The short answer: This fried chicken is the crispy, juicy Southern classic: chicken soaked overnight in seasoned buttermilk, dredged in a spiced flour and fried until golden. Soak bone-in chicken pieces in buttermilk with salt and hot sauce for at least 4 hours, dredge them in seasoned flour, and fry them in oil at 325°F to 350°F for 12 to 18 minutes, until they reach 165°F inside. It takes some planning, but very little skill.
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Below you'll find exact amounts, oil temperatures, frying times, an oven-fried and air fryer option, and safety tips for frying at home.
One batch serves 4 to 6.
Fried chicken ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-in chicken pieces | 3 to 3½ pounds (8 to 10 pieces) | Thighs, drumsticks, breasts, wings |
| Buttermilk | 2 cups | |
| Hot sauce | 1 tablespoon | Optional |
| Kosher salt | 1 tablespoon for the soak, 2 teaspoons for the flour | |
| All-purpose flour | 2 cups | |
| Cornstarch | ¼ cup | Extra crispness |
| Paprika | 1 tablespoon | |
| Garlic powder and onion powder | 1 teaspoon each | |
| Black pepper | 1 teaspoon | |
| Cayenne | ½ teaspoon | Optional |
| Peanut, canola or vegetable oil | 6 to 8 cups | About 1½ inches deep |
How to make fried chicken
- Soak the chicken. Whisk the buttermilk, hot sauce and 1 tablespoon salt in a bowl, add the chicken, cover, and refrigerate for 4 hours or overnight. Don't rinse the raw chicken first, because the USDA's chicken handling guide says washing raw poultry spreads bacteria.
- Mix the coating. Whisk the flour, cornstarch, 2 teaspoons salt and spices in a shallow dish. Drizzle in 2 tablespoons of the buttermilk and rub it in for craggy bits.
- Dredge. Lift each piece out of the buttermilk, let the extra drip off, and press it firmly into the flour. Set it on a rack for 10 to 15 minutes so the coating sets.
- Heat the oil. Heat the oil in a heavy, deep pot to 350°F, filling the pot no more than halfway.
- Fry. Fry a few pieces at a time, keeping the oil between 325°F and 350°F, turning once or twice, until deep golden. Dark meat takes 12 to 15 minutes, bone-in breasts 15 to 18 minutes.
- Check and drain. Check that each piece reaches 165°F, the safe temperature for poultry on the FoodSafety.gov chart. Drain on a wire rack and sprinkle with a pinch of salt.
Fried chicken frying times
| Piece | Oil at 325°F to 350°F |
|---|---|
| Drumsticks | 12 to 15 minutes |
| Thighs | 12 to 15 minutes |
| Bone-in breast halves | 15 to 18 minutes |
| Wings | 8 to 10 minutes |
| Boneless tenders | 4 to 6 minutes |
Frying chicken safely at home
Hot oil needs your full attention. The NFPA's cooking safety tips say to stay in the kitchen the whole time you're frying, heat the oil slowly, and add food gently so it doesn't splatter. If you see wisps of smoke, the oil is too hot, so turn off the burner. Keep a lid beside the pot, and if the oil catches fire, slide the lid over the pan and turn off the burner. Never throw water on a grease fire. Let the oil cool completely before you strain it or throw it away. For a different breaded main dish, try fried pork chops and follow the pork-specific cooking guidance.
Oven-fried and air fryer chicken
- Oven-fried chicken: dredge as above, set the pieces on an oiled rack over a sheet pan, spray or drizzle with oil, and bake at 425°F for 40 to 45 minutes, turning once.
- Air fryer fried chicken: spray the coated chicken well with oil and air fry at 375°F for 20 to 25 minutes, turning halfway.
Tips for crispy fried chicken
- Use a thermometer for the oil. Too cool makes greasy chicken. Too hot burns the crust before the inside is done.
- Don't crowd the pot. Fry in batches of 3 or 4 pieces.
- Rest the coated chicken. A short rest helps the coating stick.
- Drain on a rack. Paper towels trap steam and soften the crust.
What to serve with fried chicken
Fried chicken goes with mashed potatoes, baked mac and cheese, coleslaw, biscuits and cucumber salad. Leftover fried chicken keeps 3 to 4 days in the refrigerator. For a sweet-and-smoky change, try our BBQ chicken. For a sweet, sticky takeout favorite, try our orange chicken recipe.
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Frequently asked questions
How long do you fry chicken? Fry bone-in chicken pieces in oil at 325°F to 350°F for about 12 to 15 minutes for drumsticks and thighs and 15 to 18 minutes for bone-in breasts, turning once or twice. Boneless chicken tenders take 4 to 6 minutes. Times depend on the size of the pieces, so use a thermometer to check that the thickest part of the fried chicken reaches 165°F.
What oil is best for fried chicken? The best oils for fried chicken are neutral oils with a high smoke point, such as peanut, canola, vegetable or a canola and vegetable shortening blend. Peanut oil is the classic Southern choice for its clean flavor, but skip it if anyone has a peanut allergy. You'll need about 1 to 1½ inches of oil in a heavy pot or deep cast-iron skillet.
Why do you soak chicken in buttermilk before frying? Soaking chicken in buttermilk before frying makes it juicy and tender, because the mild acid and the salt in the soak season the meat and help it hold onto moisture. The thick buttermilk also helps the flour coating stick, so you get a craggy, crispy crust. Soak it covered in the refrigerator for at least 4 hours or overnight, never on the counter.
How do you keep fried chicken crispy? To keep fried chicken crispy, let it drain on a wire rack set over a sheet pan instead of paper towels, which trap steam and soften the crust. Keep finished batches warm in a 200°F oven on the rack while you fry the rest. Don't crowd the pot, because too many pieces at once drop the oil temperature and make greasy, soggy chicken.
Can you make fried chicken in an air fryer? Yes, you can make an air fryer fried chicken. Soak and dredge the chicken as usual, let it rest for 10 minutes, spray it well with oil, and air fry it at 375°F for about 20 to 25 minutes for thighs and drumsticks, turning halfway and spraying any dry flour spots. It's less crunchy than deep-fried chicken but much less messy.
How do you fry chicken safely at home? To fry chicken safely, use a heavy, deep pot filled no more than halfway with oil, heat it slowly, and stay in the kitchen the whole time. NFPA says to keep a lid next to the pan, and if the oil catches fire, slide the lid over it and turn off the burner. Never throw water on a grease fire, and keep children away from the stove.