Crispy, juicy, and robustly flavored, fried chicken is the ultimate comfort food. A perfect piece of fried chicken is one of the greatest foods in the world. There are tons of different ways to make fried chicken. From classic soul food style to Asian variations to Buffalo wings, we’ve rounded up our favorite fried chicken recipes.
At its most simple, fried chicken is nothing more than pieces of chicken dredged in flour and fried until crispy. For a slightly thicker coating, dip the chicken in a mixture of mix and eggs before dredging. If you’re looking for super juicy fried chicken with an extra crispy crust, first brine the bird and then fry it twice.
Closely related to traditional fried chicken are Buffalo wings. Traditionally, these are fried with no coating, then tossed in a spicy sauce made of Frank’s Red Hot and margarine. For a Korean twist, toss them in a mixture of soy sauce, gojujang, rice vinegar, sesame oil, and honey.
Boneless fried chicken is a delicious sandwich filling. Our buttermilk fried chicken sandwich has a thick coating and pleasant tang and is served with a crunchy jalapeno slaw. Frying pounded chicken gets you chicken schnitzel, which you can serve with applesauce, radicchio, and a horseradish cream.
Find all of these dishes and more in our collection of fried chicken recipes.
Parker’s BBQ Fried Chicken
Parker’s BBQ in Wilson, North Carolina, famous for its Family Platter with shatteringly crisp fried chicken, goes through seven to eight thousand chickens a week. A favorite of chef Elizabeth Karmel’s, this super-simple recipe lets the flavor of the chicken shine. Get the recipe for Parker’s BBQ Fried Chicken » Nicole Franzen
Buttermilk Fried Chicken Sandwich with Jalapeño Slaw
Japanese-Style Chicken Wings
Hawaiian Fried Chicken
The chicken for this Japanese homestyle dish is traditionally coated in mochiko, sweet rice flour, before frying, but cooks at Ethel’s Grill in Honolulu, Hawaii, use Japanese potato starch to yield an extra-crispy crust. Get the recipe for Hawaiian Fried Chicken (Mochiko Chicken with Ponzu) » Matt Taylor-Gross
Nashville Hot Chicken
The secret to Nashville’s famous hot chicken is in the layering: The bird is marinated in a spicy buttermilk brine, then dredged with more flour and spice, double-fried, and finally slathered with a fiery butter paste to create a crunchy, peppery coating. One bite into its burnished orange crust reveals first a tangy crunch, and then a deeper, complex spice that leaves a lingering fire behind. Adjust the heat by adding as much—or as little—cayenne as you like. Get the recipe for Nashville Hot Chicken » Landon Nordeman
Korean Fried Chicken
Extra-Crispy Fried Chicken
Double-fried chicken marinated in an aromatic brine is a specialty of the house at the restaurant Rye KC in Leawood, Kansas. Get the recipe for Extra-Crispy Fried Chicken » Todd Coleman
Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio
“This dish is a fun take on the fried chicken sandwich; the horseradish cream offsets the bitterness of the radicchio and the richness of the schnitzel nicely. I love to eat this as a late night snack at the end of service.” —Eli Sussman, executive chef at New York’s Mile End Deli Get the recipe for Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio » Farideh Sadeghin
These are the Buffalo-resident’s Buffalo wings: true to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish. Get the recipe for Buffalo Wings » Thomas Payne
Hollyhock Hill’s Fried Chicken
An irresistible Southern favorite, and easier than you might think. Pairs well with cold beer and hot baked beans. Get the recipe for Hollyhock Hill’s Fried Chicken » André Baranowski
Our Readers’ Favorite Fried Chicken Recipe
Mitzi’s Chicken Fingers
Mayonnaise with honey and dill makes an awesome dipping sauce for chicken fingers. Get the recipe for Mitzi’s Chicken Fingers » Todd Coleman