This Crispy Fried Chicken recipe is the result of years of trial, error, and borrowed kitchen wisdom and it shows in every bite. The crust is deeply golden, crackly, and full of flavor, while the meat inside stays tender and juicy. What makes this recipe truly special isn’t fancy ingredients, but technique: a buttermilk soak, a resting period that turns flour into a paste-like coating, and a smart two-stage frying method that guarantees maximum crispiness.

If you’re looking for the one fried chicken recipe to keep forever, this is it.

Crispy Fried Chicken (Perfectly Crunchy, Juicy Every Time)

Recipe Overview

Prep Time: 15 minutes
Resting Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 8

Why This Fried Chicken Is Extra Crispy

Paste-like coating: Letting the floured chicken rest creates craggy, crunchy layers
Buttermilk soak: Tenderizes the meat and helps breading stick
Two-stage frying: High heat for browning, low heat to cook through, high heat again to crisp
Paprika magic: Enhances color and promotes browning

Chicken Parmesan (Extra Crispy, Never Soggy)

Ingredients

1 (4-pound) whole chicken, cut into pieces (or assorted parts)
1 cup buttermilk
2 cups all-purpose flour (or more as needed)
1 teaspoon paprika
Salt and black pepper, to taste
Vegetable oil, for frying (about 2 quarts)

Step by Step Instructions

1. Prepare the Chicken

If desired, remove the skin from the chicken pieces. Pat dry with paper towels.

Pour the buttermilk into a shallow bowl. Set aside.

2. Make the Seasoned Flour

Place the flour into a large resealable plastic bag. Add paprika, salt, and pepper. Seal the bag and shake well until evenly combined.

3. Coat the Chicken

Dip each chicken piece into the buttermilk, making sure it’s fully coated.

Transfer a few pieces at a time into the bag with the flour mixture. Seal and shake well until each piece is thoroughly coated.

Place the coated chicken on a baking sheet or tray.

4. Let the Coating Rest (Critical Step)

Cover the chicken loosely with a clean kitchen towel or wax paper. Let it sit at room temperature for about 30 minutes, or until the flour coating becomes damp and paste-like.

👉 This step is essential for that thick, crunchy crust.

5. Heat the Oil

Fill a large, heavy skillet (cast iron works best) about ⅓ to ½ full with vegetable oil. Heat the oil until very hot (around 350°F / 175°C).

6. Brown the Chicken

Carefully add chicken pieces to the hot oil, working in batches if necessary. Fry uncovered, turning occasionally, until both sides are well browned.

7. Cook Through

Once browned, reduce the heat, cover the skillet, and cook for about 30 minutes. This gently cooks the chicken through while keeping it juicy.

8. Final Crisp

Remove the lid, increase the heat again, and fry for a few more minutes until the chicken is deeply golden and extra crispy.

The chicken is done when juices run clear and the internal temperature reaches 165°F (74°C).

9. Drain & Hold

Transfer the chicken to paper towels or a wire rack to drain excess oil. If cooking in batches, keep finished chicken warm in a low oven while frying the rest.

Serving Suggestions

Classic sides: mashed potatoes, coleslaw, biscuits
Summer favorites: corn on the cob, potato salad
Comfort picks: mac and cheese, gravy, green beans

Storage & Reheating

Refrigerate: Store cooled chicken in an airtight container for up to 4 days
Reheat: Oven or air fryer for best crispiness
Avoid covering tightly when hot, which traps steam and softens the crust

Nutrition (Per Serving)

Calories: 489
Fat: 22g
Carbohydrates: 30g
Protein: 41g

This Crispy Fried Chicken recipe proves that technique matters just as much as ingredients. With its crackly crust, juicy interior, and timeless flavor, it’s the kind of fried chicken that turns a simple meal into something unforgettable.