Easy Homemade Traditional Fried Chicken (Crispy, Juicy & Healthier Options)

I still remember the smell of my grandmother’s kitchen on Sunday afternoons — bubbling oil, the happy crunch that announced the fried chicken was ready, and a table full of family trading stories between bites. Fried Chicken was our comfort food, the recipe that brought everyone together. This easy, homemade fried chicken recipe is a nod to that cozy tradition — crispy on the outside, juicy inside, and perfect for weeknight dinners, Sunday family meals, or holiday gatherings when you want food that feels like home.

Whether you’re craving traditional fried chicken or looking for a healthier twist, this recipe is approachable and adaptable. Read on for clear steps, smart tips, and variations so you can make it your own.

🧂 Ingredients:

• 4 lbs chicken pieces (mix of drumsticks, thighs, breasts, and wings), skin-on or skinless as preferred — about 8–10 pieces
• 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice/vinegar, let sit 10 minutes)
• 2 tsp kosher salt (plus more for seasoning)
• 1 tsp black pepper
• 1 tbsp hot sauce (optional, for marinade)
• 2 cups all-purpose flour
• 1/2 cup cornstarch (for extra crisp)
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 tbsp baking powder (lightens the crust)
• Vegetable oil, peanut oil, or canola oil for frying (about 3–4 cups for deep skillet frying)
• Lemon wedges, pickles, or hot sauce, for serving

Optional add-ins:

• 1 tsp dried thyme or oregano for a herb twist
• 1 cup panko breadcrumbs for extra crunch (mix into flour)

Serves: 4–6

👩‍🍳 Directions:

1. Season the chicken pieces with 1 tsp salt and 1/2 tsp pepper. Place in a large bowl.
2. Pour the buttermilk and hot sauce (if using) over the chicken. Cover and marinate in the fridge for at least 2 hours, ideally overnight for best flavor and tenderness.
3. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), baking powder, and remaining salt and pepper. Add panko if using.
4. Remove chicken from fridge and let sit 15 minutes to take off the chill (this helps promote even cooking).
5. Dredge each piece in the flour mixture, pressing firmly so the coating clings. For a thicker crust, dip back briefly in buttermilk then re-coat in flour. Place coated pieces on a wire rack while you heat the oil.
6. Heat oil in a deep skillet or Dutch oven to 350–375°F (175–190°C). You want about 1–1.5 inches of oil for skillet frying, or more for deep frying. Use a thermometer for accuracy.
7. Fry the chicken in batches — don’t crowd the pan. Fry pieces 10–12 minutes per side for bone-in pieces (total 15–20 minutes depending on size), turning carefully until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Smaller pieces like wings take 8–10 minutes.
8. Transfer fried chicken to a wire rack over a baking sheet to drain and rest for 5–10 minutes (this keeps the crust crisp). Season with a pinch of salt while hot.
9. Serve warm with lemon wedges, pickles, coleslaw, mashed potatoes, or biscuits.

Cook’s tips included: use a thermometer, don’t overcrowd the pan, and maintain oil temp between batches (if it drops too low, the crust will get greasy).

💡 Tips & Variations:

• Healthier swaps:
  • Oven “fried” chicken: Bake at 425°F (220°C) for 35–45 minutes on a wire rack, flipping once. Lightly spray oil on the crust to crisp.
  • Air Fryer: 380°F for 20–25 minutes, turning halfway; brush pieces with a little oil first.
  • Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend or rice flour. Use cornstarch or potato starch for extra crisp.
  • Low-carb / Keto: Use almond flour mixed with crushed pork rinds for the coating. Fry or air-fry as directed.
  • Vegan option: Use battered cauliflower florets or seitan cutlets. For batter, use aquafaba or a thick plant-based buttermilk (soy or oat milk + vinegar) and coat with seasoned gluten-free flour/panko before baking or air-frying.
• Flavor variations:
  • Nashville-style: Add more cayenne, smoked paprika, and a brush of cayenne butter after frying.
  • Herb-forward: Add dried thyme, rosemary, or sage to the flour mix.
• Serving ideas:
  • Classic sides: Coleslaw, mashed potatoes, mac ’n’ cheese, biscuits, cornbread, and pickles.
  • Lighter sides: Grilled veggies, a crisp green salad, or roasted sweet potatoes.
• Storage & reheating:
  • Fridge: Store cooled chicken in an airtight container for 3–4 days.
  • Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight in fridge before reheating.
  • Reheat: Best in a 375°F oven for 10–15 minutes on a wire rack, or 8–10 minutes in an air fryer. Avoid microwaving (it makes the crust soggy).
• Make-ahead tip: Marinate overnight to save time and deepen flavor. Dredge just before frying.

🩺 Health & Lifestyle Tie-in (Optional)
Fried chicken can be part of a balanced diet when made with smart choices: use leaner cuts, drain on a rack to reduce excess oil, and choose heart-healthy frying oils like canola or high-oleic sunflower oil. It’s also a good source of protein, which supports muscle health and satiety. Cooking at home — even comfort foods like fried chicken — often costs less than dining out and gives you control over ingredients, which can help both your wallet and long-term health (saving on medical costs down the road). Small swaps like oven-baking or air-frying reduce calories and saturated fat while keeping flavor.

❤️ Conclusion
If you make this easy homemade fried chicken, I’d love to hear about it — tell me your favorite twist in the comments or tag a photo. There’s something special about a recipe that brings people together, and this one always sparks conversation and full plates. Enjoy, and happy frying!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Traditional Fried Chicken

An easy homemade fried chicken recipe that is crispy on the outside, juicy inside, and perfect for family gatherings and weeknight dinners.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Chicken Marinade

• 4 lbs chicken pieces (mix of drumsticks, thighs, breasts, and wings), skin-on or skinless About 8–10 pieces.
• 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice/vinegar, let sit 10 minutes)
• 2 tsp kosher salt Plus more for seasoning.
• 1 tsp black pepper
• 1 tbsp hot sauce Optional, for marinade.

Coating Mix

• 2 cups all-purpose flour
• 1/2 cup cornstarch For extra crisp.
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper Optional, for heat.
• 1 tbsp baking powder Lightens the crust.
• 3-4 cups Vegetable oil, peanut oil, or canola oil for frying About 1–1.5 inches in the skillet.

For Serving

• Lemon wedges, pickles, or hot sauce For serving.

Method

 

Marination

1. Season the chicken pieces with 1 tsp salt and 1/2 tsp pepper. Place in a large bowl.
2. Pour the buttermilk and hot sauce (if using) over the chicken. Cover and marinate in the fridge for at least 2 hours, ideally overnight for best flavor and tenderness.

Coating Preparation

1. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), baking powder, and remaining salt and pepper. Add panko if using.
2. Remove chicken from fridge and let sit 15 minutes to take off the chill.
3. Dredge each piece in the flour mixture, pressing firmly so the coating clings. For a thicker crust, dip back briefly in buttermilk then re-coat in flour. Place coated pieces on a wire rack.

Frying

1. Heat oil in a deep skillet or Dutch oven to 350–375°F (175–190°C).
2. Fry the chicken in batches — don’t crowd the pan. Fry pieces 10–12 minutes per side for bone-in pieces, turning carefully until golden brown.
3. Transfer fried chicken to a wire rack over a baking sheet to drain and rest for 5–10 minutes. Season with a pinch of salt while hot.

Serving

1. Serve warm with lemon wedges, pickles, coleslaw, mashed potatoes, or biscuits.

Notes

Use a thermometer, don’t overcrowd the pan, and maintain oil temp between batches to avoid greasy crust.