I recently tried making an Easy Chicken Fried Chicken Recipe at home, and let me tell you—it turned out incredible! The crispy coating paired with juicy chicken made me feel like I was eating at a classic diner. I love how simple the ingredients are, yet the flavor feels so indulgent.
Making it from scratch gave me the satisfaction of knowing exactly what’s in my food. If you’re craving comfort food that’s crispy, savory, and totally satisfying, this recipe is for you. You can also enjoy similar recipes like Creamy Baked Chicken Breast Recipe for a lighter baked option.
Ingredients
Here’s everything you’ll need to make this crispy, flavorful chicken fried chicken:
- 4 boneless, skinless chicken breasts – I like using fresh chicken for the best texture; pounding them to an even thickness helps them cook uniformly.
- 1 cup all-purpose flour – Coats the chicken perfectly for a crunchy exterior. I sift it to avoid lumps.
- 1 teaspoon garlic powder – Adds subtle savory flavor. Freshly minced garlic can work, but it may burn while frying.
- 1 teaspoon onion powder – Enhances the savory notes without overpowering the chicken.
- 1 teaspoon smoked paprika – Adds a smoky, slightly sweet flavor that makes the crust irresistible.
- 1 teaspoon salt – Always season generously to bring out the flavors.
- 1/2 teaspoon black pepper – Freshly cracked pepper gives a sharper, more aromatic flavor than pre-ground.
- 1/2 teaspoon cayenne pepper – Optional, but I love the gentle kick it adds.
- 1 cup buttermilk – Helps tenderize the chicken and gives the coating a rich, tangy flavor.
- 2 large eggs – Combine with buttermilk to create a sticky base for the flour coating.
- Vegetable oil – For frying; I prefer high smoke-point oils like canola or sunflower to keep the crust crisp.
Note: Serves 4. You can pair this with other hearty dishes like French Onion Pot Roast Recipe for a comforting dinner spread.
Variations
I like switching up this recipe depending on dietary needs or flavor preferences:
- Dairy-free: Use almond milk or coconut milk mixed with a tablespoon of lemon juice instead of buttermilk.
- Spicier version: Add extra cayenne or smoked paprika for more heat.
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend; it still crisps up nicely.
- Flavor twist: Mix fresh herbs like thyme or rosemary into the flour for a fragrant crust.
Cooking Time
I always like knowing exactly how long this will take:
- Prep Time: 15 minutes
- Cooking Time: 15-20 minutes
- Total Time: 30-35 minutes
Equipment You Need
Here’s what I used and why each item matters:
- Skillet or cast-iron pan – Ensures even heat for crispy, golden chicken.
- Meat mallet – To pound chicken to uniform thickness for even cooking.
- Shallow bowls – Perfect for the buttermilk-egg mixture and seasoned flour.
- Tongs – Makes flipping chicken safe and easy.
- Paper towels – Essential for draining excess oil after frying.
How to Make Easy Chicken Fried Chicken Recipe?
Prep the Chicken
First, I start by trimming excess fat from the chicken breasts. Then I pound them to about 1/2-inch thickness so they cook evenly. This step ensures each piece is tender inside and crispy outside.
Mix the Buttermilk and Eggs
In a shallow bowl, I whisk together the buttermilk and eggs until smooth. This mixture helps the seasoned flour stick and keeps the chicken juicy during frying.
Season and Dredge
I combine flour, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne in another bowl. Each chicken piece gets coated thoroughly, and I shake off excess flour for a perfect crust.
Heat the Oil
I pour vegetable oil into my skillet to a depth of about 1/2 inch and heat it over medium-high. I test the oil by dropping in a pinch of flour—if it sizzles, it’s ready.
Fry the Chicken
I gently place the chicken in the hot oil and cook about 4-5 minutes per side until golden brown. I avoid overcrowding the pan to keep the oil temperature consistent.
Rest and Serve
After frying, I place the chicken on a paper towel-lined plate to drain extra oil. Letting it rest for a few minutes helps the juices redistribute.
Additional Tips for Making This Recipe Better
From my experience, a few tweaks make a big difference:
- I always use fresh, high-quality chicken for the best flavor and texture.
- I let the chicken sit in the flour coating for a few minutes before frying; it helps the crust stick better.
- I keep the oil at a steady temperature; too hot burns the crust, too low makes it greasy.
- I use a cast-iron skillet—it gives the crispiest, most even browning.
- I occasionally add a pinch of sugar to the flour for subtle caramelization.
How to Serve Easy Chicken Fried Chicken Recipe?
I love serving this dish in a way that feels both comforting and elegant:
- Pair with creamy mashed potatoes or a crisp green salad for balance.
- Garnish with fresh parsley or chives for a pop of color.
- Drizzle warm gravy over the top if you want an extra indulgent touch.
- Serve with lemon wedges to add a fresh zing that brightens the flavors.
Nutritional Information
Here’s a rough idea of what you’re getting in one serving:
- Calories: About 450 per piece – Perfect for a hearty meal.
- Protein: 35 grams – Keeps you full and satisfied.
- Carbohydrates: 30 grams – Mostly from the flour coating.
- Fat: 20 grams – From the frying oil and chicken, for that rich flavor.
Make Ahead and Storage
Storing
I keep leftover chicken in an airtight container in the fridge for up to 3 days. This helps maintain the crispness as much as possible.
Freezing
You can freeze cooked chicken fried chicken for up to 2 months. I like wrapping each piece individually in foil to prevent freezer burn.
Reheating
To reheat, I pop it in a 375°F oven for 10-15 minutes. I avoid the microwave because it softens the crust.
Why You’ll Love This Recipe?
Here’s why this chicken fried chicken recipe has become my go-to:
- Easy to make: The steps are straightforward, and the ingredients are pantry staples.
- Crispy and juicy: The combination of buttermilk and seasoned flour guarantees perfection.
- Versatile: You can easily adjust seasonings, dietary preferences, and spice levels.
- Comfort food heaven: Every bite feels indulgent without being overly complicated.
- Family-friendly: Kids and adults alike love the crispy, flavorful coating.
Easy Chicken Fried Chicken Recipe
Ingredients
Method
- First, I start by trimming excess fat from the chicken breasts. Then I pound them to about 1/2-inch thickness so they cook evenly. This step ensures each piece is tender inside and crispy outside.
- In a shallow bowl, I whisk together the buttermilk and eggs until smooth. This mixture helps the seasoned flour stick and keeps the chicken juicy during frying.
- I combine flour, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne in another bowl. Each chicken piece gets coated thoroughly, and I shake off excess flour for a perfect crust.
- I pour vegetable oil into my skillet to a depth of about 1/2 inch and heat it over medium-high. I test the oil by dropping in a pinch of flour—if it sizzles, it’s ready.
- I gently place the chicken in the hot oil and cook about 4-5 minutes per side until golden brown. I avoid overcrowding the pan to keep the oil temperature consistent.
- After frying, I place the chicken on a paper towel-lined plate to drain extra oil. Letting it rest for a few minutes helps the juices redistribute.
Notes
- I always use fresh, high-quality chicken for the best flavor and texture.
- I let the chicken sit in the flour coating for a few minutes before frying; it helps the crust stick better.
- I keep the oil at a steady temperature; too hot burns the crust, too low makes it greasy.
- I use a cast-iron skillet—it gives the crispiest, most even browning.
- I occasionally add a pinch of sugar to the flour for subtle caramelization.
