Easy Fried Chicken Recipe

I think everyone deserves a foolproof recipe for crispy, juicy fried chicken that tastes better than takeout. This easy fried chicken recipe starts with a classic buttermilk-marinated base, but we add a delicious twist: a sweet, savory, and sticky Gochujang-honey glaze. The smell alone when that glaze hits the hot chicken is absolutely incredible, creating a perfectly cooked interior and a crunchy crust. This recipe guarantees a perfectly cooked interior and a crunchy crust, coated in an irresistible glaze that will make everyone ask for seconds, making it a perfect easy dinner idea.

Ingredients for Easy Fried Chicken Recipe

Here’s what you’ll need to make the best easy fried chicken recipe at home:

• Chicken Pieces (Bone-in, Skin-on): Use 8 pieces total, a mix of thighs and drumsticks is best for flavor and juiciness. Pat them thoroughly dry before marinating; this is crucial for crispy skin during frying. Bone-in chicken retains more moisture and flavor during the long cooking time required for fried chicken.
• Buttermilk Marinade: This simple blend of buttermilk (500 ml / 2 cups), salt (1 tsp), black pepper (0.5 tsp), garlic powder (1 tsp), onion powder (1 tsp), and paprika (1 tsp) tenderizes the meat and adds moisture. The acidity in the buttermilk breaks down proteins, resulting in incredibly juicy chicken. Ensure the chicken is fully submerged during the marination process for best results.
• Breading Mixture: A combination of all-purpose flour (300g / 2.5 cups), cornstarch (50g / 0.5 cup), and baking powder (1 teaspoon). The cornstarch helps make the crust extra light and crispy, while the baking powder contributes to browning and a lighter texture. Season the breading generously with salt (1.5 tsp), black pepper (1 tsp), and paprika (1 tsp) for a flavorful base before adding the cayenne pepper (0.5 tsp, optional) for a subtle kick.
• Frying Oil: You’ll need about 2 liters (8 cups) of vegetable oil or another neutral high-smoke point oil like peanut or canola oil. Use a large, heavy-bottomed pot or Dutch oven for deep frying to maintain a stable temperature. A deep-fry thermometer is highly recommended to keep the oil at 175°C (350°F) for consistent results.
• Sticky Gochujang-Honey Glaze: The star of the show combines Gochujang (Korean chili paste), honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Gochujang adds a complex flavor—spicy, savory, and sweet—while the honey provides balance. Use alcohol-free soy sauce and make sure the garlic and ginger are finely minced or grated to incorporate smoothly into the glaze.
• Garnish: Toasted sesame seeds (1 tbsp) and sliced spring onions (2) provide a beautiful finish. Sprinkle generously over the glazed chicken for texture and a fresh, aromatic contrast to the rich glaze. Toast sesame seeds quickly in a dry pan over medium heat until fragrant before serving.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions for Making the Crispy Chicken and Sticky Glaze

1. Marinate the Chicken: Pat the chicken dry with paper towels to remove excess moisture. In a large bowl, whisk together the buttermilk, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 4 hours (preferably overnight for maximum tenderness).
2. Prepare the Breading and Oil: In a shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, 1.5 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, and cayenne pepper. In a large Dutch oven or heavy pot, heat 2 liters of vegetable oil to 175°C (350°F). Use a deep-fry thermometer and adjust the heat throughout the process to keep the oil temperature steady; a drop in temperature leads to soggy chicken.
3. Dredge and Fry: Remove chicken from the buttermilk marinade and let excess marinade drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to create a thick, even coating. Carefully lower 2-3 pieces into the hot oil (do not overcrowd) and fry for 6-8 minutes per side until golden brown and crispy. Cook until internal temperature reaches 74°C (165°F). Remove chicken to a wire rack over a baking sheet to drain oil and maintain crispness while frying remaining pieces. If you overcrowd the pot, the oil temperature will drop significantly, resulting in a soggy, oily crust instead of crispy chicken.
4. Prepare the Gochujang-Honey Glaze: While the chicken finishes frying, combine Gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a small saucepan. Bring to a gentle simmer over medium heat, whisking constantly for 3-5 minutes until the glaze thickens slightly and coats the back of a spoon. Be careful not to let it boil too vigorously; we want a thick, sticky glaze, not a reduced syrup.
5. Glaze and Garnish: Transfer the hot fried chicken pieces to a large mixing bowl. Pour the warm glaze over the chicken, tossing gently with tongs until every piece is coated. Arrange the glazed chicken on a platter and sprinkle generously with toasted sesame seeds and sliced spring onions for color and texture.

The Magic Behind the Buttermilk Marinade

Buttermilk is essential for this easy fried chicken recipe because its natural acidity tenderizes the meat without making it tough, unlike highly acidic citrus-based marinades. The longer the marination time (up to overnight), the deeper the flavor and the more tender the final product will be.

The dry ingredients in the marinade (garlic powder, onion powder, paprika) penetrate the chicken pieces while submerged, building a strong flavor foundation from the inside out. This ensures the chicken isn’t just flavorful on the outside from the breading and glaze, but also in the meat itself.

The buttermilk coating itself also helps the breading adhere better to the chicken during dredging, creating a thicker, more textured crust that holds up well to the glaze.

Serving Suggestions for Sticky Gochujang Chicken

To create a truly balanced family-friendly meal around this easy fried chicken recipe, consider sides that cut through the richness of the fried chicken and complement the spice.

• Classic Sides: Serve with staples like creamy mashed potatoes, simple coleslaw, or a fresh green salad to balance the richness. For a more complete meal, add steamed white rice to absorb the extra glaze from the plate.
• Asian-inspired Pairings: Embrace the Gochujang flavors with sides like kimchi fried rice, quick-pickled cucumbers (oi muchim), or a simple side of sesame-dressed noodles.

Hacks for the Crispiest Fried Chicken Crust

Achieving a truly crispy crust on your easy fried chicken recipe requires a few specific techniques. These tips help ensure a light and crunchy exterior, even when glazed.

• Use Cornstarch: Adding cornstarch to the flour mixture is key to achieving that restaurant-quality crunch. Cornstarch inhibits gluten formation and reduces moisture absorption during frying, resulting in a lighter, crispier crust that stays crunchy longer.
• Don’t Overcrowd the Pot: Frying in batches (2-3 pieces at a time) is essential. Overcrowding lowers the oil temperature dramatically, causing the chicken to absorb more oil and become greasy and soggy instead of crispy.
• Maintain Oil Temperature: Keep the oil consistently at 175°C (350°F) for best results. If the oil gets too hot, the outside will burn before the inside cooks. If it’s too cool, the chicken becomes greasy.
• Rest on a Wire Rack: After removing the fried chicken from the oil, place it on a wire rack over a baking sheet, not directly on paper towels. This allows air to circulate underneath, preventing condensation from forming on the bottom and making the crust soggy.

FAQs

What exactly is Gochujang?

Gochujang is a savory, sweet, and spicy fermented Korean chili paste. It adds a complex umami flavor that is fundamental to this recipe’s glaze. You can find it in the international foods aisle of most supermarkets.

Can I use boneless chicken pieces?

Yes, boneless thighs or breast pieces can be used, but reduce the marination time to 2-3 hours and the frying time to 4-6 minutes per side. Always check the internal temperature (74°C / 165°F) before serving.

Can I make this easy fried chicken recipe in an air fryer?

For best results with an air fryer, use a slightly modified breading process: dredge and then spray generously with oil before frying at 200°C (400°F) for 15-20 minutes, flipping halfway. The result won’t be as crispy as deep frying, but it’s a good alternative for an easy weeknight meal.

Can I prepare the chicken ahead of time?

You can marinate the chicken overnight. The dry-dredged chicken can also be prepared up to 30 minutes before frying; place it uncovered in the refrigerator to let the crust set.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or in a preheated oven at 175°C (350°F) for 10-15 minutes to restore crispiness.

Is this recipe very spicy?

Gochujang provides a mild to moderate heat level that is balanced by the honey in the glaze. If you prefer less spice, reduce the amount of Gochujang slightly and increase the honey. When I am cooking for my kids, I will sometimes make a separate batch of glaze with just honey and soy sauce for them.

Conclusion

This easy fried chicken recipe, featuring the irresistible sticky Gochujang-honey glaze, proves that homemade comfort food can easily surpass takeout. The combination of the crispy crust and sweet-spicy coating makes this a family favorite that you’ll want to add to your rotation. Be sure to save this recipe to your quick meals board on Pinterest for future reference.

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