Easy Fried Chicken (VIDEO)
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Who doesn’t love crispy, juicy fried chicken? I’ve made multiple versions over the years and this Easy Fried Chicken is simply that – the easiest way to make juicy, crispy fried chicken with only one simple seasoning mix!
Watch the Easy Fried Chicken Recipe Video!
A Note from CJ
This is the only Fried Chicken recipe you’ll ever need!
I combined all of my favorite tips into the easiest Fried Chicken recipe that will turn out super crispy and juicy every time! It’s perfect for the home cook!
Try my other Fried Chicken recipes like my Fried Chicken Tenders, Chicken Karaage (Japanese Fried Chicken), Chicken Katsu, or Taiwanese Popcorn Chicken! If you love Fried Chicken but want to use the air fryer, try my Air Fryer Fried Chicken, Air Fryer Chicken Tenders, or Air Fryer Chicken WIngs!
It’s literally doesn’t get any better than this. It’s so amazingly crispy, and the chicken came out so juicy, it’s better than anything you can get at a restaurant and the seasoning mix is totally perfect. 10/10!!!! I never have to search for a fried chicken recipe ever again.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- drumsticks or thighs – you can use either or both; this is up to you! I recommend using bone-in meat.
- whole milk – I like using a milk brine because the lactic acid in dairy breaks down the proteins and collagen in the chicken, which softens the flesh and will make it more tender when cooked. If you want to make this recipe dairy-free, you can substitute with water.
- cornstarch – My tip for the best fried chicken is a combination of flour, cornstarch, and baking powder! When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.
- Neutral oil for frying – I recommend using avocado, canola, vegetable, or grapeseed oil – use oils with a high smoking point and neutral flavor.
How to Make Easy Fried Chicken
Brine the Chicken – In a large bowl, add whole milk (or water), salt, garlic, black peppercorns, and bay leaves then whisk to combine. Pierce the chicken carefully with a knife and add to the brine. Place in the fridge for a minimum of 2-3 hours or overnight for best results.
Make the Seasoning Mix and Wet Batter – In a large mixing bowl, combine flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika and baking powder and whisk until combined.
Make the Wet Batter by transferring 1 cup of the Seasoning Mix and combining it a separate bowl with cold water and mix until smooth.
Create the Craggily Bits and Dredge – Remove the chicken from the brine and spoon a few tablespoons of the brine into the seasoning mix and rub together with your hands to create craggily bits. Dredge the chicken in the Seasoning Mix and shake off any excess batter.
Fry the Chicken and Enjoy! – In a large cast iron pan, dutch oven, or heavy bottomed pan/wok, fry chicken at 350F for 8-12 minutes (depending on size of the chicken) until the internal temperature reads 165F.
Recipe Tip
CJ’s Expert Tips/Storage
Tools – I highly recommend using an infrared thermometer to easily check the temperature of your oil during heating and frying and a heavy bottomed pot like a dutch oven that retains heat well. You should also use a meat thermometer to check your chicken once fried – you want the internal temp to be at 165F.
Oil Temperature – The ideal oil temperature after the chicken is in the oil should be 325-350°F. If you see the oil drop below 325°F on the first fry, remove the chicken and turn the heat up until it reaches at least 325°F. Do not overcrowd your pot and risk oil bubbling over!
Storage and Reheating – Store any leftover fried chicken in airtight container in the refrigerator for up to 3-4 days. The crispy breading will turn soft as it is refrigerated – this is normal. Reheat in the air fryer (or convention oven) at 375F for 8-10 minutes until the batter is crispy and chicken is warm throughout.
If you tried this Easy Fried Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Easy Fried Chicken (VIDEO)
Ingredients
Chicken
- 3 lb drumsticks or thighs
- 4 cups whole milk, can sub with water to make dairy-free
- 1/4 cup kosher salt
- 8 cloves garlic
- 2 tbsp black peppercorns
- 3 bay leaves
Seasoning Mix
- 2 cups flour, you can substitute with equal amounts Gluten-Free Four – Bobs Red Mill or King Arthur is recommended
- 2 cups cornstarch
- 1 tbsp kosher salt
- 1/2 tbsp white pepper
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 1 tbsp baking powder
Wet Batter
- 1 cup Seasoning Mix
- 1 cup water, cold
Neutral oil for frying
Instructions
- In a large bowl, add whole milk, salt, garlic, black peppercorns, and bay leaves. Pierce the chicken pieces carefully with a knife and add them to the bowl. Brine for a minimum of 2-3 hours or ideally overnight for best results.
- In a large mixing bowl, add flour, cornstarch, salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika and baking powder then whisk until combined to create the Seasoning Mix.
- In a small bowl, transfer 1 cup of the Seasoning Mix and combine in a separate bowl with cold water and mix until smooth to create the Wet Batter.
- Remove the chicken from the brine and spoon a few tablespoons of brine into the Seasoning Mix and rub together with your hands to create small clumps. These craggily bits will add extra texture to the chicken.
- Dip each piece of chicken in the wet batter and let any excess drip off. Transfer the chicken to the Seasoning Mix and press the mix into the chicken until completely coated. Repeat until all the chicken is coated. Let the chicken rest on a baking sheet while you heat up your oil.
- In a large cast iron pan, dutch oven, or heavy bottomed pan/wok, fry chicken at 350F for 8-12 minutes (depending on size of the chicken) until the internal temperature reads 165F and the chicken is a deep golden brown. Transfer to a wire rack to let cool for 5 minutes before enjoying!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious 😋. I will always use this recipe from now on but probably add more cayenne. My husband LOVED it!
I’m so glad to hear you both loved it!
How much oil do I use? Should the chicken be completely submersed?
Hi Rachael! Yes, the chicken should be fully submerged. I would use about 2 quarts depending on what type of heavy bottomed pot you use.
Do you rinse the brine off before you coat it for breading?
Hi Stan – there’s no need to rinse off the brine before breading, but just make sure you look for any black peppercorns that may be hidden in crack or crevices around the chicken.
Brother, this is the best fried chicken recipe I have found and I have tried a good amount !! Personally I think it tastes better without the corn starch and just sub more flour, maybe I’m crazy but I feel like it changes the taste too much. Also I added some cheater powder (msg) into my flour mixture and hot digiity dog n suds is that some good fried chicken. My mother in law is an amazing cook and asked for the recipe. 10/10 big dawg
Adding that MSG is such a great idea! Thanks a ton for trying out the recipe and leaving a great review, Dustin!
How much MSG did you add?
Thank you forsharing this made it tonight and husband and I both loved it
You’re so welcome Rochelle! I’m glad you both enjoyed it