Frying chicken at home is WAY easier than you think! Plus, it’s fresher, crispier, and way more flavorful than any fast-food joint. My 2-year-old goes absolutely wild when I fry chicken—he literally runs around screaming, “Chicken! Chicken! Chicken!” That’s how good it is—ha-ha!
Best Cuts for Fried Chicken
When making fried chicken, I stick to drumsticks, thighs, and wings, but honestly, you can fry any part of the chicken.
The Perfect Fried Chicken Seasoning
A great spice blend is what makes fried chicken next-level delicious. My go-to mix includes:
✔️ Adobo seasoning – Adds a bold, salty, and savory kick
✔️ Smoked paprika – Gives a subtle smokiness
✔️ Black pepper – Adds depth and a little heat
✔️ Garlic salt – Enhances flavor with a garlicky touch
✔️ Onion powder – Balances the seasoning
The Secret Ingredient: Mayo!
I know, I know—it sounds weird, BUT trust me on this. Mayo makes the chicken incredibly crispy and flavorful, plus it saves you a trip to the store for buttermilk. You can also combine mayo and buttermilk for extra crunch!
How to Make the Crispiest Fried Chicken
- Marinate the Chicken: For the best flavor, marinate for at least 4 hours (overnight is even better!).
- Use Mayo Instead of Buttermilk: Coat the chicken in mayo before dredging in flour for extra crispiness.
- Cornstarch for Extra Crunch: If you love super crispy fried chicken, add a bit of cornstarch to your flour mix. I personally skip this, but it’s an option!
- Double Dredge: For extra crunch, dip the chicken in seasoned flour, then back into a wet mixture (like egg wash or mayo), and then again in flour before frying.
- Fry to Perfection: Heat your oil to 350°F (175°C) and fry until golden brown and fully cooked (about 12-15 minutes for drumsticks).
Why This is the BEST Fried Chicken Recipe
- Crispy and crunchy every time
- Juicy and flavorful on the inside
- No buttermilk needed—mayo does the job!
- Better than fast food
Try this recipe, and I guarantee it’ll be a family favorite! Don’t forget to share with your friends and tag me when you make it! Happy frying!
Your spice blend also makes a difference in the flavor of your chicken; I love to add a pinch of allspice to my chicken occasionally. It is so amazing!
Homemade Crispy Fried Chicken
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes
- Total Time: 60 minutes
Description
This homemade fried chicken is finger-licking good! Crunchy on the outside, juicy on the inside!!
Ingredients
- 6-8 pieces of chicken (wings, drumsticks, thigh, breast)
- 1 tbsp Goya Adobo seasoning
- 1 tbsp Tony Chachere’s Creole Seasoning
- 1 tbsp smoked paprika
- 1 tbsp pepper flakes
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp garlic salt
- 2 eggs
- All-purpose flour
- ½ cup mayonnaise
- Optional: *Pinch of all spice
- Vegetable oil *as much as you need to deep fry
Instructions
- Place spices (adobo, creole seasoning, smoked paprika, pepper flakes, onion powder, black pepper, and garlic salt) into a small bowl then mix well.
- Add spice mixture to chicken pieces then rub into chicken very well. Add Mayo and mix well. Cover with plastic wrap and allow to marinate for at least 4 hours.
- Prepare the breading by adding flour to a bowl or a Ziplock bag. Season with a pinch of garlic salt, paprika, and black pepper. Mix well.
- While the oil is heating to 350 degrees, remove the chicken then crack 2 eggs onto the chicken. Mix very well to coat chicken.
- Working one at a time, remove chicken from the bowl then into the flour mixture gently tap off any excess flour then place onto a baking rack. Until you flour the first set of chicken to be fried.
- Fry 2-4 pieces of chicken at a time being sure not to overcrowd the pan or pot.
- Remove from the oil and place onto a plate lined with a paper towel or parchment paper.
- Allow the chicken to rest for 10 minutes before serving so that the juices can go back into the chicken.
- Repeat steps 5, 6, and 7 for the remaining pieces.
- Category: Lunch
Great recipe, but substituted mayo with sour cream for coating.
★★★★★
Author
So Happy to hear this Nevi 🙂