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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5
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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chicken
Crispy fried chicken is given extra spice with chili powder. Click here to see 8 Quick and Spicy Chicken RecipesClick here to see 101 Ways to Cook Chicken
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5
Cold-Smoked Fried Chicken
This is the best fried chicken ever. The smoke permeates the meat, seasoning it from the inside out. Combined with the crunchy exterior and juicy meat, it is revelatory. Just remember to let it rest before eating. It’s almost impossible not to dive in immediately, but when the chicken is too hot you can’t fully appreciate the texture and flavors. We use rice bran oil for frying because it has a high smoke point and a clean, neutral flavor, which means that fried foods tend to cook evenly without burning or absorbing any heavy flavors from the oil. It is pressed from the hull of the rice grain and is high in antioxidants. It costs about the same as good olive oil, and its slightly sweet, nutty flavor is good for baking, cold marinades, and dressings. Once you try it, it will be hard to go back to canola. You can substitute whatever your favorite chicken parts are for the thighs. If you use breasts we suggest cutting them in half crosswise for the proper coating-to-meat ratio. Whatever you do, just make sure you try this technique. It’s a little bit of work for a big reward.
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4.333335
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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4
Oven-Fried Chicken
I first made Shake N Bake chicken when I was about 10, along with a vegetable casserole from my Care Bears Cookbook. It actually didn't turn out that badly. Later on, I got my North Carolinian grandmother's recipe for fried chicken which calls for peanut oil and, while great, is impossible for a weeknight. As a compromise, I developed this oven-fried chicken recipe over the years. The breadcrumb-flour mixture is easy and all the black pepper kind of reminded me of KFC Original Recipe.
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4
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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3.857145
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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3.5
Two things that seemingly don't go together — in your drinks, no less — end up being pretty delicious in this cocktail. Made by Josh Goldman from Los Angeles' anticipated new restaurant, Mess Hall, this drink was perfect for the Finger Lickin’ Good Fried Chicken Fest. After all, who doesn't want a piece of fried chicken after a sweet cocktail? 
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3.291665
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
Fried chicken skins
Executive chef Brian Ellis of New York City's The Smith says of this insanely decadent recipe, "Every Wednesday, we serve fried chicken as our blue plate special and It's really popular. Everyone raves about the crispy skin, so we decided to add it in snack form to our daily menu as a little teaser for our fried chicken."
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2.5
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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1.5