Fried Chicken

This crispy fried chicken recipe brings bold flavor, juicy bites, and golden crunch—all in just 40 minutes. Whether you're serving it with waffles for a Southern-style brunch or adding it to salads or wraps for an easy weekday dinner, this is your new go-to chicken recipe that the whole family will love.

Print Recipe

Fried Chicken

Why You'll Love This Fried Chicken Recipe

• Quick Enough for Weeknights: Done in just 40 minutes with easy steps

• Meal Prep-Friendly: Make ahead and reheat for crispy chicken anytime.

• Crowd-Pleaser: Everyone from kids to adults devours this golden, juicy chicken

• No Deep Fryer Needed: Just a skillet and some oil gets it super crispy

• Budget-Friendly: Uses pantry staples and affordable chicken thighs

• Crispy Outside, Juicy Inside: Cornstarch and flour combo makes the perfect crunch

• Flexible for Family Meals: Serve as a main dish, pack for lunchboxes, or slice for wraps

Cooking Tips & Tricks

• Rest the Coated Chicken Before Frying: Helps the breading stick better and crisp up evenly

• Don’t Overcrowd the Pan: Crowding cools the oil and causes soggy breading

• Drain on a Wire Rack, Not Paper Towels: Keeps the crust crisp instead of steaming.

• Keep Warm in the Oven: Set the oven to low heat to hold pieces without drying them out

  
  

Fried Chicken Recipe

Prep Time: 20 mins | Cook Time:  20 mins | Serves: 6

Ingredients

• 8 chicken thighs, boneless/skinless

• 3 eggs

• 1 tsp. hot sauce, optional

• 1 tsp. Worcestershire sauce

• 2 1/2 c. all-purpose flour

• 3 T. corn starch

• 3 T. season salt

• 2 tsp. paprika

• 1/2 tsp cayenne

• 2 tsp. black pepper

• 1/2 tsp. garlic salt

• 1 T. onion powder

• canola oil, for frying

Let's Get Started!

*Preheat oven to 275 degrees.

1. In a medium bowl, whisk together eggs, hot sauce and Worcestershire sauce, then set aside.

2. In a zip lock bag (or paper bag), add flour, cornstarch, season salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder and shake well.

3. Dip each piece of chicken into the egg wash, making sure that both sides are coated, then place in the seasoned flour and shake to thoroughly coat each piece. *Place coated chicken on a baking sheet to rest for 10-15 minutes.

4. While chicken is resting, prepare a cast iron skillet or heavy bottom skillet with 1-1/2 inches of oil and heat over a medium high heat. *Fry four pieces of chicken at a time until each side turns crispy and golden brown (about 4 minutes for each side). Don't over crowd the pan.

5. Remove fried chicken from the oil and place on a wire rack to drain, then place chicken on a baking sheet lined with parchment paper and put in in the oven to stay warm while you fry the remaining pieces.

* See waffle recipe for chicken/waffles