A crisp, golden pile of fried chicken resting on a glass plate — the aroma rises in warm, peppery waves, the crust shatters beneath your fork, and the meat inside stays juicy and tender. This fried chicken recipe is all about contrasts: crunchy exterior, silky interior; bold seasoning, comforting familiarity. Imagine the first bite: savory spices hit your palate, a whisper of buttermilk tang, then the comforting, homey richness of perfectly cooked dark meat. It’s the kind of dish that makes a kitchen feel like a hug.

This recipe is perfect for lazy weekend lunches, backyard get-togethers, or when you want a showstopping dish that’s easier to execute than it looks. Serve it for cozy family dinners, picnics (eat warm or at room temperature), or as a nostalgic centerpiece during holidays. If you love a good marinade, try pairing the fried chicken with a simple grilled marinade technique from this grilled chicken marinade guide to prep complementary flavors for side dishes.

Dish Snapshot

Prep Time: 20 minutes (plus 4–12 hours marinating)
Cook Time: 20–30 minutes (depends on piece size and frying method)
Total Time: 4 hours 30 minutes — if you marinade overnight (active work ~50 minutes)
Servings: 4 (2 pieces per person; recipe makes 8 medium pieces)
Difficulty Level: Intermediate — straightforward steps, requires attention during frying

Nutrition Highlights

Estimated nutrition per serving (2 pieces — 1 thigh + 1 drumstick), based on ingredient amounts and standard values from USDA FoodData Central and general dietary guidance from Mayo Clinic and CDC. These are estimates for home preparation and will vary depending on exact piece sizes and oil absorption.

Calories: ~980 kcal
Protein: ~62 g
Carbohydrates: ~46 g
Fat: ~58 g
Saturated Fat: ~15 g
Cholesterol: ~210 mg
Sodium: ~920 mg
Fiber: ~1.5 g
Sugars: ~4 g

Notes on nutrition: values were calculated using USDA FoodData Central entries for chicken, all-purpose flour, buttermilk, and vegetable oil and adjusted for typical oil absorption during frying. For authoritative guidance on heart-healthy limits for saturated fat and sodium, see the Mayo Clinic and CDC recommendations. Treat these numbers as estimates — portion sizes and oil usage shift totals significantly.

Perfect For…

Family gatherings and potlucks — visually striking and crowd-pleasing.
Comfort-food cravings when you want something nostalgic and satisfying.
Weekend cooking projects — marinate in the morning and fry when guests arrive.
Special occasions where you want a soulful, indulgent main course without complicated prep.
Pairing with casual drinks or warm beverages — it works as both a main and an irresistible snack.

How to Make Fried chicken on a glass plate

Ingredients (makes 8 medium pieces; serves 4)

8 bone-in chicken pieces (mix of thighs and drumsticks; roughly 2–2.5 lb / 900–1150 g)
2 cups (480 ml) buttermilk
2 large eggs
1 tablespoon hot sauce (optional)
2 cups (240 g) all-purpose flour
1/2 cup (65 g) cornstarch
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, adjust to taste)
Vegetable oil or peanut oil for frying (enough for a 2–3 inch / 5–7 cm deep oil bath; about 1.5–2 liters total)
Lemon wedges and chopped parsley for garnish (optional)

Optional ingredients & substitutions

Gluten-free: replace all-purpose flour with a 1:1 gluten-free flour blend and use rice flour or extra cornstarch for crispiness.
Lower-fat: use skinless pieces and shallow-fry or oven-fry, but expect less juiciness and crispness.
Flavor variation: swap smoked paprika for sweet paprika + a pinch of ground cumin for a different aroma.

Method — step-by-step

Marinate the chicken:
- Whisk buttermilk, eggs, and hot sauce (if using) in a large bowl. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight. Marinating tenderizes and adds tang.
Prep the dredge:
- In a shallow wide dish, combine flour, cornstarch, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne. Mix thoroughly to aerate and distribute the spices.
Heat the oil:
- Fill a large heavy-bottomed skillet or Dutch oven with oil to a depth of 2–3 inches (5–7 cm). Heat to 350°F (175°C). Use a thermometer — maintaining temperature is crucial for even cooking and minimal oil absorption.
Dredge the chicken:
- Remove a piece from the buttermilk, letting excess drip. Dredge thoroughly in the seasoned flour mix, pressing to form a good coating. For extra crunch, double-dip: return the coated piece to the buttermilk briefly, then coat again in flour.
Fry in batches:
- Fry 3–4 pieces at a time, taking care not to crowd the pan. Maintain oil temperature between 325–350°F (160–175°C). Turn occasionally for even browning. Cook until golden and an instant-read thermometer reads 165°F (74°C) at thickest part (avoid touching bone). Time will vary — medium pieces typically take 12–16 minutes.
Drain and rest:
- Transfer to a wire rack set over a baking sheet to drain and stay crisp. Rest 5 minutes before serving to let juices redistribute.

Practical tips throughout:

Use a thermometer for safety: 165°F (74°C) internal temperature ensures doneness.
Keep oil temperature steady; if it drops too much, the chicken soaks up oil and becomes greasy.
A cooling rack keeps crust airy and prevents sogginess compared to paper towels.
Avoid overmixing the dredge; fluff it so the chicken gets a light, crunchy crust.

Pro tip: If you want side dishes baked or grilled while frying, consider marinating some vegetables with the flavor profile of the chicken for a cohesive plate. For technique inspiration on marinades for sides, refer to this grilled marinade resource.

Best Pairings

Classic: Coleslaw, buttery mashed potatoes, and pickles — contrast the richness with bright acid.
Southern style: Cornbread and collard greens.
Lighter sides: A crisp green salad with lemon vinaigrette and roasted sweet potato wedges.
Drinks: Iced tea, cold beer, or a citrusy sparkling beverage to cut the richness.
Snack mode: Serve smaller pieces with dipping sauces — honey mustard, hot honey, or a garlicky aioli.

Shelf Life & Storage

Room temperature: Do not leave fried chicken at room temperature for more than 2 hours (1 hour if ambient temperature >90°F / 32°C) — follow USDA food safety guidance.
Refrigeration: Store in an airtight container in the fridge for up to 3–4 days. Re-crisp in a 375°F (190°C) oven for 10–15 minutes on a wire rack.
Freezer: Freeze in an airtight container or vacuum bag for up to 2–3 months. Reheat from frozen in a 375°F (190°C) oven for 25–30 minutes, then finish with a quick broil if you want extra crisp.

Chef’s Advice

Choose dark meat for juiciness: thighs and drumsticks tolerate frying better than lean breast meat.
Use buttermilk or yogurt in the brine to tenderize and add tang.
Cornstarch in the dredge helps build an ultra-crisp crust.
Pat chicken dry before dredging to help the coating adhere.
Maintain oil temperature: use a reliable candy/frying thermometer and adjust heat between batches.
Don’t overcrowd the pan; crowding drops oil temperature and yields soggy coating.
Rest briefly after frying — it helps the juices settle and prevents a soggy crust.

Fun Flavor Ideas

Nashville hot twist: After frying, brush or toss with a spicy butter-sauce (butter, cayenne, brown sugar, smoked paprika) for a sticky, fiery finish.
Herb-and-lemon crust: Add finely grated lemon zest and chopped fresh thyme or rosemary to the flour mix for a brighter, aromatic crust.
Gluten-free panko: For extra crunch, use panko and a gluten-free flour blend; double-dip with egg wash then panko for a light, airy crust.
Asian-inspired: Swap spices for five-spice powder, add a splash of soy to the buttermilk marinade, and serve with quick-pickled cucumbers.

Recipe Q&A

Q: Can I make this with chicken breasts?
A: Yes, but breasts cook faster and can dry out. Pound thin for even cooking, reduce fry time, and monitor temp closely (165°F / 74°C).

Q: How do I keep the crust crispy after storing?
A: Reheat on a wire rack in a preheated oven (375°F / 190°C) until crisp. Avoid microwaves — they make the crust soggy.

Q: Can I bake instead of fry?
A: You can oven-fry: bake at 425°F (220°C) on a wire rack until golden and cooked through (25–35 minutes). Spray lightly with oil for better browning.

Q: Is there a healthier oil to use?
A: Use oils with high smoke points (peanut, canola, refined sunflower). For health, moderate portion sizes and pair with plenty of vegetables.

Q: My crust falls off — what went wrong?
A: Likely causes: wet chicken not patted dry, insufficient dredge adhesion (press coating on firmly), or oil too hot/too cold. Double-dipping helps.

Conclusion

This fried chicken — crunchy, tender, and comforting — is worth the extra attention at the stove. Serve it warm from a glass plate for a beautiful, nostalgic presentation, and don’t be afraid to experiment with the flavor variations above. For visual inspiration, check this striking glass-plate fried chicken photo. If you’re preparing large batches for events or want a way to keep fried pieces warm before serving, a commercial food warmer can be a handy investment. Try the recipe, share your results, and join the conversation — your photos and tips help everyone cook better, one crisp bite at a time.

Crispy Fried Chicken

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Author: recipesprintgmail-com
Total Time: 270 minutes
Yield: 4 servings 1x
Diet: None

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Description

A crisp, golden fried chicken recipe with a crunchy exterior and juicy interior, perfect for family gatherings or special occasions.

Ingredients

Scale

8 bone-in chicken pieces (mix of thighs and drumsticks; roughly 2–2.5 lb / 900–1150 g)
2 cups (480 ml) buttermilk
2 large eggs
1 tablespoon hot sauce (optional)
2 cups (240 g) all-purpose flour
1/2 cup (65 g) cornstarch
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, adjust to taste)
Vegetable oil or peanut oil for frying (enough for a 2–3 inch / 5–7 cm deep oil bath; about 1.5–2 liters total)
Lemon wedges and chopped parsley for garnish (optional)

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Instructions

Marinate the chicken: Whisk buttermilk, eggs, and hot sauce in a large bowl. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
Prep the dredge: Combine flour, cornstarch, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne in a shallow wide dish.
Heat the oil: Fill a large skillet with oil to a depth of 2–3 inches and heat to 350°F (175°C).
Dredge the chicken: Remove a piece from the buttermilk, dredge in the seasoned flour mix, and press to form a good coating.
Fry in batches: Fry 3–4 pieces at a time, maintaining oil temperature between 325–350°F (160–175°C), until golden brown and cooked through.
Drain and rest: Transfer to a wire rack set over a baking sheet to drain and rest for 5 minutes before serving.

Notes

For crispier results, consider double-dipping the chicken in buttermilk and flour. Serve with classic sides like coleslaw and mashed potatoes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 pieces
Calories: 980
Sugar: 4g
Sodium: 920mg
Fat: 58g
Saturated Fat: 15g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1.5g
Protein: 62g
Cholesterol: 210mg