If you’re craving perfectly crispy, golden fried chicken with ultra-juicy meat inside, this recipe is exactly what you need. The crunchy coating is packed with flavor, while the buttermilk marinade guarantees tender, moist chicken in every bite. This is classic homemade fried chicken done right—better than takeout and totally irresistible.
Whether you’re making it for a family dinner, weekend gathering, or special occasion, this fried chicken will always be a crowd favorite.
Why This Recipe Works
- Buttermilk marinade locks in moisture and tenderizes the chicken
- Cornstarch + flour coating creates an extra-crispy crust
- Perfect spice blend gives bold, well-balanced flavor
- Consistent frying temperature ensures golden, evenly cooked chicken
Ingredients You’ll Need
Chicken
- Bone-in chicken thighs and drumsticks (any chicken pieces work)
Marinade
- Buttermilk
- Egg
- Salt
- Black pepper
- Garlic powder
- Cayenne pepper
Crispy Coating
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Cayenne pepper
- Smoked paprika (or sweet paprika)
- Celery salt
- Dried oregano
For Frying
- Neutral oil (vegetable, canola, or peanut oil)
How to Make Crispy Juicy Fried Chicken
1. Marinate the Chicken
In a large bowl, whisk together the buttermilk, egg, garlic powder, cayenne pepper, salt, and black pepper. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 3 hours (overnight is even better for maximum juiciness).
2. Prepare the Flour Coating
In a separate bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, dried oregano, celery salt, salt, and black pepper. Whisk well until evenly mixed.
3. Heat the Oil
Fill a deep pot or heavy skillet with enough oil to fully submerge the chicken. Heat over medium-high until the oil reaches 350°F (175°C).
4. Coat the Chicken
Remove the chicken from the marinade and let excess drip off. Place each piece into the flour mixture and coat generously. Shake off any excess.
5. Fry Until Golden
Carefully lower the chicken into the hot oil. Fry in batches to avoid overcrowding. Turn the pieces every 4 minutes until golden brown and cooked through, about 12–16 minutes total, depending on size.
6. Rest Before Serving
Transfer cooked chicken to a wire rack or paper towel-lined plate. Let rest for 10 minutes to lock in juices and keep the coating crispy.
What to Serve with Fried Chicken
Pair your crispy fried chicken with these classic sides:
- Garlic Parmesan Mashed Potatoes
- Creamy Macaroni Salad
- Classic Coleslaw
- Roasted Potato Salad
- Cucumber Feta Salad
- Cucumber Tomato Onion Salad
Make Ahead & Storage Tips
- To store: Place leftovers in a paper towel-lined airtight container and refrigerate for up to 3 days.
- To reheat: Bake in a 350°F (175°C) oven for 15 minutes until hot and crispy.
- Fried chicken is best enjoyed fresh, when the crust is at peak crunch.
Crispy Juicy Fried Chicken Recipe Card
Yield: 4–6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 8 bone-in chicken pieces (thighs & drumsticks)
- 3 cups buttermilk
- 1 large egg
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp cayenne pepper
Flour Coating
- 2 cups all-purpose flour
- ¾ cup cornstarch
- 1 tsp baking powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp celery salt
- 1 tsp onion powder
- 2 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
Instructions
- Whisk marinade ingredients and coat chicken. Refrigerate 3 hours.
- Mix all flour coating ingredients in a bowl.
- Heat oil to 350°F.
- Dredge chicken in flour mixture.
- Fry, turning every 4 minutes, until golden and cooked through.
- Rest 10 minutes before serving.