Crispy, Juicy Fried Chicken (Better than KFC)
If you’re craving the perfect balance of crispy, golden skin
and juicy, tender meat, this fried chicken recipe is for you!
Better than the fast-food version, it’s packed with flavorful
spices and results in a crunchy exterior with a melt-in-your-mouth interior.
Whether for a family dinner or a special occasion,
this crispy fried chicken will steal the show and leave everyone asking for more!
Say goodbye to soggy fried chicken –
this is the real deal!
For Crispy, Juicy Fried Chicken
- Chicken – Bone-in pieces like drumsticks and thighs work best for juicy, tender chicken.
- Kosher Salt – Used to season the chicken and enhance the flavors.
- Smoked Paprika – Adds a smoky depth to the seasoning blend.
- White Pepper – For a subtle peppery kick and additional flavor.
- Garlic Powder – Brings in a savory, aromatic essence to the chicken.
- Ground Ginger – Adds a slight warmth and depth to the flavor profile.
- Celery Salt – Adds a fresh, herb-like seasoning with a salty edge.
- Black Pepper – Freshly ground for extra heat and flavor.
- Ground Mustard – Provides a tangy, sharp note to the chicken.
- Dried Thyme – Contributes a subtle, earthy flavor.
- Dried Basil – A hint of sweetness and a fragrant herbal note.
- Dried Oregano – Adds a robust, slightly bitter flavor.
- All-Purpose Flour – Forms the coating for the fried chicken, giving it a crispy texture.
- Cornstarch – Helps create an extra-crisp coating when frying.
- Buttermilk – Adds moisture and tenderness to the chicken, while providing a tangy flavor.
- Egg Whites – Used in the dredging mixture to help the coating stick to the chicken.
- Vodka – A secret ingredient to help achieve an ultra-crispy crust.
- Vegetable or Peanut Oil – For deep frying the chicken to perfection.
Crispy, Juicy Fried Chicken (Better than KFC)
Crispy, Juicy Fried Chicken is a mouthwatering dish featuring perfectly seasoned, golden-brown crust and tender, flavorful meat—homemade and even better than KFC.
Print
Pin
Servings: 6
-
Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g
Save
Ingredients:
- 8 bone-in chicken pieces (drumsticks and thighs preferred)
- 1 tablespoon + 1 1/2 teaspoons kosher salt, divided
- 1 tablespoon + 1 1/2 teaspoons smoked paprika
- 1 tablespoon ground white pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons ground mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 cup buttermilk
- 2 large egg whites
- 2 tablespoons vodka (or any neutral spirit)
- 2 quarts peanut or vegetable oil, for deep frying
Instructions:
- Salt the chicken: Place 8 pieces of bone-in chicken on a baking sheet. Sprinkle with 1 tablespoon of kosher salt. Let sit for 30 minutes at room temperature or refrigerate overnight.
- Make the seasoning blend: In a large bowl, combine 1 tablespoon + 1 1/2 teaspoons smoked paprika, 1 tablespoon white pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons celery salt, 1 1/2 teaspoons freshly ground black pepper, 1 1/2 teaspoons ground mustard, 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano.
- Season the chicken: Coat the chicken with half of the seasoning mix (about 3 tablespoons).
- Prepare the dredging station: In a separate bowl, combine 1 1/2 cups flour, 1 tablespoon cornstarch, and the remaining 1 1/2 teaspoons kosher salt. In another bowl, whisk together 1 cup buttermilk, 2 egg whites, and 2 tablespoons vodka. Place a wire rack over a second rimmed baking sheet.
- Dredge the chicken: Dip each piece of chicken into the buttermilk mixture, then coat it in the flour mixture. Press the flour onto the chicken to ensure a thick coating.
- Set the coating: Place the coated chicken on the wire rack and let it sit for at least 10 minutes (up to 30 minutes) at room temperature.
- Heat the oil: Heat 2 quarts of oil in a large Dutch oven over medium-high heat until it reaches 350°F. While the oil heats, line the initial baking sheet with paper towels and place a second wire rack on top to create a cooling station.
- Fry the chicken: Fry 3 pieces of chicken at a time. Flip or rotate them every 3-4 minutes to ensure even cooking. Maintain an oil temperature of 325°F, frying for 12-15 minutes or until golden-brown and the internal temperature reaches 165°F.
- Cool the chicken: Transfer the fried chicken to the cooling rack. Allow the oil to return to 350°F before frying the remaining chicken in batches. Let the chicken cool for at least 10 minutes before serving.
- Make ahead: You can prepare the seasoning mix and store it in an airtight container at room temperature for up to 5 days. Salt the chicken ahead of time and refrigerate for up to 1 day.
- Storage: Store leftover chicken in an airtight container with paper towels to absorb excess moisture for up to 4 days.
Nutrition
Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
- Can I use boneless chicken instead of bone-in?
Yes! While bone-in pieces like drumsticks and thighs are recommended for juiciness and flavor, boneless chicken will work. Just keep in mind that boneless pieces cook faster, so adjust the frying time accordingly. - Do I really need to marinate the chicken overnight in buttermilk?
Not at all! If you’re short on time, 30 minutes of marinating in buttermilk will work fine. However, marinating overnight does give the best results in terms of tenderness and flavor. - Can I use any type of flour for the coating?
All-purpose flour is ideal for a crisp, golden coating, but if you want extra crispiness, you can try rice flour. Just know that different flours may yield slightly different results. - How do I prevent the breading from falling off during frying?
Let the coated chicken rest for about 10 minutes before frying. This helps the coating set. Also, avoid overcrowding the frying pan to ensure the coating stays intact. - What if the oil temperature drops while frying?
It’s important to keep the oil temperature between 325°F and 350°F. If it drops, the chicken will absorb too much oil and become greasy. Fry in batches to maintain the right temperature, and use a thermometer to monitor it.
