I can still hear the soft clatter of plates as my kids set the table, the way they tiptoe past the stove to sneak a peek. The smell of sizzling oil and warm spices pulls everyone into the kitchen like a magnet. When I make fried chicken, it is less about perfection and more about the pause we all take to breathe in something familiar and comforting.
Why This Fried Chicken Feels Like Home
Fried Chicken has a way of turning an ordinary night into something that feels gentle and important. It is the kind of meal that brings everyone together, bowls passed across the table, and the little arguments about who gets the drumstick. I grew up with a pan of fried chicken cooling on the counter while my grandmother told stories about river days near the old dam. That memory lives in the crunch and the warm, salty meat.
This recipe works because it is simple, dependable, and forgiving. You can make it on a weekday or save it for a weekend when you have time to linger. Meanwhile, if you want a lighter salad to go with it the next day, try this easy 4-ingredient chicken salad that uses leftover chicken beautifully. 
Why Fried Chicken is Our New Family Favorite
This version is about balance. I aim for a crust that is sturdy enough to hold up to saucy sides but tender enough to bite into without a struggle. The buttermilk soak makes the chicken juicy, and the cornstarch in the coating gives the crust a little extra snap.
It is also a meal that invites helpers. Let the kids shake the flour, or have someone time the batches. It becomes a small ritual. And if you ever find yourself wanting a rich stock from the bones after a feast, my guide to making homemade bone broth is a great follow-up project.
The Simple Magic Behind Fried Chicken
There is a simple cooking idea behind great fried chicken: moisture in the meat plus starch on the outside equals a crisp shell and juicy inside. Buttermilk tenderizes the meat and adds tang. Flour and cornstarch together create structure and crunch. Salt brings out the flavors inside and outside.
You will know you are on the right track when the chicken reaches a deep golden color, the crust crackles when tapped, and the aroma fills the kitchen—like the scent of family stories and weekday comfort rolled into one.
How to Make Fried Chicken, The Heartwarming Way
“This is where the magic happens—when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”
Here is the quick overview: season the chicken, soak it in buttermilk, coat it in a flour and cornstarch mix, then fry until it is golden and cooked through. Look and touch for cues. A good crust will be deep golden brown and firm. The juices should run clear, and an instant-read thermometer will read 165°F at the thickest part.
Step by step we keep things gentle and joyful. Expect some splatter, some laughter, and lots of hungry faces ready to dig in.
Ingredients You’ll Need
What goes into this fried chicken is simple and pantry-friendly. Gather these items and set them out before you start.
- Chicken pieces (legs, wings, breasts)
- Salt
- Pepper
- Garlic powder
- Onion powder
- Flour
- Cornstarch
- Buttermilk
- Oil for frying
Friendly note: don’t skip the fresh herbs if you have them for a little sprinkle at the end. Use what’s in your fridge; this is about creativity, not perfection. If you want to pair the meal with something slow and cozy the next day, try my slow-cooker Mississippi chicken for a fun alternate finish.
Step-by-Step Directions
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In a bowl, mix salt, pepper, garlic powder, and onion powder.
Season chicken with this mixture.
Tip: Season both under the skin and on the surface for deeper flavor. -
Soak the chicken in buttermilk for at least 1 hour.
Let it rest chilled so the buttermilk can tenderize the meat.
Encouragement: It’s easier than it looks and worth the wait. -
In another bowl, mix flour and cornstarch.
Use a fork to break up any lumps and make an even coating.
Kitchen note: Cornstarch gives a sharper crunch; flour gives body. -
Dredge the soaked chicken in the flour mixture until fully coated.
Shake off excess but keep an even layer of flour on the skin.
Tip: Press the flour into the chicken with your hands for a thicker crust. -
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
Use a thermometer and watch the oil; steady heat is the secret.
Safety: Do not overcrowd the pot; that drops the temperature. -
Fry the chicken in batches until golden brown and cooked through, about 15-18 minutes.
Turn pieces gently and keep an eye on color and internal temperature.
Memory: A little browning here builds flavor, just like grandma showed me. -
Drain on paper towels and serve hot.
Rest for a few minutes so the juices settle, then bring to the table.
Encouragement: Let the kids stir the sides; it’s the fun bit!
Serving Fried Chicken with Love
When the chicken comes out of the oil, I bring it to the middle of the table, family-style, like an offering. We pass plates, pick our favorites, and share small bites of everything. I like to have a few sauces ready: classic ketchup, a tangy honey-mustard, and a bowl of pickles for brightness.
I often serve it with mashed potatoes, a crisp green salad, and buttery corn. Someone in my house always wants extra hot sauce, another likes just a squeeze of lemon. We make it work for everyone. If you want a fresh, light counterpoint the next day, pairing it with a chilled 4-ingredient chicken salad from leftovers is a quick winner. 
Storage & Reheat Tips (Keeping the Goodness)
Store leftover fried chicken in an airtight container for up to 3 days in the refrigerator. If you want to freeze it, wrap pieces individually in foil and store in a freezer bag for up to 2 months.
Reheating the chicken takes a little care to bring back the crunch. For the best results, warm it in a 375°F oven for 10-12 minutes on a wire rack over a baking sheet. The rack keeps air moving around the pieces, so the crust crisps up again. The microwave is fine for a quick lunch, but the oven brings back that just-made warmth and texture.
If you’re reheating from frozen, thaw overnight in the fridge and then follow the oven method. Adding a couple of minutes and checking internal temperature will give you juicy results.
My Kitchen Notes & Shortcuts
- Make it ahead: Season the chicken and soak it in buttermilk the night before. This saves time and deepens flavor.
- Double batter: For extra crunch, dip coated chicken back into buttermilk and then into the flour again. It adds time but rewards you.
- Lower-fat shortcut: Use a shallow fry in a skillet with less oil and finish in the oven to reduce the amount of oil absorbed.
- Kid helpers: Give children a small clean bowl for shaking flour. They love the messier parts and it keeps them involved.
- Quick tip: Add a pinch of smoked paprika for a warm, smoky note that kids and adults both like.
And one personal favorite trick: save the bones and trimmings to make stock later. My guide on making homemade bone broth is an easy way to turn leftovers into something nourishing.
Family-Friendly Variations
- Extra Crispy: Use double dredging and a mix of panko and flour for a thicker, crunchier crust.
- Lighter Version: Oven-bake at 425°F for about 35-40 minutes, turning once, brushing lightly with oil.
- Kid-Friendly: Cut chicken into tenders and use mild spices; serve with fun dipping sauces.
- Spicy Twist: Add cayenne or chili powder to the seasoning and serve with a cooling yogurt dip.
- Herb-Infused: Mix fresh chopped thyme or rosemary into the flour for a fragrant lift.
Each family will find their own favorite version. Give it a try and don’t be afraid to change one thing at a time. That way, you can see how each tweak affects the flavor and texture.
FAQs About Fried Chicken
Q: Can I make this ahead for a busy week?
A: Absolutely. Soaking the chicken in buttermilk a day ahead saves time and improves texture. Store raw, soaked chicken covered in the fridge until ready to dredge and fry.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer. The center should reach 165°F. Look for deep golden color and clear juices too.
Q: My crust gets soggy. What did I do wrong?
A: Soggy crust usually means the oil was too cool or the chicken rested on a soaked surface. Keep oil at the right temperature and drain on a wire rack rather than paper towels when possible.
Q: Can I use bone-in and boneless pieces together?
A: Yes, but cook times differ. Boneless pieces will finish faster, so either remove them earlier or fry them in a separate batch.
Q: What oil should I use?
A: A neutral oil with a high smoke point works best, like peanut, canola, or vegetable oil.
One Final Thought from My Kitchen
I hope this fried chicken becomes part of your family’s casual nights and small celebrations. Cooking together turns recipes into stories, and those stories taste like the meals we share. Give this a try, and if someone asks for seconds, you will know you did something right.
Conclusion
If you want more inspiration for classic Southern-style results, check out this guide to The Best Southern Fried Chicken which offers great tips that pair well with what we do here. For a recipe that leans into an extra-crispy, comforting style, this take on Fried Chicken Fried Extra Crispy My Big Mama’s Recipe is a lovely companion read and gives ideas for an even crunchier crust.
Until next time, happy cooking and warm dinners. I hope this dish finds its way into your family’s laughter and stories. If it does, my grandmother’s kitchen is smiling.
Fried Chicken
Ingredients
For the Chicken
- 4 pieces Chicken pieces (legs, wings, breasts) Use a combination of your choice
- 1 teaspoon Salt For seasoning
- 1 teaspoon Pepper For seasoning
- 1 teaspoon Garlic powder For seasoning
- 1 teaspoon Onion powder For seasoning
- 1 cup Buttermilk For soaking chicken
- 1 cup Flour For coating
- 1/2 cup Cornstarch For extra crunch while coating
- Oil as needed Oil for frying Use a neutral oil with high smoke point
Instructions
Preparation
- In a bowl, mix salt, pepper, garlic powder, and onion powder.
- Season chicken with this mixture, both under the skin and on the surface.
- Soak the chicken in buttermilk for at least 1 hour in the refrigerator.
Coating
- In another bowl, mix flour and cornstarch together.
- Dredge the soaked chicken in the flour mixture until fully coated, shaking off excess.
Frying
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry the chicken in batches until golden brown and cooked through, about 15-18 minutes.
Serving
- Drain on paper towels and serve hot.