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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!
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.
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.
Finally truly crispy and tasty chicken at home and it was truly easy. My husband loved it. First time I have ever made really great fried chicken. Thanks so much for posting this recipe. I will have to share this with my kids.
This recipe is awesome.No need for expensive egg either.I used buttermilk in brine,gave it a couple of days in fridge.Also used brine instead of water to make dipping batter,why not it’s there already and adds more flavor.Thanks CJ.
Thank you Scott! I’m glad you enjoyed it.
Hello. What kind of oil do you suggest I fry it in? and will any frying pan work?
Hi Jane – a neutral oil like vegetable, canola, avocado or peanut oil works best. For frying I would use a heavy bottomed pot like a dutch oven or cast iron.
I made this a few days ago and I’m still enjoying the cold leftovers. All I really came here to say is… BRO! Translation: absolutely outstanding fried chicken. It’s juicy and flavorful from the brine, crispy and crunchy, but not hard to bite into. It hasn’t gotten soggy even after a few days in the fridge. I had a lot of the seasoned flour coating left over so I bagged it and put it in the freezer for other uses. I’ve made a lot of fried chicken (partial to Paula Deen’s version), but this blew them all out of the water.
WOW what a compliment – thank you Jeff!
I tried this recipe and my husband Loved it! He can’t wait until I make more! This is the best recipe for crunchy and juicy fried chicken l have ever tried! Thanks CJ you’re the best!
Thank you so much for the kind words! I’m so glad you and your husband enjoyed!
I didn’t use the cornstarch. I have never cooked fried chicken and honestly don’t like to cook and this was so good! Please try
Question, how spicy does the cayenne make the chicken? I don’t really like spicy food , so if I would reduce the cayenne pepper, what should I reduce it to for just a little kick?
The spice is very subtle, but if you are sensitive definitely reduce or remove it!
Amazing recipe🥰 10/10 would recommend
Thanks so much, Marina!
I will never buy chicken fry mix again. This is the best recipe. I made it last night. My family requested it again today.
Thank you Angel!
Very good. I would make half the quantaty of coating mix. I had a lot of extra that was a shame to throw out. I made 3 lbs of drumticks with this recipe.
The recipe is too salty for my taste.
I would remove a good portion of the salt, you can safely put 3/4 of the amount asked and it will not sacrifice the taste.
I would put a bit more garlic powder, and add some smoked spicy paprika instead of cayenne.
Other than that, very good recipe!