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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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!

Course Dinner
Cuisine American
Keyword Fried Chicken, Super Crispy Fried Chicken
Prep Time 40 minutes
Cook Time 15 minutes
Refrigerate 4 hours
Total Time 55 minutes
Servings 8 servings
Calories 387 kcal
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


  1. Mix the chicken pieces, buttermilk, salt, pepper and hot sauce in a large bowl and refrigerate for at least four hours.

  2. Mix the paprika with the flour in a medium bowl with a baking sheet set up next to it.
  3. 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).

  4. Add a large dutch oven 1/2 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).

Recipe Notes

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

Nutrition Facts
Super Crispy Fried Chicken
Amount Per Serving
Calories 387 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 88mg29%
Sodium 1098mg48%
Potassium 337mg10%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 3g3%
Protein 25g50%
Vitamin A 375IU8%
Vitamin C 4.2mg5%
Calcium 88mg9%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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. 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?

  2. 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!

  3. 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!

  4. 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.

  5. 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!

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