21 Crispy Chicken Fried Chicken Delights

Bite into the ultimate comfort food with our roundup of 21 Crispy Chicken Fried Chicken Delights! Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these golden, crunchy favorites are sure to satisfy. From classic Southern-style to innovative twists, get ready to explore recipes that’ll have everyone asking for seconds. Let’s dive into the deliciousness!

Southern Style Chicken Fried Chicken

Venturing into the heart of Southern cuisine, this dish transforms simple chicken into a crispy, golden masterpiece. Perfect for beginners, this methodical guide ensures every step is clear, from prep to plate.

Ingredients

• 4 boneless, skinless chicken breasts, tenderized to 1/2-inch thickness
• 1 cup all-purpose flour, sifted
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 cup buttermilk
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter
• 1/2 cup vegetable oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a shallow dish, whisk together the sifted flour, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper.
2. In another shallow dish, combine the buttermilk and lightly beaten eggs, stirring until fully incorporated.
3. Dredge each tenderized chicken breast in the flour mixture, ensuring an even coat, then dip into the buttermilk mixture, allowing excess to drip off.
4. Return the chicken to the flour mixture for a second coat, pressing gently to adhere the flour.
5. Heat the clarified butter and vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
6. Carefully place the coated chicken breasts into the hot oil, frying for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
7. Transfer the fried chicken to a wire rack set over a baking sheet to drain, keeping it crisp.
8. Let rest for 5 minutes before serving to allow juices to redistribute.

The result is a beautifully crisp exterior giving way to tender, juicy chicken, with a hint of spice that sings of Southern tradition. Serve atop a bed of creamy mashed potatoes or alongside collard greens for a truly authentic experience.

Buttermilk Chicken Fried Chicken

After a long day, there’s nothing quite like the comforting crunch of perfectly fried chicken. Achieving that golden, crispy exterior with a juicy interior is simpler than you might think, especially when you start with buttermilk to tenderize the meat.

Ingredients

• 2 cups buttermilk
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 cups all-purpose flour
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 large pasture-raised eggs, lightly beaten
• 1 cup clarified butter, for frying

Instructions

1. In a large bowl, combine the chicken breasts and buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. In a separate bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.
3. Remove the chicken from the buttermilk, allowing excess to drip off. Dip each piece into the beaten eggs, then dredge in the flour mixture, pressing gently to adhere.
4. Heat the clarified butter in a large skillet over medium-high heat until it reaches 350°F. Carefully add the chicken, frying in batches to avoid overcrowding.
5. Fry each piece for 4-5 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F. Transfer to a wire rack to drain.
6. Let the chicken rest for 5 minutes before serving to ensure the juices redistribute.

Kick your meal up a notch by serving this buttermilk chicken fried chicken atop a warm biscuit with a drizzle of honey for a sweet and savory twist. The contrast between the crispy coating and tender chicken is irresistible, making it a standout dish for any occasion.

Spicy Cajun Chicken Fried Chicken

Unlock the secrets to creating a mouthwatering Spicy Cajun Chicken Fried Chicken with this straightforward guide, perfect for beginners eager to impress. This dish combines the bold flavors of Cajun seasoning with the crispy satisfaction of fried chicken, offering a delightful culinary adventure.

Ingredients

• 2 cups all-purpose flour, finely sifted
• 1 tbsp smoked paprika
• 2 tsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 4 pasture-raised eggs, lightly beaten
• 1 cup buttermilk
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 cups peanut oil, for frying
• 1 tsp sea salt

Instructions

1. In a large mixing bowl, combine the sifted flour, smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, and dried oregano. Whisk until fully integrated.
2. In a separate bowl, whisk together the lightly beaten eggs and buttermilk until smooth.
3. Dip each pounded chicken breast into the egg mixture, ensuring full coverage, then dredge in the flour mixture, pressing gently to adhere. Tip: Let the coated chicken rest for 5 minutes to ensure the breading sticks.
4. Heat the peanut oil in a deep skillet to 350°F over medium-high heat. Use a candy thermometer for accuracy.
5. Carefully place the chicken breasts into the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Tip: Maintain the oil temperature to ensure even cooking.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain. Immediately sprinkle with sea salt. Tip: Resting on a rack keeps the chicken crispy.

The Spicy Cajun Chicken Fried Chicken boasts a crispy, golden exterior with a juicy, flavorful interior. Serve it atop a bed of creamy coleslaw or alongside a cooling ranch dressing to balance the heat.

Garlic Parmesan Chicken Fried Chicken

On a quest for the ultimate comfort food? Our Garlic Parmesan Chicken Fried Chicken combines crispy, golden perfection with the rich flavors of garlic and Parmesan, creating a dish that’s both indulgent and satisfying.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup clarified butter, for frying

Instructions

1. In a shallow dish, combine flour, garlic powder, smoked paprika, sea salt, and black pepper.
2. In a second shallow dish, place the lightly beaten eggs.
3. In a third shallow dish, mix panko breadcrumbs and freshly grated Parmesan cheese.
4. Dredge each chicken breast in the flour mixture, shaking off excess.
5. Dip the floured chicken into the eggs, allowing any excess to drip off.
6. Coat the chicken in the breadcrumb mixture, pressing gently to adhere.
7. Heat clarified butter in a large skillet over medium heat until it reaches 350°F.
8. Fry the chicken breasts for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
9. Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess butter.
10. Let the chicken rest for 5 minutes before serving to ensure juiciness.

Delightfully crispy on the outside and tender on the inside, this Garlic Parmesan Chicken Fried Chicken offers a harmonious blend of textures and flavors. Serve it atop a bed of arugula with a squeeze of lemon for a refreshing contrast, or alongside creamy mashed potatoes for the ultimate comfort meal.

Honey Mustard Chicken Fried Chicken

Creating a dish that combines the sweet and tangy flavors of honey mustard with the crispy texture of fried chicken is a delightful way to elevate your home cooking. Let’s dive into the methodical process of making Honey Mustard Chicken Fried Chicken, ensuring each step is clear and achievable for beginners.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 cup panko breadcrumbs
• 1/2 cup clarified butter, for frying

Instructions

1. In a shallow dish, whisk together the flour, salt, pepper, and smoked paprika until well combined.
2. In another shallow dish, combine the beaten eggs, Dijon mustard, honey, and apple cider vinegar, whisking until smooth.
3. Place the panko breadcrumbs in a third shallow dish.
4. Dredge each chicken breast in the flour mixture, shaking off any excess.
5. Dip the floured chicken into the egg mixture, allowing any excess to drip off.
6. Coat the chicken in the panko breadcrumbs, pressing gently to adhere.
7. Heat the clarified butter in a large skillet over medium heat until it reaches 350°F.
8. Fry the chicken breasts for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
9. Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess butter.

You’ll find the Honey Mustard Chicken Fried Chicken boasts a perfect crunch with a juicy interior, complemented by the harmonious blend of sweet and tangy flavors. Serve it atop a bed of mixed greens for a refreshing contrast or alongside roasted sweet potatoes for a comforting meal.

BBQ Chicken Fried Chicken

Kickstart your culinary adventure with this BBQ Chicken Fried Chicken, a dish that masterfully combines the smoky sweetness of barbecue with the crispy, golden perfection of fried chicken. Perfect for those who love to explore bold flavors and textures, this recipe is a step-by-step guide to creating a mouthwatering meal that’s sure to impress.

Ingredients

• 2 cups all-purpose flour, finely sifted
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup buttermilk, well-shaken
• 1 large pasture-raised egg, lightly beaten
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup high-quality BBQ sauce
• 2 cups vegetable oil, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted flour, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until fully combined.
2. In a separate bowl, combine the buttermilk and lightly beaten egg, whisking until smooth.
3. Dip each pounded chicken breast into the buttermilk mixture, ensuring it’s fully coated, then dredge in the flour mixture, pressing gently to adhere.
4. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F, using a candy thermometer for accuracy.
5. Carefully place the coated chicken breasts into the hot oil, frying for 5-6 minutes per side or until golden brown and the internal temperature reaches 165°F.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil.
7. Brush each piece generously with the high-quality BBQ sauce while still warm.

Best enjoyed when the BBQ glaze is slightly sticky and the chicken retains its juicy interior beneath the crispy coating. Serve atop a bed of creamy coleslaw or alongside grilled corn for a complete summer feast.

Maple Glazed Chicken Fried Chicken

Whisking together comfort and sophistication, this Maple Glazed Chicken Fried Chicken transforms a classic into something extraordinary. Perfect for those who adore the crispy, golden exterior of traditional fried chicken but crave a touch of sweetness, this recipe is a game-changer.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup pure maple syrup
• 2 tbsp clarified butter
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Whisk thoroughly to ensure even distribution of spices.
2. In a separate bowl, whisk together the lightly beaten pasture-raised eggs and whole milk until fully incorporated.
3. Dredge each pounded chicken breast first in the flour mixture, then dip into the egg mixture, and finally coat again in the flour mixture. Shake off any excess flour.
4. Heat vegetable oil in a deep fryer or large skillet to 350°F. Carefully add the coated chicken breasts, frying in batches if necessary to avoid overcrowding.
5. Fry for 5-6 minutes on each side, or until the chicken is golden brown and the internal temperature reaches 165°F. Use a meat thermometer for accuracy.
6. While the chicken fries, heat the pure maple syrup and clarified butter in a small saucepan over medium heat. Stir continuously until the mixture thickens slightly, about 3 minutes.
7. Once the chicken is fried, transfer it to a wire rack to drain any excess oil. Immediately brush each piece generously with the maple glaze.
8. Serve the Maple Glazed Chicken Fried Chicken hot, allowing the glaze to slightly caramelize on the crispy exterior for an unforgettable texture contrast.

Unbelievably crispy on the outside yet tender and juicy inside, this dish offers a perfect balance of sweet and savory. For an extra touch of elegance, garnish with a sprinkle of flaky sea salt and serve alongside a crisp, green salad.

Buffalo Chicken Fried Chicken

Just when you thought fried chicken couldn’t get any better, we’re turning up the heat with a Buffalo twist that’s sure to become a weeknight favorite. This Buffalo Chicken Fried Chicken combines the crispy, golden perfection of traditional fried chicken with the spicy, tangy kick of Buffalo sauce, creating a dish that’s irresistibly crunchy and packed with flavor.

Ingredients

• 2 cups all-purpose flour, finely sifted
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 cup buttermilk, well-shaken
• 4 pasture-raised chicken breasts, pounded to 1/2-inch thickness
• 1 cup Buffalo sauce
• 2 cups vegetable oil, for frying
• 1/2 cup clarified butter, melted

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, garlic powder, smoked paprika, and cayenne pepper, whisking until uniformly blended.
2. Pour the buttermilk into a separate shallow dish, ensuring it’s wide enough to dip the chicken breasts fully.
3. Dip each pounded chicken breast into the buttermilk, allowing any excess to drip off, then dredge thoroughly in the flour mixture, pressing lightly to adhere.
4. Heat the vegetable oil in a deep fryer or large, heavy-bottomed skillet to 375°F, using a candy thermometer for accuracy.
5. Carefully place the coated chicken breasts into the hot oil, frying in batches to avoid overcrowding, for 5-7 minutes per side or until golden brown and crispy.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil, keeping them warm in a 200°F oven if necessary.
7. In a small saucepan, gently warm the Buffalo sauce with the melted clarified butter, stirring until fully combined.
8. Brush the warm Buffalo sauce mixture generously over each piece of fried chicken, ensuring even coverage.
9. Serve immediately, offering extra Buffalo sauce on the side for those who crave an extra kick.

Here’s a dish that delivers a perfect harmony of textures—crispy on the outside, tender and juicy inside, with a fiery Buffalo sauce that’s bold but not overpowering. Consider serving atop a crisp salad or with a side of cooling blue cheese dressing to balance the heat.

Cheesy Bacon Chicken Fried Chicken

Now, let’s dive into creating a dish that combines the comforting flavors of cheese and bacon with the crispy satisfaction of fried chicken. This recipe is perfect for those who love a hearty, flavorful meal that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated sharp cheddar cheese
• 4 slices thick-cut bacon, cooked until crisp and crumbled
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 cup clarified butter, for frying
• Salt, to season

Instructions

1. Preheat your oven to 200°F to keep the cooked chicken warm.
2. In a shallow dish, combine the flour, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. In another shallow dish, place the lightly beaten eggs.
4. In a third shallow dish, mix the panko breadcrumbs with the grated cheddar cheese and crumbled bacon.
5. Season each chicken breast with salt on both sides.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
8. Coat the chicken in the panko mixture, pressing gently to adhere the crumbs.
9. Heat the clarified butter in a large skillet over medium heat until it shimmers.
10. Fry the chicken breasts for 4-5 minutes per side, or until golden brown and crispy.
11. Transfer the fried chicken to a wire rack set over a baking sheet and keep warm in the oven while you fry the remaining pieces.
12. Serve immediately, garnished with additional crumbled bacon and a sprinkle of cheddar cheese if desired.

Ultimate in comfort and flavor, this Cheesy Bacon Chicken Fried Chicken boasts a crispy exterior with a juicy, tender interior. The smoky bacon and sharp cheddar add depth and richness, making it a standout dish that pairs wonderfully with a light salad or roasted vegetables for a balanced meal.

Herb Crusted Chicken Fried Chicken

Begin by exploring the delightful crunch and savory depth of a dish that elevates the classic chicken fried chicken with a herbaceous twist. This recipe guides you through creating a perfectly golden, herb-crusted exterior that locks in the juiciness of the chicken, making it a standout meal for any occasion.

Ingredients

• 2 cups all-purpose flour, for dredging
• 1 tbsp smoked paprika, for a subtle heat
• 2 tsp garlic powder, for aromatic depth
• 1 tsp kosher salt, for seasoning
• 1/2 tsp freshly ground black pepper, for a sharp bite
• 2 pasture-raised eggs, lightly beaten, for binding
• 1/4 cup clarified butter, for frying
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup fresh herbs (parsley, thyme, and rosemary), finely chopped, for the crust

Instructions

1. In a shallow dish, whisk together the all-purpose flour, smoked paprika, garlic powder, kosher salt, and black pepper.
2. In another shallow dish, place the lightly beaten pasture-raised eggs.
3. Dip each pounded chicken breast into the flour mixture, ensuring an even coat, then into the beaten eggs, and finally back into the flour mixture. Press the fresh herbs onto the chicken to adhere.
4. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Carefully place the herb-crusted chicken breasts into the skillet. Cook for 4-5 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F.
6. Transfer the cooked chicken to a wire rack set over a baking sheet to keep the crust crisp. Let rest for 5 minutes before serving.

Here, the herb crust offers a fragrant crunch that contrasts beautifully with the tender, juicy chicken inside. Serve atop a bed of creamy mashed potatoes or alongside a crisp, green salad for a balanced meal.

Lemon Pepper Chicken Fried Chicken

Now, let’s dive into creating a dish that combines the zesty kick of lemon with the bold warmth of pepper, all encased in a crispy, golden crust. This Lemon Pepper Chicken Fried Chicken is a delightful twist on the classic, perfect for those who love a bit of tang with their crunch.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 2 tsp freshly ground black pepper
• 1 tbsp lemon zest
• 1 tsp sea salt
• 1/2 cup buttermilk
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup clarified butter
• 1 tbsp fresh lemon juice

Instructions

1. In a shallow dish, whisk together the all-purpose flour, freshly ground black pepper, lemon zest, and sea salt until well combined.
2. In another shallow dish, combine the buttermilk and lightly beaten pasture-raised egg, whisking until smooth.
3. Dip each pounded chicken breast into the buttermilk mixture, ensuring it’s fully coated, then dredge in the flour mixture, pressing gently to adhere.
4. Heat the clarified butter in a large skillet over medium-high heat until it reaches 350°F, confirmed by a drop of water sizzling upon contact.
5. Carefully place the coated chicken breasts into the skillet, cooking for 4-5 minutes on each side or until the crust is golden brown and the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest on a wire rack for 5 minutes to maintain crispiness.
7. Drizzle with fresh lemon juice before serving to enhance the citrus notes.

Serve this Lemon Pepper Chicken Fried Chicken atop a bed of arugula for a peppery contrast or alongside roasted garlic mashed potatoes for a comforting meal. The crust offers a satisfying crunch, while the lemon pepper seasoning provides a bright, aromatic flavor that elevates the dish beyond the ordinary.

Smoky Paprika Chicken Fried Chicken

Here’s how to master the art of creating a dish that’s both comforting and bursting with flavor, perfect for any home cook looking to impress.

Ingredients

• 2 cups all-purpose flour, for dredging
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness

Instructions

1. In a shallow dish, whisk together the all-purpose flour, smoked paprika, garlic powder, onion powder, salt, and black pepper until fully combined.
2. Place the lightly beaten eggs in a separate shallow dish.
3. Dip each chicken breast into the egg mixture, ensuring it’s fully coated, then dredge in the flour mixture, pressing gently to adhere.
4. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully add the coated chicken breasts to the skillet, cooking for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
6. Transfer the chicken to a wire rack set over a baking sheet to drain any excess butter, letting it rest for 3 minutes before serving.

Enjoy the crispy exterior giving way to juicy, flavorful meat, with the smoky paprika adding depth. Serve atop a bed of creamy mashed potatoes or alongside a crisp, green salad for a balanced meal.

Crispy Onion Chicken Fried Chicken

Preparing a dish that combines the crunch of onions with the tenderness of chicken can transform an ordinary meal into an extraordinary one. Let’s dive into creating a Crispy Onion Chicken Fried Chicken that’s sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1 large pasture-raised egg, lightly beaten
• 2 cups crispy fried onions, finely crushed
• 4 boneless, skinless chicken breasts
• 1/2 cup clarified butter
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the all-purpose flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. In a separate bowl, combine the buttermilk and lightly beaten pasture-raised egg.
3. Place the finely crushed crispy fried onions in a third bowl.
4. Dredge each chicken breast in the flour mixture, ensuring it’s fully coated.
5. Dip the floured chicken into the buttermilk mixture, allowing excess to drip off.
6. Coat the chicken in the crushed crispy onions, pressing gently to adhere.
7. Heat the clarified butter and vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
8. Fry the chicken breasts for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
9. Transfer the fried chicken to a wire rack to drain any excess oil.

Finally, this Crispy Onion Chicken Fried Chicken offers a delightful contrast between the juicy, tender chicken and the crunchy, flavorful onion coating. Serve it atop a bed of creamy mashed potatoes or alongside a crisp, refreshing coleslaw for a complete meal that’s bursting with texture and taste.

Sweet Chili Chicken Fried Chicken

Today, we’re diving into the art of creating a crispy, flavor-packed Sweet Chili Chicken Fried Chicken that’s sure to impress. This dish combines the crunch of perfectly fried chicken with the sweet and spicy kick of homemade sweet chili sauce, offering a delightful contrast in every bite.

Ingredients

• 2 cups all-purpose flour, for dredging
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 pasture-raised eggs, lightly beaten
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup vegetable oil, for frying
• 1/2 cup sweet chili sauce
• 1 tbsp clarified butter
• 2 tbsp fresh cilantro, finely chopped for garnish

Instructions

1. In a large mixing bowl, combine the all-purpose flour, kosher salt, black pepper, garlic powder, and paprika. Whisk until evenly distributed.
2. Place the lightly beaten eggs in a separate shallow dish. Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat thoroughly in the flour mixture. Shake off any excess flour.
3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully add the coated chicken breasts, frying for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
4. Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Tip: This keeps the chicken crispy by preventing sogginess.
5. In a small saucepan over low heat, warm the sweet chili sauce with clarified butter, stirring until well combined. Brush this mixture generously over the fried chicken.
6. Garnish with freshly chopped cilantro before serving. Tip: For an extra kick, serve with a side of extra sweet chili sauce for dipping.

Ready to serve, this Sweet Chili Chicken Fried Chicken boasts a crispy exterior with a juicy, tender interior, all enveloped in a glossy, sweet, and slightly spicy glaze. Consider pairing it with a crisp, refreshing slaw to balance the richness of the dish.

Mushroom Gravy Chicken Fried Chicken

Now, let’s dive into creating a dish that combines the comforting crunch of chicken fried chicken with the rich, umami depth of mushroom gravy. This recipe is perfect for those looking to elevate their home cooking with a touch of gourmet flair.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buttermilk
• 1/2 cup clarified butter
• 1 cup sliced cremini mushrooms
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken stock
• 1/4 cup heavy cream
• 1 tbsp fresh thyme leaves

Instructions

1. In a shallow dish, combine 1 cup all-purpose flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Dip each chicken breast into buttermilk, then dredge in the flour mixture, ensuring an even coat.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 350°F.
4. Fry chicken breasts for 4-5 minutes per side, or until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to rest.
5. In the same skillet, sauté cremini mushrooms over medium heat until softened, about 3 minutes.
6. Sprinkle 2 tbsp flour over mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
7. Gradually whisk in chicken stock, then heavy cream, bringing to a simmer. Cook until thickened, about 5 minutes.
8. Stir in fresh thyme leaves, then season with salt and pepper to taste.
9. Serve chicken fried chicken smothered in mushroom gravy.

Rich in flavor and texture, this dish offers a crispy exterior with a tender, juicy interior, complemented by the earthy, creamy mushroom gravy. For an extra touch, garnish with additional thyme leaves and serve over a bed of mashed potatoes or buttery noodles.

Pepper Jack Chicken Fried Chicken

Delving into the world of comfort food with a spicy twist, today’s recipe combines the crispy satisfaction of fried chicken with the creamy, fiery kick of pepper jack cheese. Perfect for those who appreciate a bit of heat in their meals, this dish is a surefire way to spice up your dinner routine.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 4 slices pepper jack cheese
• 1/2 cup clarified butter
• 1/4 cup vegetable oil

Instructions

1. Preheat your oven to 375°F (190°C) to keep the chicken warm after frying.
2. In a shallow dish, combine the flour, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
3. Dip each chicken breast into the beaten eggs, then dredge in the flour mixture, ensuring an even coat.
4. Press the coated chicken breasts into the panko breadcrumbs for an extra crispy exterior.
5. In a large skillet, heat the clarified butter and vegetable oil over medium-high heat until shimmering.
6. Fry the chicken breasts for 3-4 minutes per side, or until golden brown and crispy.
7. Transfer the fried chicken to a baking sheet, top each breast with 2 slices of pepper jack cheese, and place in the preheated oven for 5 minutes, or until the cheese is melted.
8. Let the chicken rest for 2 minutes before serving to allow the juices to redistribute.

Golden and crispy on the outside with a molten, spicy cheese center, this Pepper Jack Chicken Fried Chicken is a textural delight. Serve it atop a bed of creamy mashed potatoes or alongside a crisp, refreshing salad to balance the heat.

Ranch Chicken Fried Chicken

For those who crave the comforting crunch of fried chicken with a tangy twist, this Ranch Chicken Fried Chicken recipe is a game-changer. Follow these steps to achieve a perfectly crispy exterior and juicy interior, infused with the unmistakable flavor of ranch.

Ingredients

• 2 cups all-purpose flour, finely sifted
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried dill
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 cup buttermilk
• 1 packet (1 oz) ranch seasoning mix
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 cups vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the sifted flour, garlic powder, onion powder, dried dill, paprika, salt, and black pepper. Whisk until thoroughly blended.
2. In a separate bowl, mix the buttermilk with the ranch seasoning until fully dissolved.
3. Dip each chicken breast into the buttermilk mixture, ensuring full coverage, then dredge in the flour mixture, pressing lightly to adhere. Tip: Let the coated chicken rest for 5 minutes to allow the coating to set.
4. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Use a cooking thermometer for accuracy.
5. Carefully place the chicken breasts in the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Tip: Maintain the oil temperature around 350°F for even cooking.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Tip: This method keeps the chicken crispy, unlike paper towels which can trap steam.

Mouthwateringly crispy with a herby, tangy punch, this Ranch Chicken Fried Chicken is best served hot alongside a cooling cucumber salad or drizzled with extra ranch dressing for an indulgent touch.

Sesame Chicken Fried Chicken

Begin by gathering your ingredients for a dish that combines the crunch of fried chicken with the rich, nutty flavor of sesame. This recipe is perfect for those looking to elevate their fried chicken game with a touch of Asian-inspired flair.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp white pepper
• 1/2 cup toasted sesame seeds
• 1/4 cup vegetable oil, for frying
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced

Instructions

1. In a large bowl, combine chicken pieces with buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. In a separate bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, and white pepper.
3. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place on a wire rack to rest for 10 minutes.
4. Heat vegetable oil in a deep skillet over medium-high heat to 350°F. Fry chicken in batches, turning once, until golden brown and internal temperature reaches 165°F, about 4-5 minutes per side. Drain on paper towels.
5. In a small saucepan over low heat, combine honey, soy sauce, sesame oil, rice vinegar, ginger, and garlic. Simmer for 2 minutes, stirring constantly.
6. Toss fried chicken in the sauce until evenly coated. Sprinkle with toasted sesame seeds before serving.

Just out of the fryer, this sesame chicken fried chicken boasts a crispy exterior with a juicy interior, all coated in a glossy, flavorful sauce. Serve it over steamed jasmine rice with a side of pickled vegetables for a complete meal that’s sure to impress.

Teriyaki Chicken Fried Chicken

Ready to elevate your weeknight dinner with a dish that marries the savory sweetness of teriyaki with the crispy delight of fried chicken? This Teriyaki Chicken Fried Chicken recipe is a foolproof way to bring restaurant-quality flavors into your home kitchen, guiding you through each step with precision.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1 cup all-purpose flour, sifted
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup teriyaki sauce, divided
• 1/4 cup clarified butter
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups vegetable oil, for frying

Instructions

1. In a shallow dish, combine sifted all-purpose flour, garlic powder, sea salt, and black pepper.
2. Dip each chicken thigh first into the lightly beaten eggs, then coat evenly with the flour mixture, shaking off excess.
3. Press the floured chicken into panko breadcrumbs, ensuring full coverage for maximum crispiness.
4. Heat vegetable oil in a deep skillet to 350°F, verified with a cooking thermometer, for optimal frying temperature.
5. Fry the breaded chicken thighs in batches for 4-5 minutes per side, or until golden brown and internal temperature reaches 165°F.
6. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil, preserving crispiness.
7. Brush each piece generously with teriyaki sauce while still hot, allowing the glaze to adhere and slightly caramelize.
8. Serve immediately, garnishing with sesame seeds and thinly sliced green onions for a vibrant finish.

Golden and glistening, this Teriyaki Chicken Fried Chicken boasts a perfect contrast between its crispy exterior and juicy interior. The teriyaki glaze adds a glossy, umami-rich layer that complements the crunch, making it an irresistible centerpiece for any meal. Consider serving atop a bed of steamed jasmine rice with a side of pickled vegetables to cut through the richness.

Zesty Lime Chicken Fried Chicken

Kickstart your culinary adventure with this vibrant Zesty Lime Chicken Fried Chicken, a dish that promises a perfect balance of crunch and zest, ideal for those who cherish bold flavors and textures.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, finely sifted
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• Zest of 2 limes
• 1/4 cup clarified butter
• 2 tbsp vegetable oil

Instructions

1. In a shallow dish, combine the sifted flour, kosher salt, black pepper, smoked paprika, and cayenne pepper. Mix thoroughly to ensure even distribution of spices.
2. Dip each chicken breast into the beaten eggs, ensuring full coverage, then dredge in the flour mixture, pressing lightly to adhere.
3. Combine the panko breadcrumbs and lime zest in a separate shallow dish. Press the floured chicken breasts into the breadcrumb mixture, coating evenly on both sides.
4. Heat the clarified butter and vegetable oil in a large skillet over medium-high heat until the oil shimmers, about 350°F.
5. Carefully place the breaded chicken breasts into the skillet. Cook for 4-5 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F.
6. Transfer the cooked chicken to a wire rack set over a baking sheet to drain any excess oil, ensuring the crust remains crisp.

Best enjoyed immediately, this Zesty Lime Chicken Fried Chicken boasts a crispy exterior with a juicy, flavorful interior. Serve atop a bed of mixed greens with a lime wedge for an extra zing, or slice it over a warm tortilla for a quick, delicious wrap.

Golden Fried Chicken with Creamy Gravy

Ready to elevate your comfort food game with a dish that’s crispy, creamy, and utterly satisfying? This Golden Fried Chicken with Creamy Gravy is a foolproof recipe that combines juicy, tender chicken with a golden, crunchy exterior, all smothered in a velvety gravy. Follow these steps carefully, and you’ll master this classic in no time.

Ingredients

• 4 pasture-raised chicken thighs, bone-in and skin-on
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable oil, for frying
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the chicken thighs and buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. In a separate bowl, whisk together 1 cup all-purpose flour, smoked paprika, garlic powder, onion powder, cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Place on a wire rack to rest for 10 minutes.
4. Heat vegetable oil in a deep skillet to 350°F. Carefully add chicken thighs, skin side down, and fry for 12 minutes. Flip and fry for another 10 minutes, or until golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a wire rack set over a baking sheet to drain. Tip: Letting the chicken rest on a rack ensures it stays crispy.
6. For the gravy, melt butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute, until golden. Gradually whisk in milk, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes, until thickened.
7. Serve the fried chicken hot, drizzled with creamy gravy. The contrast between the crispy skin and tender meat, paired with the smooth gravy, creates a symphony of textures and flavors. For a twist, try serving over a warm biscuit or alongside a tangy coleslaw.

Conclusion

Feast your eyes on these 21 Crispy Chicken Fried Chicken Delights, each offering a unique twist on a beloved classic. Whether you’re craving something spicy, sweet, or savory, there’s a recipe here to satisfy every palate. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.