Perfect Crispy Fried Chicken Recipe -
Perfect Crispy Fried Chicken Recipe
  • READY IN 13+ hrs

Perfect Crispy Fried Chicken

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    13 hrs 10 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Feb 05, 2013

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.

Feb 25, 2013

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!


8 Ratings

Apr 17, 2013

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 outside and raw on the inside. I must have missed something!

Jan 17, 2015

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 your pieces, or did not make sure pieces were of the same uniform size. Also, make sure oli is hot enough before placing piecec in...Any GOOD quality deep fry pan, will work. Do NOT fill oil more than one inch. Make sure "one side is completely browned and crispy "before turning over. Do not "over turn. You must use the buttermilk to get it tender and juicy. It "does not change or alter the flavor in any way:)..I do cook at approx.370...350 is not hot enough to get that "instant crisp." after about 5 minutes that "seals the juices".Take your time. Never be in a hurry when making this.You can change up the spices you use. Sometimes I use Italian spice mix, with added garlic powder(yum) and then other times I make it spicy with garlic powder/salt pepper to taste.MAKE SURE to drain on paper towels or you'll get "wet coating". Do this EVERY time you fry anything. Never skip o the "little details when you cook. Enjoy! I get requests for my old fashion Southern fried chicken ALL the time. Its TOTALLY different than the " you get in restrurants:)

Nov 13, 2013

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 767 kcal
  • 38%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 38.7 g
  • 59%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 55.4 g
  • 111%
  • Sodium
  • 2789 mg
  • 112%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Southern Fried Chicken

Watch how to make this top-rated classic.

Fried Chicken Tenders

See how to make tender breaded chicken fingers with dipping sauce.

How to Make Buttermilk Fried Chicken

Chef John’s buttermilk fried chicken is impossibly crispy and tasty.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States