fried chicken in cast iron pan
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5 from 14 votes

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!

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.


**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