Easy Fried Chicken is the perfect recipe for crispy, golden bites that stay juicy on the inside every time. This foolproof method guarantees delicious fried chicken with minimal fuss.
With a simple wet batter and flavorful seasoning mix, Easy Fried Chicken transforms ordinary drumsticks or thighs into a crave-worthy meal. It’s comfort food made easy, ideal for weeknights or gatherings.
Main Ingredients for Easy Fried Chicken
- Chicken (drumsticks or thighs) – The star protein, tender and flavorful when brined.
- Whole milk – Infuses moisture and helps tenderize the chicken for juicy results.
- Garlic & peppercorns – Infuse subtle aromatics into the brine for deeper flavor.
- Flour & cornstarch – Combine for a crispier, golden crust that stays crunchy.
- Seasoning mix – Salt, pepper, garlic, onion, and cayenne add bold, balanced flavor.
- Neutral oil – Ensures even frying for that irresistible crunchy coating.
How to Make Easy Fried Chicken
Start by brining your chicken in milk, garlic, peppercorns, and bay leaves for a few hours or overnight for extra tenderness. Mix flour, cornstarch, and spices for the perfect crispy dredge.
Create a quick wet batter from the seasoning mix and cold water. Dip each piece of brined chicken into the wet batter, then dredge generously in the dry seasoning mix, pressing it in to form those signature craggy bits.
Heat oil to 350°F in a heavy pan and fry the chicken in batches for 8–12 minutes, or until golden brown and cooked through to 165°F internally. Rest briefly before serving hot.
Crispy Success: Tips for Easy Fried Chicken
For the crispiest Easy Fried Chicken, don’t skip the brine—milk’s lactic acid breaks down proteins, making each bite extra juicy. Piercing the chicken helps the brine soak deeper for maximum tenderness.
Add a few spoonfuls of brine to the dry seasoning mix to create small clumps. These craggy bits are key to achieving that extra crunchy, rustic crust everyone loves. Use an infrared thermometer to keep oil at a steady 350°F, and never overcrowd the pot—fry in batches to keep your chicken perfectly crisp.
Check the internal temperature to ensure your chicken is safe and succulent at 165°F. Trust the process and enjoy every golden bite!
Storing & Reheating: Keeping Fried Chicken Delicious
Store leftover fried chicken in an airtight container in the fridge for up to three days. To reheat, place it in a preheated oven at 375°F for about 10–15 minutes to restore its signature crunch without drying it out. Avoid microwaving to keep that crisp exterior intact.
Freeze extra portions by wrapping each piece tightly and placing them in a freezer-safe bag for up to two months. Reheat from frozen by baking at 375°F until hot and crispy again.
Fried Chicken Recipe
Ingredients
- 1/4 cup salt
- 3 bay leaves
- 2 cups cornstarch
- 1 tbsp garlic powder
- 1 tbsp baking powder
- 1 cup seasoning mix
- 4 cups whole milk or water
- 2 cups flour substitute with gluten-free if needed
- Neutral oil for frying
- 1/2 tbsp white pepper
- 1 tbsp kosher salt
- 8 cloves garlic
- 3 lb drumsticks or thighs
- 2 tbsp black peppercorns
- 1/2 tbsp cayenne pepper
- 1 cup cold water
- 1 tbsp onion powder
- 1 tbsp black pepper
Instructions
- Use a knife to pierce the chicken pieces thoroughly, then immerse them in a brine of whole milk (or water), salt, garlic, black peppercorns, and bay leaves. Allow the chicken to soak for at least 2-3 hours, or overnight for maximum tenderness. In a sizable bowl, whisk together flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder until evenly combined. Reserve 1 cup of this seasoning blend and mix it separately with cold water to form a smooth wet batter. Remove the brined chicken, then add a few spoonfuls of the brine to the remaining dry seasoning mix, rubbing gently with your fingers to create small clumps for added crunch. Dip each chicken piece into the wet batter, letting excess drip off before pressing firmly into the dry seasoning until thoroughly coated. Arrange the coated chicken on a baking sheet while heating neutral oil in a cast iron skillet, Dutch oven, or heavy-bottomed pan to 350°F. Fry the chicken in batches for 8-12 minutes, adjusting for piece size, until the internal temperature reaches 165°F.