Fried Chicken Recipes

There's nothing as satisfying as biting into crispy-on-the-outside, juicy-on-the-inside chicken. Try our classic recipe, then keeping reading for more delicious variations and cooking tips.

Try our Classic Fried Chicken

To amp up the flavor in this Japanese-inspired recipe by brothers Matt and Ted Lee, authors of The Lee Bros. Simple Fresh Southern, marinate the chicken in a blend of soy sauce, rice wine vinegar, ginger and garlic before frying.

"A 3 1/2-pound chicken is the perfect size. Any larger and it won't cook through by the time the skin is golden. If that happens, transfer it to a 300 degree oven to finish," Matt and Ted say.

Try our Japanese Fried Chicken

Rachael Ray Every Day's Test Kitchen Director, Tracey Seaman, adds honey and paprika to the marinade to infuse the chicken with sweet and spicy flavor.

"If you're making a double batch, you can reuse the cooking oil -- just be sure to first remove any floating crispy bits using a small strainer," Tracey says.

Try our Spicy Honey-Peach Wings

Go greek with Abby Bodiker, food stylist at the Rachael Ray show's Mediterranean-inspired recipe. This no-guilt dish mixes in whole wheat flour and cornmeal to create a hearty and healthy crust.

"The secret to extra-crisp skin is that 10-15 minutes before frying when you let the breaded chicken rest. This also helps ensure that the crust won't fall off when you bite in," Abby says.

Try our Greek-Style Chicken Thighs

This no-guilt recipe by Matt and Ted Lee uses panko -- Japanese breadcrumbs -- in place of the normal flour-based breading. Plus, it's baked, not fried, which creates a healthy and crispy exterior.

Try our Thyme-Baked Chicken Thighs

Tracey Seaman adapted the classic Indian recipe, Tikka Masala, into a flavor-packed fried chicken recipe! To add color and an extra boost of flavor, sprinkle the chicken with chopped cilantro before serving.

Try our Tikka Chicken Legs

Marinating the chicken in malt vinegar and mustard gives this fried chicken dish a robust and layered flavor. Top off this tasty recipe from Abby Bodiker with a beer-flavored gravy.

Try our Malted Mustard Chicken with Beer Gravy

This hot and spicy recipe from the Lee Brothers, Matt and Ted, features a homemade hot sauce mixture to brush onto the chicken as it emerges from the skillet. Serve it with white bread and dill pickle slices to make a spicy fried chicken sandwich.

Try our Nashville Hot Chicken Legs

To skip the guilt, Tracey Seaman "oven-fries" her chicken. Try this method at home by coating the chicken in a seasoned breadcrumb mixture and baking it on a parchment-lined sheet until crisp and the meat is done.

Try our Oven-Fried Herbed Chicken

A mixture of cornstarch, flour and rice flour gives this Thai-inspired fried chicken from Abby Bodiker a light and crispy crust. Serve topped with a store-bought thai chili sauce or a homemade peanut sauce.

Try our Thai Fried Chicken

The heavy-duty cast iron skillet keeps oil cooking at an even temperature rather than dipping drastically every time ingredients are added, which is the key to non-greasy fried chicken and food.

Try our Skillet-Fried Chicken

Don't just drink your beer, cook with it too! Experiment with different types of beer, like lager or pale ales, to find out which type is your favorite. The darker the beer, the darker the breading will be!

Try our Beer-Battered Fried Chicken

Fried chicken is even better when served with this gravy made from the super flavorful pan drippings.

Try our Fried Chicken and Gravy

Don't stop here! Get more of our favorite chicken recipes to make for dinner.