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HOME › ALL RECIPES › CHICKEN
Easy Fried
Chicken
(VIDEO)
BY CHRIS JOE
4.99 FROM 296 VOTES
JUL 24, 2023
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Who doesn’t love crispy, juicy fried
chicken? I’ve made tons of different
variations over the years and this Easy
Fried Chicken is simply that – the
easiest way to make juicy, crispy fried
chicken with only one simple
seasoning mix (no need to do all the
separate dredging steps with egg)!
And the best part is – it’s super
delicious! Pair it with your favorite
sauce, like my Raising Cane’s Sauce!
Watch the Easy Fried
Chicken Recipe
Video Below!
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Brining the chicken in milk and spices is the
secret to flavorful, juicy chicken!
INGREDIENT TIPS
Brining for Juicy,
Tender Chicken
MILK BRINE
The lactic acid in dairy breaks
down the proteins and collagen
in the chicken, which softens the
flesh and will make it more tender
when cooked. By piercing the
chicken, you’re allowing the dairy
to reach farther in and tenderize
more of the meat! If you don’t
have milk, water brining is still
better than nothing. (Brining is
optional but I always recommend
it, if you have the time!)
INGREDIENT TIPS
My Secret for the
Best Fried
Chicken Breading
FLOUR + CORNSTARCH +
BAKING POWDER
My not-so-secret tip to the best
fried chicken is a combination of
FLOUR, CORNSTARCH, and
BAKING POWDER. When mixed
with the flour, the cornstarch
makes the flour coating crispier
and gives it that golden brown
color! (It has to do with
prevention of gluten
development.) The baking
powder reacts with the oil and
creates tiny air bubbles, which
also helps form a crispy coating.
Traditionally, some cooks will
recommend using sparkling
water or egg but I think my mix
works even better (and saves you
time & extra steps!)
EXPLORE
ANOTHER WAY TO
TREAT TYPE 2 DIABETES*(T2D)
START EXPLORING
*Along with diet and exercise.
INDICATION AND SAFETY SUMMARY WITH WARNINGS
Mounjaro® (mown-JAHR-OH) is an injectable
medicine for adults with type 2 diabetes used along
with diet and exercise to improve blood sugar
(glucose).
It is not known if Mounjaro can be used in
people who have had inflammation of the
KEY TIP
Frying Tips
I highly recommend using two
tools for the best frying
experience:
an infrared thermometer to
easily check the temperature
of your oil during heating
and frying
a heavy bottomed pot like a
dutch oven that retains heat
well
For the best frying experience:
The ideal oil temperature
after the chicken is in the oil
should be 325-350°F.
If you see the oil drop below
325°F on the first fry,
remove the chicken and turn
the heat up until it reaches at
least 325°F.
Do not overcrowd your pot
and risk oil bubbling over!! It
is better to fry in batches
than trying to fry all of the
chicken at once and risk 1.
the oil temperature dropping
below 325°F and 2. the oil
bubbling over due to
crowding.
Don’t want to fry but want crispy
wings? Try my Air Fryer Chicken
Wings, which is the top recipe on
my site!
Pair it with Roasted Brussels
Sprouts for a delicious meal!
RECIPE TIP
Recipe Tips
Craggily bits / texture – Make
sure to spoon some of the
leftover brine to your seasoning
mix (flour/cornstarch/baking
powder) and rub them together
to create the craggily bits we all
love! They’ll stick to the chicken
and create the perfect texture!
Internal temperature – I highly
recommend you use a meat
thermometer to check your
chicken once fried – you want the
internal temp to be at 165F.
Undercooked chicken can lead to
food poisoning, so always err on
the side of caution!
If you tried this Easy Fried
Chicken Recipe or any other
recipe on my website, please
leave a star rating and let me
know how it went in the
comments below!
4.99 FROM 296 VOTES
Easy Fried Chicken
BY: SERVINGS:
CHRIS JOE 6
PREP: COOK:
3 HRS 15 MINS
Save
The easiest fried chicken that's crispy on the
outside and juicy on the inside! My 2 step
dredging uses a wet batter to save time!
Ingredients
1X 2X 3X
Chicken
3 lb drumsticks or thighs
4 cups whole milk, can sub with
water
1/4 cup salt
8 cloves garlic
2 tbsp black peppercorns
3 bay leaves
Seasoning Mix
2 cups flour, you can substitute
with equal amounts Gluten-Free
Four – Bobs Red Mill or King Arthur
is recommended
2 cups cornstarch
2 tbsp kosher salt
1/2 tbsp white pepper
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp cayenne pepper
1 tbsp baking powder
Wet Batter
1 cup seasoning mix
1 cup water, cold
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Neutral oil for frying
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Instructions
1. Pierce chicken carefully with a
knife and brine with whole milk
(or water), salt, garlic, black
peppercorns, and bay leaves.
Brine for 2-3 hours or overnight
for best results.
2. In a large mixing bowl, combine
flour, cornstarch, kosher salt,
white pepper, black pepper,
garlic powder, onion powder,
cayenne pepper and baking
powder and whisk until
combined.
3. Take 1 cup of your seasoning mix
and combine in a separate bowl
with cold water and mix until
smooth.
4. Remove the chicken from the
brine and spoon a few
tablespoons of brine into the
seasoning mix and rub together
with your hands to create small
clumps. These craggily bits will
add extra texture to the chicken.
5. Dip each piece of chicken in the
wet batter and let any excess
drip off. Immediately dredge in
seasoning mix and press the mix
into the chicken until completely
coated. Let rest on a baking
sheet while you heat up your oil.
6. In a large cast iron pan, dutch
oven, or heavy bottomed
pan/wok, fry chicken at 350F for
8-12 minutes (depending on size
of the chicken) until the internal
temperature reads 165F.
Notes
Ingredient Tips:
Flour + Cornstarch + Baking powder –
This is my not-so-secret tip to the best
fried chicken. When mixed with the
flour, the cornstarch makes the flour
coating crispier and gives it that golden
brown color! (It has to do with
prevention of gluten development.)
The baking powder reacts with the oil
and creates tiny air bubbles, which also
helps form a crispy coating.
Recipe Tips:
Milk brine – The lactic acid in dairy
breaks down the proteins and collagen
in the chicken, which softens the flesh
and will make it more tender when
cooked. By piercing the chicken, you’re
allowing the dairy to reach farther in
and tenderize more of the meat! If you
don’t have milk, water brining is still
better than nothing. (Brining is optional
but I always recommend it, if you have
the time!)
Make sure to spoon some of the
leftover brine to your seasoning mix
(flour/cornstarch/baking powder) and
rub them together to create the
craggily bits we all love! They’ll stick to
the chicken and create the perfect
texture.
Use an infrared thermometer to easily
check the temperature of your oil
during heating and frying, and a heavy
bottomed pot like a dutch oven that
retains heat well.
Do not overcrowd your pot and risk oil
bubbling over. It is better to fry in
batches than trying to fry all of the
chicken at once and risk 1. the oil
temperature dropping below 325°F
and 2. the oil bubbling over due to
crowding.
Do not let your frying oil drop below
325F when frying. I highly recommend
you use a thermometer to keep an eye
on the temperature. If you see it
dropping below 325F, fry your chicken
in batches, as it is likely due to
crowding. Frying at a low temperature
will result in too much moisture and
make your fried chicken soggy.
Make sure to check the internal
temperature of the chicken – it should
reach 165°F to be safe to consume.
Nutrition
CALORIES: 515KCAL
CARBOHYDRATES: 108G
PROTEIN: 11G
FAT: 6G
SATURATED FAT: 3G
POLYUNSATURATED FAT: 0.5G
MONOUNSATURATED FAT: 1G
CHOLESTEROL: 20MG
SODIUM: 1550MG
POTASSIUM: 402MG
FIBER: 11G
SUGAR: 16G
VITAMIN A: 4163IU
VITAMIN C: 20MG
CALCIUM: 365MG
IRON: 6MG
Nutrition information is automatically calculated, so should
only be used as an approximation.
Additional Info
Course: Main Course
Cuisine: American
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4.99 from 296 votes (244
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ALTERNATIVE:
139 Comments
ARLENE REPLY
December 20, 2024 at 4:22 pm
This was really good.
CHRIS JOE REPLY
December 21, 2024 at 4:03 am
Thank you, Arlene!
TOM G. REPLY
December 17, 2024 at 10:19 am
addi g a little of the brine to the
seasoning mix really made our
meal great. ww only did two
breasts so we cut down on
ingredients
CHRIS JOE REPLY
December 17, 2024 at 8:45 pm
Awesome to hear Tom! What
would’ve made the recipe 5 stars
for you?
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