dinner Rolls if you’re looking for a starchy side.

How to Store Super Crispy Fried Chicken

• Serve: Do not leave cooked chicken at room temperature for longer than 2 hours.
• Store: Fried Chicken will keep in the refrigerator for 3-4 days in an airtight container, but it may not be as crispy when reheated.
• Freeze: You can also freeze Fried Chicken, then reheat it in the oven at 350 degrees F for 10-15 minutes, or until warmed through.

What are your thoughts on making this Crispy Fried Chicken recipe?

HAVE YOU TRIED MAKING THIS RECIPE?

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