17 Fried Chicken Recipes (Because One Is Not Enough)

From Southern-style fried chicken to to Japanese karaage, these are our favorite fried chicken recipes.

Updated March 06, 2020

Growing up, my fried chicken experience was mostly limited to the occasional trip to KFC. It wasn't until later that I realized just how crazy people get for the dish, arguing fiercely over the best recipes. At Serious Eats, we're equal-opportunity fried chicken lovers, and all we really want are two things: juicy meat and a crispy coating. Beyond that, you get into contested territory. Do you want a thick crust or a thin one? How heavily seasoned should the coating be? What about the oil?

I'm not here to pick sides, and fortunately, I think we have enough recipes to keep everyone happy. Craggy Southern-style fried chicken, boneless Japanese karaage, the ultimate fried chicken sandwiches, chicken and waffles with a Mexican twist, and more—find it all in this collection of 17 of our favorite fried chicken recipes.

The Food Lab's Southern Fried Chicken
J. Kenji López-Alt
If your ideal fried chicken comes from the Colonel then this is the recipe for you. We brine the chicken in seasoned buttermilk to make it extra tender and dredge it in a mixture of flour, cornstarch, baking powder, salt, and spices before frying. The secret to an extra-crispy crust is to pour a few tablespoons of the buttermilk mixture into the flour—the clumps mean more surface area and more surface area means more crunch.
Get the recipe for The Food Lab's Southern Fried Chicken
The Best Korean Fried Chicken
J. Kenji López-Alt
If any place can give the fried chicken of the American South a run for its money, it's Korea. As opposed to the thick, craggy crust typical of Southern fried chicken, the coating on Korean fried chicken is thin and ultra-crisp. We thin out the cornstarch, flour, and baking powder with vodka, which inhibits gluten development and keeps the crust light.
Get the recipe for The Best Korean Fried Chicken
Extra-Crispy Fried Chicken With Caramelized Honey and Spice
Vicky Wasik
This recipe is kind of a riff on the fried chicken you get at Popeye's...but better. The key to the batter is fine "00" Italian flour, and the flavor comes from a buttermilk brine, a dusting of a super-savory spice dust made up of fiery dried chilies, star anise, cardamom, sweet cinnamon, earthy cumin, and mouth-tingling Sichuan peppercorns. If that's not enough to entice you, how do you feel about a final drizzle of caramelized honey butter on top?
Get the recipe for Extra-Crispy Fried Chicken With Caramelized Honey and Spice
Lemon-Marinated Tuscan-Jewish Fried Chicken
Vicky Wasik
The Jewish community of Tuscany probably isn't the first group you associate with fried chicken, but this recipe might change that. The chicken is marinated briefly with lemon juice and spices and coated with eggs and flour before being fried. Olive oil is traditional for the frying, but vegetable oil is cheaper and will let the chicken's flavor come through more clearly.
Get the recipe for Lemon-Marinated Tuscan-Jewish Fried Chicken
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Japanese-Style Karaage
J. Kenji López-Alt
Unlike most fried chicken, karaage is made with boneless chicken (we go with thighs here, but breasts will work). The meat is marinated in a mixture of soy sauce, garlic, and ginger, dredged in corn starch and flour, fried until crispy, and served with lemon and scallions.
Get the recipe for Japanese-Style Karaage
Japanese-Style Fried Chicken Thighs (Gluten-Free Karaage)
Vicky Wasik
Fried chicken isn't typically friendly to those with gluten intolerances, but this recipe comes to the rescue by omitting the flour in favor of a double-dredging in potato starch. We flavor the chicken with traditional Japanese ingredients like soy sauce, ginger, and sesame oil, but we also add buttermilk to ensure the meat is perfectly tender.
Get the recipe for Japanese-Style Fried Chicken Thighs (Gluten-Free Karaage)
Maryland Fried Chicken With White Gravy
Vicky Wasik
There are a few defining characteristics of Maryland fried chicken. The first is the dredging, which is nothing more than seasoned flour. Second is the cooking method—shallow-frying the chicken and covering it for part of the time lets the meat cook quickly without the need for tons of oil. Finally, after the chicken is done, you pour the fat out of the pan and whip up a rich, cream gravy to accompany the meat.
Get the recipe for Maryland Fried Chicken With White Gravy
Chicken-Fried Chicken With Cream Gravy
J. Kenji López-Alt
Chicken-fried chicken might sound redundant, but frying up pounded butterflied chicken breasts and serving them with cream gravy did first emerge as a variation of chicken-fried steak. We prepare the meat pretty much the same way we do for Southern fried chicken and make the gravy with garlic, onions, milk, cream, and plenty of black pepper.
Get the recipe for Chicken-Fried Chicken With Cream Gravy
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Ramen-Crusted Fried Chicken
J. Kenji López-Alt
If you're willing to break with tradition, flour and cornstarch aren't the only things you can use to coat fried chicken. Here we go with instant ramen noodles, which we incorporate two ways. Grinding half the noodles up into a powder ensures full coverage, while leaving the rest in bigger pieces gives the chicken tons of crunch.
Get the recipe for Ramen-Crusted Fried Chicken
Oven-Fried, Corn Flake-Crusted Chicken
Yvonne Ruperti
For this fried chicken variation we brine the bird in salt, sugar, and water and coat it in seasoned cornmeal, buttermilk, and corn flakes. Rather than frying the chicken, we bake it in a hot oven—don't worry, it still gets crispy.
Get the recipe for Oven-Fried, Corn Flake-Crusted Chicken
Homemade Chick-Fil-A Sandwiches
J. Kenji López-Alt
Chick-Fil-A sandwiches are an exercise in simplicity: juicy, crispy chicken breast, squishy bun, two dill pickle chips, and nothing else. The bun and pickles are easy, but replicating Chick-Fil-A's poultry is a little harder. We brine the chicken for a full six hours to make it almost unreasonably tender, then dredge and fry.
Get the recipe for Homemade Chick-Fil-A Sandwiches
5-Ingredient Fried Chicken Sandwiches
J. Kenji López-Alt
Homemade Chick-Fil-A is the king of the fried chicken sandwiches, but it takes a bit of work. This recipe is almost as good and far easier. It's made with just five ingredients (besides salt, pepper, and oil): chicken, buttermilk, self-rising flour, buns, and a jar of pickles. The jar of pickles does double duty—we use the pickles themselves as a garnish and brine the chicken in the juice.
Get the recipe for 5-Ingredient Fried Chicken Sandwiches
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Easy Breaded Fried Chicken Cutlets
Vicky Wasik
Even our five-ingredient fried chicken is a project—you've got to brine the meat and deal with a pot full of oil. These cutlets, on the other hand, are easy enough for a weeknight dinner. Because they're so thin, you can cook them quickly in a minimal amount of fat. While cooking oil works fine, clarified butter will give the chicken a wonderfully nutty flavor.
Get the recipe for Easy Breaded Fried Chicken Cutlets
Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)
Vicky Wasik
As much as we love the rich, nutty flavor it imparts, clarified butter is neither the most economical nor the most convenient method in the world. Here, we go a different route and fry chicken cutlets in oil. But to get a similar flavor, we incorporate butter in the form of a lemony pan sauce made with white wine, capers, and parsley.
Get the recipe for Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)
Chicken Katsu
J. Kenji López-Alt
Japanese katsu is more or less identical to Western-style fried chicken cutlets. We make our version by pounding chicken breasts and breading them in flour, beaten eggs, and panko before frying them. Don't skip serving the chicken with thick, savory-sweet katsu sauce—it's just not katsu without it.
Get the recipe for Chicken Katsu
Fully Loaded Mexican Fried Chicken With Green Chili-Corn Waffles
J. Kenji López-Alt
These savory, Mexican-inspired chicken and waffles are a far cry from the traditional version of the dish. The waffles are made with masa harina, cornmeal, and roasted poblanos, and the chicken is soaked in a hot sauce–spiked marinade and crusted with more masa. For good measure, we layer guacamole and ancho-and-honey-glazed bacon between the chicken and waffles and finish it all off with salsa roja and crema.
Get the recipe for Fully Loaded Mexican Fried Chicken With Green Chili-Corn Waffles
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Kimchi-Brined Fried Chicken Sandwich
Vicky Wasik
This recipe takes inspiration from pickle-brined fried chicken sandwiches. Only instead of brining in pickle juice, we do so with kimchi. The deeply flavorful kimchi-brined fried chicken gets brushed with a spicy and tart chili oil and vinegar sauce before it's loaded onto a bun with plenty of kimchi mayonnaise.
Get the recipe for Kimchi-Brined Fried Chicken Sandwich

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17 Fried Chicken Recipes (Because One Is Not Enough)

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