10 Crispy Fried Chicken Recipes
Did you know that fried chicken is one of the most beloved comfort foods around the globe, with its irresistible crunch and savory flavor? In this article, we’ll delve into 10 crispy fried chicken recipes that will take your culinary skills to the next level! From Southern classics to spicy Korean twists, you’ll discover diverse flavors and cooking techniques that promise to satisfy your cravings and impress your friends and family. Get ready to bring some serious crunch to your dinner table!
Southern Crispy Buttermilk Fried Chicken
This Southern Crispy Buttermilk Fried Chicken recipe is special because it brings together the rich flavors of buttermilk marinade and a perfectly seasoned crispy crust that is irresistibly crunchy.
Ingredients:
- 1 cup buttermilk
- 2 teaspoons hot sauce
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 4 pounds chicken pieces (legs, thighs, breasts)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- Vegetable oil for frying
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large bowl, combine buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and smoked paprika; mix well.
2. Add the chicken pieces to the buttermilk mixture and ensure they are well coated; cover and refrigerate for at least 1 hour, preferably overnight.
3. In another bowl, whisk together the flour, baking powder, cayenne pepper, and salt.
4. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
5. Remove chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, shaking off any excess.
6. Carefully place the coated chicken in the hot oil, being cautious not to overcrowd the pan, and fry until golden brown and cooked through (about 15 minutes per side).
7. Remove fried chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Tips:
- For extra flavor, let the chicken marinate in the buttermilk overnight.
- Use a thermometer to ensure the oil stays at the right temperature for even cooking.
- Allow the chicken to rest for a few minutes after frying for the best texture.
Spicy Korean Fried Chicken
This Spicy Korean Fried Chicken recipe is special for its irresistible crunch and bold flavors, combining sweetness, spiciness, and umami in every bite.
Ingredients:
- 2 pounds chicken wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup vegetable oil (for frying)
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. In a large bowl, mix flour, cornstarch, salt, black pepper, garlic powder, and paprika.
2. Pat the chicken wings dry with paper towels and then coat them in the flour mixture.
3. Heat the vegetable oil in a deep pan over medium-high heat.
4. Fry the chicken wings in batches for about 8-10 minutes or until golden brown and crispy.
5. While the chicken is frying, prepare the sauce by combining gochujang, honey, soy sauce, rice vinegar, and minced garlic in a bowl.
6. Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain excess oil.
7. Toss the fried chicken wings in the sauce until well coated.
8. Garnish with sesame seeds and chopped green onions before serving.
Tips:
- For extra crunchiness, double-fry the chicken wings.
- Adjust the level of gochujang based on your spice preference.
- Serve with pickled radishes for a refreshing side.
Classic Southern Fried Chicken
This Classic Southern Fried Chicken is irresistibly crispy on the outside and juicy on the inside, delivering rich flavors of buttermilk and spices that evoke comfort in every bite.
Ingredients:
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable oil (for frying)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions:
1. In a large bowl, soak the chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator for extra tenderness.
2. In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge each piece in the seasoned flour mixture until well coated.
4. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until hot (about 350°F).
5. Carefully place the chicken pieces in the hot oil, allowing enough space for them to fry evenly, and cook for about 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through.
6. Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
7. Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Tips:
- For extra flavor, add a teaspoon of hot sauce to the buttermilk marinade.
- Allow the chicken to come to room temperature before frying for even cooking.
- Use a meat thermometer to check that the internal temperature reaches 165°F for safety.
Garlic Parmesan Fried Chicken
This Garlic Parmesan Fried Chicken stands out for its crispy texture and rich flavor, combining the irresistible essence of garlic with the savory taste of Parmesan cheese.
Ingredients:
- 4 pieces chicken thighs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup vegetable oil (for frying)
- 2 tablespoons chopped fresh parsley (for garnish)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. In a large bowl, soak the chicken thighs in buttermilk for at least 30 minutes to enhance tenderness and flavor.
2. In another bowl, mix the flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper together.
3. Heat vegetable oil in a large skillet over medium heat until hot.
4. Remove each chicken thigh from the buttermilk, letting any excess drip off, and then dredge them in the flour mixture, ensuring they are fully coated.
5. Carefully place the coated chicken thighs in the hot oil and fry for about 7-8 minutes on each side, or until golden brown and cooked through.
6. Once cooked, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
7. Garnish with chopped fresh parsley before serving.
Tips:
- For extra flavor, add minced garlic to the buttermilk marinade.
- Let the chicken rest for a few minutes before serving to retain juiciness.
- Pair with a side of coleslaw or a garden salad for a complete meal.
Honey-Mustard Glazed Fried Chicken
This Honey-Mustard Glazed Fried Chicken is irresistibly delicious, combining the sweetness of honey with the tanginess of mustard for a perfectly balanced flavor.
Ingredients:
- 4 pieces chicken thighs
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup honey
- ¼ cup Dijon mustard
- 1 teaspoon apple cider vinegar
- vegetable oil for frying
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. In a large bowl, marinate the chicken thighs in buttermilk for at least 2 hours in the refrigerator.
2. In another bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Remove the chicken from the buttermilk and dredge each piece in the flour mixture until fully coated.
4. Heat vegetable oil in a large skillet over medium-high heat for frying.
5. Fry the chicken for about 6-7 minutes on each side until golden brown and cooked through, then remove and drain on paper towels.
6. In a small saucepan, mix honey, Dijon mustard, and apple cider vinegar over low heat until combined.
7. Brush the honey-mustard glaze over the fried chicken before serving.
Tips:
- For extra crunch, double-dip the chicken by repeating the dredging process.
- Let the chicken rest for a few minutes after frying to keep it juicy.
- Feel free to adjust the honey and mustard ratio to suit your taste preferences.
Japanese Karaage Fried Chicken
Japanese Karaage Fried Chicken is a delightful dish known for its crispy exterior and juicy, flavorful meat, enhanced by soy sauce, ginger, and garlic.
Ingredients:
- 2 pounds chicken thighs, skinless and boneless
- 1/4 cup soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 cup potato starch or cornstarch
- Vegetable oil for frying
- 1 lemon, cut into wedges for serving
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Instructions:
1. Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
2. In another bowl, combine the soy sauce, sake, mirin, grated ginger, and grated garlic. Mix well.
3. Pour the marinade over the chicken, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
4. Heat the vegetable oil in a deep pan or fryer to about 350°F (175°C).
5. Take the marinated chicken out of the refrigerator and coat each piece in potato starch, shaking off any excess.
6. Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 5-7 minutes.
7. Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
8. Serve hot with lemon wedges on the side for squeezing over the chicken.
Tips:
- For extra crunch, consider double coating the chicken by dipping it back into the marinade and then the potato starch again before frying.
- Let the chicken sit at room temperature for 10 minutes after marinating to ensure even cooking.
- Pair with a side of rice or a fresh salad for a complete meal.
Cajun Spiced Fried Chicken
This Cajun Spiced Fried Chicken is a flavorful and crispy delight, combining zesty spices that create a juicy, soul-satisfying experience.
Ingredients:
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- 4 chicken thighs
- 4 chicken drumsticks
- Vegetable oil for frying
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. In a large bowl, combine the buttermilk and hot sauce; add the chicken, ensuring it’s fully submerged, and marinate for at least 30 minutes or overnight for more flavor.
2. In another bowl, mix together the flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Remove the chicken from the buttermilk and let any excess drip off before dredging in the seasoned flour mixture, ensuring an even coating.
4. Heat approximately 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
5. Carefully add the chicken pieces to the hot oil, frying in batches if necessary to avoid overcrowding, and cook for about 10-12 minutes per side or until golden brown and cooked through.
6. Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil.
Tips:
- Let the chicken rest for at least 5 minutes after frying for a crispier crust.
- For extra flavor, add a mix of herbs like thyme or oregano to the flour mixture.
- Adjust the amount of cayenne pepper based on your heat preference.
- Serve with your favorite dipping sauce for added zest.
Herb-Infused Crispy Fried Chicken
This Herb-Infused Crispy Fried Chicken recipe elevates a classic favorite with aromatic herbs and a crunchy exterior that will keep you coming back for more.
Ingredients:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup buttermilk
- 4 pieces chicken (legs, thighs, or breasts)
- 1 cup all-purpose flour
- 2 cups vegetable oil (for frying)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. In a bowl, mix together the thyme, rosemary, garlic powder, onion powder, paprika, salt, and black pepper to create the herb blend.
2. Marinate the chicken by coating it in buttermilk and then sprinkling the herb blend evenly over the chicken pieces.
3. Cover and refrigerate for at least 30 minutes, or overnight for best results.
4. In a separate bowl, place the flour and add a pinch of salt.
5. Heat the vegetable oil in a deep pan over medium-high heat until it reaches 350°F (175°C).
6. Remove the chicken from the marinade, allowing excess buttermilk to drip off, and dredge it in the flour until fully coated.
7. Carefully add the chicken pieces to the hot oil, frying them in batches to avoid overcrowding.
8. Fry the chicken for about 12-15 minutes, or until golden brown and cooked through, flipping halfway.
9. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
10. Serve hot and enjoy the delicious herb-infused flavor!
Tips:
- For an extra crispy crust, double-dip the chicken in buttermilk and flour before frying.
- Try adding different herbs according to your preference for unique flavor variations.
- To maintain the chicken’s crispiness, let it rest on a cooling rack instead of directly on paper towels.
Sweet and Sour Fried Chicken Bites
This Sweet and Sour Fried Chicken Bites recipe blends crispy, juicy chicken with a tangy, sweet sauce that delights the taste buds.
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- 1 cup vegetable oil, for frying
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 1 tsp soy sauce
- 1/4 cup bell pepper, diced
- 1/4 cup onion, diced
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. In a bowl, toss the chicken pieces with cornstarch until evenly coated.
2. Dip the coated chicken into the beaten eggs, ensuring each piece is thoroughly covered.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Fry the chicken bites in batches until golden brown and cooked through, about 5-7 minutes each side.
5. In a saucepan, combine sugar, apple cider vinegar, ketchup, and soy sauce. Bring to a simmer over medium heat.
6. Add the diced bell pepper and onion to the sauce, cooking until softened, about 3-4 minutes.
7. Pour the sweet and sour sauce over the fried chicken bites and toss to coat.
Tips:
- For extra crunch, double fry the chicken bites for a minute after the first fry.
- You can add pineapple chunks to the sauce for an additional layer of flavor.
- Serve with steamed rice or noodles for a complete meal.
Double Batter Crunchy Fried Chicken
This Double Batter Crunchy Fried Chicken is irresistibly crispy and flavorful, showcasing a delightful blend of spices and textures that make every bite a true delight.
Ingredients:
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 tbsp hot sauce
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 4 pieces chicken (legs or thighs)
- 2 cups vegetable oil (for frying)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions:
1. In a large bowl, combine the buttermilk and hot sauce, then add the chicken pieces to marinate for at least 15 minutes.
2. In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Remove the chicken from the marinade, allowing excess liquid to drip off, then dredge each piece in the flour mixture to coat thoroughly.
5. Dip the coated chicken back in the buttermilk mixture and then again into the flour mixture to create a double batter.
6. Carefully place the coated chicken in the hot oil, frying in batches if necessary to avoid overcrowding.
7. Fry the chicken for about 15 minutes on each side or until golden brown and crispy, making sure the internal temperature reaches 165°F (74°C).
8. Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Tips:
- For extra crunch, let the coated chicken rest for 10 minutes before frying.
- Make sure the oil is hot enough by testing with a small piece of batter; it should sizzle immediately.
- Use a deep-fry thermometer to maintain the oil temperature around 350°F (175°C) for optimal frying.
