There are days when all I want is fried chicken — no fuss, no multiple bowls of dredging, no flour flying all over my kitchen — just good, crispy, juicy chicken. This version is what I call my “weeknight fried chicken.” It’s straightforward, it doesn’t need a pile of ingredients, and yet, every time I make it, I end up with that golden crust that shatters when you bite into it.
I grew up watching my mother double-dip chicken in flour and egg, and yes, it was amazing — but sometimes I just don’t want to bother with all the steps. Over the years, I found a way to get the same crunch with less mess, and that’s what this recipe is all about.
Why I Keep Coming Back to This Recipe
The beauty of this fried chicken is that it doesn’t require much planning or fancy ingredients. A simple seasoning mix, a quick brine if you’ve got the time, and one flour mixture — that’s it.
On busy evenings, I’ll throw the chicken into a milk brine in the morning before heading out, and by dinnertime it’s ready to fry. Other nights, when friends drop by unannounced, I skip the brine and go straight to the coating. Either way, it never disappoints.
What I love most is that it’s versatile — I’ve served it with hot sauce for game night, drizzled honey over it for my son who has a sweet tooth, and even packed it into picnic baskets.
Brining: My Little Trick for Extra Juiciness
If you’ve never brined your chicken before, let me tell you, it makes a world of difference. I usually soak mine in milk with a few spices tossed in. The dairy tenderizes the meat in a way water never can. It’s the difference between good fried chicken and fried chicken that makes people stop mid-bite and say, “What did you do to this?”
Some days, I’ll poke the chicken pieces lightly with a fork so the milk gets deeper into the meat. If I don’t have milk in the fridge, I’ll use water — not as magical, but still better than nothing.
The Coating That Always Gets Compliments
I used to stick with plain flour, but then I discovered what happens when you add cornstarch and baking powder. Cornstarch keeps the coating light and crunchy instead of heavy. Baking powder? That’s where the magic happens — it creates tiny air bubbles in the crust while frying, which gives you that craggly, extra-crisp texture.
One of my favorite tricks is rubbing a little leftover brine into the flour mixture with my fingers before dredging the chicken. It makes those little chunky bits that cling to the meat and fry up into the extra crispy “knobbly” parts everyone fights over.
How I Fry Without Stress
Frying can be intimidating, but it doesn’t have to be. I keep two tools by my side: a heavy Dutch oven and a thermometer. The Dutch oven keeps the oil at a steady temperature, and the thermometer keeps me from second-guessing myself.
Here’s what I’ve learned through trial and error:
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Aim for 325–350°F once the chicken is in the oil.
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If the oil drops too low, pull the chicken out and let the heat come back up.
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Never overcrowd the pot — I once tried frying too many drumsticks at once, and I ended up with greasy chicken and oil threatening to bubble over. Now I do it in batches, and it’s so much easier.
If I don’t feel like deep frying, I’ll use my air fryer for wings. It’s not quite the same, but still gives a crisp bite without the oil.
How I Like to Serve It
Fried chicken can stand on its own, but I love pairing it with sides that balance the richness. Sometimes it’s just a pile of roasted brussels sprouts, other times I’ll go all out with mashed potatoes and coleslaw. For casual nights, I serve it with a dipping sauce — honey mustard for me, spicy mayo for my wife, and ketchup for my little one.
And here’s a fun one: cold leftover fried chicken makes the best picnic sandwich. A little mayo and lettuce on a soft roll, and you’ve got something special.
Crispy Fried Chicken
Nothing beats a plate of crispy, golden fried chicken — juicy on the inside with a crunchy, flavorful crust.
Ingredients
Chicken & Brine
- 3 lbs chicken drumsticks or thighs
- 4 cups whole milk (or water)
- ¼ cup salt
- 8 garlic cloves, crushed
- 3 bay leaves
- 2 tablespoons black peppercorns
Seasoning Mix
- 2 cups flour (or gluten-free flour blend)
- 2 cups cornstarch
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon white pepper
- ½ tablespoon cayenne pepper
- 1 tablespoon baking powder
Wet Batter
- 1 cup of the seasoning mix
- 1 cup cold water
For Frying
- Neutral oil (vegetable, canola, or peanut oil)
Instructions
- Begin by piercing the chicken lightly with a knife. Submerge it in a brine of milk (or water), salt, garlic, peppercorns, and bay leaves. Let it rest in the fridge for at least 2–3 hours, or overnight for best flavor.
- Mix together flour, cornstarch, baking powder, and the seasonings in a large bowl. Set aside one cup of this mix and whisk it with cold water in a separate bowl to create a light wet batter.
- Remove the chicken from the brine and spoon a bit of the brine into the dry seasoning mix. Rub with your hands until small clumps form — these will fry into the craggly, crispy bits we all love.
- Dip each piece of chicken into the wet batter, letting any excess drip off, then dredge thoroughly in the dry mix. Press the coating firmly onto the chicken and set on a tray while you heat the oil.
- Heat oil in a heavy-bottomed pot or cast iron skillet to 350°F (175°C). Fry the chicken in batches for 8–12 minutes, depending on size, until the crust is golden brown and the internal temperature reaches 165°F.
- Transfer to a rack or paper towels to drain. Serve hot and enjoy that perfect crunch.
Notes
- Brine for flavor – Milk tenderizes the chicken beautifully, but water works too if you’re short on time.
- Crispy coating – Cornstarch and baking powder are the secret to an extra-light crunch.
- Fry smart – Don’t overcrowd the pan; it keeps the oil from cooling too much.
- Check temps – Keep oil steady between 325–350°F, and always cook chicken to 165°F inside.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 945Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 19gCholesterol 332mgSodium 18086mgCarbohydrates 90gFiber 6gSugar 9gProtein 71g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Few More Tips I Swear By
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Check the inside, not just the outside. I use a meat thermometer to make sure each piece hits 165°F. It saves me from guessing and avoids any half-cooked surprises.
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Don’t rush the resting. Once fried, I place the chicken on a wire rack instead of paper towels. That way the crust stays crisp instead of steaming soft.
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Let the kids help. My son loves shaking the chicken in the flour mix — yes, it makes a mess, but it’s part of the fun.
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