Crispy on the outside, juicy on the inside – few dishes captivate our hearts and palates quite like perfectly executed fried chicken. From Southern American classics to Asian-inspired variations, the world of fried chicken recipes is deliciously diverse and endlessly adaptable. Whether you’re craving the fiery kick of Nashville Hot, the sweet-spicy glaze of Korean-style, or the lighter touch of an air fryer version, our curated collection features ten magnificent ways to elevate this beloved comfort food. Join us as we explore these golden, crunchy treasures that prove fried chicken isn’t just a dish – it’s a global culinary phenomenon that brings joy with every bite.
Top 1: Southern Fried Chicken
Southern Fried Chicken Recipe
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- Vegetable oil for frying (about 3-4 cups)
Instructions:
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a large shallow dish, combine flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly.
- Remove chicken pieces from buttermilk, allowing excess to drip off.
- Dredge each piece in the seasoned flour mixture, pressing gently to ensure coating adheres well. Shake off excess flour.
- In a large, deep cast-iron skillet or Dutch oven, heat oil to 350°F (175°C). Use enough oil to reach about 1-inch depth.
- Carefully place chicken pieces in hot oil, skin side down. Don’t overcrowd the pan – work in batches if necessary.
- Fry chicken for 10-12 minutes per side, until golden brown and crispy. Chicken is done when internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5-10 minutes before serving.
- Serve hot or at room temperature for classic Southern style.
Chef’s Tips:
- For extra crispiness, double-dip the chicken: dredge in flour, dip back in buttermilk, then dredge in flour again.
- Maintain oil temperature between 325-350°F (163-175°C) for perfect frying.
- Let the chicken come to room temperature for 30 minutes before frying for more even cooking.
Top 2: Korean Fried Chicken
Korean Fried Chicken Recipe
Ingredients:
- 2 lbs chicken wings or boneless chicken thighs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 cup potato starch (or cornstarch)
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Vegetable oil for deep frying
For the Sauce (Spicy Version):
- 4 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons ketchup
For Soy-Garlic Sauce (Non-Spicy Alternative):
- 6 tablespoons soy sauce
- 3 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons mirin (or substitute with 2 tablespoons rice vinegar + 1 teaspoon sugar)
- 1 tablespoon sesame oil
For Garnish:
- Toasted sesame seeds
- Chopped green onions
Instructions:
- Pat the chicken pieces dry with paper towels. Season with salt and black pepper.
- In a large bowl, mix together potato starch, flour, and baking powder.
- Coat the chicken pieces in the starch mixture, shaking off any excess.
- Heat vegetable oil in a deep pot or fryer to 340°F (170°C).
- Fry the chicken in batches for about 5-6 minutes until lightly golden. Remove and drain on a wire rack. Let rest for 2 minutes.
- Increase the oil temperature to 375°F (190°C).
- Fry the chicken pieces again for 2-3 minutes until deeply golden and extra crispy. This double-frying technique creates the signature crunchy exterior.
- While the chicken is frying, prepare your sauce of choice by combining all sauce ingredients in a saucepan over medium heat. Simmer for 3-5 minutes until slightly thickened.
- Toss the hot fried chicken in the sauce until well coated. For extra crispiness, you can brush the sauce on instead of tossing.
- Garnish with toasted sesame seeds and chopped green onions.
- Serve immediately with pickled radish and cold beer for an authentic Korean experience.
Pro Tips:
- Double-frying is essential for achieving that signature Korean fried chicken crispiness.
- Potato starch creates a lighter, crispier coating than flour alone.
- Let the chicken rest between fryings to ensure even cooking.
- The sauce should be thick enough to coat the chicken but not so thick that it makes the chicken soggy.
Top 3: Nashville Hot Chicken
Nashville Hot Chicken Recipe
- Prepare the chicken:
- 4 chicken thighs and 4 chicken drumsticks (or chicken parts of your preference)
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 2 cups buttermilk
- For the dredging mixture:
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- For the hot coating:
- 1/2 cup lard or vegetable oil (from the frying oil)
- 3-4 tablespoons cayenne pepper (adjust to your heat preference)
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Instructions:
- Season chicken with salt and pepper, then soak in buttermilk for at least 1 hour (preferably overnight) in the refrigerator.
- Mix all dredging ingredients in a bowl.
- Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to adhere.
- Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 325°F (165°C).
- Fry chicken pieces in batches for about 15-18 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack to drain excess oil.
- For the hot coating, carefully ladle about 1/2 cup of the hot frying oil into a heatproof bowl. Add cayenne pepper, brown sugar, paprika, garlic powder, and salt. Whisk until combined.
- Using a brush, generously coat the fried chicken with the hot oil mixture.
- Serve immediately on white bread with pickle chips on top.
Top 4: Japanese Karaage
Japanese Karaage Recipe
Ingredients:
- 1.5 pounds (700g) boneless chicken thighs, cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- ½ cup potato starch (katakuriko) or cornstarch
- Vegetable oil for deep frying
- Lemon wedges for serving
Instructions:
- In a large bowl, combine soy sauce, sake, grated ginger, minced garlic, and sesame oil to create the marinade.
- Add chicken pieces to the marinade, mix well to coat evenly, then cover and refrigerate for at least 30 minutes (2 hours is ideal).
- Heat oil in a deep fryer or heavy-bottomed pot to 340°F (170°C).
- Remove chicken from marinade, letting excess drip off.
- Place potato starch in a shallow dish and dredge each piece of chicken thoroughly, shaking off excess.
- Carefully lower chicken pieces into hot oil, frying in small batches to avoid overcrowding.
- Fry for about 2 minutes until light golden, then remove and drain on a wire rack.
- Increase oil temperature to 360°F (180°C) and fry the chicken a second time for 1-2 minutes until deeply golden and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately with lemon wedges and Japanese mayo if desired.
Tips:
- Use chicken thighs for juicier results than breast meat.
- Double-frying ensures a perfectly crispy exterior while maintaining juicy meat inside.
- Potato starch creates a lighter, crispier coating than wheat flour.
- Let marinated chicken come to room temperature before frying for more even cooking.
Top 5: Buttermilk Fried Chicken
Classic Buttermilk Fried Chicken Recipe
Ingredients:
- 8 pieces chicken (combination of thighs, drumsticks, wings, and breasts)
- 2 cups buttermilk
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil for frying (enough to fill your pan 1-2 inches)
Instructions:
- In a large bowl, combine buttermilk, 1 tablespoon salt, ½ tablespoon black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
- Add chicken pieces to the buttermilk mixture, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
- When ready to cook, remove chicken from refrigerator and let stand at room temperature for 30 minutes.
- In a large bowl, combine flour, remaining salt, pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and baking powder.
- Remove chicken pieces from buttermilk one at a time, allowing excess to drip off. Dredge thoroughly in the flour mixture, shaking off excess.
- For extra crispiness, dip the floured chicken back into the buttermilk briefly, then dredge in flour mixture again.
- Heat oil in a large, heavy-bottomed skillet or Dutch oven to 325°F (165°C).
- Carefully place chicken pieces in hot oil, skin side down. Don’t overcrowd the pan – cook in batches if necessary.
- Fry chicken for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
- Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
- Let rest for 10 minutes before serving to allow juices to redistribute and coating to set.
Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits for an authentic Southern meal experience.
Top 6: Popcorn Chicken
Popcorn Chicken Recipe
Ingredients:
- 1 pound (450g) boneless, skinless chicken breast
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1 ½ cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for deep frying
Instructions:
- Cut the chicken breast into ½-inch bite-sized pieces.
- In a bowl, combine buttermilk and hot sauce (if using). Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight.
- In a separate bowl, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Heat oil in a large, deep pan or fryer to 350°F (175°C).
- Working in batches, remove chicken pieces from the buttermilk, letting excess liquid drip off.
- Dredge the chicken pieces in the flour mixture, making sure they are completely coated.
- For extra crispiness, dip the floured chicken back into the buttermilk and then into the flour mixture again for a double coating.
- Carefully drop the chicken pieces into the hot oil, making sure not to overcrowd the pan.
- Fry for about 3-4 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Repeat with remaining chicken pieces.
- Serve hot with your favorite dipping sauces such as honey mustard, BBQ sauce, or ranch dressing.
Tips:
- For extra flavor, add some grated Parmesan cheese to the flour mixture.
- Make sure the oil is at the right temperature before frying to ensure crispy chicken.
- Season the chicken immediately after frying while it’s still hot.
- For a healthier version, you can air-fry at 400°F (200°C) for about 8-10 minutes, flipping halfway through.
Top 7: Buffalo Fried Chicken
Buffalo Fried Chicken Recipe
Ingredients:
- 2 pounds chicken pieces (drumsticks, wings, or boneless thighs)
- 2 cups buttermilk
- 2 tablespoons hot sauce (for marinade)
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
For Buffalo Sauce:
- 1/2 cup hot sauce (Frank’s RedHot recommended)
- 1/3 cup unsalted butter
- 1 tablespoon white vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt to taste
For Serving:
- Blue cheese dressing
- Celery sticks
- Carrot sticks
Instructions:
- In a large bowl, combine buttermilk and 2 tablespoons hot sauce. Add chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- In a separate bowl, combine flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Remove chicken from buttermilk mixture, allowing excess to drip off.
- Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to adhere.
- Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).
- Fry chicken pieces in batches for 12-15 minutes (bone-in) or 8-10 minutes (boneless), until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack over a baking sheet to drain excess oil.
- Meanwhile, prepare the buffalo sauce by melting butter in a small saucepan over medium heat. Add hot sauce, vinegar, Worcestershire sauce, and garlic powder. Whisk until combined and heated through.
- Place fried chicken in a large bowl and pour the buffalo sauce over it. Toss gently until all pieces are thoroughly coated.
- Serve immediately with blue cheese dressing, celery sticks, and carrot sticks on the side.
Tips:
- For extra crispy chicken, double-dredge by dipping the floured chicken back into the buttermilk mixture and then again into the flour mixture.
- Adjust the heat level by using more or less hot sauce in your buffalo sauce.
- For a healthier version, you can bake the chicken at 400°F (200°C) for 40-45 minutes instead of frying.
Top 8: Chinese Salt and Pepper Chicken
Ingredients
- 500g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon light soy sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1 egg white
- 3 tablespoons cornstarch
- Vegetable oil for deep frying
For the seasoning mixture:
- 2 teaspoons sea salt flakes
- 2 teaspoons freshly ground black pepper
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon sugar
For the stir-fry:
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1-inch piece ginger, finely chopped
- 2-3 fresh red chilies, sliced
- 4 spring onions, cut into 1-inch pieces
- 1 onion, cut into chunks
- 1 green bell pepper, cut into chunks
Instructions
- In a bowl, marinate the chicken pieces with Shaoxing wine, soy sauce, white pepper, and salt for 15-20 minutes.
- Add the egg white to the chicken and mix well, then coat the pieces with cornstarch.
- Heat oil in a wok or deep fryer to 350°F (175°C). Deep fry the chicken in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
- Mix all seasoning ingredients in a small bowl and set aside.
- In a clean wok or large skillet, heat 2 tablespoons of oil over high heat. Add garlic, ginger, and chilies and stir-fry for 30 seconds until fragrant.
- Add onions and bell peppers, stir-fry for another minute until slightly softened but still crisp.
- Add the fried chicken pieces back to the wok, sprinkle with the seasoning mixture, and toss everything together for about 1 minute.
- Add the spring onions, toss for another 30 seconds, then immediately transfer to a serving plate.
- Serve hot as an appetizer or main dish with steamed rice.
Top 9: Chicken Schnitzel
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups plain breadcrumbs (preferably Panko for extra crispiness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Oil for frying (vegetable, canola, or peanut oil)
- Lemon wedges for serving
- Fresh parsley, chopped (optional)
Instructions:
- Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound each chicken breast to an even thickness of about 1/4 inch.
- Set up a breading station with three shallow dishes: one with flour mixed with salt, pepper, paprika, and garlic powder; one with beaten eggs; and one with breadcrumbs.
- Dredge each chicken breast first in the seasoned flour, shaking off any excess.
- Next, dip into the beaten eggs, allowing excess to drip off.
- Finally, coat thoroughly with breadcrumbs, pressing gently to ensure they adhere.
- Heat oil in a large skillet over medium-high heat to 350°F (175°C). You’ll want enough oil to come halfway up the sides of the chicken.
- Carefully place breaded chicken in the hot oil (work in batches if necessary to avoid overcrowding).
- Fry for 3-4 minutes on each side until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with lemon wedges and a sprinkle of fresh parsley if desired.
Serving Suggestions:
Traditionally served with a side of potato salad, french fries, or a simple green salad. In Austria, it’s often accompanied by lingonberry jam. For an authentic experience, serve with a cold German beer.
Top 10: Air Fryer Fried Chicken
Ingredients:
- 2 pounds chicken pieces (drumsticks, thighs, or breasts)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1½ cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (adjust to taste)
- Cooking spray (olive oil or avocado oil preferred)
Instructions:
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they’re well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
- In a separate bowl, combine flour, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne pepper.
- Remove chicken pieces from buttermilk, allowing excess to drip off. Discard the marinade.
- Dredge each chicken piece thoroughly in the flour mixture, pressing firmly to ensure coating adheres well.
- Lightly spray the air fryer basket with cooking spray.
- Place chicken pieces in the air fryer basket in a single layer, leaving space between each piece. Don’t overcrowd; cook in batches if necessary.
- Spray the coated chicken pieces lightly with cooking spray.
- Cook at 375°F for 12 minutes. Flip the chicken, spray lightly again, and cook for another 10-12 minutes until golden brown and internal temperature reaches 165°F (74°C).
- For extra crispiness, increase temperature to 400°F (200°C) for the final 2-3 minutes.
- Let rest for 5 minutes before serving to allow juices to redistribute.
Tips:
- Pat chicken dry before marinating for better buttermilk adhesion
- Double-coat chicken for extra crispiness (dip in flour, then buttermilk, then flour again)
- For best results, don’t crowd the air fryer basket
- Bone-in pieces may need additional cooking time; always check with a meat thermometer
- Spritz with oil halfway through cooking for more even browning
From traditional Southern comfort to international interpretations, these ten fried chicken recipes demonstrate the incredible versatility of this beloved dish. Whether you prefer the tongue-tingling heat of Nashville Hot, the double-crunch satisfaction of Korean-style, or the guilt-free pleasure of air-fried versions, there’s a fried chicken recipe here to satisfy every craving. The beauty of fried chicken lies not just in its irresistible texture and flavor, but in how it brings people together around the table. So heat up that oil (or air fryer!), gather your seasonings, and prepare to create crispy, juicy perfection that will have everyone coming back for seconds. After all, life is too short not to enjoy really good fried chicken!