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  4. 33 Irresistible Fried Chicken Recipes

33 Irresistible Fried Chicken Recipes

By Food & Wine Editors Updated January 04, 2022
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Super Crispy Fried Chicken Sandwiches Recipe
Credit: Eric Wolfinger

How do you like your fried chicken? Pickle-brined? Spicy? Marinated in buttermilk? Tea-brined and double-fried, coated in crushed pretzels, or wrapped in a tortilla? If you answered yes to any (or all) of the above, these fried chicken recipes are for you. We've got everything from crispy fried chicken sandwiches to sweet, spicy, and salty Dakgangjeong, Korean fried chicken with soy sauce. There's even an air fryer fried chicken recipe, paired with a guajillo chile hot honey. All you have to do is pick which one to make first—read on for all 33 recipes.

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Fried Tandoori Chicken 


Fried Tandoori Chicken
Credit: © Marcus Nilsson
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For extra-juicy—and flavorful—fried chicken, chef Rupam Bhagat of Ritu Indian Soul Food (formerly known as Dum Indian Soul Food) in San Francisco marinates his meat using the traditional two-step tandoori process: He first lets the chicken sit in a blend of aromatic spices for 12 hours and then folds in yogurt that helps tenderize the meat and caramelize the crust when it's fried.

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The Ultimate Southern Fried Chicken

The Ultimate Southern Fried Chicken
Credit: © Con Poulos
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This fried chicken from chef Shaun Doty of Bantam + Biddy in Atlanta is a no-fail, no-fuss version of classic fried chicken with a perfectly crunchy seasoned crust—the trick is the cornstarch—and juicy meat.

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Super-Crispy Pan-Fried Chicken

Supercrispy Pan-Fried Chicken
Credit: © Robert Rausch
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Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without using as much oil.

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Lemon-Brined Fried Chicken

Lemon-Brined Fried Chicken
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To make this juicy and delectably crisp chicken, chef Thomas Keller soaks it in a lemony brine, then coats and fries it.

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Coconut Chicken with Pickled Pepper Collards

Coconut Chicken with Pickled Pepper Collards
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Here, chef Marcus Samuelsson marinates chicken in a mixture of buttermilk, coconut milk, and minced garlic, and then coats the cutlets in shredded coconut and panko. They're fried in a skillet until crispy and paired with collard greens that have a touch of heat, thanks to pickled jalapeños.

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Chicken Milanese with Sage-and-Lemon-Butter Sauce

2010 Villa Ponciago La Réserve Fleurie
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Linda Meyers serves these pounded, breaded and fried chicken cutlets with her own butter sauce, made with fresh sage and lemon.

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Oven-Fried Chicken Breasts

Oven-Fried Chicken Breasts
Credit: © Peter Frank Edwards
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"I admit that nothing can stand in for good fried chicken," says John Currence. "But this is a hell of an impostor." He adds sweet tea to his marinade; the tannins help tenderize the poultry while the sugar gives it a light cure. The accompanying gravy gets a ton of flavor from strips of caramelized onion.

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Oven-Fried Chicken by the Bucket

Oven-Fried Chicken by the Bucket
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Thick-cut potato chips in this crust stay more crispy than the standard kind. Salt-and-pepper is delicious here, but any flavor works beautifully—even barbecue.

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Extra Crispy Fried Chicken

Extra Crispy Fried Chicken
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To make his phenomenal fried chicken, Tyler Florence first bakes it low and slow, so it's juicy. Then he coats the chicken pieces in seasoned flour and fries them in oil that's been flavored with garlic and herbs.

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Piri Piri Fried Chicken Sandwiches

Piri Piri Fried Chicken Sandwich
Credit: © Abby Hocking
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Chef JJ Johnson of Fieldtrip in New York City (formerly of The Cecil) marinates the chicken thighs for his fried chicken sandwich in Piri Piri, a spicy Portuguese sauce, for an extra layer of flavor before breading and pan frying.

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Fried Chicken with Honey Mustard

Fried Chicken with Honey Mustard
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Bobby Flay's crispy fried chicken stays tender and juicy for two reasons: First, the tangy yogurt marinade and second, the fact that the chicken is roasted first, then quick-fried just before serving.

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Fried Chicken with Tomato Gravy

Fried Chicken with Tomato Gravy and The Best Biscuits
Credit: Greg DuPree
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In 2018, Food & Wine named this recipe one of our 40 best: Chef Scott Peacock first met the venerable Edna Lewis when they cooked a fundraising dinner together in Georgia in 1990. The two shared a love for Southern cuisine and went on to forge a deep friendship, eventually publishing a book together called The Gift of Southern Cooking. Taste and authenticity were paramount for both cooks, and this spectacular fried chicken speaks to that. The bird is double brined; dredged in a mix of flour, cornstarch, and potato starch; and fried in a trinity of lard, butter, and bacon fat. Serve it with Lewis' light, fluffy, irresistible biscuits.

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Duck Fat–Fried Chicken with Piquillos Ketchup

duckfat-fried-chicken-ludo-recipe-0817.jpg
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Chef Ludo Lefebvre infuses his fried chicken with multiple layers of seasoning. Before the bird touches the richly flavored duck fat oil, it gets marinated overnight in a blend of soy sauce, sesame oil, ginger, and garlic. Lefebvre then serves it with his homemade spicy-tangy-sweet ketchup for dipping.

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Gas Station Fried 
Chicken

Gas Station Fried Chicken
Credit: © Con Poulos
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At the 21c Museum Hotel in Nashville, former chef Levon Wallace made buckets of his old-school fried chicken, which is extra-crispy, extra-crunchy and just the right amount of salty. If you want to get really fancy, he says, drizzle the chicken with honey and your favorite spice blend, or serve it alongside some bubbly.

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Master Stock Crispy Chicken


Master Stock Crispy Chicken
Credit: Greg DuPree
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The first step in chef Eric Johnson's incredibly moist, incredibly crisp fried chicken isn't a spice rub or batter, but rather a whole-bird simmer in an aromatic, umami-rich broth. This allows the fat beneath the skin to render as the meat gently cooks. Once dried and fried, the chicken skin becomes lacquered and shatteringly crisp.

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Late-Night Fried Chicken

Late Night Fried Chicken
Credit: Abby Hocking
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This spectacularly delicious fried chicken is a variation of the much-loved dish served at NYC's iconic Blue Ribbon Brasserie. This version is brined in water, salt, honey, lemon and herbs, then coated in a mix of matzo meal and flour before it's fried to crunchy perfection. To make it even more luxurious, chefs Bruce and Eric Bromberg toss it in luscious foie gras fat with crispy chiles and herbs just before it's served.

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Kurdish Fried Chicken in Broth

Kurdish Fried Chicken in Broth
Credit: Excerpted from Taste of Persia by Naomi Duguid (Artisan Books). Copyright © 2016. Photographs by Gentl & Hyers.
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"I love this style of cooking chicken for both its flavor and its ease," says cookbook author Naomi Duguid. "The chicken is cut into pieces and rubbed with salt and lemon juice, kind of a quick marinade, before being shallow-fried until golden. But there's no worry about whether the frying cooks the chicken completely, because it then simmers in water with a little onion, turmeric, and cumin until tender and cooked through."

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Tea-Brined and Double-Fried Hot Chicken

Tea-Brined and Double-Fried Hot Chicken
Credit: © Chris Court
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Chefs Erik Anderson and Josh Habiger make their chicken brine with sweet tea and thyme, a recipe inspired by chef Joseph Lenn of Tennessee's Blackberry Farm; the brine gives the chicken a delicate, sweet flavor. After frying the chicken until it's extra-crispy, they toss it in a sweet-and-spicy sauce of molasses and gochujang.

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Hot Chicken Tacos

Hot Chicken Tacos
Credit: Victor Protasio
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Chef Felipe Riccio likes to top these crispy hot chicken tacos with spicy, chorizo-studded braised collards and bread-and-butter pickles. Use the best-quality corn tortillas you can find, such as those from Masienda brand.

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Fried Chicken Sandwiches with Hot Sauce Aioli

Fried Chicken Sandwiches with Hot Sauce Aioli
Credit: © Douglas Friedman
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This is a damn-good sandwich from Larry McGuire and Tom Moorman. The chicken is tender and crisp, and it's topped with a crunchy, tangy slaw and spicy aioli. It's messy and delicious and completely irresistible.

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Sourdough Pretzel Fried Chicken

Sourdough Pretzel Fried Chicken
Credit: Phoebe Melnick / Food & Wine
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NYC chef John DeLucie uses tangy and crispy sourdough pretzels to guarantee the best-ever crunchy at-home fried chicken.

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Best-Ever Cold Fried Chicken

Best-Ever Cold Fried Chicken
Credit: Con Poulos
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Food & Wine's Justin Chapple likes making extra-crispy chicken that retains its crunch in the fridge, so it's ideal for picnics or just eating right out of the icebox.

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Buttermilk Fried Chicken with Pickled Peach-Fennel Salad

Buttermilk Fried Chicken with Pickled Peach Fennel Salad
Credit: Victor Protasio
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Punchy rémoulade cuts through the richness of the crispy buttermilk fried chicken, which is served over a salad of pickled fennel and peaches in this recipe from Top Chef Season 16 winner Kelsey Barnard Clark. Seek out underripe, firmer peaches for the salad—they'll hold up to the pickling best.

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Spicy Fried Rice-Stuffed Chicken Wings

Spicy Fried Rice Stuffed Chicken Wings
Credit: Greg DuPree
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This recipe for stuffed and fried chicken wings from F&W Best New Chef Junghyun Park features chicken wings dredged in a crackling breading and stuffed with spicy, savory doubanjiang fried rice. (They're a lot of fun to eat, so when preparing them, take the time to get the hang of carefully removing the bones without piercing the skin.) The final touch is a tongue-tingling spice blend of Szechuan peppercorn, salt, sugar, and powdered vinegar. Make extra of the spice blend—it's great on everything from popcorn to tater tots.

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Pickle-Brined Fried Chicken

Easy Fried Chicken Recipe
Credit: Photo by Antonis Achilleos / Food Styling by Rishon Hanners
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Adding pickle brine to a traditional buttermilk marinade helps infuse every bite with flavor and a gentle sweetness. Bonus? You can serve the pickles left in the jar alongside the fried chicken. Patience is essential to guarantee the crunchiest, juiciest results, so be sure to marinate the chicken for at least 8 hours so it has a chance to fully permeate the bird, and allow the breaded chicken to rest before frying so that coating adheres to the skin.

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Super-Crispy Fried Chicken Sandwiches

Super Crispy Fried Chicken Sandwiches Recipe
Credit: Eric Wolfinger
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Seasoning boneless, skinless chicken thighs with a classic, Southern fried chicken spice blend and dill pickle juice makes for the juiciest, crunchiest fried chicken sandwiches. Choose a dill pickle brine without much sugar, which can burn during cooking.

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Marghi Na Farcha (Parsi Fried Chicken)

Marghi Na Farcha (Parsi Fried Chicken)
Credit: Photo by Joel Goldberg / Food Styling by Mallory Lance
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Chef Meherwan Irani's Parsi-style fried chicken is first marinated with an aromatic mix of ginger, garlic, chiles, and spices, and then dredged in flour and dipped in fluffy beaten egg for a crispy, golden crust. Basting the chicken while it cooks helps to crisp the outside while keeping the inside juicy and evenly cooked. He serves this dish with a quick slaw of shredded cabbage and carrots, chopped cilantro, and healthy dashes of vinegar and lime juice.

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Auntie Georgia's Dakgangjeong (Korean Fried Chicken with Soy Sauce)

Auntie Georgia’s Dakgangjeong (Korean Fried Chicken with Soy Sauce)
Credit: Angie Webb
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A sticky glaze of soy sauce and brown sugar gets subtle heat from fresh jalapeños to give these fried wings the perfect level of spice, sweetness, and salt. Potato starch creates a shatteringly crisp exterior on the wings and stays crunchy for hours—even after they have cooled.

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Air-Fryer Fried Chicken with Hot Honey

Air Fryer Fried Chicken
Credit: Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
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Who needs a deep fryer to make fried chicken when you can get such delicious results from an air-fryer? Here, we start with a hot sauce and buttermilk soak, and then coat the chicken with a well-seasoned flour mixture. Next comes a dip in beaten eggs, then back into the flour mixture to ensure a crispy coating. The air-fryer will take it from there. This chicken is equally delicious the next day.

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Ultimate Buttermilk-Marinated Fried Chicken Breasts

Fried Chicken Sandwich with Anchovy Garlic Dressing
Credit: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
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2019 F&W Best New Chef Caroline Glover butterflies chicken breast for a quick and even cook in her buttermilk-marinated chicken breast recipe. To ensure a clean cut, pat the meat dry, and then place a clean paper towel under the chicken while you cut through the breast. Glover gives butterflied chicken breast an initial soak in a simple brine and a second soak in buttermilk to deliver juicy, perfectly seasoned chicken that fries up incredibly crispy. This recipe is delicious all by itself. If you like, take it to the next level by using it in her recipe for Fried Chicken Sandwiches with Anchovy-Garlic Dressing or her recipe for Fried Chicken with Root Vegetable Escabeche.

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Fried Chicken with Root Vegetable Escabeche

Fried Chicken with Root Vegetable Escabeche
Credit: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
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Crispy fried chicken tops 2019 F&W Best New Chef Caroline Glover's salad made with bitter greens tossed with cilantro dressing and escabeche, or pickled vegetables. The longer the vegetables sit in the pickling liquid, the more flavorful they will be. The salad doesn't use all of the escabeche; use up the leftovers on a cheese plate, or tuck into sandwiches.

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Fried Chicken Sandwiches with Anchovy-Garlic Dressing

Fried Chicken Sandwich with Anchovy Garlic Dressing
Credit: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
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2019 F&W Best New Chef Caroline Glover's crispy fried chicken sandwich starts with her Ultimate Buttermilk-Marinated Fried Chicken Breasts, which get drizzled with a creamy homemade anchovy-garlic dressing, fresh radicchio, Castelvetrano olives, and spicy Calabrian chiles. The dressing gets an additional umami boost from Parmesan cheese and a balancing touch of acidity from white wine vinegar. It all adds up to make one incredibly flavor-packed, satisfying sandwich.

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Grown-Up Chicken Nuggets with Herb and Radish Salad

Grown-Up Chicken Tenders with Herb and Radish Salad
Credit: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
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Cookbook author Molly Stevens fillets chicken breast for crispy grown-up chicken nuggets dredged in panko and fried in olive oil and butter. Flattening chicken to even thickness (1/3 inch) is paramount. If the chicken is too thick, it takes too long to cook, and you risk scorching the coating before the interior is done; if too thin, it'll dry out before the breading has time to brown.

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    1 of 33 Fried Tandoori Chicken 

    2 of 33 The Ultimate Southern Fried Chicken
    3 of 33 Super-Crispy Pan-Fried Chicken
    4 of 33 Lemon-Brined Fried Chicken
    5 of 33 Coconut Chicken with Pickled Pepper Collards
    6 of 33 Chicken Milanese with Sage-and-Lemon-Butter Sauce
    7 of 33 Oven-Fried Chicken Breasts
    8 of 33 Oven-Fried Chicken by the Bucket
    9 of 33 Extra Crispy Fried Chicken
    10 of 33 Piri Piri Fried Chicken Sandwiches
    11 of 33 Fried Chicken with Honey Mustard
    12 of 33 Fried Chicken with Tomato Gravy
    13 of 33 Duck Fat–Fried Chicken with Piquillos Ketchup
    14 of 33 Gas Station Fried 
Chicken
    15 of 33 Master Stock Crispy Chicken

    16 of 33 Late-Night Fried Chicken
    17 of 33 Kurdish Fried Chicken in Broth
    18 of 33 Tea-Brined and Double-Fried Hot Chicken
    19 of 33 Hot Chicken Tacos
    20 of 33 Fried Chicken Sandwiches with Hot Sauce Aioli
    21 of 33 Sourdough Pretzel Fried Chicken
    22 of 33 Best-Ever Cold Fried Chicken
    23 of 33 Buttermilk Fried Chicken with Pickled Peach-Fennel Salad
    24 of 33 Spicy Fried Rice-Stuffed Chicken Wings
    25 of 33 Pickle-Brined Fried Chicken
    26 of 33 Super-Crispy Fried Chicken Sandwiches
    27 of 33 Marghi Na Farcha (Parsi Fried Chicken)
    28 of 33 Auntie Georgia's Dakgangjeong (Korean Fried Chicken with Soy Sauce)
    29 of 33 Air-Fryer Fried Chicken with Hot Honey
    30 of 33 Ultimate Buttermilk-Marinated Fried Chicken Breasts
    31 of 33 Fried Chicken with Root Vegetable Escabeche
    32 of 33 Fried Chicken Sandwiches with Anchovy-Garlic Dressing
    33 of 33 Grown-Up Chicken Nuggets with Herb and Radish Salad

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    33 Irresistible Fried Chicken Recipes
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