There’s nothing quite like the smell of crispy, golden fried chicken wafting through the house. It takes me back to Sunday family gatherings when my grandmother would proudly serve her famous fried chicken — a recipe she perfected through decades of trial and love. Her secret? Soaking the chicken in tangy buttermilk to make it unbelievably tender, then coating it in a seasoned flour blend that delivers that signature crunch. Inspired by her wisdom, this crispy juicy fried chicken recipe blends traditional American flavors with an irresistible homemade touch. Whether it’s summer picnics or cozy winter dinners, this fried chicken will win over everyone at your table.

Why You’ll Love This Crispy Juicy Fried Chicken

• Unbeatable crunch with a juicy interior
• Easy to make with simple pantry spices
• Perfect for serving all year round
• Great for family dinners or backyard get-togethers
• Kid-approved, crowd-pleasing, classic comfort food

Ingredients

For the Chicken Marinade:

• 8 pieces of bone-in chicken (4 chicken thighs + 4 drumsticks)
• 3 cups buttermilk
• 1 large egg
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper

For the Crispy Coating:

• 2 cups all-purpose flour
• ¾ cup cornstarch
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 2 teaspoons dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika

For Frying:

• Neutral oil with a high smoke point (like vegetable oil or peanut oil), enough for deep frying

How to Make Crispy Juicy Fried Chicken

Step 1: Marinate the Chicken

In a large bowl, whisk together the buttermilk, egg, salt, black pepper, garlic powder, and cayenne pepper until fully combined. Submerge the chicken pieces in the mixture, making sure they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, to tenderize and infuse maximum flavor.

Step 2: Prepare the Flour Coating

While the chicken is marinating, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, celery salt, smoked paprika, dried oregano, and cayenne pepper in a separate bowl. Whisk well to evenly distribute the seasonings.

Step 3: Heat the Oil

Fill a deep, heavy-bottomed pot with enough oil to submerge the chicken pieces completely. Heat the oil over medium-high until it reaches 350°F (175°C). Use a thermometer for accuracy — this is key for achieving the perfect crispy crust.

Step 4: Dredge the Chicken

Remove the chicken from the buttermilk marinade, letting excess drip off, then thoroughly dredge each piece in the flour mixture. Press the flour onto the chicken to ensure a thick, even coating. Gently shake off any excess.

Step 5: Fry to Golden Perfection

Carefully lower the coated chicken pieces into the hot oil. Avoid overcrowding the pot — fry in batches if needed. Fry for about 4 minutes on each side, rotating occasionally, until golden brown and cooked through, with an internal temperature of at least 165°F (74°C).

Step 6: Rest & Serve

Transfer the fried chicken to a wire rack set over a baking sheet to allow excess oil to drain. Rest for 10 minutes so the juices settle before serving. Pair with your favorite sides like coleslaw, mashed potatoes, or cornbread for the ultimate comfort feast.

Tips for Success

• Let the chicken rest after frying for maximum juiciness
• Always monitor your oil temperature — too low, and your coating will get greasy; too hot, and it will burn
• Double-dip in the flour mixture if you like an even thicker, crunchier crust
• Experiment with spices — a pinch of curry powder or chili flakes can add a fun twist

Serving Suggestions

• Summer: Serve with fresh corn on the cob, iced sweet tea, and a cucumber salad
• Winter: Pair with buttery mashed potatoes and a steaming gravy
• All Year Round: You can’t go wrong with classic coleslaw and hot biscuits

Storage & Reheating

If you have leftovers (though it’s unlikely), store the fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat while keeping it crispy, place the chicken on a baking sheet in a 375°F (190°C) oven for 10–12 minutes until hot and crisp again.

FAQs

Can I use boneless chicken?
Yes, but bone-in pieces generally stay juicier during frying.

Is buttermilk necessary?
Buttermilk helps tenderize the meat, but if you don’t have it, you can substitute with plain yogurt thinned with water.

Can I bake this instead of frying?
Technically yes, but you’ll lose the authentic fried chicken crunch. For a baked version, spray generously with oil and bake at 425°F (220°C) for about 35–40 minutes.

Let’s Stay Connected

If you try this crispy juicy fried chicken recipe, let me know how it turned out. Leave a comment, tag me on social media, or share your own twist on it — I love seeing how these classic dishes inspire home cooks everywhere.

The Goods

Crispy Juicy Fried Chicken

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Make this crispy juicy fried chicken with buttermilk marinade for perfect crunch. Easy, classic American recipe.

Course Chicken, Dinner, Lunch, Main Course

Cuisine American

Recipes

For the Chicken Marinade:

• 8 pieces of bone-in chicken 4 chicken thighs + 4 drumsticks
• 3 cups buttermilk
• 1 large egg
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper

For the Crispy Coating:

• 2 cups all-purpose flour
• ¾ cup cornstarch
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 2 teaspoons dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika

For Frying:

• Neutral oil with a high smoke point like vegetable oil or peanut oil, enough for deep frying

Instructions

Step 1: Marinate the Chicken

• In a large bowl, whisk together the buttermilk, egg, salt, black pepper, garlic powder, and cayenne pepper until fully combined. Submerge the chicken pieces in the mixture, making sure they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, to tenderize and infuse maximum flavor.

Step 2: Prepare the Flour Coating

• While the chicken is marinating, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, celery salt, smoked paprika, dried oregano, and cayenne pepper in a separate bowl. Whisk well to evenly distribute the seasonings.

Step 3: Heat the Oil

• Fill a deep, heavy-bottomed pot with enough oil to submerge the chicken pieces completely. Heat the oil over medium-high until it reaches 350°F (175°C). Use a thermometer for accuracy — this is key for achieving the perfect crispy crust.

Step 4: Dredge the Chicken

• Remove the chicken from the buttermilk marinade, letting excess drip off, then thoroughly dredge each piece in the flour mixture. Press the flour onto the chicken to ensure a thick, even coating. Gently shake off any excess.

Step 5: Fry to Golden Perfection

• Carefully lower the coated chicken pieces into the hot oil. Avoid overcrowding the pot — fry in batches if needed. Fry for about 4 minutes on each side, rotating occasionally, until golden brown and cooked through, with an internal temperature of at least 165°F (74°C).

Step 6: Rest & Serve

• Transfer the fried chicken to a wire rack set over a baking sheet to allow excess oil to drain. Rest for 10 minutes so the juices settle before serving. Pair with your favorite sides like coleslaw, mashed potatoes, or cornbread for the ultimate comfort feast.