Who can resist the irresistible combination of crispy, golden coating and tender, juicy meat that makes fried chicken a universal favorite? Over the years, I’ve tried countless recipes and techniques, each with its own unique twist, but this recipe stands out as the ultimate winner. It delivers the perfect balance of texture and taste, with a crunchy crust that locks in the juiciness of the chicken. The seasoning blend adds layers of flavor, giving every bite a deliciously savory and slightly spicy kick that keeps you coming back for more. Best of all, this method is straightforward and reliable, making it easy to recreate consistently perfect fried chicken every time.
There is something seriously satisfying about biting into a piece of perfectly fried chicken. With the crunch of the golden-brown crust and the juicy, flavorful meat inside, fried chicken is comfort food at its finest. Today, I’m happy to share my tried-and-tested method that combines the best elements from classic recipes with some personal tweaks that make it uniquely mine.
My grandmother used to make fried chicken that are crispy on the outside, tender and juicy on the inside, with just the right amount of seasoning. As I grew older, I wanted to recreate that same result.
This recipe is inspired by my grandmother's recipe, however, I have also added a collection of little tips and tricks that I have picked up along the way. It all comes down to the right preparation and cooking method.
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⭐Why You'll Love This Fried Chicken
- Crunchy and Juicy: Perfect fried chicken has a crispy, seasoned coating and tender, juicy meat inside, a combo that’s hard to beat!
- Comfort in Every Bite: Fried chicken feels like a warm hug, bringing back memories of family meals, picnics, and favorite spots.
- Your Way, Every Time: Spice it up however you like, Southern buttermilk, spicy Korean, or light tempura.
- Made for Sharing: Whether in a bucket, basket, or platter, fried chicken is perfect for sharing with friends and family.
🧾Fried Chicken Ingredients
Here’s what you’ll need:
- Chicken: I prefer drumsticks for this recipe. Bone-in, skin-on pieces are essential for that juicy interior and crispy exterior.
- Milk and Water: These are key for tenderizing the chicken and infusing it with flavor.
- Seasoned Flour: I like to use a mix of flour, salt, pepper, garlic powder, and a touch of cayenne for a bit of heat. Feel free to add more spices and seasonings to suit your taste. Make them just the way you like!
- Egg and Breadcrumbs: Using eggs helps the breadcrumbs stick to the chicken, creating a nice, even crust. It also adds moisture, making the coating thicker and crunchier. The breadcrumbs then form the final layer, giving the chicken a deliciously crunchy and textured exterior.
- Oil: Vegetable oil is my go-to for frying because of its high smoke point and neutral flavor.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Fried Chicken
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a large pan, mix together the chicken drumsticks, salt, and black pepper. Pour in the milk and water, cover the pan, and cook for 20 minutes.
2. Take the chicken out of the pan and put them on a plate. Keep them to the side for now.
3. On a big plate, stir together the flour, salt, black pepper, cumin powder, chili powder, and garlic powder.
4. Coat each drumstick well with the seasoned flour mixture.
5. Dip the floured chicken legs into the beaten eggs, then cover with breadcrumbs.
8. Heat oil in a deep pan until it reaches 175°C (350°F). Make sure there's enough oil to cover the chicken pieces completely.
9. Cook the drumsticks in batches, frying them until they turn golden brown and the inside gets hot enough, around 75°C (165°F), which usually takes about 12-15 minutes.
10. Put the fried chicken on a big plate and serve it hot with your favorite side dish and sauce.
🍽 What to Serve with Fried Chicken
Need some tasty ideas to go with your fried chicken? Personally, I love pairing it with a salad like potato salad or pasta salad and some crispy smashed potatoes or bubble potato pillows. It's a delicious combination that always hits the spot!
💭Tips for Extra Crispy Fried Chicken
Let the Coated Chicken Rest: Once you've breaded the chicken, give it some time to chill out on a plate for about 10-15 minutes. This helps the coating stick better and guarantees a super crispy crust when you fry it up.
Double Dredge for Extra Crispiness: If you want your chicken to have an extra thick and super crispy crust, you can double-dredge it. Just dip it first in the flour mix, then the egg, and finally the breadcrumbs. It'll give you that extra crunch you're looking for!
Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and the outside will burn before the inside is cooked. Too cool, and the chicken will be greasy. A thermometer is your best friend here.
Storage: Keep any leftover cold fried chicken in a sealed container or wrap it up really well in aluminum foil. Put it in the fridge, and it will stay good for up to four days. When you want to eat it again, you can warm it up in the air fryer or in the oven.
🍗More Chicken Recipes to Try!
Love this fried chicken? You’ll also enjoy these delicious chicken recipes:
- Boneless Skinless Chicken Thighs in Air Fryer
- Baked Chicken Legs
- Baked Chicken Breast
- Boneless Skinless Chicken Thighs
- Baked Chicken Thighs
- Greek Lemon Chicken Soup
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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📖 Recipe
Easy Crispy Fried Chicken
Ingredients
- 1 kg Chicken Drumsticks
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 200 ml Milk
- 200 ml Water
- 100 g Flour
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Cumin Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 2 Eggs
- 100 g Breadcrumbs
Instructions
- In a large pan, combine the chicken drumsticks, 1 teaspoon salt, and ½ teaspoon black pepper.
- Pour in the milk and water, cover the pan, and cook for 20 minutes.
- Remove the chicken from the pan and place them on a plate. Set aside.
- On a large plate, mix the flour, salt, black pepper, cumin powder, chili powder, and garlic powder.
- In a medium bowl, beat the eggs.
- Dredge each drumstick in the seasoned flour mixture, ensuring it is well coated.
- Dip the floured drumstick into the beaten eggs, allowing any excess to drip off.
- Finally, coat the drumstick with breadcrumbs, pressing lightly to adhere.
- Place the coated drumstick on a plate. Repeat the same process with all chicken drumsticks.
- Heat oil in a deep pan to 175°C (350°F). There should be enough oil to submerge the chicken pieces.
- Fry the drumsticks in batches, avoiding overcrowding the pan. Fry until golden brown and the internal temperature reaches 75°C (165°F), about 12-15 minutes. Place on a paper towel to drain any excess oil.
- Place the fried chicken on a platter and serve hot with your favorite side dish and sauce.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This fried chicken is incredible! The crust is shatteringly crisp and the chicken is so juicy. Perfection!