Craving crispy fried chicken that’s quick, simple, and made from pantry staples? This easy fried chicken recipe skips the buttermilk but still delivers golden, crunchy chicken every time. It’s perfect for busy weeknights or last-minute cravings—this no-fail method gives you restaurant-style crispy fried chicken at home in minutes.
Crunchy on the outside and juicy on the inside, this recipe uses simple ingredients you likely already have in the kitchen. It’s an approachable technique that yields consistently crisp results without complicated steps.
Ingredients
- 2 lbs chicken breast, cut into strips
- 2 cups all-purpose flour, divided
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 eggs
- 1 cup water
- Oil for deep frying
See the method below for full instructions and timing. The amounts above serve about 4 people.
Instructions & Video
Mix together the ingredients in a bowl.
Add the chicken strips and mix until fully coated.
Coat each piece in flour and deep fry until golden.
Serve and enjoy!
- In a large bowl combine 1 cup flour, salt, pepper, smoked paprika, and garlic powder.
- Crack the eggs into the bowl, add the water, and whisk until smooth and slightly thick to form the batter.
- Add the chicken strips into the batter and toss until each piece is fully coated.
- Dredge each piece in the remaining 1 cup flour, pressing lightly so the coating adheres.
- Heat oil to 350°F (175°C). Fry the chicken in batches for 5–7 minutes, flipping once, until the pieces are golden brown, crispy, and cooked through (internal temperature 165°F / 74°C).
- Remove the chicken and place it on a wire rack or paper towels. Season lightly with salt while still hot, then serve.
Substitutions
- Chicken thighs: Use boneless thighs cut into strips for extra juiciness; cook the same way.
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
- Make it spicy: Add cayenne, chili powder, or hot paprika to the batter.
- Dairy-free: This recipe is already dairy-free—no milk or buttermilk needed.
Equipment
- Deep fryer or heavy pot/Dutch oven for frying
- Large mixing bowl
- Whisk and tongs
- Cooking thermometer for oil and chicken
- Wire rack or paper towels for draining
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in the oven or air fryer at 375°F (190°C) until crispy again.
- Freezing: This chicken is best eaten fresh; freezing will reduce crispiness.
Top tips for success
- Keep the oil temperature steady at 350°F—too low and the coating will absorb oil; too high and it can burn.
- Fry in batches and avoid overcrowding the pan for the crispiest results.
- Let excess batter drip off before dredging in flour to prevent clumps and uneven coating.
- Season immediately after frying while the chicken is still hot so the salt sticks better.
FAQ
Yes, but the coating won’t be as evenly crisp. Deep frying produces the most consistent crunch.
Use a thermometer or drop a small bit of batter into the oil; it should sizzle and rise immediately.
You can prep the chicken and batter a few hours ahead, but fry just before serving for best texture.
Related
If you enjoy easy, comforting dinners, you might also like these recipes:
Easy Creamy Beef Pasta (30-Minute Dinner)-
Italian Gnocchi Soup (Creamy 30-Minute One-Pot)
-
Easy Pesto Sauce (10-Minute Homemade Pesto)
-
Creamy Zucchini Pasta (25-Minute Dinner)
Pairing
These desserts and drinks pair wonderfully with fried chicken:
-
Chocolate Crunch Cake
-
Creamy Mango Lemonade
-
Millionaire Bars (No-Bake)
-
Strawberry Tiramisu (No-Bake)
The Easiest Crispy Fried Chicken Recipe Ever
Prep time: 10 mins • Cook time: 10 mins • Total time: 20 mins • Serves: 4
Method
- Combine 1 cup flour with salt, pepper, paprika, and garlic powder in a large bowl. Add eggs and water; whisk to a smooth batter.
- Toss the chicken strips in the batter until well coated. Dredge each strip in the remaining 1 cup flour, pressing the flour so it adheres.
- Heat oil to 350°F (175°C). Fry chicken in batches for 5–7 minutes, flipping once, until golden and cooked through.
- Drain on a wire rack or paper towels and season immediately. Serve with spicy mayo, fries, and a squeeze of lemon if desired.
This straightforward batter-and-dredge technique creates a dependable crunchy crust that seals in moisture. Adjust the spices to suit your taste—add cayenne or chili flakes for heat, or more smoked paprika for a deeper flavor.
Food safety
- Cook to a safe internal temperature of 165 °F (74 °C).
- Avoid using the same utensils for raw and cooked chicken without washing them first.
- Wash hands thoroughly after handling raw meat.
- Do not leave cooked food at room temperature for long periods.
- Never leave frying unattended and keep a lid nearby to smother any flare-ups.
- Use oils with a high smoke point for frying to avoid breaking down the oil.
Following these safety tips helps ensure delicious, safe results every time you fry chicken at home.
