Fried chicken is easy once you have mastered the basic steps. Follow this guide and then switch things up with your favorite spices and batters.
By Aaron Hutcherson
I present to you this comprehensive guide on how to make fried chicken. I’ve shared a couple of variations over the years, but this aims to be your go-to manual for how to fry chicken. 
Step One
It of course all starts with the chicken. I tend to stick with dark meat these days because I find it more flavorful, but you can use whatever cuts you like. Lay your chicken out flat on a good working surface.
Step Two
Now it’s time to season! The basic chicken spices that I always include are kosher salt, black pepper, and garlic powder. You can stop there (as I did for this post), or you can personalize with other herbs and spices. Some others that I regularly include are onion powder, mustard powder, paprika, chili powder, cumin, and cayenne pepper. Be sure to generously sprinkle all sides of the chicken so that it is full of flavor.
Step Three
Speaking of flavor, it’s also a good idea to season the flour you’ll be dredging the chicken in. Just use all of the same spices you put on the pieces of chicken.
Step Four
Coat the chicken in the seasoned flour a few pieces at a time, shaking off any excess, until they’re all floured. It’s great to let the dredged chicken sit for a few minutes to help the coating adhere to the meat.
Step Five
While the dredged chicken is resting you can start heating the oil to fry the chicken. You want about 1/2 inch of oil (i.e. corn, canola, vegetable, or peanut) in a heavy-bottomed pan over medium-low heat. Though a cast-iron skillet is ideal for frying chicken, I have a confession to make: I don’t actually own one. I know, I know…it’s definitely on my list, but I’m low on space and already have to store some of my equipment in my bedroom. (Thank you, New York City apartments.)
Step Six
You can check that the oil is ready by flicking some flour into the pan and looking for a moderate sizzle. If it goes crazy, then it means that the oil is too hot. Carefully add the chicken pieces, a few at time so as not to crowd the pan, and cook until golden brown on the first side, about 7 to 10 minutes.
Step Seven
Flip over and continue frying until the chicken is golden brown on the other side, about 7 to 10 minutes more.
Step Eight
Fry at a low temperature that will allow the chicken to cook all the way through without burning or having to finish in the oven. Put the perfectly fried chicken on a wire rack to drain. (Paper towels will also work.)
Step Nine
Repeat with the remaining chicken and then EAT!
Looking for some fun recipes? Try this buttermilk fried chicken or a recipe for cornmeal fried chicken.
thank you so very much!! how i apreciate people like you who share this delicious dishes!! i love fried kitchen but i did not know how to fry it. thanks to you now i know, i will do this tomorrow.
thanks I will try as soon as possible
What temperature should the oil be at? Just saying “moderate sizzle” or “goes crazy” or “low temperature” isn’t really helpful for someone unfamiliar with frying chicken. Most recipes tell you a temperature.