Top Rated Fried Chicken Recipes

Saffron Fried Chicken
Is there anything more satisfying than biting into a salty, flavorful, crisp piece of fried chicken? I know I have a particular weakness for the stuff (it’s my post-workout week splurge). Perfecting fried chicken is not easy, and it’s taken me years to create a recipe that I’m fully happy with. Of course, leaving it well alone is not an option, so I created my own twist with saffron. Saffron is used in a lot of Middle Eastern and South Asian marinades, oftentimes with yogurt, and it complements the flavor of chicken amazingly. Fried chicken was my perfect reason to break into the saffron stash. So the reality is that there are a few (worthwhile!) steps here. I marinate the chicken in saffron buttermilk that serves to brine the chicken, make it even juicier, and deeply infuse it with all of the marinade ingredients — a pinch of saffron, garlic, a touch of mustard. Then, I double-dip the chicken to create a super-crisp crust, and let it air-dry while the meat loses its chill. Finally, frying at the perfect temperature ensures fried chicken nirvana — crisp, flavorful, aromatic, tender, and juicy. Enjoy! Click here to see 7 Must-Have Spices.
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Some say the best way to marinate fried chicken is in a buttermilk batter, which has acidic components that make the meat tender and flavorful. Unfortunately for those who try to cut calories by "oven-frying," buttermilk doesn't always work. This recipe uses Greek yogurt mixed with mustard, garlic, and seasonings, so that there's not only acid to break down the chicken and make it juicy, but added flavor from the yogurt and mustard.  Click here to see more recipes that use Greek yogurt.
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Crispy fried chicken is given extra spice with chili powder.  Click here to see 8 Quick and Spicy Chicken Recipes Click here to see 101 Ways to Cook Chicken
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Crispy Fried Chicken
Pancake mix is not just for breakfast, and that was proven when Aunt Jemima decided to whip up a batch of fried chicken using pancake mix. Use the buttermilk-flavored mix and tell guests they’re getting buttermilk-battered fried chicken for a meal they would swear you took you all day to make.Click here for more great back-of-the-box recipes.
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Southern Fried Chicken BLT
Coated in buttermilk and fried until crisp, Southern-style fried chicken is the perfect partner in crime for bacon. A tangy spread of Dijon mustard-inflected mayonnaise keeps the richness of each bite in check and complements the flavors in the sandwich nicely. Click here to see Reinventing the BLT — 9 Ways. Click here to see 101 Ways to Cook Chicken
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4.6
Dakgangjeong (Koreatown Fried Chicken)
When it comes to the art of frying chicken, Koreans could give Southerners a run for their money. There, said it. Korean fried chicken (KFC) chains have set up shop in the Koreatowns of New York, Chicago, Atlanta and Los Angeles. KFC combines savory, spicy glazes and skin that shatters like glass. And guess what? We have the secret. Booyah!Many have said that frying the chicken twice achieves a next-level crunch, which we aren’t going to deny. But the real key is the batter. Ours uses soju, which inhibits gluten formation and keeps the batter light. If you have a little extra time, we highly recommend partially frying the chicken, then freezing it for at least two hours before a second fry.We offer recipes for two classic sauces you will find at Koreatown chicken joints: spicy and soy garlic. You can also simply season with salt and pepper and dot with Frank’s Red Hot, which elevates any fried chicken experience, Korean or otherwise. Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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Nothing says down-home cooking like buttermilk fried chicken, and this recipe makes it gluten-free. With a light and crispy skin and just the right kick of spice, this is one recipe that will have you coming back for more.     Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat
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Savory fried chicken that’s sure to be a family favorite.
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3.5
Korean Fried Chicken Wings
"Before anyone points out that my last book was on healthy eating and I now have Korean fried chicken on the menu, I’m not suggesting you eat this every day. I don’t even eat it once a month. But when I do, I bloody love it. Hot, sweet, dark, messy, and wickedly good. I am not a fan of deep-frying—I get the children to stand by with a fire blanket when the fat gets to that rolling stage—but sometimes it is worth the effort (and I did try various “oven-baked” versions to make life easier for you, but they didn’t cut the mustard). This is Friday night food, but it’s not for cooking when you’re in a hurry. Best if two of you can share the deep-frying duties. Get the beers in, guys." - Diana Henry, author of A Bird in the Hand: Chicken Recipes for Every Day and Every MoodClick here for more of our best chicken recipes
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3.5
Others may have differing opinions, but this is what we feel is the perfect fried chicken recipe. We took all of the necessary steps, from buying the right chicken and brining it to carefully creating a buttermilk marinade and seasoned flour. It’s juicy, it’s crispy, and it’s delicious — it’s perfect fried chicken.  Click here to see How to Make the Perfect Fried Chicken.
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3.214285
Located in the heart of San Francisco's Mission District, Foreign Cinema spices up their fried chicken recipe with Madras curry powder and red chile flakes. The addition to sesame seeds in the breading gives the chicken an extra crunch. At the restaurant, the chef covers and refrigerates the chicken overnight for maximum flavor punch.
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Southern Fried Chicken
As with many dishes throughout history, the advent of Southern fried chicken was the result of several different events converging. Fried chicken was a West African delicacy brought over to the United States by slaves, the mass production of pork in the South made lard readily available, and the popularity of cast-iron cookware in the 19th century created the fried chicken we now associate with the South. The key to keeping the chicken moist during frying is to marinate it overnight. Buttermilk imparts a slightly creamy taste to the meat that complements the crispy, savory crust perfectly.
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