Crispy Fried Chicken

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What is the secret to the crispiest fried chicken ever? It is such a simple trick, you won’t believe how easy it is to achieve Crispy fried chicken! Read on to find out my tricks!

Pile of fried chicken in cast iron skillet.Pin
Crispy Fried Chicken

Anyone who loves fried chicken will tell you the best part is the crispy skin! I mean, who wants to eat soggy fried chicken? The next best part? It has to have moist and juicy meat inside! There are some important tips that ensure both of these outcomes!

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How to Achieve The Crispiest Fried Chicken

My first and most important trick for the crispiest chicken is to use Argo® Corn Starch in your batter! You won’t believe how crispy it makes the batter cook up while still getting a perfectly airy texture rather than heavy!

  • Use cornstarch instead of all flour in your batter! The cornstarch is responsible for that crispiest crust ever!
  • Dry chicken thoroughly before placing in buttermilk, then allow it to drain on a wire rack for a few minutes so the excess can drip off.
  • Double-dip the chicken pieces for the most delicious, thick, and crispy fried chicken.
  • Allow chicken to “rest” on a wire rack placed over a large baking sheet, both between the double dipping and after the second dip. This will allow the “batter” to adhere to the chicken.

Read on for photos….

Why Does My Breading Fall Off of the Chicken Pieces?

A common problem folks have is the batter or breading falling off of the chicken. To avoid this, use these tips.

  • Rest the pieces on a wire rack after dredging for 5-10 minutes before cooking. This will also allow them to come up closer to room temperature, producing a crispier finished product. Also, it gives the coating time to adhere.
  • Do NOT overcrowd your pan. Chicken pieces should have plenty of room between them so they don’t touch.
  • Fry the chicken at 375°F.
  • When adding new pieces to the pan, allow the oil to regain temperature, in between additions.
  • Only flip the chicken pieces once. Multiple flips are sure to make the coating fall off.
chicken legs with Argo cornstarchPin

I have been using Argo® Corn Starch for many years for a variety of uses! It is great for thickening my sauces and gravies so that my gluten intolerant family can eat it, but I absolutely prefer it for gravy! Flour makes the gravy thick and pasty! The corn starch gives it a gorgeous color and a beautiful texture! I’ll share my gravy recipe this Thanksgiving! Here is Venison Stew and Cauliflower au Gratin that is thickened with Argo® Corn Starch

Argo® Corn Starch is also perfect for Asian dishes! Again, the sauces have a lovely, silky texture, and the protein of choice is stir fried to a perfect crispness! Like Sesame Chicken and Sweet and Sour Chicken!

Plate of chicken, mashed potatoes and vegetables.Pin

The other thing I love to use Argo® Corn Starch in is my baked goods. Especially fruit crisps and pies! Again, it makes a perfectly textured juicy filling for these desserts, without the loss of the vibrant color! See my Blackberry Pie or this Blackberry Peach Galette!

Check out the Argo® Corn Starch website for more recipes!!

How to Make Crispy Fried Chicken

  1. Add buttermilk to a large enough bowl to accommodate chicken pieces.
  2. Whisk together.
  3. Cut excess fat and skin from chicken pieces.
  4. Add chicken to bowl with marinade. Refrigerate at least 4 hours, or overnight.
  5. Add flour to a flat container or plate.
  6. Add equal parts of Argo® Corn Starch
Buttermilk and spices in large bowl for marinade. Marinade mixed up. Cleaned chicken on baking sheet. Chicken pieces added to marinade bowl. Flour in container. Measured corn starch.Pin
  1. Mix in spices to dry ingredients.
  2. Remove chicken from marinade. Allow to drain on wire rack placed on top of rimmed baking sheet.
  3. Use marinade for the dredging process. If you are concerned about using the marinade, you can also use new buttermilk with spices added, but as long as chicken is cooked to proper internal temperature, using the marinade is fine.
  4. Dip drained chicken in flour, coating all over and pressing down, to adhere flour. Shake off excess.
Dry ingredients. chicken on wire rack. Bowl of marinade. Chicken floured.Pin
  1. Dip floured chicken pieces in marinade or buttermilk. Shake off excess.
Chicken dipped in marinade.Pin
  1. Place chicken pieces back on wire rack to rest while you dip the rest of the pieces.
  2. Coat chicken one more time in dry mixture. Shake off excess.
  3. Place battered chicken in hot oil, carefully (375°F). Do not allow chicken pieces to touch. Fry until golden on one side. Carefully flip chicken, so that you don’t knock any of the batter off.
dredged chicken on wire rack. dipped in flour. Frying chicken.Pin

Measure internal temperature of chicken with meat thermometer placed in the thickest part of the chicken, but not touching the bone. Read on for internal temperature readings.

What Cuts of Chicken are Best for Crispy Fried Chicken?

I personally prefer the legs and the thighs to get that perfectly crispy chicken with moist, juicy meat! But, you can certainly use breasts as well. Just make sure not to over cook the breasts.

Overhead view piled chicken in skillet with vegetables.Pin

What Temperature Should You Cook the Crispiest Fried Chicken to?

The reason that you want to cook the chicken at 375°F is that you can get perfectly browned crust, without burning, while the chicken cooks through. Chicken breasts should be cooked to an internal temperature of 165°F, tested in the thickest part of the meat. This depends on the size of the chicken pieces, but mine took about 10 minutes, per side.

Chicken thighs and legs have a better texture if cooked to 180°F, measured close to, but not touching the bone, in the thickest part of the meat. Again, depending on size, 15 minutes, per side.

If your oil has gotten too hot and the coating seems to burning on the outside, move them to a clean wire rack, placed over a rimmed baking sheet. Bake at 350°F, until meat registers proper done temperature (see notes above).

What to serve with crispy fried chicken?

Other delicious chicken recipes

Chicken leg with bite taken out.Pin
Look at how juicy the meat stays inside this chicken! If you look closely, you can see droplets of juice! Now that is juicy chicken!!

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That’s how easy it is to make the Crispiest Fried Chicken on the planet! Thanks for stopping by today!

Enjoy! And have fun cooking! Xoxo,

Binky’s SignaturePin
Fried chicken legs in cast iron skillet.Pin

Crispy Fried Chicken

What is the secret to the crispiest fried chicken ever? It is such a simple trick, you won’t believe how easy it is to achieve Crispy Fried Chicken! Read on to find out my tricks!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 14 votes
Print Pin Rate
Course: entree
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 4 servings
Calories: 404kcal
Author: Beth Neels
Cost: $8


For Marinade

For Chicken

For Comeback Sauce


For Marinade

  • Remove excess fat and skin from chicken pieces. Dry with paper towel.
  • Mix buttermilk, hot sauce, and pepper together in large bowl.
  • Place in refrigerator for at least 4 hours, or overnight.

For Chicken

  • Add buttermilk to a bowl for dredging.
  • Place the flour and Argo® Corn Starch in a separate bowl or in a shallow flat container. Season with salt and pepper and spices.
  • Set up wire rack placed over a rimmed baking sheet. Set aside.
  • After marinating, dry chicken pieces with paper towel.
  • Dredge chicken in flour and shake off excess. Dip in buttermilk and place on prepared wired rack, while you dredge the rest, to drain off excess.
  • Dredge chicken again in flour. Place back on wire rack.
  • Heat about 3 inches of oil in cast iron skillet to 375°F.
  • Add chicken pieces, slowly so that oil does not drop in temperature severely.
  • Fry chicken until golden brown on first side and then flip and do second side. It should take 10-15 minutes per side, depending on the size of your pieces.
  • Remove from hot oil with slotted spoon.
  • Measure internal temperature with meat thermometer placed in the thickest part of the chicken. Breasts should be cooked to 165°F and legs and thighs should register 175-180°F.
  • Keep warm on a clean rack placed over a rimmed baking sheet, in oven, set at 250°F, while frying the rest. Serve hot with Comeback sauce, if desired.

For Comeback Sauce

  • Mix all ingredients together. Refrigerate for a few hours to let flavors meld.
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**Notes: If chicken is getting too browned, before they reach done temperature, remove from pan and bake on wire rack placed over rimmed baking sheet, until internal done temperature is reached.
** Allowing the chicken to “rest” on the wire rack is an important part of achieving the crispiest chicken!
**Do not use all flour or you will not achieve the crispiest chicken!
**Paste garlic and a sprinkle of salt, with the side of a chef’s knife after finely mincing. 
**Quantities are enough for 4 large drumsticks and 3 very large thighs.
**Cook breasts to 165°F and thighs and legs to 180°F, checked with meat thermometer.


Calories: 404kcal | Carbohydrates: 68g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 333mg | Potassium: 424mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1089IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 2mg
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  1. 5 stars
    This looks like a perfectly crispy fried chicken! Love how you made the step by step instructions. Makes it so much easier to do.

  2. 5 stars
    Is there anything better than crispy fried chicken? I love the simple and delicious spices in your coating. Great tips for how to get the crispy skin. I’ll give this a try!

  3. 5 stars
    Your crispy fried chicken does look amazing! I will definitely have to follow your tips next time I make it to get it just right!

  4. 5 stars
    So this is how you make it super crispy?! Fantastic tips that make such a big difference. My favorite is: flipping the chicken once! It is really the most important step to keep the coating on.

  5. This fried chicken looks delicious! I’m definitely going to have to try this recipe next time fried chicken is on the menu.

  6. 5 stars
    Thank you for all of your helpful tips. I’ve always had issues with the batter sliding off of the chicken, and now I know how to prevent that. Cornstarch is such a great pantry staple – I am always reaching for it for various recipes, usually to thicken soups and stews.

    1. I thicken everything with it, as well. I prefer it to flour, because flour changes the color! Thanks for checking out the recipe Alyssa!

  7. 5 stars
    Fried chicken was always my favorite thing that my mom would make for supper. I’ve never tried doing it myself and now I am so inspired by your recipe! I can’t wait to give it a try!

  8. 5 stars
    Fried Chicken was a big part of weekly dinners with my family growing up. I love the tips on how to make it come out crispy and delicious! Just perfect!

  9. 5 stars
    This is absolutely delicious! I love fried chicken and this might be my new fave recipe.

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