If you’re dreaming of crispy fried chicken, you’re in the right spot!

Imagine sinking your teeth into golden, crunchy goodness that tastes amazing.

We have 16 delicious recipes for you, with flavors that cover everything from the traditional Southern buttermilk to the spicy kick of Korean gochujang.

Each recipe comes with exciting marinades and cool twists to make mealtime special.

Are you ready to find your new favorite? Let’s dive into these tasty ideas!

Are you ready to satisfy your chicken cravings?

We have 16 amazing crispy fried chicken recipes waiting for you!

From classic Southern tastes to spicy Korean flavors, there’s something for everyone in this collection.

Join us on this delicious journey and discover which recipe will make your taste buds dance with joy!

Classic Southern Buttermilk Fried Chicken

Experience the ultimate comfort food with this Classic Southern Buttermilk Fried Chicken, featuring a tangy marinade and crispy, golden coating.

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

Instructions:

1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
2. In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating evenly.
4. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), ensuring oil is about 2 inches deep.
5. Carefully place chicken pieces in hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
6. Remove chicken from oil and place on a wire rack or paper towels to drain excess oil.
7. Let chicken rest for 5 minutes before serving. Enjoy hot and crispy!

Spicy Korean Gochujang Fried Chicken

Indulge in the fiery flavors of Spicy Korean Gochujang Fried Chicken, a perfect blend of crispiness and bold, spicy-sweet glaze.

Ingredients:

• 2 lbs chicken wings or drumsticks
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 2 eggs, beaten
• Vegetable oil, for frying
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp sesame oil
• 1 tsp grated ginger
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions:

1. Pat the chicken dry with paper towels to remove excess moisture.
2. In a large bowl, mix flour, cornstarch, salt, and black pepper.
3. Dip each piece of chicken into the beaten eggs, then coat thoroughly in the flour mixture.
4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. Fry the chicken in batches for 8-10 minutes, or until golden brown and cooked through, then remove and drain on paper towels.
6. In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, garlic, sesame oil, and ginger; cook over low heat for 2-3 minutes until smooth and slightly thickened.
7. Toss the fried chicken in the gochujang sauce until evenly coated.
8. Garnish with sesame seeds and chopped green onions before serving.

Honey-Drizzled Crispy Chicken

Honey-Drizzled Crispy Chicken is a delightful blend of crunchy fried chicken topped with a sweet honey glaze, perfect for a flavorful meal.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• Vegetable oil, for frying
• 1/4 cup honey
• 1 tbsp butter

Instructions:

1. Marinate the chicken thighs in buttermilk for at least 1 hour in the refrigerator.
2. In a shallow dish, mix flour, salt, pepper, paprika, and garlic powder.
3. Remove chicken from buttermilk, allowing excess to drip off, and coat thoroughly in the flour mixture.
4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
5. Fry the chicken in batches for 10-12 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
6. Remove chicken and place on a wire rack or paper towels to drain excess oil.
7. In a small saucepan, melt butter over low heat, then stir in honey until well combined.
8. Drizzle the warm honey mixture over the fried chicken just before serving.

Herb-Crusted Garlic Fried Chicken

Savor the irresistible crunch of Herb-Crusted Garlic Fried Chicken, infused with aromatic herbs and bold garlic flavor for a delightful meal.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 2 cups all-purpose flour
• 1 cup buttermilk
• 3 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix buttermilk with minced garlic, thyme, rosemary, paprika, salt, and pepper to create a marinade.
2. Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
3. In a separate shallow dish, place the flour.
4. Remove chicken from the marinade, allowing excess to drip off, and dredge each piece in the flour until fully coated.
5. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
6. Carefully place the chicken thighs in the hot oil, skin-side down, and fry for about 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
7. Remove chicken from the oil and place on a wire rack or paper towels to drain excess oil.
8. Let the chicken rest for 5 minutes before serving to retain juiciness.

Nashville Hot Chicken With a Kick

Experience the fiery delight of Nashville Hot Chicken, a Southern classic known for its bold, spicy kick and irresistibly crispy coating.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil, for frying
• 3 tablespoons cayenne pepper (for hot oil)
• 1 tablespoon brown sugar
• 1 teaspoon paprika (for hot oil)
• 1 teaspoon garlic powder (for hot oil)
• 1/2 cup frying oil (reserved from cooking)

Instructions:

1. In a large bowl, combine buttermilk and hot sauce. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
2. In a separate bowl, mix flour, 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, salt, and black pepper.
3. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, coating thoroughly.
4. Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use enough oil to submerge the chicken halfway.
5. Carefully place chicken in hot oil, skin-side down. Fry for 6-8 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
6. Remove chicken from oil and place on a wire rack to drain excess oil. Reserve 1/2 cup of the frying oil.
7. In a small bowl, mix 3 tablespoons cayenne pepper, brown sugar, 1 teaspoon paprika, and 1 teaspoon garlic powder. Whisk in the reserved hot frying oil to create a spicy glaze.
8. Brush or drizzle the spicy oil mixture over the fried chicken, coating evenly for that signature Nashville heat.
9. Serve immediately with pickles and white bread to balance the spice.

Buttery Cajun-Spiced Fried Chicken

Indulge in the rich, bold flavors of Buttery Cajun-Spiced Fried Chicken, a perfect blend of buttery goodness and spicy Cajun seasoning.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup unsalted butter, melted
• Vegetable oil, for frying

Instructions:

1. In a large bowl, marinate the chicken thighs in buttermilk for at least 1 hour or overnight in the refrigerator.
2. In a separate bowl, mix the flour, Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
3. Remove the chicken from the buttermilk, allowing excess to drip off, then coat each piece thoroughly in the seasoned flour mixture.
4. Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
5. Carefully place the coated chicken thighs into the hot oil, skin-side down, and fry for 6-8 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
6. While frying, brush the chicken with melted butter for added flavor and richness.
7. Once cooked, remove the chicken from the oil and let it drain on a wire rack or paper towels.
8. Serve hot and enjoy the crispy, buttery, Cajun-spiced goodness.

Crispy Parmesan-Coated Chicken

Savor the irresistible crunch of Crispy Parmesan-Coated Chicken, a delightful dish combining tender chicken with a cheesy, golden crust.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 eggs
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
3. In another shallow bowl, beat the eggs until well mixed.
4. Dip each chicken breast into the egg mixture, ensuring it is fully coated.
5. Press the chicken into the Parmesan-breadcrumb mixture, coating both sides thoroughly.
6. Heat olive oil in a large skillet over medium heat.
7. Add the coated chicken breasts to the skillet and cook for 2-3 minutes on each side until golden brown.
8. Transfer the chicken to the prepared baking sheet.
9. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Remove from the oven, let rest for 5 minutes, and serve hot.

Sweet and Sticky Teriyaki Fried Chicken

Indulge in the irresistible combination of sweet and sticky teriyaki sauce coating crispy fried chicken, perfect for a flavorful meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons sugar
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Sesame seeds, for garnish
• Green onions, chopped, for garnish

Instructions:

1. Pat the chicken thighs dry with paper towels to remove excess moisture.
2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each chicken thigh in flour, dip in egg, and coat thoroughly with panko breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
5. Fry the chicken thighs for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
6. Remove the chicken from the skillet and let it rest on a wire rack or paper towels to drain excess oil.
7. In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic over medium heat.
8. Stir the mixture until the sugar dissolves, then bring it to a simmer.
9. Add the cornstarch slurry to the saucepan and stir until the sauce thickens, about 1-2 minutes.
10. Slice the fried chicken into bite-sized pieces and drizzle with the teriyaki sauce or toss to coat.
11. Garnish with sesame seeds and chopped green onions before serving.

Lemon-Pepper Zesty Fried Chicken

Savor the tangy and spicy kick of Lemon-Pepper Zesty Fried Chicken, a delightful twist on classic fried chicken with vibrant citrus and bold pepper flavors.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 cup buttermilk
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon black pepper, coarsely ground
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• Vegetable oil, for frying

Instructions:

1. In a large bowl, combine buttermilk, lemon zest, lemon juice, black pepper, salt, and garlic powder. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
2. In a separate shallow dish, mix flour and cornstarch.
3. Remove chicken from the marinade, allowing excess to drip off. Coat each piece thoroughly in the flour mixture, pressing to adhere.
4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
5. Carefully place the chicken thighs in the hot oil, skin-side down. Fry in batches to avoid overcrowding, cooking for about 7-8 minutes per side or until golden brown and internal temperature reaches 165°F (74°C).
6. Transfer fried chicken to a wire rack or paper towels to drain excess oil.
7. Let the chicken rest for 5 minutes before serving to retain juiciness.

Smoky Barbecue Glazed Chicken

Savor the irresistible blend of smoky and sweet with this Smoky Barbecue Glazed Chicken, perfect for a flavorful dinner.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 cup barbecue sauce
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Pat the chicken thighs dry with paper towels and rub the spice mixture evenly over them.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Place the chicken thighs skin-side down in the skillet and sear for 5-6 minutes until the skin is crispy and golden.
6. Flip the chicken thighs and brush the tops with half of the barbecue sauce.
7. Transfer the skillet to the preheated oven.
8. Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
9. Remove from the oven, brush with the remaining barbecue sauce, and let rest for 5 minutes before serving.

Crunchy Panko-Breaded Fried Chicken

Enjoy a delightfully crispy and golden Crunchy Panko-Breaded Fried Chicken, perfect for a satisfying family meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Vegetable oil for frying

Instructions:

1. Pat the chicken breasts dry with paper towels and season with salt, pepper, and paprika on both sides.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
5. Fry the chicken breasts in batches, about 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
6. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
7. Serve hot and enjoy the crunchy texture!

Spicy Sriracha-Lime Fried Chicken

A fiery twist on classic fried chicken, this Spicy Sriracha-Lime version combines bold heat with zesty citrus for an unforgettable crunch.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 cup buttermilk
• 2 tablespoons Sriracha sauce
• 1 lime, zested and juiced
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix buttermilk, Sriracha, lime zest, and lime juice. Add chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
2. In a separate shallow dish, combine flour, garlic powder, onion powder, paprika, cayenne pepper, and salt.
3. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing to coat evenly.
4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring there’s enough oil to submerge the chicken halfway.
5. Carefully place chicken in the hot oil, skin-side down. Fry for 6-8 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
6. Remove chicken from oil and place on a wire rack or paper towels to drain excess oil.
7. Let the chicken rest for 5 minutes before serving to retain juiciness. Serve hot with extra lime wedges if desired.

Rosemary and Thyme Infused Chicken

Savor the aromatic blend of rosemary and thyme in this crispy fried chicken, delivering a delightful herbaceous crunch in every bite.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

Instructions:

1. In a large bowl, combine buttermilk with dried rosemary and thyme. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
2. In a separate bowl, mix flour, garlic powder, onion powder, salt, and black pepper.
3. Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing to coat evenly.
4. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), ensuring enough oil to submerge the chicken halfway.
5. Carefully place the chicken in the hot oil, skin side down. Fry for about 6-8 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
6. Remove chicken from oil and place on a wire rack or paper towels to drain excess oil.
7. Let the chicken rest for 5 minutes before serving to retain juiciness.

Maple-Glazed Crispy Chicken

Savor the sweet and savory delight of Maple-Glazed Crispy Chicken, a perfect blend of crispy fried chicken drizzled with a rich maple glaze.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 2 eggs, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying
• 1/2 cup pure maple syrup
• 2 tbsp butter
• 1 tbsp Dijon mustard

Instructions:

1. Pat the chicken thighs dry with paper towels to remove excess moisture.
2. In a shallow dish, mix flour, salt, pepper, and paprika.
3. Place beaten eggs in a second shallow dish and breadcrumbs in a third.
4. Dredge each chicken thigh in the flour mixture, then dip in egg, and coat with breadcrumbs.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
6. Fry the chicken thighs for 4-5 minutes per side or until golden brown and cooked through (internal temperature of 165°F/74°C).
7. Remove chicken from skillet and drain on a paper towel-lined plate.
8. In a small saucepan, combine maple syrup, butter, and Dijon mustard over low heat.
9. Stir the glaze mixture until the butter melts and it becomes smooth, about 2 minutes.
10. Drizzle the warm maple glaze over the crispy chicken thighs before serving.

Buffalo-Style Hot Fried Chicken

Experience the fiery kick of Buffalo-Style Hot Fried Chicken, a perfect blend of crispy texture and spicy tang that will ignite your taste buds.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• Vegetable oil, for frying
• 1/2 cup hot sauce
• 1/4 cup unsalted butter, melted
• 1 tbsp honey

Instructions:

1. Marinate the chicken thighs in buttermilk for at least 2 hours or overnight in the refrigerator.
2. In a shallow dish, mix flour, salt, black pepper, garlic powder, and paprika.
3. Remove chicken from buttermilk, allowing excess to drip off, then coat thoroughly in the flour mixture.
4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
5. Fry the chicken in batches, turning occasionally, for about 10-12 minutes or until golden brown and internal temperature reaches 165°F (74°C).
6. In a bowl, combine hot sauce, melted butter, and honey to make the Buffalo sauce.
7. Once fried, immediately toss the hot chicken in the Buffalo sauce until fully coated.
8. Serve hot with your favorite dipping sauce or side dishes.

Garlic and Ginger Asian-Inspired Chicken

Savor the bold flavors of this Garlic and Ginger Asian-Inspired Chicken, a crispy and aromatic dish that blends savory and spicy notes perfectly.

Ingredients:

• 4 boneless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• 2 teaspoons grated ginger
• 3 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes
• 1 cup cornstarch
• Vegetable oil for frying
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. In a bowl, mix soy sauce, oyster sauce, honey, grated ginger, minced garlic, sesame oil, and chili flakes to make a marinade.
2. Add chicken thighs to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes in the refrigerator.
3. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
4. Remove chicken from the marinade, letting excess drip off, and coat each piece evenly with cornstarch.
5. Carefully place the coated chicken into the hot oil. Fry in batches to avoid overcrowding, cooking for 5-7 minutes per side until golden brown and crispy.
6. Remove chicken from the oil and place on a paper towel-lined plate to drain excess oil.
7. Garnish with chopped green onions and sesame seeds before serving hot.