Go Back
Easy Chicken Fried Chicken Recipe
Ash Tyrrell

Easy Chicken Fried Chicken Recipe

I recently tried making chicken fried chicken 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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.