Discover how to make perfectly crispy fried chicken at home with this easy, foolproof recipe! Golden, crunchy, and juicy—this homemade version beats takeout every time. Ideal for family dinners, parties, or comfort food cravings.
Yields: 6-8 servings
Prep time: 30 minutes (plus at least 2 hours for brining)
Cook time: 20-25 minutes
Ingredients:
- 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, wings, breasts cut in half)
- For the Brine:
- 4 cups cold water
- 1/4 cup salt
- 2 tablespoons sugar
- 1 tablespoon hot sauce (optional)
- 1 teaspoon black pepper
- For the Coating:
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil or peanut oil, for frying (about 3-4 inches deep)
Equipment:
- A large bowl or container for brining
- A large shallow dish or plate for coating
- Heavy-bottomed skillet or Dutch oven
- Tongs
- Meat thermometer
- Wire rack
Instructions:
Step 1: Prepare the Brine (at least 2 hours before frying)
- In a large bowl, whisk together the cold water, salt, sugar, hot sauce (if using), and black pepper until the salt and sugar are dissolved. Add the chicken pieces to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours.
Step 2: Prepare the Coating
- In a large shallow dish or on a plate, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
Step 3: Dredge the Chicken
- Remove the chicken pieces from the brine and pat them completely dry with paper towels. This step is crucial for crispy skin. One piece at a time, dredge the chicken thoroughly in the flour mixture, making sure it is fully coated.
- Place the coated chicken on a wire rack for about 15-20 minutes to help the coating adhere better.
Step 4: Heat the Oil
- Pour vegetable or peanut oil into a heavy-bottomed skillet or Dutch oven to a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a thermometer to monitor the temperature.
Step 5: Fry the Chicken
- Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the skillet (fry in batches if necessary). Maintain the oil temperature between 300-325°F (150-160°C). Fry for about 6-8 minutes on each side for smaller pieces (wings, drumsticks) and 8-10 minutes per side for larger pieces (thighs, breasts), until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Step 6: Drain and Rest
- Remove the fried chicken from the skillet and place it on a wire rack to drain excess oil and stay crispy. Let the chicken rest for a few minutes before serving.
Enjoy your homemade crispy fried chicken.
