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Fried chicken recipe

Fried chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Fried chicken

This crunchy chicken dish is simple to make and tastes fab. They are finger-licking good.

20 people made this

IngredientsServes: 4

  • 2kg chicken pieces
  • 250ml to 500ml milk
  • 2 eggs
  • hot pepper sauce, such as Tabasco® sauce
  • 250g plain flour, sifted
  • 1 heaped tablespoon salt
  • 1 1/2 heaped tablespoons caster sugar
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic granules
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • olive oil or sunflower oil as needed

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Rinse chicken, cut off excess fat, cut big pieces in half and pat dry with a towel.
  2. Combine milk, a few drops of hot pepper sauce and eggs in a bowl; beat to mix well and set side.
  3. In a large container with a lid, shake together the dry ingredients.
  4. Dip chicken pieces in the milk mixture and shake off any excess. Then dredge well in the seasoned flour.
  5. Place dredged chicken onto a clean surface and repeat with the remaining chicken. Let sit for 30 minutes. (The coating will get moist).
  6. Preheat the oven to 160 C / Gas 2/3.
  7. Heat a large deep frying pan with 2cm depth of oil until hot. Fry chicken, a few pieces at a time until light brown on both sides. Do not overcrowd the pan.
  8. After frying each batch, place them on a rack in the preheated oven (with a tray underneath to catch the drips).
  9. Chicken breasts will take a little less time than bone-in pieces. Thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts.
  10. Pierce with a fork to see if juices run clear to check for doneness.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

absolutely loved it. thank you for this recipe-10 Sep 2011

Crispy Fried Chicken

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

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Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken. It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward and it puts grocery store and fast food fried chicken to shame. If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken. If you’ve ever wanted to make your own fried chicken, now is the time to try!

Kentucky Fried Chicken Recipe


  • 3 pounds chicken , cut into pieces
  • 2 to 3 eggs , beaten
  • 3 to 4 tablespoons oil for frying

For the Coating:

  • 2 cups flour
  • 4 teaspoons paprika
  • 2 1/2 teaspoons salt
  • 1/2 to 1 teaspoon pepper
  • 1 teaspoon poultry seasoning
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon tarragon
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon celery salt



Tried this recipe? Let us know how it was!

Tips and Variations:

  • This recipe can be prepared using a deep fryer and is actually perfect for the fryer. Follow the directions on your fryer.
  • Make sure your oil is hot before adding the chicken. The chicken shouldn’t be greasy when it is cooked in hot oil, but if the oil is cool, it will absorb the grease.

2 thoughts on &ldquoKentucky Fried Chicken Recipe&rdquo

Comment by gummybear from Canada left on the older version of the site:

These comments have been transferred over from the earlier version of the site:

Frying Chicken

by Julie G
(Regina, Sk Canada)

From being an expert on frying chicken I prefer to fry my chicken in a black cast iron skillet with vegetable oil rather than a few tablespoons of oil. I fry my chicken for 10 minutes on each side and it comes out perfect. I use about 3 inches of oil in the pan.

Tried it now. The guidelines are the right ones. use your common sense and observations to make it perfect.

1 hour is too long. the juices would be gone. 15 minutes are enough.

Mid heat all along while covering the skillet, gave better results.

Use pepper and paprika generously.

After covering with flour mixture let the chicken rest for at least 15 minutes before frying. I made 3 bunches the last one was perfect.

Taste the flour mixture for the right amount of salt. etc etc

Just Love To Cook

by Mark
(Halifax Nova Scotia)

This recipe is one of the best coating mixes i have ever tried on Chicken wings. Ten minutes in the deep fat fryer and these things are amazing.

The only thing I tried (after cooking) was to mix the wings in a mixture of Dianah Chicken & Rib Sauce, and Thai Sweet Chilli Sauce (about 3 to 1). I let these sit in a warm oven before serving and I was lucky to get out with my hand when I put them out.

by Debbie
(Derby WA Australia)

I love this recipe its so yummy

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Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan.

The Spruce / Julia Hartbeck

In a medium bowl, combine the milk and eggs. Whisk to blend well.

The Spruce / Julia Hartbeck

In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.

The Spruce / Julia Hartbeck

Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.

The Spruce / Julia Hartbeck

Add the dipped chicken pieces to the bag of seasoned flour.

The Spruce / Julia Hartbeck

Seal the bag and shake well to coat the chicken pieces thoroughly.

The Spruce / Julia Hartbeck

Remove to a plate and repeat with the remaining chicken pieces.

The Spruce / Julia Hartbeck

Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.

The Spruce / Julia Hartbeck

Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once—even if they can comfortably fit—since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.

The Spruce / Julia Hartbeck

With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.

The Spruce / Julia Hartbeck

Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.

The Spruce / Julia Hartbeck

  • If you're going to substitute the vegetable oil, make sure that it's suitable for deep-frying. Oils with a low smoke point will burn at the temperature this recipe requires and fill your kitchen with smoke rather than the tempting smell of fried chicken.
  • The best way to check for doneness is to use a meat thermometer. The minimum safe temperature for chicken is 165 F. Alternatively, you can pierce it with a fork to see if juices run clear.
  • Leftover fried chicken can be reheated with good results. Take the chicken out of the refrigerator and bring it to room temperature. Heat the oven to 400 F. Put the chicken pieces on a rack on top of a rimmed baking sheet and bake for about 15 to 20 minutes until heated through and crisp.

Recipe Variations

    can replace the milk. Another version of Southern fried chicken soaks it in a buttermilk marinade for at least 6 hours. This ensures the chicken is juicy and can help the flour stick better.
  • Replace the milk with evaporated milk if you prefer.
  • Use a seasoned salt blend as a substitute for the salt and pepper.
  • Add more seasonings to the flour. Cajun seasoning is always a hit, and paprika, cayenne, and poultry seasoning are popular additions. You can also try the blend used in a copycat KFC chicken recipe.
  • Add about 1/2 cup of fine, dry breadcrumbs to the flour mixture.

Why Isn't My Fried Chicken Crispy?

Oil temperature is the main reason why fried chicken doesn't get crispy. If it's not warm enough, the chicken needs to cook longer and will get soggy from soaking up too much oil. When the oil is too hot you risk raw meat and burnt breading. Avoid crowding the pan and use a thermometer to monitor the oil temperature to ensure it stays close to 350 F at all times. It will fluctuate but if you stay ahead of it and adjust the burner accordingly, the chicken will cook properly.

25 Best-Ever Fried Chicken Recipes

Our most shared fried chicken recipe of all time, this Southern classic is perfectly crispy on the outside and juicy on the inside. This recipe will take you back to the days when your mother used to fry her famous chicken. Soak your chicken in buttermilk at least two hours before frying. We promise &ndash it'll be nothing short of finger-lickin'-good, sheer Southern comfort.

Enjoying a heaping helping of Mama&rsquos Fried Chicken will be reminiscent of your childhood when Mama would tell you to play in the yard with your siblings after Sunday church while she prepared the meal. No doubt, it would be complete with mashed potatoes, collard greens, and mac & cheese. There isn&rsquot any other dish as quintessentially Southern.

Are you curious about the secret to this decadent recipe? It&rsquos the buttermilk. Soaking the chicken in buttermilk for at least two hour before frying will insure the dish is perfectly golden on the outside and tender on the inside. Of course, don&rsquot forget to make chicken and waffles with the leftovers on Monday morning!

The Spruce / Diana Rattray

Crushed cornflakes make a tasty, crunchy coating for this chicken recipe. The chicken pieces are brushed with sour cream before they're coated with the crumbs. Use assorted chicken pieces or use all chicken thighs or whole legs.

How To Make Perfect Popeyes Chicken At Home

WASHINGTON, DC- MARCH 25, 2015: Popeye's fried chicken photographed in Washington, DC (Photo by Deb . [+] Lindsey for the Washington Post).

The Washington Post via Getty Images

When Popeyes Louisiana Kitchen launched its fried chicken sandwich in the summer of 2019 it became an overnight sensation. In the age of Instagram, the meal’s snapshot appeal and sub-$4 price-tag formed the perfect recipe for social media superstardom. By late August, many of the chain’s 3000 US locations simply ran out of them. They came back prepared in Q4, and the new staple drove sales growth by 34% throughout the duration of the year.

If you’re looking to re-create the phenomenon at home, here’s a high-minded variation that will satisfy your cravings. But no matter how you want your chicken—whether its roasted, fried, or grilled—precise prep work can make the difference between ‘meh’ and magnificent. Just ask Amy Alarcon. As the head of culinary innovation for Popeyes, she is one of the world’s preeminent experts on poultry. And she’s willing to share some secrets to help you out during the coronavirus lockdown.

“One of the hallmarks of Popeyes chicken is the amount of flavor we get from marination, whether it’s a sandwich fillet, a piece of fried chicken, or a tender,” she confesses. “It’s all been seasoned and allowed to sit for at least 12 hours to add maximum flavor. I find myself doing this at home all the time too and chicken is the perfect canvas.”

So while fixing a chicken dinner might seem like a spur of the moment endeavor, the best examples come together as far as a full day in advance. And now that you know the significance of marinating, it’s time to take a look at what you’ll actually use to do the soaking.

“As far as ingredients go, I almost always keep buttermilk in the fridge,” adds Alarcon. “I have an assortment of different hot sauces to choose from and keep a well-stocked spice cabinet. The particular blend I use here is one of my favorites! While it may seem like using hot sauce would make this particular dish spicy, I use Crystal hot sauce because it’s on the lower end of the spectrum in heat but high in flavor and acidity. The end result is a juicy interior and a well-seasoned, crispy exterior. Definitely not a tongue scorcher, just full of flavor through and through!”

9 of the Best Fried Chicken Recipes Ever

You never need an excuse for making fried chicken, but today is National Greasy Food Day. Check out these 9 great fried chicken recipes that will make your mouth water (and in some cases, burn).

Any cold leftovers will be an added bonus the next day.

There are air fryer and oven-baked versions of the classically deep-fried bird below, but most of these recipes involve the traditional steps of brining, then coating the chicken in a liquid mixture, and finally, dredging it in a spiced flour combination to ensure proper crispiness before slipping the meat into the hot oil.

You can fry chicken in a cast iron skillet, Dutch oven, or any other deep, heavy-bottomed pot, but you’ll definitely want a thermometer to gauge the temperature of the oil.

Polder Stainless Steel Candy Thermometer, $9.97 on Amazon

This will be a huge help when frying.

Unless, of course, you decide to use an air fryer.

1. Buttermilk Fried Chicken

There’s a classic Edna Lewis fried chicken recipe that involves a 12 hour brine, a 12 hour soak in buttermilk, and a 30 minute drying time after flouring and seasoning before finally frying in a cast iron skillet of melted lard with butter and salty country ham. It’s undoubtedly fantastic, but our buttermilk-brined fried chicken gets on the table a lot faster and is still crunchy, juicy, and delicious. Get our Buttermilk Fried Chicken recipe.

2. Mexican Fried Chicken

This recipe also employs a buttermilk brine for tender, juicy chicken, but it’s flavored with garlic and oregano, and the flour dredge is seasoned with cumin and chili powder, plus baking powder for extra crunch. Serve with hot sauce and fresh limes. Get our Mexican Fried Chicken recipe.

3. Air Fryer Fried Chicken

This is your best bet if you’re seeking an oil-free fried chicken—or looking to get dinner done in the least amount of time. There’s no brining required, just a dip in beaten egg, a dredge in flour seasoned with Old Bay, and about 25 minutes in the air fryer. It comes out juicy, crispy, delicious, and not too bad for you either. Get the Air Fryer Fried Chicken recipe.

4. Chicken-Fried Chicken Sandwiches

This is another relatively quick option (at least if you buy jarred pickled peppers, since that part of this recipe does take some time). You’ll slice your chicken breast and pound it into thin pieces, dip them in buttermilk and seasoned flour, and fry them up to juicy, crisp perfection. You can serve them any way you like, but in a sandwich with mayo, shredded lettuce, and peppers is pretty perfect. Get our Chicken-Fried Chicken Sandwich recipe. (Then again, our Fried Chicken Biscuit Sandwiches, shown at the top of this page, are also fantastic.)

Mama Lil's Kick Butt Goathorn Peppers, $14.98 on Amazon

Add some sweet, spicy heat to your sandwich.

5. Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise

This Japanese-style fried chicken from chef Susan Feniger has you bake the chicken first to ensure it’s cooked through. Then you batter it in a light combo of rice four, all-purpose flour, furikake, and sparkling water, and briefly fry in hot oil just to crisp up the coating. You can bake it ahead of time and finish the frying step just before you want to eat. The citrusy, spicy yuzu mayo is a perfect dipping sauce, so it’s definitely worth seeking out the yuzu kosho and yuzu juice—but as an alternative, you can flavor your mayo with a mixture of lime juice and orange juice, plus some hot chile paste or chili oil. Get Susan Feniger’s Tatsutage Fried Chicken recipe.

6. Spicy Fried Chicken with Cane Syrup

This spicy chicken from New Orleans chef Marcus Jacobs is packed with flavor, thanks to an overnight brine in a crawfish boil liquid spiked with Asian ingredients like soy sauce, fish sauce, and chiles. The Creole-seasoned dredge is a mix of all-purpose flour, corn flour, cornstarch, and rice flour for a shattering crunch. And once it’s ready to eat, it’s sprinkled with a punchy seasoning mix and drizzled with cane syrup for a sweet contrast to the salty, spicy, savory flavors. Simple, cooling accompaniments like white rice and quick pickles are perfect on the side. Get the Spicy Fried Chicken with Cane Syrup recipe.

7. Oven-Fried Buttermilk Chicken

If you don’t want to deep-fry and don’t have an air fryer either, this oven-fried chicken is a great choice (but it does need to marinate overnight). Cornflakes make for a crisp coating with an extra depth of flavor compared to the usual panko breadcrumbs. Get our Oven-Fried Buttermilk Chicken recipe.

8. Buffalo Chicken Grilled Cheese

You could make the crisp-fried buffalo chicken in this recipe on its own (well, still best to serve it with blue cheese sauce), but inside a gooey grilled cheese sandwich on fluffy, crispy challah, it’s even better. Get our Buffalo Chicken Grilled Cheese recipe.

9. Nashville Hot Chicken

Another spicy take on fried chicken, this version of Nashville hot chicken from Amber Wilson is pan-fried in a skillet before being transferred to the oven to finish cooking all the way through while staying tender. Serve it with white bread and sweet bread-and-butter pickles for the full experience (and to help soothe the burn). Get the Nashville Hot Chicken recipe.

Related Video: How to Make the Crispiest Fried Chicken Wings Ever

Trisha’s Un-Fried Chicken Recipe

This special type of chicken recipe is prepared by baking the chicken pieces in the oven for which it is named as Un-fried chicken. The addition of an extra pepper gravy tang makes this recipe more delicious. The recipe to prepare the Un-fried chicken by Trisha is shown below:


  • 5 pieces of chicken breast
  • 1 cup of buttermilk (any choice)
  • 1 ½ tsp of Hot sauce (any choice)
  • 1 ½ cups of breadcrumbs
  • 1 tsp of chili pepper flakes.
  • 1 tsp of salt and pepper for taste
  • 1 tsp of lemon juice
  • 2 tsp of Parmesan cheese

Methods of Preparing Step by Step:

Take the pieces of boneless, skinless chicken meat on a tray and sprinkle salt and pepper on them properly.

In a separate bowl, pour the buttermilk and add the hot sauce on it. Then whisk them with a stirrer or spoon to make a gravy spicy sauce layer on the top of the chicken.

Soak the chicken pieces in the buttermilk and sauce mixture to add a juicy layer and it’s time to prepare the crispy topping.

On a plate, take the breadcrumbs and add in Parmesan cheese with chili flakes. Then mix them with hand to make the crispy topping of the fried chicken. Also, add some salt and pepper for savory tang.

Take out the chicken pieces from the buttermilk mixture and carefully dredge them with the prepared crunchy toppings evenly.

Take the soft light chicken strips on the frying pan and the un-fried chicken meats are ready to go in the oven.

Finally baking the chicken meats on 400 degrees for 25 minutes, Trishas un-fried chicken is ready to be served.

KFC Fried Chicken Recipe (Copycat)

KFC or Kentucky Fried Chicken is very famous for it,s unique and delicious chicken recipes all over the world. But do you know, why all the recipes of KFC are very delicious and unique? Because KFC uses some special and unique methods to make their recipes. They use 15 secret spices in their recipes.

KFC Fried Chicken” is the most favorite food item in every region of the world. But if you want to make it at home, you have to know the recipe for this dish. In this blog, we will reveal, how does KFC make its special copycat fried chicken?.

It is not very hard to make the original KFC-style crispy fried chicken at home. In this blog, I will show you step by step making process of the “ KFC style crispy fried chicken recipe” .


Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.

Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.

Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.

Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.

One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Carefully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.

Transfer chicken to a clean wire rack set in a rimmed baking sheet, season lightly with salt, and place in the oven. Bake until thickest part of breast pieces registers 150°F (65.5°C) on an instant-read thermometer, and thigh/drumstick pieces register 165°F (74°C), 5 to 10 minutes remove chicken pieces as they reach their target temperature, and transfer to a second wire rack set in a rimmed baking sheet, or a paper towel-lined plate. Season with salt to taste. Serve immediately—or, for extra-crunchy fried chicken, proceed to step 7.

Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.