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 every version and all we really want is 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 16 of our favorite fried chicken recipes.
- The Food Lab’s Southern Fried Chicken
- The Best Korean Fried Chicken
- Extra-Crispy Fried Chicken With Caramelized Honey and Spice
- Lemon-Marinated Tuscan-Jewish Fried Chicken
- Japanese-Style Karaage
- Japanese-Style Fried Chicken Thighs (Gluten-Free Karaage)
- Maryland Fried Chicken With White Gravy
- Chicken-Fried Chicken With Cream Gravy
- Ramen-Crusted Fried Chicken
- Oven-Fried, Corn Flake-Crusted Chicken
- Homemade Chick-Fil-A Sandwiches
- 5-Ingredient Fried Chicken Sandwiches
- Easy Breaded Fried Chicken Cutlets
- Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)
- Chicken Katsu
- Fully Loaded Mexican Fried Chicken With Green Chili-Corn Waffles
- 9 Fried Chicken Recipes from Around the World
- Origins of Fried Chicken
- Types of Fried Chicken
- Tips for Frying Chicken
- Fried Chicken
- 15 Classic Side Dishes for Fried Chicken
- 12 Classic Southern Side Dishes to Pair With Your Fried Chicken
- 1. Biscuits
- 2. Greens
- 3. Cornbread
- 4. Black-Eyed Peas
- 5. Fried Green Tomatoes
- 6. Grits
- 7. Hush Puppies
- 8. Mac and Cheese
- 9. Mashed Potatoes
- 10. Okra
- 11. Potato Salad
- 12. Slaw
- 20 Delectable Fried Chicken Recipes
The Food Lab’s Southern Fried Chicken
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
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
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
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 “
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)
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
There are a couple 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
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 on chicken-fried steak. We prepare the meat pretty much the same way as 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 “
Ramen-Crusted Fried Chicken
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
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
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
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 garnish and brine the chicken in the juice.
Get the recipe for 5-Ingredient Fried Chicken Sandwiches “
Easy Breaded Fried Chicken Cutlets
Even our 5-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)
As much as we love the rich, nutty flavor it imparts, I recognize that frying in clarified butter is neither the most economical nor the most convenient method in the world, so 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) “
Japanese katsu is more or less identical to Western-style fried chicken cutlets. We make our version by pounding chicken breasts 1/4 inch thick, then breading them in flour, beaten eggs, and panko before frying in 1/3 inch of oil. 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
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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9 Fried Chicken Recipes from Around the World
WebstaurantStore / Food Service Resources / Blog
From the spice profile to method of preparation, everyone has a favorite way to fry up America’s second most important bird. There are so many factors to choose from when it comes to preparing, cooking, and serving fried chicken. Stick to the classic chicken wing, or get creative and fry up breasts and thighs. Some enjoy hot sauce on the side, while others swear by a smothering of gravy. With so many ways to prepare fried chicken, it can’t hurt to try a few new recipes. National Fried Chicken Day may be on July 6th, but we’re celebrating all year long with these nine different preparation methods from around the world.
Origins of Fried Chicken
While many associate the iconic flavor of fried chicken with America’s southern states, Scottish immigrants are actually credited with the invention of fried chicken. They were the first to introduce the concept of frying chicken in fat, rather than boiling it as their English counterparts did.
Types of Fried Chicken
If you’re looking to spice things up in your restaurant, check out these tried and true fried chicken recipes from around the world.
This classic dish is prepared by soaking wing, breast, thigh, and leg cuts in buttermilk, then coating them in flour mixed with cayenne, black pepper, and other spices. Finally, the chicken is fried with vegetable oil, traditionally in a cast iron skillet, and served up in grease-resistant chicken buckets. Home cooks and Southern chefs alike attribute the crispy, crackly breading to the buttermilk bath.
Japanese Chicken Karaage
Chicken karaage, or Japanese fried chicken, uses skin-on chicken thighs marinated in ginger, garlic, soy sauce, and sake. The thighs are then dredged in potato starch and deep fried, creating a crispy, golden brown outer coating similar to tempura.
Italian Pollo Frito
Marinated in the classic tastes of Tuscany, pollo frito mingles the flavors of garlic, thyme, bay, olive oil, and lemon before being fried with vegetable oil in a cast iron skillet. More lemon, cracked pepper, and herbs garnish the finished product.
Brazilian Frango a Passarinho
This South American favorite gets its charismatic taste from the traditional tempero baiano seasoning blend used to coat the chicken. This blend features a combination of aromatic flavors including cumin, turmeric powder, coriander seeds, cayenne pepper, and oregano. Combine these spices with a heaping pile of minced garlic and plenty of lime juice to create a marinade worth waiting for. And for a truly authentic experience, frango a passarinho is topped with sauteed garlic and olive oil right before serving.
Indonesian Ayam Goreng
Even amongst the local population, there are countless variations of Indonesian fried chicken, known as ayam goreng, served at restaurants or family gatherings. In its most basic form, this nationally beloved dish can be made using cut up pieces of any part of the chicken marinated in an aromatic blend of spices and simmered in oil until it becomes golden and crispy. One of the most popular variations is ayam goreng kuning, which can be identified by its rich yellow coloring thanks to the use of turmeric in the marinade. Other popular spices include coriander, garlic, and bay leaves.
Korean Yangnyeom Chicken
Korean fried chicken is marinated in soy sauce, ginger, sugar, and other spices before it’s fried twice. The double frying process works with the lack of breading to create a crispy, but not greasy outer skin. The same spices used in the marinade are then applied again after frying. Wings cook especially well with this method, and the Korean style chicken wing is gaining popularity in bars and restaurants in the US. The wings are often served with a sweet glaze, beer, and pickled vegetables on the side.
Austrian Wiener Backhendl
Wiener Backhendl, or Viennese fried chicken, originated as a popular dish for the upper class in 18th century Austria. Today it is a staple at Oktoberfest in Munich, served with coleslaw or potato salad, and of course, a mug of beer. Backhendl is made with skinless chicken pieces coated in egg, flour, and breadcrumbs. The chicken is then fried in a skillet and served with parsley and lemon.
Taiwanese Xiang Ji Pai
Xiang Ji Pai is Taiwanese fried chicken breast that is unmarinated, coated with sweet potato starch, and deep fried. What makes the flavor special is the use of five spice powder in the breading, which consists of Chinese cinnamon, Sichuan pepper, fennel seeds, star anise, and mandarin orange peel. The result is a flavorful, crispy chicken with a spice profile you can only find in the outdoor markets of Taipei.
Dominican Chicharron de Pollo
Chicharron de Pollo, or “chicken cracklins” is the Dominican take on fried chicken. It’s made by marinating thighs, wings, and drumsticks with olive oil, lime juice, orange juice, and garlic. Then it’s coated with a mixture of flour, sazon, and adobo. This deep fried chicken dish can be served on its own or with an olive oil, cilantro, and jalapeno sauce.
Tips for Frying Chicken
No matter what region of the world has inspired you with their recipe, there are a few tips and tricks to always keep in mind when producing fried chicken.
- Take advantage of every part of the chicken, not just the legs. Break down larger breasts and thighs into smaller, more manageable pieces before frying.
- Cooking chicken that’s too cold will drop your oil temperature and cause the chicken to cook unevenly. Be sure to take the chicken out of the fridge at least 30 minutes beforehand.
- This is the order in which you should bread chicken: brine (if one is being used), flour, egg or buttermilk, then flour again. This ensures an even, golden brown coating on every piece.
- Season the chicken before breading since seasoning won’t touch the meat once it’s been coated.
- If you don’t have a deep fryer, you can use a cast iron skillet or dutch oven instead.
- Always use neutral tasting oil with a high smoke point such as vegetable oil or peanut oil.
- Crowding the pan with too much chicken will cause the oil temperature to drop, which will make breading greasy and increase your cooking time.
Whether you grew up eating Indonesian fried chicken or you swear by the taste of the South, be sure to branch out and try something new for National Fried Chicken Day. You may even discover a new favorite or become inspired to travel in search of the perfect bird. Other regions may do it differently, but when chickens are fried in oil, it’s hard to go wrong.
Posted in: Holidays | Recipes | By Sabrina Bomberger
- Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
- Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
- In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
- Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
- Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
- Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
- Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
- Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
- When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
- After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
- Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.
15 Classic Side Dishes for Fried Chicken
Comfort food sides that make fried chicken a little jealous.
When it comes to fried chicken — the sides can be just as good, if not better than the main dish. From mac and cheese to baked beans to fried okra, it’s really a question of which side do you pick? The number of options can be overwhelming, but I’ve narrowed it down to 15 of the best side dishes for fried chicken. These classic sides are sure to impress even your Southern friends.
Related: How to Fry Chicken
1. Kickin’ Collard Greens
“If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice,” says recipe creator Ken Adams. This technique can also be used for turnip or mustard greens. It doesn’t get more classic than this Southern side for your fried chicken.
2. Best Fried Green Tomatoes
Diana Swenson-Siegel says, “you can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy.” This is a great way to use up your unripe tomatoes at the end of the summer!
3. Yellow Squash Casserole
“Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good,” says recipe creator ROSECART. Zucchini can also be substituted for yellow squash and corn flakes can be substituted for crackers, making for a versatile summer side dish.
Image zoom Photo by LYNNINMA
4. Slow-Cooked Green Beans
“I made this recipe as written,” says reviewer cookygirl. “It was absolutely delicious melt in your mouth Southern green beans.” Chef John recommends dipping your cornbread in the juices. Pair that with a little fried chicken and you have the quintessential Southern meal.
5. Zucchini Corn Fritters
Reviewer Plumtickled says, “My family and I loved these fritters! I had no fresh corn on hand and used a can of sweet corn which came out fine. Would have been unbelievable had I used fresh!” This take on a classic side incorporates summer squash — which is always best fresh from the garden on a summer day.
6. Al’s Sufferin’ Succotash
Reviewer littlehemmy says, “I will gladly eat my lima beans from now on if they are prepared like this. Thanks so much for the great recipe!” Sweet corn, lima beans, and chile peppers combine to make a healthy veggie side to pair with your fried chicken.
Image zoom Photo by ReneePaj
7. Best Green Bean Casserole
Green bean casserole is meant for more than just the holidays! It’s perfect for rounding out your fried chicken dinner. This version of the classic casserole uses Cheddar cheese and French fried onions for a crispy, cheesy top layer. Reviewer Jayme says “I love green bean casserole, but I never thought of putting cheese in it before. Why, I don’t know because cheese makes everything better!”
8. Baked Beans II
Baked beans are essential, not just for barbeque, but for fried chicken as well! This is a hearty side dish that’s ready in just over an hour. Sweet brown sugar and smoky bacon makes for a classic and delicious flavor combination.
Image zoom Photo by lutzflcat
9. Fried Okra
Fried chicken and fried okra go hand in hand. Try this top-rated recipe next time you’re in the mood for a signature Southern meal.”This is the first year that I have grown okra in my garden, so of course a good ‘fried okra recipe’ was a must. I was not disappointed! Though simple, this recipe was delicious, even better than what I have had in restaurants (I am sure the freshness makes a difference),” says reviewer AMKNIGHT.
10. Chef John’s Perfect Mashed Potatoes
If fried chicken is on the table, then mashed potatoes probably are too. But how do you get them light and fluffy every time? Chef John is here to teach us. “This recipe will give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free,” he says.
11. Sadie’s Buttermilk Biscuits
“This country fair award-winning recipe was perfected by my grandmother on the Northern Canadian prairies. Sadie’s advice — leave little chunks of lard the size of peas when cutting the flour in. Can be served at breakfast, lunch, or dinner,” says recipe creator PTRICK. Butter can also be substituted for the lard. Now all that’s needed is some Country Sausage Gravy.
Related: How to Make Tender, Fluffy Biscuits
Image zoom Photo by Stephanie Wilson
12. Buttermilk Hush Puppies
Reviewer ettelehc says, “My husband’s from Louisiana, and swears that these hush puppies are the very best he’s ever eaten! Followed directions to a T, and will never make another recipe!” This classic Southern side gets its name because there was once a cook who tossed them to barking dogs to quiet them, so the story goes. Whether or not it’s true — these hush puppies are so good you’re guests will be quiet too (unless they’re telling you how great the hush puppies are)!
13. Mom’s Favorite Baked Mac and Cheese
This mac and cheese definitely doesn’t come out of a box. Reviewer BLUEYS71 says, “I truly loved it, and I am a mac and cheese connoisseur. Very impressed! To use VELVEETA® and sharp Cheddar, made for a perfect combination!”
Related: Homemade Mac’ n’ Cheese Recipes, From Classic to Totally Whack
14. Red Skinned Potato Salad
It’s everyone’s favorite side to bring (and eat) for potlucks. “This creamy salad is made with red potatoes, which give this dish — chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion — a delectable, firm texture,” says recipe creator Donna.
Image zoom Photo by Jenni Rose
15. Restaurant-Style Coleslaw I
“Just like the title says, this tastes like the real thing. If you love coleslaw (or even just like it), be sure to try this recipe,” says reviewer Esmee Williams. Coleslaw is the perfect amount of light and tangy to balance out the rich fried chicken (and other sides) on your plate.
Image zoom Photo by LaurenM
Related: Browse our entire collection of Fried Chicken Recipes.
12 Classic Southern Side Dishes to Pair With Your Fried Chicken
Hopefully you’re hungry, because these Southern side dishes are just as good — if not better than — the main course! From fluffy biscuits to crispy fried tomatoes and luscious greens, these side dishes are practically a style of cuisine in and of themselves. Whip ’em up and let the comforting flavors transport you to a Sunday supper state of mind.
It wouldn’t be a Southern meal without biscuits. From the cat-head biscuit (named for its impressive scale) to drop biscuits to baking powder biscuits, there’s something for everyone. If we had to pick a favorite though, It’d be these simple buttermilk ones. (Be careful not to over mix the butter, and they’ll come out perfect every time!)
A Southern dinner without collard greens is just … wrong. These leafy green vegetables are part of the same family as cabbage and kale, and in the South they’re usually cooked with pork (or pork fat) and spices to give ’em a rich, hearty flavor. For a (slightly) lighter — but still delicious —spin on the classic, these mustard greens are made with smoked turkey neck.
Biscuits and cornbread, yes indeed. Whether it’s made in a skillet and cut into wedges or served in rectangular hunks, a slice of cornbread is the carb of choice when you feast on fare like fried chicken and okra.
4. Black-Eyed Peas
Black-eyed peas have a dirty little secret: They’re actually beans! In Southern cuisine, black-eyed peas are often cooked with ham and spices as a savory side. They could also be featured prominently in a pea-and-rice dish called Hoppin’ John, which is traditionally served on New Year’s and promises good luck in the year ahead.
5. Fried Green Tomatoes
Fried green tomatoes are made using unripe, very firm and sometimes literally-still-green tomatoes. The tomatoes are sliced, coated in a cornmeal mixture and fried in hot oil or bacon fat. The savory coating combined with the tart, slightly acidic tomato slices is what keeps everyone coming back for more.
Also called “corn grits” or “hominy grits,” these heavenly babies are made by boiling ground corn and bring delight from morning till night. At breakfast, grits can be left plain or coupled with sweet and savory ingredients (whichever you like more). For dinner, they often get dressed up with cheese or are topped with shrimp to add a rich, full flavor.
7. Hush Puppies
Fear not: No actual pups are harmed in the making of this Southern side. Hush puppies are a free-form fritter made of cornmeal, usually combined with egg. The balls are dropped into hot oil and fried. If you’re curious about the name, the story goes that a frantic cook used to toss the cornmeal treats to barking dogs to silence them. We’re not sure if this is entirely accurate, but it’s a fun “fact” to throw in when you serve this savory side.
8. Mac and Cheese
Everybody loves mac and cheese, but nobody does it quite like the South. Whether it’s a baked variety or a custard-y type, it’s a must-have with fried chicken.
9. Mashed Potatoes
Mashed potatoes aren’t inherently Southern, but they’re usually along for the ride. They often get serv along fried chicken or as a side at Southern barbecue joints. Want to lighten things up: swap in cauliflower for half of the spuds. (Nobody will notice, promise!)
Okra’s a staple of Southern Creole cuisine, and it’s usually treated in one of two ways. The first: Cut the stalks into tiny tubes, coat in a cornmeal batter and fry up to crispy perfection. The second: Cook an okra-tomato mixture and serve as a side vegetable. Either way, it’s a signature Southern flavor.
11. Potato Salad
This picnic and potluck classic is also a staple side in Southern cuisine. But what makes a potato salad Southern? Usually you add mustard or an acidic ingredient, which gives the potato salad just the right “bite” to balance out the richness of something like, say, fried chicken.
It’s no secret: The South loves slaw! There are two general types of slaw that are served with Southern food. One’s a creamy, mayonnaise-based slaw, with finely chopped cabbage, carrots and onion. The other is a crispier, tangier vinegar slaw that’s a great complement to a rich, savory main dish. (For a fun alternative to traditional slaws, try our Asian-inspired version!)
A selection of the most delectable fried chicken recipes, there’s a recipe perfect for any occasion! Baked, deep fried, sweet, savory, we’ve got them all!
Who loves that good homestyle Southern fried chicken? I know I do. Every so often I get that craving for juicy, crispy fried chicken and have to make some. Nothing comes close to it.
Fried chicken has sure changed over the years, hasn’t it? I remember the days you’d have grease and chicken juices running down your hands and the biggest smile on your face. Now, however, you have the AIR FRYER. Whoever invented this amazing appliance was on to something. No more grease but still all the chicken juices!
Fried chicken isn’t just a dinner recipe any longer. There are hundreds of variations out there. From classic versions to more extreme recipes with unique seasonings, they are all worth trying at least once. What do you pair fried chicken with to complete a meal? We have a few options like Loaded Mashed Potato Casserole or Honey Cornbread. A great veggie side would be perfect as well.
Now that we are all hungry and searching for a great chicken recipe for dinner, here are 20 delectable fried chicken recipes that are finger licking good. If you have a family favorite, I’d love for you to share it with me in the comments. I am always looking for new and interesting ways to make juicy chicken my family will love.
20 Delectable Fried Chicken Recipes
- Copycat KFC Fried Chicken
- Nashville Hot Chicken
- Pancake Batter Chicken Bites
- Korean Fried Chicken
- Copycat Chick-Fil-A Nuggets
- Sweet Tea Fried Chicken
- Japanese Fried Chicken
- Crispy Chicken Stix
- Southern Fried Chicken
- Baked Fried Chicken
- Lemon Pepper Wings (recipe below!)
- Buttermilk Fried Chicken
- Copycat Chili’s Chicken Crispers
- Baked Popcorn Chicken
- Crispy Coconut Chicken Strips
- Jamaican Fried Chicken
- Hot Asian Chicken Wings
- Spicy Fried Chicken with Mango Hot Sauce
- Fried Chinese Orange Chicken
- Fried Buffalo Wings
These lemon pepper wings have just a handful of ingredients but are big on flavor! Chicken wings are coated in seasoned flour, deep fried to a golden brown and brushed with an irresistible lemon pepper butter. Serve these wings as is, or with a side of ranch for dipping. You’ll want to buy wings that are already cut into segments for this recipe, my store calls them party wings. These lemon pepper chicken wings are the perfect appetizer, game day snack or dinner option!
Lemon Pepper Wings
3 lbs chicken wings cut into sections (sometimes called party wings at the store)
1 cup flour
2 teaspoons salt
1 teaspoon pepper
1 1/2 tablespoons lemon pepper seasoning
1/4 cup butter melted
1 tablespoon chopped parsley
oil for frying
Place the flour in a bowl and season with the salt and pepper. Stir to combine.
Place the chicken wings in the bowl; gently toss to coat with flour mixture.
Heat 4 inches of oil in a large pot to 350 degrees F.
Add the chicken wings to the pot in batches of about 6-8 wings. Fry for 12-15 minutes or until wings are deep golden brown and cooked through. Repeat with remaining wings.
In a small bowl, combine the butter and lemon pepper seasoning. Drizzle over chicken wings and toss to coat. Sprinkle with parsley and serve.