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 »
Buttermilk Fried Chicken Sandwich with Jalapeño Slaw
The chicken in this sandwich, from Alison Barakat of Bakesale Betty in Oakland, gets dredged once in buttermilk and twice in flour, which ensures a crisp coating. Add the crunchy, spicy jalapeño slaw right before serving. Buttermilk Fried Chicken Sandwich with Jalapeño Slaw »
Japanese-Style Chicken Wings
Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Get the recipe for 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) »
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 »
Korean Fried Chicken
Double-frying is the secret to achieving the delicate, crackly crust on these sweet-sour-salty-spicy-perfect Korean chicken wings. Get the recipe for 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 »
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 »
Buffalo Wings
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 »
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 »
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.
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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 »
Buttermilk Fried Chicken Sandwich with Jalapeño Slaw
The chicken in this sandwich, from Alison Barakat of Bakesale Betty in Oakland, gets dredged once in buttermilk and twice in flour, which ensures a crisp coating. Add the crunchy, spicy jalapeño slaw right before serving. Buttermilk Fried Chicken Sandwich with Jalapeño Slaw »
Japanese-Style Chicken Wings
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Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Get the recipe for 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) »
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 »
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Korean Fried Chicken
Double-frying is the secret to achieving the delicate, crackly crust on these sweet-sour-salty-spicy-perfect Korean chicken wings. Get the recipe for 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 »
Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio
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"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 »
Buffalo Wings
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 »
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 »
