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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! Pair it with your favorite sauce, like my Raising Cane’s Sauce!
Watch the Easy Fried Chicken Recipe Video Below!
INGREDIENT TipS
Brining for Juicy, Tender Chicken
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!)
INGREDIENT TipS
My Secret for the Best Fried Chicken Breading
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!)
Key Tip
Frying Tips
I highly recommend using two tools for the best frying experience:
- an infrared thermometer to easily check the temperature of your oil during heating and frying
- a heavy bottomed pot like a dutch oven that retains heat well
For the best frying experience:
- 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!! 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.
Don’t want to fry but want crispy wings? Try my Air Fryer Chicken Wings, which is the top recipe on my site!
Pair it with Roasted Brussels Sprouts for a delicious meal!
Recipe Tip
Recipe Tips
Craggily bits / texture – 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!
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!
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
Ingredients
Chicken
- 3 lb drumsticks or thighs
- 4 cups whole milk, can sub with water
- 1/4 cup 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
- 2 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 baking powder
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing!!
My family feasted on fried chicken and it’s all thanks to your simple recipe! Tasted great fried in beef tallow!
I have made this fried Chicken a few times now it does not disappoint my whole family likes it including my mom and her husband best fried chicken ever
The seasoning in this fried chicken was amazing! I absolutely loved the flavor. Will definitely make again!
This is the first time I’ve made fried chicken that I’ve been able to say is better than the chain restaurants. I subbed some celery salt for kosher salt (25%) to make it taste more like KFC, but it came out like Popeyes with old bay. Still, the best fried chicken I’ve ever had. Thank you, Chris!
P.S. this is enough mix for six or more pounds. I have so much left over.
I prepared your fried chicken and was the best I’ve ever tasted. My son said keep that recipe for all the chicken I fry.
That makes me so happy to hear! I’m glad everyone enjoyed it 🙂
I used this recipe to create the best chicken tenders ever…. Thank you so much!!! I’ve made the recipe twice and everybody loves it. Soooooo delicious!!!!
Best fried chicken I’ve ever made! Outside was perfectly browned and crunchy and the inside was juicy and I just used skinless chicken breasts. Thanks so much for the recipe!
That makes me so happy to hear, Blanche! Thanks for your review!
Hi! Gluten and dairy intolerances here. Would gluten free flour work? And I see your suggestion of a water substitution for milk. Would almond milk work?
Easy to make and came out so nice. Have made this for dinner twice so far, it has definitely become one of my family’s favourite food.
Thanks for the kind review! Please consider giving the recipe 5 stars if you loved it!