Why You’ll Love this Crispy Fried Chicken
I’ve tested dozens of fried chicken recipes, and this one consistently delivers that satisfying crunch we all crave.
The secret? A power-packed seasoning blend with cayenne, paprika, and nutmeg that creates layers of flavor in every bite. The cornstarch and baking powder work magic on the coating, giving you that restaurant-quality crispiness without specialized equipment.
Trust me, your family will think you’ve been hiding culinary skills. The bouillon adds depth that elevates this from good to memorable.
Worried about technique? Don’t be—this recipe is forgiving for beginners but impressive enough for Sunday dinner.
What Ingredients are in Crispy Fried Chicken?
Making the perfect crispy fried chicken starts with gathering the right ingredients. The magic happens when you combine simple pantry staples to create a coating that’s perfectly seasoned and engineered for maximum crunch.
The dry ingredients work together to create that golden-brown exterior we all crave, while the spices infuse every bite with savory goodness that keeps everyone coming back for more.
- 2 cups flour
- 1 tablespoon garlic powder
- 2 tablespoons seasoning salt
- 1 tablespoon paprika
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
- 1 teaspoon nutmeg
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning or sage
- 1 teaspoon celery salt
- 2 tablespoons cayenne pepper
- 3 tablespoons chicken bouillon or chicken base
- Chicken pieces (amount not specified in recipe)
- Oil for frying (amount not specified in recipe)
Don’t worry if the ingredient list seems long – most of these are spices you probably already have in your pantry. The cayenne pepper amount can be adjusted based on your heat preference, and the chicken bouillon is truly the unsung hero that gives the coating its rich, savory depth.
For best results, use fresh spices since they’ll deliver more flavor punch. And while any cooking oil with a high smoke point will work, peanut oil or vegetable oil tends to give the crispiest results without overwhelming the chicken’s flavor.
How to Make this Crispy Fried Chicken
Making this crispy fried chicken couldn’t be simpler, and the results are absolutely worth the minimal effort. Start by combining all your dry ingredients in an extra large zip lock bag: 2 cups flour, 1 tablespoon garlic powder, 2 tablespoons seasoning salt, 1 tablespoon paprika, 1 tablespoon baking powder, 1 tablespoon cornstarch, 1 teaspoon nutmeg, 1 teaspoon black pepper, 1 teaspoon poultry seasoning (or sage), 1 teaspoon celery salt, 2 tablespoons cayenne pepper, and 3 tablespoons chicken bouillon.
Give the bag a good shake to thoroughly mix everything together—this is where you can get the kids involved, they love the shake-shake part!
Once your coating mixture is ready, add your chicken pieces to the bag and shake well to coat each piece evenly. Let the chicken sit for about 5 minutes to allow the coating to properly set—this step is essential for that perfect crunch, so don’t rush it!
While you’re waiting, heat your oil in a deep pan or fryer. The oil should be hot but not smoking, around 350°F if you have a thermometer.
Carefully place your coated chicken pieces into the hot oil, being mindful not to overcrowd the pan (which would lower the oil temperature and result in soggy chicken, and nobody wants that).
Let the chicken cook for roughly 15-20 minutes, depending on how large your pieces are. You’re looking for that gorgeous golden-brown color and an internal temperature of 165°F.
When done, remove the chicken from the oil and let it drain on paper towels to absorb any excess oil. The result? Perfectly crispy, flavorful fried chicken that might just become your new signature dish.
Crispy Fried Chicken Substitutions and Variations
There are countless ways to customize this crispy fried chicken recipe to suit your taste preferences or dietary needs.
If you’re avoiding gluten, swap the regular flour for rice flour or a gluten-free blend.
Don’t have nutmeg? Cinnamon works surprisingly well, giving your chicken a subtle warmth.
For a spicier kick, double the cayenne or add hot sauce to your egg wash.
I sometimes use smoked paprika instead of regular, which adds this incredible depth of flavor.
And if you’re watching sodium, reduce the seasoning salt and bouillon a bit—you’ll still get that savory goodness without overdoing it.
What to Serve with Crispy Fried Chicken
Now that your chicken’s perfectly crispy, let’s talk about what to pair with it.
I’m a firm believer that sides can make or break your fried chicken experience.
Classic options include creamy mashed potatoes, tangy coleslaw, or fluffy biscuits with honey butter. Can you imagine anything more satisfying?
For a Southern touch, try mac and cheese or collard greens simmered with a ham hock.
In summer, I go for corn on the cob slathered with butter and a simple tomato salad.
Need something lighter? A crisp green salad with buttermilk dressing offers the perfect contrast to your crunchy, spicy chicken.
Final Thoughts
While mastering crispy fried chicken might seem intimidating at first, I’ve found that practice truly makes perfect with this beloved comfort food.
The secret lies in that well-seasoned coating and maintaining the right oil temperature throughout cooking. Remember, good fried chicken takes time—don’t rush the process.
What I love most about this recipe is its versatility. You can adjust the spice level, try different herbs, or even experiment with buttermilk marinades.
Trust your instincts and your nose; that golden-brown color and irresistible aroma tell you when it’s done just right.
Enjoy the process, savor the results!
Crispy Fried Chicken
Ingredients
Equipment
Method
- Combine all dry ingredients in an extra large zip-lock bag: flour, garlic powder, seasoning salt, paprika, baking powder, cornstarch, nutmeg, black pepper, poultry seasoning, celery salt, cayenne pepper, and chicken bouillon.
- Seal the bag and shake thoroughly to mix all ingredients evenly.
- Add chicken pieces to the bag and shake well until each piece is completely coated with the seasoning mixture.
- Allow the coated chicken to rest for about 5 minutes to help the coating adhere properly.
- Meanwhile, heat oil in a deep pan or fryer to approximately 350°F (175°C).
- Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan.
- Fry the chicken for 15-20 minutes, depending on the size of your pieces, until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Remove chicken from the oil and place on paper towels to drain excess oil.
- Allow to cool slightly before serving.
