Board of assorted fried chicken with Nashville hot, Korean glazed and classic pieces and dipping sauces
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12 Fried Chicken Recipes Crispy, Juicy and Easy)

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Good fried chicken has a crust that crackles, meat that stays juicy, and enough seasoning that every bite tastes like something. These 12 recipes cover the classics and the favorites: Southern and buttermilk, Nashville hot and Korean, Japanese karaage, hot honey, garlic parmesan, Cajun and lemon pepper, plus oven-fried, air fryer and tender versions when you’d rather skip the deep fryer.

Every recipe is written out in full, with exact ingredient amounts, oil temperatures, cooking times and how to tell when the chicken is done, so you don’t need another page open while you cook. Read the short basics section first, since a few simple habits (a thermometer, the right oil, and a wire rack) make the biggest difference.

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Fried Chicken Basics (Read This First)

  • Pick the right oil. Use peanut, canola or vegetable oil. They handle high heat well. Olive oil and butter burn too easily.
  • Use a heavy pot. A Dutch oven or deep, heavy skillet holds heat steadily. Fill it with about 2 inches of oil and never more than halfway up the sides.
  • Use a thermometer. Start at 350°F and keep the oil between 325°F and 350°F. Too cool and the chicken gets greasy. Too hot and the crust burns before the inside cooks.
  • Don’t crowd the pot. Fry 3 to 4 pieces at a time so the oil temperature doesn’t crash.
  • Drain on a wire rack, not paper towels. A rack lets air reach the bottom so it stays crisp.
  • Check the temperature. Chicken is safe at 165°F. Thighs and drumsticks taste more tender at about 175°F, so many cooks take them a little further.
  • Stay safe. Never leave hot oil unattended, pat chicken dry so it doesn’t splatter, keep a pot lid nearby to smother a flame, and never pour water on an oil fire.
  • Handle the oil carefully afterward. Let it cool completely. Strain and store it for reuse, or seal it in a container and throw it away. Don’t pour it down the drain.

Quick Guide: Which Fried Chicken Should You Make?

  • Classic and crowd-pleasing: #1 Southern, #2 Buttermilk, #12 Tenders
  • Spicy: #3 Nashville Hot, #8 Cajun
  • Sticky and sweet: #4 Korean, #6 Hot Honey
  • Light, crisp bites: #5 Karaage, #12 Tenders
  • Less oil and less mess: #10 Oven-Fried, #11 Air Fryer
  • Garlicky or lemony: #7 Garlic Parmesan, #9 Lemon Pepper

Jump to a Recipe

  1. Classic Southern Fried Chicken
  2. Buttermilk Fried Chicken
  3. Nashville Hot Chicken
  4. Korean Fried Chicken
  5. Japanese Fried Chicken (Karaage)
  6. Hot Honey Fried Chicken
  7. Garlic Parmesan Fried Chicken
  8. Spicy Cajun Fried Chicken
  9. Lemon Pepper Fried Chicken
  10. Oven-Fried Chicken (No Deep Frying)
  11. Air Fryer Fried Chicken
  12. Crispy Fried Chicken Tenders

1. Classic Southern Fried Chicken

The fried chicken you picture first: a craggy, golden crust, juicy meat and a peppery, savory seasoning. The double dredge is what builds that thick crust.

Best for: Sunday dinners and potlucks

Prep: 20 minCook: 30 minRest: 30 minServes: 4

Ingredients

  • 3 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, and breasts cut in half)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • For the Dredge
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • For the Egg Wash
  • 2 large eggs
  • ½ cup whole milk
  • For Frying
  • About 6 cups peanut, canola or vegetable oil (2 inches deep)

Instructions

  1. Pat the chicken dry. Season it all over with 2 tsp salt and 1 tsp pepper and let it sit at room temperature for 30 minutes, or covered in the fridge for up to 4 hours.
  2. In a wide, shallow dish, whisk the flour with the paprika, garlic powder, onion powder, salt and pepper. In a second dish, whisk the eggs and milk.
  3. Dredge each piece in the flour, dip it in the egg wash, then press it into the flour again, packing it on firmly. Set the coated pieces on a rack and let them rest for 10 minutes so the coating sticks.
  4. Pour the oil into a large, heavy pot or Dutch oven so it’s about 2 inches deep and no more than halfway up the sides. Heat to 350°F over medium-high heat.
  5. Fry in batches of 3 to 4 pieces for 12 to 15 minutes, turning once halfway, adjusting the heat to keep the oil between 325°F and 350°F. Don’t crowd the pot.
  6. The chicken is done when it’s deep golden and an instant-read thermometer reads 165°F in the thickest part of the breast, or 175°F in thighs and drumsticks. Drain on a wire rack set over a baking sheet. Keep finished pieces warm in a 200°F oven while you fry the rest.

Tip: Let the oil come back up to 350°F between batches. Chicken fried in oil that’s too cool soaks up grease and turns out soggy.

2. Buttermilk Fried Chicken

A long buttermilk soak makes the meat tender and seasons it through, and the cornstarch in the flour gives you a lighter, crunchier crust.

Best for: The juiciest, most tender chicken

Prep: 20 minCook: 30 minMarinate: 4 to 24 hoursServes: 4

Ingredients

  • 3 lbs bone-in, skin-on chicken pieces
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 2 tsp kosher salt
  • For the Dredge
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp baking powder
  • For Frying
  • About 6 cups peanut, canola or vegetable oil (2 inches deep)

Instructions

  1. Whisk the buttermilk, hot sauce and 2 tsp salt in a large bowl or zip-top bag. Add the chicken, turn to coat, then cover and refrigerate for at least 4 hours and up to 24.
  2. Whisk the flour, cornstarch, paprika, garlic powder, salt, pepper and baking powder in a wide dish. Spoon 3 tbsp of the buttermilk marinade into the flour and rub it in with your fingers to make small, shaggy clumps. Those clumps become the craggy bits.
  3. Lift each piece out of the marinade and let the excess drip off. Press it into the flour mixture, turning to coat and packing on the clumps. Set it on a rack and rest for 10 minutes.
  4. Pour the oil into a large, heavy pot or Dutch oven so it’s about 2 inches deep and no more than halfway up the sides. Heat to 350°F over medium-high heat.
  5. Fry in batches of 3 to 4 pieces for 12 to 15 minutes, turning once halfway, adjusting the heat to keep the oil between 325°F and 350°F. Don’t crowd the pot.
  6. The chicken is done when it’s deep golden and an instant-read thermometer reads 165°F in the thickest part of the breast, or 175°F in thighs and drumsticks. Drain on a wire rack set over a baking sheet. Keep finished pieces warm in a 200°F oven while you fry the rest.

Tip: Don’t skip the 10-minute rest before frying. It lets the coating hydrate and cling to the chicken instead of sliding off in the oil.

3. Nashville Hot Chicken

Crispy buttermilk chicken brushed with a fiery cayenne oil and served on soft white bread with pickles. It’s hot, a little sweet and very addictive.

Best for: Heat lovers

Prep: 20 minCook: 30 minMarinate: 2 to 12 hoursServes: 4

Ingredients

  • 3 lbs bone-in chicken pieces (thighs and drumsticks work best)
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 2 tsp kosher salt
  • For the Dredge
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • For the Hot Oil
  • 1 to 3 tbsp cayenne pepper (1 for medium, 3 for hot)
  • 2 tbsp packed brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ⅓ cup hot frying oil, taken from the pot
  • To Serve
  • 4 slices white bread
  • Dill pickle chips
  • For Frying
  • About 6 cups peanut, canola or vegetable oil (2 inches deep)

Instructions

  1. Combine the buttermilk, hot sauce and 2 tsp salt with the chicken. Cover and refrigerate for 2 to 12 hours.
  2. Whisk the dredge ingredients in a wide dish. Lift each piece from the marinade, let the excess drip off, and press it firmly into the flour. Rest on a rack for 10 minutes.
  3. Pour the oil into a large, heavy pot or Dutch oven so it’s about 2 inches deep and no more than halfway up the sides. Heat to 350°F over medium-high heat.
  4. Fry in batches of 3 to 4 pieces for 12 to 15 minutes, turning once halfway, adjusting the heat to keep the oil between 325°F and 350°F. Don’t crowd the pot.
  5. The chicken is done when it’s deep golden and an instant-read thermometer reads 165°F in the thickest part of the breast, or 175°F in thighs and drumsticks. Drain on a wire rack set over a baking sheet. Keep finished pieces warm in a 200°F oven while you fry the rest.
  6. While the last batch fries, whisk the cayenne, brown sugar, paprika, garlic powder and salt in a heatproof bowl. Carefully ladle ⅓ cup of the hot oil from the pot into the bowl, standing back because it will sizzle, and stir into a loose paste.
  7. Brush the hot oil generously over the hot chicken. Serve on slices of white bread with pickle chips. The bread soaks up the spiced oil.

Tip: Three tablespoons of cayenne is very hot. Start with 1 tablespoon if you’re not sure, and wash your hands well after handling the cayenne oil.

4. Korean Fried Chicken

Twice-fried for an extra-crunchy shell, then tossed in a sticky, sweet and spicy gochujang glaze. It stays crisp far longer than regular sauced chicken.

Best for: Sticky, sweet-spicy flavor

Prep: 20 minCook: 35 minServes: 4

Ingredients

  • 2 lbs chicken wings, split into drumettes and flats (or bite-size boneless thigh pieces)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 egg white
  • ¾ cup cornstarch (or potato starch)
  • ¼ cup all-purpose flour
  • For the Sticky Sauce
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tbsp ketchup
  • 1 tsp toasted sesame oil
  • To Finish
  • 1 tbsp toasted sesame seeds
  • 2 scallions, sliced
  • Pickled radish, for serving
  • For Frying
  • About 6 cups neutral oil (2 inches deep)

Instructions

  1. Pat the chicken very dry. Toss it with the salt, pepper, garlic powder and egg white until evenly coated.
  2. Mix the cornstarch and flour in a wide dish. Toss the chicken in it, pressing so it clings, and shake off the excess.
  3. Heat the oil to 340°F in a heavy pot. First fry: cook in batches for 8 to 10 minutes until pale golden and cooked through (165°F). Drain on a wire rack and rest for 10 minutes.
  4. While the chicken rests, simmer the gochujang, soy sauce, honey, garlic, vinegar, ketchup and sesame oil in a large skillet over medium heat for 2 to 3 minutes, until slightly thickened. Turn off the heat.
  5. Raise the oil to 375°F. Second fry: cook the chicken in batches for 3 to 4 minutes until deep golden and very crisp. Drain briefly.
  6. Toss the hot chicken in the sauce (warm it gently if needed) until glazed. Top with sesame seeds and scallions and serve with pickled radish.

Tip: The second fry is what makes the crust so crunchy. Toss in the sauce right before serving, because the glaze softens the crust as it sits.

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5. Japanese Fried Chicken (Karaage)

Bite-size chicken marinated in soy, ginger and garlic, then coated in starch for a thin, crackly crust and very juicy meat inside.

Best for: Light, crispy bites

Prep: 15 minCook: 20 minMarinate: 30 min to 2 hoursServes: 4

Ingredients

  • 1½ lbs boneless, skin-on chicken thighs, cut into 1½-inch pieces
  • For the Marinade
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake or water
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, grated
  • For the Coating
  • ¾ cup potato starch or cornstarch
  • To Serve
  • Shredded cabbage
  • Lemon wedges
  • Japanese or regular mayonnaise
  • For Frying
  • About 5 cups neutral oil (2 inches deep)

Instructions

  1. Stir the soy sauce, mirin, sake, ginger and garlic together. Add the chicken, massage it in, and refrigerate for 30 minutes to 2 hours.
  2. Heat the oil to 340°F in a heavy pot.
  3. Don’t pat the chicken dry. Working a few pieces at a time, toss them in the starch until coated, pressing lightly and shaking off the excess. The coating should look slightly uneven.
  4. Fry in batches for 4 to 5 minutes, turning, until light golden and cooked through (165°F). Drain on a rack and rest for 3 minutes.
  5. For extra crunch, raise the oil to 375°F and fry the rested pieces for another 30 to 60 seconds.
  6. Serve hot over shredded cabbage with lemon wedges and mayo.

Tip: Leave the marinade on the chicken. That bit of moisture is what lets the starch form a thin, crackly crust.

6. Hot Honey Fried Chicken

Crunchy buttermilk fried chicken finished with a warm, sweet-and-spicy honey drizzle. It’s simple, and it looks as good as it tastes.

Best for: Sweet and spicy fans

Prep: 20 minCook: 30 minMarinate: 1 to 12 hoursServes: 4

Ingredients

  • 3 lbs bone-in, skin-on chicken pieces
  • 2 cups buttermilk
  • 2 tsp kosher salt
  • For the Dredge
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • For the Hot Honey
  • ½ cup honey
  • 1 tsp red pepper flakes, plus more to serve
  • 1 tbsp hot sauce
  • 1 tbsp apple cider vinegar
  • For Frying
  • About 6 cups peanut, canola or vegetable oil (2 inches deep)

Instructions

  1. Combine the chicken, buttermilk and 2 tsp salt. Cover and refrigerate for 1 to 12 hours.
  2. Mix the flour, cornstarch, paprika, garlic powder, salt and pepper in a wide dish. Lift each piece from the buttermilk, let the excess drip off, and press firmly into the flour. Rest on a rack for 10 minutes.
  3. Pour the oil into a large, heavy pot or Dutch oven so it’s about 2 inches deep and no more than halfway up the sides. Heat to 350°F over medium-high heat.
  4. Fry in batches of 3 to 4 pieces for 12 to 15 minutes, turning once halfway, adjusting the heat to keep the oil between 325°F and 350°F. Don’t crowd the pot.
  5. The chicken is done when it’s deep golden and an instant-read thermometer reads 165°F in the thickest part of the breast, or 175°F in thighs and drumsticks. Drain on a wire rack set over a baking sheet. Keep finished pieces warm in a 200°F oven while you fry the rest.
  6. Make the hot honey: warm the honey, red pepper flakes, hot sauce and vinegar in a small saucepan over low heat for about 2 minutes until loose. Don’t let it boil.
  7. Drizzle the hot honey over the hot chicken right before serving and sprinkle with extra pepper flakes.

Tip: Drizzle at the last minute. Honey softens the crust if it sits. For more heat, add another ½ teaspoon of red pepper flakes.

7. Garlic Parmesan Fried Chicken

Crispy fried chicken tossed in garlic butter and finished with a shower of parmesan and parsley. It’s rich, savory and a little different from the usual.

Best for: Garlic lovers

Prep: 20 minCook: 30 minMarinate: 1 to 12 hoursServes: 4

Ingredients

  • 3 lbs bone-in, skin-on chicken pieces
  • 2 cups buttermilk
  • 2 tsp kosher salt
  • For the Dredge
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • For the Garlic Parmesan Coating
  • 4 tbsp butter
  • 5 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ cup finely grated parmesan
  • 2 tbsp chopped fresh parsley
  • Lemon wedges, to serve
  • For Frying
  • About 6 cups peanut, canola or vegetable oil (2 inches deep)

Instructions

  1. Combine the chicken, buttermilk and 2 tsp salt. Cover and refrigerate for 1 to 12 hours.
  2. Mix the flour, cornstarch, paprika, garlic powder, salt and pepper in a wide dish. Lift each piece from the buttermilk, let the excess drip off, and press firmly into the flour. Rest on a rack for 10 minutes.
  3. Pour the oil into a large, heavy pot or Dutch oven so it’s about 2 inches deep and no more than halfway up the sides. Heat to 350°F over medium-high heat.
  4. Fry in batches of 3 to 4 pieces for 12 to 15 minutes, turning once halfway, adjusting the heat to keep the oil between 325°F and 350°F. Don’t crowd the pot.
  5. The chicken is done when it’s deep golden and an instant-read thermometer reads 165°F in the thickest part of the breast, or 175°F in thighs and drumsticks. Drain on a wire rack set over a baking sheet. Keep finished pieces warm in a 200°F oven while you fry the rest.
  6. Melt the butter in a small skillet over medium-low heat. Cook the garlic for about 1 minute until fragrant but not browned, then stir in the Italian seasoning.
  7. In a large bowl, toss the hot chicken with the garlic butter, then the parmesan and parsley. Serve right away with lemon wedges.

Tip: Grate the parmesan from a block on the fine side of the grater. It clings to the chicken better than pre-shredded cheese.

8. Spicy Cajun Fried Chicken

Buttermilk fried chicken with Cajun spices in the crust and dusted on again at the end. It’s smoky, peppery and has a kick.

Best for: Bold, smoky heat

Prep: 20 minCook: 30 minMarinate: 1 to 12 hoursServes: 4

Ingredients

  • 3 lbs bone-in, skin-on chicken pieces
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 1 tsp kosher salt
  • For the Dredge
  • 2 cups all-purpose flour
  • 2 tbsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (optional)
  • To Finish
  • 1 tbsp Cajun seasoning
  • Sliced green onion
  • Lemon wedges
  • For Frying
  • About 6 cups peanut, canola or vegetable oil (2 inches deep)

Instructions

  1. Combine the chicken, buttermilk, hot sauce and salt. Cover and refrigerate for 1 to 12 hours.
  2. Mix the flour, Cajun seasoning, garlic powder, smoked paprika and cayenne in a wide dish. Lift each piece from the buttermilk, let the excess drip off, and press firmly into the flour. Rest on a rack for 10 minutes.
  3. Pour the oil into a large, heavy pot or Dutch oven so it’s about 2 inches deep and no more than halfway up the sides. Heat to 350°F over medium-high heat.
  4. Fry in batches of 3 to 4 pieces for 12 to 15 minutes, turning once halfway, adjusting the heat to keep the oil between 325°F and 350°F. Don’t crowd the pot.
  5. The chicken is done when it’s deep golden and an instant-read thermometer reads 165°F in the thickest part of the breast, or 175°F in thighs and drumsticks. Drain on a wire rack set over a baking sheet. Keep finished pieces warm in a 200°F oven while you fry the rest.
  6. Dust the hot chicken with the remaining 1 tbsp Cajun seasoning. Top with green onion and serve with lemon wedges.

Tip: Cajun blends vary a lot in salt and heat. Taste a pinch of yours first and adjust the amounts.

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9. Lemon Pepper Fried Chicken

Crisp, golden chicken tossed in butter and a fresh lemon-zest and black-pepper seasoning. It tastes bright and zesty instead of heavy.

Best for: Fresh, zesty flavor

Prep: 20 minCook: 30 minMarinate: 1 to 12 hoursServes: 4

Ingredients

  • 3 lbs bone-in chicken pieces (drumsticks and wings work great)
  • 2 cups buttermilk
  • 2 tsp kosher salt
  • For the Dredge
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • For the Lemon Pepper Finish
  • Zest of 2 lemons
  • 2 tsp coarsely cracked black pepper
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • 2 tbsp melted butter
  • Juice of ½ lemon
  • Chopped parsley
  • For Frying
  • About 6 cups peanut, canola or vegetable oil (2 inches deep)

Instructions

  1. Combine the chicken, buttermilk and 2 tsp salt. Cover and refrigerate for 1 to 12 hours.
  2. Mix the flour, cornstarch, garlic powder, salt and pepper in a wide dish. Lift each piece from the buttermilk, let the excess drip off, and press firmly into the flour. Rest on a rack for 10 minutes.
  3. Pour the oil into a large, heavy pot or Dutch oven so it’s about 2 inches deep and no more than halfway up the sides. Heat to 350°F over medium-high heat.
  4. Fry in batches of 3 to 4 pieces for 12 to 15 minutes, turning once halfway, adjusting the heat to keep the oil between 325°F and 350°F. Don’t crowd the pot.
  5. The chicken is done when it’s deep golden and an instant-read thermometer reads 165°F in the thickest part of the breast, or 175°F in thighs and drumsticks. Drain on a wire rack set over a baking sheet. Keep finished pieces warm in a 200°F oven while you fry the rest.
  6. Stir the lemon zest, cracked pepper, salt and garlic powder together in a small bowl.
  7. Toss the hot chicken with the melted butter, then the lemon pepper mix, then a squeeze of lemon juice. Top with parsley.

Tip: Use fresh lemon zest, because bottled blends can’t match the brightness. Toss while the chicken is hot so the butter and seasoning cling.

10. Oven-Fried Chicken (No Deep Frying)

Buttermilk chicken coated in buttery panko and baked on a wire rack. You get a crunchy crust without a pot of hot oil.

Best for: Less mess, no frying

Prep: 20 minCook: 45 minMarinate: 1 to 12 hoursServes: 4

Ingredients

  • 3 lbs bone-in, skin-on chicken drumsticks and thighs
  • 1½ cups buttermilk
  • 2 tsp kosher salt
  • For the Crispy Coating
  • 2½ cups panko breadcrumbs
  • 3 tbsp melted butter
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • Cooking spray

Instructions

  1. Combine the chicken, buttermilk and 2 tsp salt. Cover and refrigerate for 1 to 12 hours.
  2. Heat the oven to 425°F. Set a wire rack on a rimmed baking sheet and spray the rack with oil.
  3. In a shallow dish, stir the panko with the melted butter, paprika, garlic powder, onion powder, salt and pepper until evenly moist.
  4. Lift each piece from the buttermilk, let the excess drip off, and press it into the panko to coat. Place it on the rack with space between pieces.
  5. Mist the tops lightly with cooking spray. Bake for 40 to 50 minutes, until the crust is deep golden and the chicken reaches 175°F (drumsticks take about 40 minutes, thighs closer to 50). No flipping needed on a rack.
  6. Rest for 5 minutes before serving.

Tip: Mixing melted butter into the panko is what gives the crust color and crunch without frying.

11. Air Fryer Fried Chicken

Breaded chicken that comes out crispy in the air fryer with just a spritz of oil. It’s the fastest and cleanest way to get fried chicken at home.

Best for: Quick, low-mess dinners

Prep: 20 minCook: 25 min per batchMarinate: 30 min to overnightServes: 4

Ingredients

  • 2 lbs chicken drumsticks (about 8 small) or bone-in thighs
  • 1 cup buttermilk
  • 1 tsp kosher salt
  • For the Coating
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups panko breadcrumbs
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Cooking spray

Instructions

  1. Combine the chicken, buttermilk and salt. Cover and refrigerate for 30 minutes up to overnight.
  2. Set up three dishes: the flour, the beaten eggs, and the panko mixed with the paprika, garlic powder, onion powder, salt and pepper.
  3. Dredge each piece in flour, dip it in the egg, then press it firmly into the panko.
  4. Heat the air fryer to 380°F for 3 minutes and lightly spray the basket. Place the chicken in a single layer without touching and spray the tops generously. Any dry spots will stay pale.
  5. Cook for 20 to 25 minutes, flipping and spraying again halfway, until deep golden and 175°F in the thickest part. Work in batches if your basket is small, keeping the first batch warm in a 200°F oven.
  6. Rest for 5 minutes on a rack before serving.

Tip: Don’t crowd the basket. Hot air needs to reach every side of the chicken for the coating to crisp.

12. Crispy Fried Chicken Tenders

Quick-cooking tenders with a crunchy coating, served with an easy homemade honey mustard. A family-friendly favorite.

Best for: Kids and quick dinners

Prep: 15 minCook: 15 minMarinate: 30 min to 4 hoursServes: 4

Ingredients

  • 1½ lbs chicken tenders (or breasts cut into 1-inch strips)
  • 1 cup buttermilk
  • 1 tsp kosher salt
  • For the Dredge
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • For the Honey Mustard
  • ¼ cup mayonnaise
  • 3 tbsp Dijon mustard
  • 3 tbsp honey
  • 1 tsp lemon juice
  • For Frying
  • About 4 cups oil (1½ inches deep)

Instructions

  1. Combine the chicken, buttermilk and salt. Cover and refrigerate for 30 minutes up to 4 hours.
  2. Whisk the flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper in a wide dish. Lift each tender from the buttermilk, let the excess drip off, and press it into the flour. Rest on a rack for 5 minutes.
  3. Heat the oil to 350°F in a heavy pot or deep skillet.
  4. Fry 4 to 5 tenders at a time for 3 to 4 minutes per side, until deep golden and 165°F inside. Drain on a wire rack.
  5. Whisk the mayonnaise, Dijon, honey and lemon juice together for the honey mustard. Serve with the tenders and ranch.

Tip: Tenders cook fast, so stay close. Pull them as soon as the crust is deep golden, because thin pieces dry out quickly.

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Tips for Crispy, Juicy Fried Chicken Every Time

  • Pat the chicken dry. Surface moisture makes the coating gummy and the oil splatter.
  • Let the coating rest. Ten minutes on a rack helps the flour hydrate and stick, so the crust doesn’t fall off in the pot.
  • Cut pieces to similar sizes. Cut large breasts in half so every piece finishes at about the same time.
  • Don’t move the chicken for the first minute. It lets the crust set. Flipping too soon tears the coating.
  • Season twice. Salt the chicken before it goes in, and finish with a little salt as soon as it comes out of the oil.
  • Rest before serving. A few minutes on the rack lets the juices settle and the crust firm up.

More chicken ideas: Try our 15 Fried Chicken Pasta Salad Recipes, Crispy Baked Chicken Parmesan and 18 Easy One Pan Meals.

Frequently Asked Questions

What’s the best oil for fried chicken?

Peanut oil is a classic choice, and canola or vegetable oil work well too. All have high smoke points and mild flavor.

How do I know when fried chicken is done?

Use an instant-read thermometer. Chicken is safe at 165°F in the thickest part, and thighs and drumsticks are more tender if cooked to about 175°F. The crust should also be deep golden.

Why is my coating falling off?

Common causes are wet chicken, skipping the 10-minute rest after dredging, moving the pieces too soon in the pot, or oil that’s too hot or too cool. Pat the chicken dry, rest the coated pieces, and leave them alone for the first minute.

Can I reuse the frying oil?

Yes, once or twice. Let it cool, strain out the crumbs, and store it in a sealed container. Throw it out if it looks dark, smells off or foams.

How do I reheat leftover fried chicken?

Warm it on a wire rack in a 375°F oven for 15 to 20 minutes, or in an air fryer at 375°F for 5 to 8 minutes. The microwave softens the crust.

Can I use boneless chicken?

Yes. Boneless pieces cook faster, usually 5 to 7 minutes, turning once. Check that they reach 165°F.

Can I make fried chicken ahead?

You can marinate it a day ahead, but it’s best fried right before serving. Cooked pieces can wait on a rack in a 200°F oven for about 30 minutes.

Which recipe is the least messy?

The oven-fried chicken and the air fryer version, since neither needs a pot of hot oil.

We’d Love to Hear From You!

Which fried chicken are you making first? Have a favorite coating, spice blend or sauce that didn’t make the list? Tell us in the comments below. We read every one, and your idea might end up in our next roundup.

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