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 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
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!