There are few things more satisfying than biting into a piece of perfectly Crispy Fried Chicken. Golden on the outside, juicy on the inside, this is the kind of comfort food that instantly makes any meal feel special.

Making fried chicken at home might sound intimidating, but this crispy fried chicken recipe breaks it down step by step so you get that crunchy, flavourful crust every time. Whether you’re cooking for a family dinner, a weekend get together, or just because you’re craving some good fried chicken, this recipe shows you exactly how to make fried chicken that’s better than any you can buy.

What I love most about this crispy fried chicken is how it feels like an event all on its own. The sizzle of the chicken hitting hot oil, the aroma of smoky paprika and garlic in the air, and that first crunchy bite. It’s comfort food at its absolute best. There’s something about making it at home that makes it even more rewarding, especially when you serve it alongside rich homemade gravy.

😍 Why You’ll Love This Crispy Fried Chicken

Crunch factor: a golden, crunchy crust that shatters with every bite.
Juicy inside: buttermilk marinade keeps the chicken tender and flavourful.
Better than takeout: homemade seasoning means you control the spice and salt.
Crowd-pleaser: the ultimate comfort food that never fails to impress.

🍗 Ingredients You’ll Need To Make Crispy Fried Chicken

Neutral oil (for frying): canola, vegetable, sunflower, or peanut oil; all with high smoke points for perfectly crispy chicken.
Chicken thighs and drumsticks: bone-in and skin-on for maximum juiciness and flavour.
Better Than Bouillon roasted chicken base: rich, savoury seasoning that adds depth to the marinade.
Buttermilk: tenderizes the chicken while adding tangy flavour.
Garlic powder: infuses the chicken with savoury depth.
Onion powder: sweet and mellow, balancing the spice mix.
Chili powder: for warmth and a gentle kick.
Smoked paprika: smoky, earthy flavour that boosts the crust.
Black pepper: a sharp bite to round out the seasoning.

For the batter, you’ll need:

All-purpose flour: the base for that crunchy, golden crust.
Cornstarch: the secret to an extra-light, crispy coating.
Garlic powder: layers in another hit of savoury flavour.
Onion powder: adds balance to the batter mix.
Smoked paprika: deepens the colour and flavour of the crust.
Salt: enhances all the flavours in the coating.

For the gravy, you’ll need:

Butter: creates a rich base for the roux.
All-purpose flour: thickens the gravy until silky smooth.
Better Than Bouillon Roasted Chicken Base: boosts savoury, meaty flavour.
Worcestershire sauce: adds tangy, umami depth.
Water: balances the richness and brings the gravy together.

✔ How to Make Fried Chicken

To start, pat the chicken dry with paper towels so the seasoning sticks well. Rub each piece generously with Better Than Bouillon Roasted Chicken Base, then sprinkle over the garlic powder, onion powder, chili powder, smoked paprika, and black pepper. Toss everything together so the chicken is evenly coated, then pour in the buttermilk. Make sure every piece is submerged, cover the bowl, and refrigerate for at least 2 hours, or overnight for the best flavour.

Next, prepare the batter. In a medium bowl, mix together all of the dry ingredients until well combined. Remove one piece of chicken at a time from the buttermilk, letting any excess drip off, then dredge it in the flour mixture. Use your dry hand to press the coating firmly onto the chicken so it sticks. Shake off any extra flavour and set the coated chicken on a wire rack. Let it rest for 10-15 minutes before frying.

🤝 Sammy’s Tips for Crispy Fried Chicken

• Gently stir the chicken every 3-4 minutes to ensure even cooking.
• If the gravy appears too dry, you can add another tablespoon of butter.
• Adding the Better Than Bouillon Roasted Chicken Base infuses the chicken with a deep savoury flavour.

While the chicken rests, heat oil in a heavy pot until it reaches 350°F. You’ll want enough oil to fully submerge the chicken. Once hot, carefully add 3-4 pieces at a time, making sure not to overcrowd the pot. Fry for 10-13 minutes, stirring gently every few minutes so the chicken cooks evenly, until golden brown and cooked through. Check that the internal temperature reaches 165°F before removing. Transfer the chicken to a wire rack and let it rest for 5 minutes. A light sprinkle of salt while it’s still hot is a nice finishing touch.

While the chicken rests, make the gravy. Melt the butter in a small pot over medium heat, then whisk in the flour and a spoonful of the Better Than Bouillon until smooth and lightly browned. If it looks dry, add another tablespoon of butter. Stir in the Worcestershire sauce, then slowly add the water one cup at a time, whisking until smooth. Let the gravy simmer for 3-4 minutes until it thickens. Taste and adjust seasoning as needed. Remember it will continue to thicken slightly once off the heat.

Finally, serve the crispy fried chicken hot with plenty of that rich, savoury gravy on the side.

🗒 Variations

Classic buttermilk: soak the chicken in buttermilk overnight for extra tenderness and tangy flavour.
Spicy fried chicken: add cayenne pepper, hot sauce, or chili powder to the marinade or flour for a fiery kick.
Herb-crusted: mix dried thyme, rosemary, or oregano into the flour coating for a savoury, aromatic crust.

🗒 Substitutions

Oil: canola, vegetable, sunflower, or peanut oil all work well for frying.
Chicken cuts: use drumsticks, thighs, wings, or whichever cut you liek best; just adjust cooking time as needed.

🍴 Leftovers? Lucky you.

Crispy fried chicken keeps well in the fridge for up to 3-4 days, and the good news is you can bring that crunch back when reheating. If you’re wondering how to reheat fried chicken, just follow these instructions. For the most reliable results, pop it on a wire rack over a baking sheet at 400°F for 10-15 minutes until hot and crisp. If you’ve got an air fryer, even better — 375°F for 3–5 minutes in a single layer does the trick fast. Or, for a quick stovetop fix, re-crisp the chicken in a skillet with a little oil for a couple minutes per side.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this recipe, then make sure to check out a few of my other chicken recipes you may also love:

• Blackened Chicken Alfredo
• Golden Citrus Chicken Marinade
• Marry Me Chicken Meatballs
• Sheet Pan Chicken with Roasted Tomatoes & Feta
• Sheet Pan Chicken and Potatoes
• Yogurt Marinated Chicken

💌 Let’s Stay Connected

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