Super Crispy Fried Chicken

Super Crispy Fried Chicken made with buttermilk, chicken, hot sauce, and seasoned flour is crispy on the outside and tender on the inside, PERFECT for dinner or to bring to a potluck or picnic!

We love homemade comfort food, and sometimes a fried dish just hits the spot like these Fried Cheese Curds, Crispy Fried Calamari, and Beer Battered Fish.

Fried Chicken

Super Crispy Fried Chicken is one of my all-time favorite go-to chicken recipes, made with juicy chicken coated in buttermilk and all purpose flour, then fried to perfection. You can make this chicken more or less spicy using cayenne pepper or red pepper flakes in the flour.

Or just use the buttermilk and flour with some salt and pepper for a mild flavor. Either way, this is restaurant quality, and you’ll want to make fried chicken at home from now on!

First things first, you need to menu plan. Side Dishes are a great place to start:


You can also serve Ultimate CornbreadBelgian Waffles, or Perfectly Easy Dinner Rolls if you’re looking for a starchy side.


Personally I like to go with canola oil, because it has a higher smoke point, meaning it can take more heat before it starts burning. You can also use peanut oil, coconut oil or lard to make this fried chicken recipe.


  • I recommend using a real cast iron skillet or dutch oven for any frying recipe. The heat conducts better, keeping a steadier oil temperature.
  • Add a tablespoon of corn starch to the flour to make the chicken extra crispy.
  • Place your chicken on a cooling rack over a baking sheet. You can line the baking sheet with paper towels to catch the oil. This lets the chicken cool while the oil drips off.

Super Crispy Fried Chicken


You can make this fried chicken recipe in the oven if you want to cut down on the oil and calories. Just coat the chicken as usual, then place on a parchment lined baking sheet, leaving room between each piece.

Coat with cooking spray on each side, then bake at 425 degrees F for 25 minutes, turn over and bake another 25 minutes or until crispy. If you want extra crispy, turn the broiler on for a minute, watching carefully so it doesn’t burn.


Fried chicken will keep in the refrigerator for 3-4 days in an airtight container, but it may not be as crispy when reheated. You can also freeze this, then reheat in the oven at 350 degrees F for 10-15 minutes, or until warmed through.


  • You can buy a whole chicken and take apart the pieces, or you can just make drumsticks and thighs, depending on your preference.
  • Make the seasoned flour mixture ahead of time and store it in an airtight container for anytime you want to make this recipe!
  • I recommend using a thermometer to measure your oil temperature, which will take a lot of the guess work out of the process!
  • I like to make this with the skin on, but you can make it with boneless skinless chicken, too.

Southern Fried Chicken

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Super Crispy Fried Chicken

Super Crispy Fried Chicken made with buttermilk, chicken, hot sauce, and seasoned flour is crispy on the outside and tender on the inside, PERFECT for dinner or to bring to a potluck or picnic!
Yield 8 servings
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4 pound chicken (cut into 8 pieces with the backbone discarded)
  • 2 cups buttermilk
  • 1 tablespoon kosher salt
  • 2 teaspoons coarse ground black pepper
  • 2 tablespoons hot sauce optional
  • 2 cups flour
  • 1 teaspoon paprika
  • canola oil for frying


  • Mix the chicken pieces, buttermilk, salt, pepper and hot sauce in a large bowl and refrigerate for at least four hours.
  • Mix the paprika with the flour in a medium bowl with a baking sheet set up next to it.
  • Remove the chicken from the buttermilk, then add each chicken piece to the flour, coating well, then place onto the baking sheet and let sit for at least 30 minutes (the flour will become paste-like).
  • Add a large dutch oven ½ full with canola oil heated to 365 degrees and fry in batches (do not crowd the pan) of 4 pieces, cooking for 10-12 minutes (check for 165 degrees and that the chicken is cooked through).


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 387kcal | Carbohydrates: 27g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 1098mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 4.2mg | Calcium: 88mg | Iron: 2.5mg
Keyword: Fried Chicken, Super Crispy Fried Chicken

Ultimate Fried Chicken

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Good recipe and easy to prep ahead of time. Suggestion to reuse the left over buttermilk mix and flour to make biscuits! Does the Dutch oven make that much difference that I should make the investment in one?

    1. Its not an insane difference, but it is what I use in most of my dishes. Easy to clean, sturdy, I love it!

  2. The recipe is confusing or else I am having a confused day. First the first No. says do one thing then you go down and No. 3 says something entirely different so which is it please

  3. Why suggest adding corn starch to make it super crispy (as the article title implies) and then not include this detail in the actual recipe?

  4. Hello Sabrina, I tried this recipe but I noticed the blood from the chicken kept seeping out. Also I used a wok to fry the chicken, it was burning yet the chicken was uncooked. Kindly give tips on how to manage this disaster especially the blood seeping out while it’s frying & making the whole chicken black & messed up. Thank you.

    1. My best tip is to use a thermometer for your oil because it sounds like it was too hot. You want the oil to be at 365 degrees. That’ll allow for the chicken to cook without burning the batter. Good luck!

  5. Can this recipe b use in Ninja FoodI Air Fryer we just purchased 1 n will b trying ur Crispy Fried Chicken Recipe I’ll post a pic n comment on when we do make this recipe ty 4 sharing

    1. I’ve not tested it using one before. If you decide to try, I’d love to know how it turns out. Thanks!

    2. I’ve tried fried chicken in my ninja foodi and it came out perfectly ,wonderful, succulent and juicy. Go for it.

  6. Tried this recipe out today with boneless skinless tenders. It turned out phenomenal! My picky three year old ate a piece (which never happens) and my husband thinks I should make it every day. I changed up the spices in the flour to suit our tastes but otherwise followed it exactly. Well worth the time spent working on it.

  7. My wife and i Loved this! you had some great tips, i’ve never even thought of using our dutch oven for frying. Very crispy yummy chicken!

  8. Great crispy chicken. I used peanut oil and outside overcooked so had to finish cooking in oven. Next time I will lower oil temp.

  9. Sabrina, congratulations for the recipe, I’ve being trying to get results like KFC for a while with no success in texture so far your recipe came the closest.
    There’s one thing thought I can’t get quite right yet is the texture. The crunchy, chunky crust is nos as chunky and the results vary. I don’t know what makes it a chunky crisp coating. I thought of somes mods like corn starch or baking soda, adding chunky corn meal but those are not the answer. They come out the same! Is there any “secret” ingredient or something I’m not doing right?
    Thank you!

    1. Hi Ivam,

      You may have already found a solution for the chunky crispy texture that works for you, but in the event you’re still looking, I have a suggestion. I have a recipe for chicken sandwiches that has that “shaggy” crispy coating. You add 1/4 cup buttermilk to 1-1/4 cup flour (you’ll have to figure the quantity adjustments to work with Sabrina’s recipe) and mix it with your hands till you have a lumpy, or shaggy flour. After removing from the buttermilk, place it in the flour, pressing into the flour to get those lumps on the chicken. That recipe says that if you see the coating becoming wet or gummy, to dip it in the flour again. Sabrina’s recipe does not call for re-dipping in the flour–just let the gummy spot be. Hope this helps if you’re still looking.

  10. I have tried this, but mine turned out quite dark and the crisp on the outside of the chicken is quite hard, not soft and crispy at all. Please tell me how? Did you cook the chicken first then fried with high temperature?

    1. It sounds like your oil is way too hot. I do not cook the chicken first. You want to make sure your temperature never goes over 365 and that you are using a high heat oil like canola. Hope this helps.

    1. You’ll want the liquid buttermilk though you can use buttermilk powder to make the buttermilk needed. I like to keep it on hand since it has a longer shelf life. Enjoy!

    2. For my chicken to be extra crispy, I used this recipe but I crushed up 2 cups of plain cornflakes in my cornstarch and flour and it came out looking like Church’s chicken. It was great and this recipe is awesome. I just tweek my seasonings a bit and I serve with steak fries, fried okra, cole slaw and yeast rolls. If I cook it for a Sunday dinner, I’ll serve with collard greens, baked Mac and cheese and candied yams with jiffy cornbread muffins.

  11. Love Love this. I’m 50 years old and never been able to fry chicken like this. Thank you so much!!!

  12. My husband loves fried chicken, I made this recipe today, he loved it and said it was the best fried chicken I have ever made.

    1. Yay!! I’m so glad this recipe won him over!! Thanks for taking the time to come back and let me know.

    2. This looks yummy! My problem is…I have to be gluten free. I’ve used a good flour blend that is my go to blend. My chicken has never looked like your pictures!! I’ve done the seasoned buttermilk then the flour blend dredge with corn starch in it. I’ve let then coated chicken on a rack to “set” the crust, it didn’t work. I’ve tried for the entire 11 years I’ve had Celiac Disease and just can’t get yummy fried chicken!! Do you have any ideas on what I’m doing wrong?

      1. I’m not very skilled when it comes to GF. Check out Dishing Delish. Her recipes are all GF and she might be of help. Good luck!

          1. I have not! Has your experience with it been good? I could recipe test it.

  13. Hello Sabrina,

    Your receipes are really great, i am trying to make chicken fried like KFC style and i am not able to get it like how you show in the receipe.

    1. You are a very nice company. Send me list of ingredients of seasoning and which store you want me to buy the seasoning from?
      I use hot wing sauce

  14. Hi Sabrina,
    This is my 3rd attemp at making fried chicken, I don’t know what I am doing wrong my chicken doesn’t look like yours or anyone else’s. Mine it taste good but it’s far from being KFC or looking like it what’s the secret… I want to make sme good fried chicken! Help!

    Sincerely, Julie

    1. Oh no! You’re question got caught in my spam filter. I’m so sorry. Did you change any of the ingredients or amounts in the recipe card? I’d love to try and help you trouble shoot.

  15. Left out the cornstarch,oregano,garlic powder,dab of cayenne pepper,crushed red pepper flakes, seasoned salt, and a dab of chili powder in the ingredients dept. Deep fry at 375*F until pieces float.

  16. My wife made this fried chicken recipe last night and it was amazing. Thank you for sharing it. Leaving the chicken set out for 30 minutes made all the difference in the crispiness of the chicken. Great flavor.

  17. This fried chicken recipe was so crispy and the seasoning was just right! I used Crystal Hot Sauce – SO GOOD! Everyone was licking their fingers. JUST AMAZING. Served it with your corn pudding. Huge hit! THANK YOU!

  18. Sabrina wanted to tell you tonight we made not this but your amazing recipe for Pioneer Chicken and my family who was raised in So. Cal waa delighted it was so good and so crispy THANK YOU IT WAS indeed shatteringly good!

  19. This recipe was delicious. I chose to bake mines instead of frying. I will definately keep this one in heavy rotation.

  20. Whoa my chicken was delicious and my husband and kids where continue asking for more pieces of chicken .Thank you I am planning to do it again on my birthday which is comming for everyone to enjoy.

  21. Can this also be made in a Air Fryer? I got a Air fryer for Christmas and looking for great recipes to use it……….Thanks!!!

    1. I haven’t tested it using one but that’s a great idea. If you decide to try, I’d love to know how it turns out. Thanks!

  22. Have you ever tried baking some version of this recipe? I stay away from deep fried foods for family dietary concerns.

        1. Oh my goodness, sorry about that. I clearly needed more coffee before responding to that. Yes, follow the post for the oven directions. Thank you Tina.