Best examples of how to fry chicken: 3 tasty examples

3 tasty examples of how to fry chicken at home

Let’s start with the heart of this guide: real examples of how to fry chicken. These 3 tasty examples cover different cuts, coatings, and frying methods so you can see how flexible fried chicken really is.

Example 1: Classic Southern buttermilk fried chicken

If you think of fried chicken, this is probably the version living rent-free in your head: shatteringly crisp crust, juicy meat, and plenty of peppery flavor. This first example of fried chicken focuses on bone-in pieces and a slow, steady fry.

Step 1: Choose and prep your chicken

Use a mix of drumsticks, thighs, and bone-in breasts. Pat them dry with paper towels so the marinade sticks better. Trimming excess fat helps reduce splatter in the oil.

Step 2: Buttermilk brine for tenderness

Stir together:

2 cups buttermilk
1 tablespoon kosher salt
1–2 teaspoons black pepper
1 teaspoon paprika (smoked or sweet)
1 teaspoon garlic powder

Submerge the chicken, cover, and refrigerate at least 4 hours, ideally overnight. The mild acidity in buttermilk helps tenderize the meat without turning it mushy.

If you’re curious about food safety for marinating and handling poultry, the USDA’s guidelines on chicken temps and storage are worth a read: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry.

Step 3: Seasoned flour that actually tastes like something

In a large bowl, mix:

2 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne (optional, for heat)

Pull chicken from the buttermilk, let the excess drip off, then press each piece firmly into the flour. Really pack it on; those craggly bits become crunchy ridges once fried.

Set the coated chicken on a wire rack for 10–15 minutes. This rest helps the crust stick.

Step 4: Fry slow and steady

Use a heavy pot or Dutch oven and pour in enough peanut, canola, or vegetable oil to reach about halfway up the chicken pieces (usually 2–3 inches deep).

Heat the oil to 325–340°F. Too hot and the crust burns before the inside cooks; too cool and the chicken gets greasy.

Fry in batches, without crowding, turning occasionally:

Dark meat: about 12–15 minutes
Bone-in breasts: about 15–18 minutes

You’re aiming for an internal temperature of 165°F in the thickest part, checked with an instant-read thermometer.

This first example of how to fry chicken shows the classic, slow-fry approach: bone-in pieces, buttermilk brine, and seasoned flour. Once you master this, you can riff endlessly.

Flavor variations on classic Southern fried chicken

Here are a few more examples of how to fry chicken using the same basic method:

Nashville hot style: Toss finished fried chicken in a spicy oil made from frying oil, cayenne, brown sugar, and paprika.
Lemon-pepper version: Add lemon zest and extra black pepper to the flour and finish with a squeeze of lemon.
Herb-crusted: Mix dried thyme, oregano, and rosemary into the flour for a more aromatic crust.

These variations are some of the best examples of how a single base recipe can spin out into several different fried chicken styles without learning a brand-new technique every time.

Example 2: Korean-style double-fried chicken wings

If Southern fried chicken is about comfort, Korean-style fried chicken is about crunch. This second example of how to fry chicken focuses on wings and drumettes with a thin, glassy crust that stays crisp even under sauce.

Step 1: Dry, well-trimmed wings

Use whole wings or pre-cut wingettes and drumettes. Pat them very dry—this is one of the best examples of why moisture control matters in frying. Less surface moisture means less splatter and better browning.

Season the wings lightly with salt, pepper, and a touch of garlic powder. Let them sit in the fridge for 30–60 minutes, uncovered, to dry out further.

Step 2: Light, starch-heavy coating

Instead of all-purpose flour, this style leans on starch:

1 cup potato starch or cornstarch
1/2 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon white or black pepper

Toss wings in the mixture until evenly coated. Shake off excess.

Step 3: First fry at a lower temperature

Heat oil to about 320°F. Fry the wings in batches for 7–8 minutes until pale and just cooked through. They won’t look done yet—that’s fine.

Drain on a rack and let them rest at least 10 minutes. This first fry cooks the meat and sets the coating.

Step 4: Second fry for extreme crispiness

Increase the oil temp to 375–380°F. Fry the wings again for 3–5 minutes until deep golden and audibly crisp.

This double-fry method is a standout example of how to fry chicken when you want a super-crunchy texture. It’s also one of the best examples of how restaurants achieve that lasting crunch you struggle to recreate at home.

Step 5: Sauce options (sticky, spicy, or both)

While the wings rest, whisk together a classic Korean-inspired sauce:

2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1–2 teaspoons grated garlic
1 teaspoon grated ginger

Simmer gently until thickened, then toss the wings right before serving.

Other real examples of how to fry chicken in this Korean-style lane include:

Garlic-soy wings: Skip the gochujang and use soy, garlic, brown sugar, and sesame oil.
Extra-crispy plain wings: Skip the sauce entirely and just sprinkle with salt and chili flakes.
Air-fryer hybrid: Par-fry at lower temp in oil, then finish in a hot air fryer for a lighter, still-crunchy version.

For anyone watching fat intake or heart health while still occasionally enjoying fried foods, organizations like the American Heart Association offer guidance on balancing fried foods within an overall eating pattern: https://www.heart.org.

Example 3: Quick skillet-fried chicken cutlets for weeknights

The third example of how to fry chicken is your weeknight hero: thin, boneless cutlets fried shallowly in a skillet. Think chicken schnitzel meets fast food sandwich, but made at home.

Step 1: Pound it thin

Use boneless, skinless chicken breasts. Slice each breast horizontally into two thinner pieces, then pound between sheets of plastic wrap or parchment until about 1/4 inch thick.

Thinner cutlets cook faster and more evenly, which is perfect for shallow frying.

Step 2: Classic three-part breading

Set up three shallow dishes:

Dish 1: Flour seasoned with salt, pepper, and paprika
Dish 2: Beaten eggs (2–3 eggs with a splash of milk or water)
Dish 3: Breadcrumbs (plain, panko, or a mix), seasoned lightly

Dredge each cutlet in flour, dip in egg, then press into breadcrumbs. Let them rest on a rack for 10 minutes to help the coating adhere.

Step 3: Shallow fry in a skillet

Pour about 1/4 inch of oil (canola, peanut, or a neutral blend) into a large skillet. Heat to around 350°F.

Lay in the cutlets, being careful not to crowd the pan. Fry 3–4 minutes per side, until deep golden and cooked through. Because they’re thin, they usually reach 165°F quickly.

This skillet method is one of the simplest examples of how to fry chicken when you don’t want to fuss with a big pot of oil. It’s also easy to scale up for sandwiches, salads, or meal prep.

Easy flavor twists on skillet-fried cutlets

Some additional examples include:

Parmesan-crusted: Mix grated Parmesan into the breadcrumbs and finish with lemon.
Spicy cutlets: Add cayenne and chili powder to the flour and hot sauce to the egg mixture.
Everything-bagel style: Stir everything-bagel seasoning into the breadcrumbs for a crunchy, seedy crust.

These are small changes, but they’re great real examples of how to keep fried chicken interesting without relearning the technique every time.

More examples of how to fry chicken: 3 tasty examples and beyond

We’ve walked through three main styles, but once you understand them, you can branch out into even more examples of how to fry chicken using the same core ideas.

Here are a few more styles worth trying:

Japanese-style chicken karaage

Karaage is another excellent example of how to fry chicken in bite-size pieces. Chicken thighs are marinated in soy sauce, sake or mirin, garlic, and ginger, then coated in potato starch and deep-fried until extra crisp. It’s similar to the Korean example but with a deeper soy-ginger flavor and no thick sauce.

Popcorn chicken and nuggets

Use the buttermilk method from the Southern example, but cut chicken into 1-inch chunks. Shake them in seasoned flour and fry until golden. This is one of the best examples for feeding kids or making snack-style food for parties.

Chicken tenders with panko

Chicken tenders or strips get the three-part breading treatment from the skillet example, but use panko breadcrumbs for extra crunch. Shallow-fry or deep-fry until golden. These are great real examples when you want something you can dip in honey mustard, ranch, or barbecue sauce.

Spiced fried chicken for salads and bowls

Take the skillet-fried cutlet method and change the seasoning profile: cumin, coriander, smoked paprika, and garlic powder. Slice the fried cutlets over grain bowls or big salads. This is a lighter-feeling way to enjoy fried chicken in smaller portions.

These additional examples include techniques you’ve already seen: brining, starch-based coatings, double-frying, and shallow frying. Once you recognize the pattern, you can invent your own best examples of fried chicken based on whatever flavors you like.

Safety, oil choices, and making fried chicken a little lighter

Frying chicken at home doesn’t have to be scary or wildly unhealthy if you’re thoughtful about a few basics.

Food safety and doneness

Chicken should always reach 165°F in the thickest part. The USDA’s guidance on safe minimum internal temperatures is the gold standard here: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart.

Use a quick-read thermometer instead of guessing by color alone—especially with dark meat or heavily seasoned crusts.

Oil types

For all of these examples of how to fry chicken, use oils with high smoke points:

Peanut oil
Canola oil
Refined sunflower or safflower oil

Avoid extra-virgin olive oil for deep frying; its lower smoke point and strong flavor work better for drizzling than for submerging chicken.

A few lighter-touch strategies

Some people like to enjoy fried chicken occasionally while keeping an eye on overall health. Resources like Mayo Clinic’s articles on dietary fats and heart health (https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating) can help you decide how often fried foods fit into your routine.

At home, you can:

Fry at the correct temperature so food absorbs less oil.
Drain on a rack instead of paper towels so the crust stays crisp and less oily.
Serve fried chicken with fresh sides—slaws, salads, and vegetables—rather than only heavy starches.

These are not rules, just tools to help fried chicken feel like a treat, not a problem.

FAQ: real examples of how to fry chicken at home

Q: What are some easy examples of how to fry chicken for beginners?
A: The skillet-fried cutlets are the easiest example of fried chicken to start with—thin pieces cook quickly and are forgiving. Popcorn chicken and chicken tenders are also beginner-friendly because small pieces cook fast and are less likely to dry out.

Q: What’s the best example of fried chicken for maximum crunch?
A: Korean-style double-fried wings are one of the best examples of how to fry chicken when your priority is crunch. The starch-based coating and two-stage frying create an ultra-crisp shell that stays crunchy even under sauce.

Q: Can I use these examples in an air fryer instead of deep frying?
A: You can adapt many of these examples of fried chicken for an air fryer by lightly spraying the coated chicken with oil and cooking at 375–400°F, flipping once. The texture will be slightly different—more like very crisp oven-fried chicken—but the flavor profiles still work.

Q: What’s one example of a good oil temperature for fried chicken?
A: For most bone-in fried chicken, 325–350°F is a good range. Wings and smaller pieces can go a bit hotter, around 350–375°F. A thermometer is your best friend here.

Q: How do I keep the crust from falling off?
A: Pat the chicken dry, don’t skip the resting step after coating, and avoid moving the chicken too much in the first few minutes of frying. All three main examples of how to fry chicken in this guide use a short rest before frying to help the coating adhere.

When you look at these examples of how to fry chicken—3 tasty examples plus several bonus variations—you start to see that great fried chicken isn’t mysterious. It’s just a handful of repeatable techniques: brine or season well, choose the right coating, control your oil temperature, and let the crust do its thing. Once you’ve cooked through even one example of fried chicken from this guide, you’ll be ready to riff, remix, and create your own best examples at home.

The best examples of how to fry chicken: 3 tasty examples you’ll actually cook