Perfect Crispy Fried Chicken

Perfect Crispy Fried Chicken

arthurfl99 0

"After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet."
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13 h 10 m servings 767 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 767 kcal
  • 38%
  • Fat:
  • 38.7 g
  • 59%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 55.4 g
  • 111%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 2789 mg
  • 112%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
  2. Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
  3. Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
  4. Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
  5. Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
  6. Preheat oven to 250 degrees F (120 degrees C).
  7. Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



Everyone just loved this chicken. It got rave reviews at dinner. I made the recipe exactly as posted with one exception. I did not use the MSG. thank you so much for posting the recipe.

Very good chicken. The cornmeal adds a nice crunch. Just had to make sure to shake off all the excess breading. We will be making this again for sure!

I want this to work as I've been trying several recipes for crispy fried chicken, but I need help. I followed this recipe re ingredients and temperatures, but the chicken turned out burnt on the...

This is a true Southern Fried Chicken recipe...I've made it for years. To those of you who "burned on outside, pink in middle, you could of done a number of things either "flame to high, crowed ...

Burnt on the outside and raw inside also. It was better when we cooked it at 375 but it was still burnt. The chicken was nice and juicy but I would not make this again.