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A plate of perfectly golden fried chicken pieces

Quick Crispy Fried Chicken Recipe

Learn how to prepare delicious and crispy fried chicken quickly with this easy-to-follow recipe. Perfect for a weeknight meal or a weekend treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 8 chicken pieces (thighs, drumsticks, or breasts)
  • 2 cups buttermilk
Dry Coating
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 0.5 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
Frying
  • 4 cups vegetable oil enough to deep fry

Equipment

  • Large bowls (2)
  • Heavy-bottomed pot or deep fryer
  • Wire rack and baking sheet
  • Tongs or slotted spoon
  • Meat thermometer

Method
 

Preparation
  1. Pat the chicken pieces dry with paper towels, then place them in a large bowl and pour buttermilk over them, ensuring all pieces are coated.
Coating
  1. In another large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
  2. Take each chicken piece from the buttermilk, letting excess drip off, and dredge it thoroughly in the flour mixture, pressing to ensure a thick coating.
Frying
  1. Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
  2. Carefully place 3-4 chicken pieces into the hot oil, ensuring not to overcrowd the pot, and fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
  3. Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil, then repeat with remaining chicken.
Serving
  1. Serve the crispy fried chicken immediately with your favorite sides.

Notes

For extra crispy chicken, you can double-dredge the chicken pieces: after the first coating, dip them back into the buttermilk briefly, then coat again with the flour mixture. Ensure the oil temperature remains consistent throughout frying for best results.