Crispy Fried Chicken
Golden, crispy, and packed with flavor, this marinated fried chicken is everything comfort food should be. The chicken soaks in a seasoned milk marinade that keeps it juicy and tender, then gets coated in a perfectly spiced flour and cornstarch blend for an extra-crispy crust. Each bite delivers a satisfying crunch followed by juicy, well-seasoned chicken with just the right touch of heat. Simple ingredients, bold flavor, and irresistible texture make this recipe perfect for family dinners, gatherings, or anytime you’re craving classic homemade fried chicken.
Fun Facts:
Cornstarch (maizena) is the secret to an extra-crispy crust—it’s often used in restaurant-style fried chicken for that light crunch.
Marinating chicken in milk helps tenderize it and keeps it juicy while frying.
Baking powder in the coating creates tiny air bubbles, making the crust lighter and crunchier.
Fried chicken is enjoyed all over the world, with each culture adding its own spices and twists.
Letting the coated chicken rest for a few minutes before frying helps the breading stick better and stay crisp.
Why We Love This Chicken:
It’s incredibly crispy on the outside and juicy on the inside thanks to the milk marinade and cornstarch coating. The seasoning blend is bold but balanced, giving every bite tons of flavor without overpowering the chicken. It uses simple pantry ingredients, yet tastes like restaurant-style fried chicken. The crust fries up golden, light, and crunchy, not heavy or greasy. It’s a crowd-pleaser—perfect for family meals, gatherings, or special occasions.
CRISPY FRIED CHICKEN
Comfort Food
Servings: 4–6 people
Prep Time: 15 minutes active prep, 30 minutes marinating time
Cook Time: 15–20 minutes
Total Time: About 1 hour (including marinating time)
Ingredients:
Chicken & Marinade
2 lbs chicken pieces (breasts, thighs, or tenders)
1 cups milk
3/4 teaspoon salt
1 teaspoon paprika
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
Crispy Coating
1 1/2 cups all-purpose flour
1/3 cup cornstarch (maizena)
2 teaspoon baking powder
2 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
3/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
For Frying
Vegetable or canola oil, for frying
Instructions:
In a large bowl, whisk together the milk, salt, paprika, garlic powder, and black pepper.
Add the chicken and make sure all pieces are fully coated. Cover and refrigerate for at least 30 minutes (up to 4 hours for more flavor).In a separate bowl, mix the flour, cornstarch, baking powder, paprika, cayenne, salt, oregano, garlic powder, onion powder, and black pepper until well combined.
Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so the coating sticks well. Repeat this step twic for a crispier coat.
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry the chicken in batches for 6–8 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C).Remove chicken and place on a wire rack or paper towels. Let rest for a few minutes before serving.
Serving Tips:
Serve hot and crispy with mashed potatoes, coleslaw, or corn for a classic comfort meal.
Add a drizzle of honey or hot honey for a sweet-and-spicy twist.
Pair with biscuits, dinner rolls, or tortillas to soak up all the flavor.
Offer dipping sauces like ranch, chipotle sauce, honey mustard, or gravy.
For a lighter plate, serve alongside a fresh green salad or cucumber salad.
