Easy Fried Chicken

5 from 132 votes
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Who doesn’t love crispy, juicy fried chicken? I’ve made tons of different variations 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 (no need to do all the separate dredging steps with egg)! And the best part is – it’s super delicious!

Watch the Easy Fried Chicken Recipe Video Below!

Brining the chicken in milk and spices is the secret to flavorful, juicy chicken!

Ingredient Tips

FLOUR + CORNSTARCH + BAKING POWDER
My not-so-secret tip to 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. Traditionally, some cooks will recommend using sparkling water or egg but I think my mix works even better (and saves you time & extra steps!)

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

CRAGGILY BITS
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!

OIL TEMPERATURE
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 (AKA SOGGY).

INTERNAL TEMPERATURE
I highly recommend you use a meat thermometer to check your chicken once fried – you want the internal temp to be at 165F. Undercooked chicken can lead to food poisoning, so always err on the side of caution!

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5 from 132 votes

Easy Fried Chicken

Servings: 6
Prep: 3 hours
Cook: 15 minutes
Easy Fried Chicken on a plate
The easiest fried chicken that's crispy on the outside and juicy on the inside! My 2 step dredging uses a wet batter to save time!

Ingredients 

Chicken

Seasoning Mix

Wet Batter

  • 1 cup seasoning mix
  • 1 cup water, cold

Neutral oil for frying

    Instructions 

    • Pierce chicken carefully with a knife and brine with whole milk (or water), salt, garlic, black peppercorns, and bay leaves. Brine for 2-3 hours or overnight for best results.
    • In a large mixing bowl, combine flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper and baking powder and whisk until combined.
    • Take 1 cup of your seasoning mix and combine in a separate bowl with cold water and mix until smooth.
    • 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. Immediately dredge in seasoning mix and press the mix into the chicken until completely coated. Let 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.

    Nutrition

    Calories: 515kcalCarbohydrates: 108gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 10506mgPotassium: 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!

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    Recipe Rating




    55 Comments

    1. This is my new go-to fried chicken/chicken tender recipe.

      Those little bits of the batter in the dry mix 1000% make this recipe. It gives the chicken such a great crunch and seals off the chicken and batter. I always had trouble with the batter falling off the chicken but with this it just doesn’t happen.

      The kids and family love this and it’s my secret recipe that I’ve shared so much (with the link).

      Thank you!!

      1. Thank you so much Matt – I’m thrilled you and your family enjoyed the recipe! Please consider rating it 5 stars – it really helps out the blog!

      1. Hi An – I’m not sure about okra as I’ve never fried it before. I’m sure there are some great fried okra recipes out there, though!

    2. Thank you for providing us all an alternative to the $42.00 for 8 pieces of crispy original or spicy fried chicken that they charge us for our uncontrolable cravings down thw street.

    3. Do all procedures in recipe apply to breasts and wings as well? You only list thighs and legs in your recipe. Pierce wings and breasts? Same temp/ frying time? Thank You!

      1. Yes, the preparation steps would be the same for wings and breasts! Legs and thighs are just a personal preference for me! The frying temp should stay the same, but cooking time will vary depending on the size of the chicken breasts, so I’d definitely recommend using a probe thermometer here to properly temp the thickest part to check for doneness. Hope that helps!

      1. Hi Holly – the Seasoning Mix is created from mixing together the ingredients listed in the recipe. You’ll have much more than 1 cup, but just take a cup of that in a separate bowl with water to form your Wet Batter. I hope that helps!

    4. 5 stars
      This is the best fried chicken I have ever eaten or made. Absolutely incredible! However, even though I cook all of our meals at home and I have cooked a lot of challenging meals, this is anything BUT easy! Be prepared to spend a lot of time and a lot of utensils/dishes to prepare it. But then enjoy an incredibly delicious fried chicken.