How to Fry Chicken to Crispy, Golden Perfection

Buttermilk soak and craggy breading deliver restaurant style crunch and juicy tenderness.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 12, 2025

Buttermilk soak and craggy breading deliver restaurant style crunch and juicy tenderness.

Fried chicken is a beloved classic that combines tender, juicy meat with a shatteringly crispy crust. While it requires a few careful steps, this iconic dish is easily achievable at home with the right technique, ingredients, and a little patience. Whether you’re making it for a family dinner or a special gathering, mastering homemade fried chicken is sure to earn rave reviews.

Why Make Fried Chicken at Home?
Essential Ingredients
Key Equipment
Preparation: Soaking and Seasoning
Dredging and Breading
How to Fry Chicken
Finishing and Serving
Expert Tips for Success
Troubleshooting: FAQs

Why Make Fried Chicken at Home?

Homemade fried chicken stands apart for its freshness, customizable flavor, and the sheer satisfaction of producing a truly classic dish. Store-bought versions can rarely match the crispy crust and juiciness you get when you fry chicken yourself. Making it at home allows you to:

Control the seasonings and adjust spices to your taste
Ensure the chicken is cooked perfectly
Serve it piping hot and fresh
Use your preferred cuts and quality of chicken

Essential Ingredients

Classic southern-style fried chicken uses a short list of pantry staples and a few special ingredients for maximum flavor and texture:

Chicken pieces (bone-in, skin-on legs, thighs, breasts, and wings)
Buttermilk (for soaking and tenderizing)
All-purpose flour (for the breading)
Seasonings: seasoned salt, black pepper, paprika, dried thyme, and cayenne pepper for zip
Whole milk (adds richness to the breading)
Vegetable or canola oil (for frying, thanks to a high smoke point)

Ingredient	Purpose
Chicken (whole, cut up)	Main protein, bone-in holds flavor
Buttermilk	Tenderizes, enhances juiciness, adds tang
Flour	Forms crispy breading
Seasoned Salt & Spices	Boosts taste, balances breading
Milk	Makes breading adhere and forms crunchy bits
Canola/Vegetable Oil	High heat, neutral flavor

Tip: Always use oil with a high smoke point such as canola or peanut, not olive oil or butter, which burn at lower temperatures.

Key Equipment

To achieve evenly cooked, crispy fried chicken, you’ll need:

Large deep skillet or Dutch oven (for safety and even heat distribution)
Wire rack (for draining excess oil after frying)
Paper towels (to absorb oil)
Tongs (for safe flipping of chicken)
Deep-fry thermometer (critical for oil temperature)
Large mixing bowls (for soaking and dredging)

Preparation: Soaking and Seasoning

Soaking the Chicken

The essential first step for juicy, flavorful fried chicken is soaking the meat in buttermilk. The lactic acid gently tenderizes and adds subtle tang to each bite. For best results:

Rinse chicken pieces and place in a large bowl.
Pour over 4 cups of buttermilk, ensuring all pieces are submerged.
Cover and refrigerate overnight, or at least 8 hours. Up to 24 hours is ideal for maximum flavor and tenderness.

Removing the Chill

When ready to fry, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This step prevents the oil temperature from dropping dramatically and helps the chicken cook evenly.

Dredging and Breading

Mixing the Breading

Preheat the oven to 360˚F (182˚C) as you prepare your breading station.
In a large bowl, blend the flour with seasoned salt, paprika, thyme, black pepper, and cayenne. Add more cayenne if you prefer extra heat.

Key to Crunchiness: In a small bowl, mix 1/4 cup buttermilk and a bit of milk. Drizzle this into your seasoned flour and use a fork to blend until small lumps form. These lumps stick to the chicken, creating the crispy craggy texture iconic to great fried chicken.

Dredging the Chicken

Lift chicken pieces from the buttermilk, letting excess drip off.
Dip each piece thoroughly into the lumpy flour mixture, pressing extra coating onto each piece with your hands.
Set breaded pieces on a plate and continue breading the rest.

How to Fry Chicken

Heating the Oil

Pour 1.5 to 2 inches of oil into your skillet or Dutch oven.
Heat oil over medium-high until it registers 365˚F on a deep-fry thermometer.
If the oil gets too hot, lower the heat to keep the temperature steady. Too-high oil scorches the crust before the inside cooks through.

Frying in Batches

Carefully add 3 to 4 pieces of chicken to the hot oil, ensuring not to crowd the pan.
Cover the pan and fry for 5–7 minutes, watching that the chicken does not brown too quickly.
Turn pieces over, cover again, and cook for an additional 3–5 minutes.
Monitor oil temperature CONSTANTLY: oil that is too cool makes chicken greasy, too hot burns the exterior.

Once the batch is golden brown, transfer chicken to a wire rack over a paper towel–lined baking sheet while you fry the rest.

Finishing in the Oven

To ensure even cooking, especially for thicker pieces like breasts and thighs:

After frying, place these larger pieces on a rack set over a baking sheet.
Bake at 360˚F for about 15 minutes to finish cooking to the bone.
Wings and drumsticks will typically be cooked through after frying, but always check for doneness: cut into larger pieces to ensure there is no pink meat or juice remaining.

Serving Suggestions

Serve hot, immediately after draining on a rack.
Classic sides include mashed potatoes and gravy, coleslaw, cornbread, or honey.
Letting chicken cool slightly also helps set the crust for maximum crunch.

Expert Tips for Success

Do NOT use olive oil or butter for frying: their low smoke points cause burning and off-flavor.
The ideal frying temperature is 350° to 365°F; maintain it with a thermometer for consistent results.
Bread your chicken just before frying to prevent sogginess.
Always check for doneness: juices should run clear, and the internal temperature should reach 165°F at the thickest point.
Keep fried pieces warm in a low oven as you finish batches to preserve crispiness.

Frequently Asked Questions (FAQs)

Q: Why does my breading fall off?

A: If the chicken isn’t dry enough before dredging, or if it’s not pressed firmly into the breading, the coating may flake off. Let the chicken drip dry from the buttermilk before breading, and firmly press the flour mixture onto each piece.

Q: How do I know when my chicken is fully cooked?

A: Check that the juices run clear when pierced with a knife, and the internal temperature registers 165°F. For thick pieces, finish cooking in the oven if needed.

Q: Why is my fried chicken greasy?

A: Oil that is too cool can cause the breading to absorb excess grease. Always fry at 350–365°F and avoid overcrowding the pan, which lowers oil temperature.

Q: Can I make fried chicken ahead of time?

A: Fried chicken is best fresh, but you can fry and hold it in a 200°F oven for up to 30 minutes. Recrisp on a wire rack in a hot oven for a few minutes if needed.

Q: How do I store leftovers?

A: Store in an airtight container in the refrigerator. Reheat in a 400°F oven on a rack for 10-15 minutes until crisp and hot.

Fried Chicken Step-by-Step Summary

Step	Detailed Action
Soak	Submerge chicken in buttermilk (8-24 hours)
Dry & Dredge	Bring to room temp, coat in seasoned, lumpy flour
Fry	In 2 inches of oil at 365°F, in batches
Finish	Bake larger pieces at 360°F for 15 mins if needed
Drain & Serve	Drain on racks, serve hot and fresh

Final Notes

Homemade fried chicken’s irresistible crunch and flavor make it a true comfort classic. Trust in the steps above—from soaking to seasoning to temperature control—and you’ll master this dish with confidence every time. Don’t be afraid to experiment with spices and sides for your own signature version!

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete