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.
Made your crispy fried chicken for my husband and son, they loved it! I loved it as well. The spices were perfect, and I’m making it again for family that’s coming for dinner this weekend. Thank you so much!
That makes me so happy to hear! Thanks for the kind review, Arlene!
Much appreciated!!
You’re so welcome Terry!
Could I use the brine as the wet batter ? So when the chicken is done brining, could I spoon in some of the powder mixture in the brine and then move the chicken in the seasoning mix, and then fry it?
Hi Maria – great question! I haven’t tested this but one concern I might have is the brine may be too salty in combination with the seasoning mixture. But if you end up trying it this way please let me know how it turns out!
Just tried this recipe and it turned out great!! The best fried chicken recipe that I’ve tried. Skeptical with not using buttermilk in the brine, as everyone has used, but this was a home run. I was looking for the Louisiana Creole taste was achieved by adding a few more additional spices. The flavors in the brine was amazing and added to the flavor of the chicken. The fried part was unbelievable and sustained with the left overs….. This will be my go to recipe going forward.
So glad to hear this Margie! It’s a family favorite of mine!
Hi Chris once chicken is fried what temp do i have oven on to keep warm before dinner. Trying on family dinner Friday…Thanks
Hi Maria – I’d keep it in a 200F oven until you’re ready to eat. Enjoy!
I didn’t use the spices but I used all your tips and tricks and they worked great!! Next time I will use you exact recipe. I already had my own mixture set up beforehand.
I saw someone asked how much oil, but I did not see an answer. How many inches deep should the oil be?
Hi Debroah – it should be enough oil to fully cover the chickne once submerged. I would say 3-4 inches of oil. Enjoy!
Thanks!
It’s literally doesn’t get any better than this. My French husband who has always thought Americans over-hype fried chicken said this recipe changed his mind – he now says he understands what the big deal is with fried chicken. 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. I didn’t even marinade the chicken, just jumped straight into the recipe and it worked out fine. I’m sure it would have been even better had I done the full recipe, but I was in heaven even without! 10/10!!!! I never have to search for a fried chicken recipe ever again.
Thank you so much Melissa! I’m so glad you both enjoyed it!
first time ever making fried chicken. (pizza was back up lol)
The entire family was amazed. This recipe was perfect. Also easy enough for a firstimer.
Thanks so much for the kind words, Maureen!
I made this a second time. My daughter and Son in law came home for a weekend. My son in law said Its the best F*#$ He as ever had. My daughter responds with ” And He knows his chicken.” Do happy with this recipe.
Maureen, this comment made my weekend! Thank you so much for sharing and I’m so glad your daughter and son in law both enjoyed it 🙂
How much oil? What kind of oil?
Any neutral oil works here – vegetable, peanut, avocado, or canola oil are great choices.
Could this also be used in boneless skinned chicken breast? I usually buy chicken thighs and wings since this is what we like in my family when we want bone-in. The reason I asked about the boneless breasts is that I have 84 year old brother who may prefer that instead of the cut parts.
In fact he was the one who got me interested in the recipe! Can’t wait to try it. I have tried Paula Deen’s recipe but this appears to be the extra crispy and more to the liking!
Hi Vicki – yes you can use boneless skinless chicken breast! You may need to adjust the time depending on how large your chicken breasts are. I hope you love it!
I made this last night and it is so good!! Very crunchy too and I didn’t deep fry, I fried it in about 1/8 inch oil and added in a bit more when I flipped it.
Thanks so much Diane! It makes me SO happy you loved it!