4.99 from 321 votes

Easy Fried Chicken (VIDEO)

By Chris JoePublished Oct 01, 2025
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204 Comments

Servings: 6

3 hrs 15 mins

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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!

A plate of crispy fried chicken pieces on a white plate.

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.

– Melissa

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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.

A six photo collage of key cooking steps on how to make the best crispy, juicy fried chicken at home.

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!

4.99 from 321 votes

Easy Fried Chicken (VIDEO)

By: Chris Joe
Servings: 6
Prep: 3 hours
Cook: 15 minutes
Total: 3 hours 15 minutes
A plate of crispy fried chicken pieces on a white plate.
This is my easy fried chicken that's extra crispy on the outside, juicy on the inside, and seasoned to perfection! My easy dredging method uses a wet batter to save time without sacrificing flavor!

Equipment

Ingredients 

Chicken

Seasoning Mix

Wet Batter

  • 1 cup Seasoning Mix
  • 1 cup water, cold

Neutral oil for frying

US Customary – Metric

Instructions 

  • In a large bowl, add whole milk, salt, garlic, black peppercorns, and bay leaves. Pierce the chicken pieces a few times 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 another large bowl, make the Seasoning Mix by adding the flour, cornstarch, salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, and baking powder. Mix until combined.
  • 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

Ingredient Tips:
Flour + Cornstarch + Baking powder – This is my not-so-secret tip to the best fried chicken. 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.
Milk brine – 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. By piercing the chicken, you’re allowing the dairy to reach farther in and tenderize more of the meat! If you don’t have milk, water brining is still better than nothing. (Brining is optional but I always recommend it, if you have the time!)
Recipe Tips:
Make sure to spoon some of the leftover brine to your seasoning mix (flour/cornstarch/baking powder) and rub them together to create the craggily bits we all love! They’ll stick to the chicken and create the perfect texture.
Use 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. 
Do not overcrowd your pot and risk oil bubbling over. It is better to fry in batches than trying to fry all of the chicken at once and risk 1. the oil temperature dropping below 325°F and 2. the oil bubbling over due to crowding.
Do not let your frying oil drop below 325F when frying. I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, fry your chicken in batches, as it is likely due to crowding. Frying at a low temperature will result in too much moisture and make your fried chicken soggy. 
Make sure to check the internal temperature of the chicken – it should reach 165°F to be safe to consume.
Storage/Reheating Tips: Store any leftover chicken in an airtight container in the fridge for 3-4 days. Reheat in the air fryer (or conventional oven) at 375F for 8-10 minutes until the chicken is crispy and warmed throughout.

Nutrition

Calories: 515kcalCarbohydrates: 108gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 1150mgPotassium: 402mgFiber: 11gSugar: 16gVitamin A: 4163IUVitamin C: 20mgCalcium: 365mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

Read more about me

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4.99 from 321 votes (244 ratings without comment)

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204 Comments

  1. 5 stars
    I love fried chicken but have only made it a handful of times because I’ve always such an endeavor and I’m always worried I’m doing something wrong. This recipe, though… Omg, so easy. Delicious. Simple to follow directions.

    When my grandkids clear their plates without a single complaint, I know a recipe is a keeper. This is one of those.

    I soaked my chicken in pickle juice, onions, garlic and Italian seasoning 1.5 days so the chicken had the pickle flavor.

    Just delicious. This will definitely be my go to recipe. I can change up the spices and have fun with it. Make fried chicken sandwiches next.

    Thank you for the recipe. 🙂 <3

    Reply

    1. Thank you so much, Michelle! I’m so happy your grandkids love them! I appreciate the stellar review!

      Reply

  6. Really looking forward to making this soon. I was wondering, can I use boneless chicken breast? I have one picky eater 🙄. Thank you

    Reply

    1. Yes you can! Just adjust the cooking time depending on how large the chicken breast is – I’d temp it to 155F so the carryover heat brings it to 165F.

      Reply

  8. 5 stars
    Amazing!! I’ve struggled for so long to successfully make fried chicken before finding this recipe. This recipe is simple to follow and easy to cook. The taste and texture were great. Thank you CJ!

    Reply