11 Super Easy Fried Chicken Recipes for Busy Weeknights

Even on the busiest weeknights, there’s nothing like the crispy, golden comfort of fried chicken to bring everyone to the table with smiles. Whether you’re craving classic buttermilk or something with a spicy twist, we’ve gathered 11 super easy recipes that promise maximum flavor with minimal fuss. Dive in and discover your new go-to for those nights when only fried chicken will do!

Crispy Buttermilk Fried Chicken

Just imagine the perfect harmony of crunch and juiciness in every bite of our Crispy Buttermilk Fried Chicken, a dish that promises to elevate your comfort food game with its golden, crackling exterior and tender, flavorful meat.

Ingredients

• For the marinade:
  • 2 cups buttermilk
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
• For the dredge:
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp cayenne pepper
• For frying:
  • 4 cups vegetable oil

Instructions

1. In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and onion powder to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. In a separate bowl, combine flour, paprika, salt, and cayenne pepper for the dredge.
4. Remove chicken from the marinade, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
5. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F.
6. Fry chicken in batches, avoiding overcrowding, for 12-15 minutes or until golden brown and internal temperature reaches 165°F.
7. Transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp.

Kick back and savor the contrast of the crispy, well-seasoned crust against the succulent, buttermilk-infused chicken. Serve atop a waffle for a sweet and savory twist, or alongside a tangy slaw to cut through the richness.

Spicy Honey Glazed Fried Chicken

Just when you thought fried chicken couldn’t get any better, this Spicy Honey Glazed Fried Chicken comes along to prove you wrong. A perfect harmony of heat and sweetness, this dish is a testament to the magic that happens when bold flavors meet classic comfort.

Ingredients

• For the chicken:
  • 4 chicken thighs, bone-in and skin-on
  • 1 cup buttermilk
  • 1 tbsp hot sauce
• For the crust:
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
• For the glaze:
  • 1/4 cup honey
  • 1 tbsp soy sauce
  • 1 tsp red pepper flakes

Instructions

1. In a large bowl, combine the chicken thighs, buttermilk, and hot sauce. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. In a separate bowl, mix together the flour, salt, black pepper, paprika, and cayenne pepper for the crust.
3. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture until fully coated.
4. Heat oil in a deep fryer or large pot to 350°F. Fry the chicken in batches for 12-15 minutes, or until golden brown and the internal temperature reaches 165°F.
5. While the chicken fries, prepare the glaze by combining honey, soy sauce, and red pepper flakes in a small saucepan over low heat. Stir until the mixture is smooth and slightly thickened, about 3 minutes.
6. Once the chicken is fried, brush each piece generously with the spicy honey glaze while still hot.

Amazingly crispy on the outside and tender on the inside, this Spicy Honey Glazed Fried Chicken is a delightful play of textures and flavors. Serve it atop a waffle for a sweet and savory twist, or alongside a crisp coleslaw to balance the heat.

Garlic Parmesan Fried Chicken

Unveiling a dish that marries the robust flavors of garlic and Parmesan with the irresistible crunch of fried chicken, this recipe promises to elevate your culinary repertoire. Perfect for those who cherish depth of flavor and texture, it’s a testament to the art of frying done right.

Ingredients

• For the marinade:
  • 1 cup buttermilk
  • 2 tbsp minced garlic
  • 1 tsp salt
• For the crust:
  • 1 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
• For frying:
  • 4 cups vegetable oil

Instructions

1. In a large bowl, combine buttermilk, minced garlic, and salt to create the marinade. Add chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. In a separate bowl, whisk together flour, Parmesan cheese, garlic powder, paprika, and black pepper for the crust mixture.
3. Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the crust mixture, pressing gently to adhere.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Carefully add chicken pieces in batches, avoiding overcrowding.
5. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Tip: Maintain oil temperature for even cooking.
6. Transfer fried chicken to a wire rack over a baking sheet to drain. Tip: This keeps the crust crispy.
7. Let rest for 5 minutes before serving. Tip: Resting allows juices to redistribute, ensuring moist chicken.

Best enjoyed hot, the Garlic Parmesan Fried Chicken boasts a golden, crispy exterior giving way to tender, flavorful meat. Serve atop a bed of arugula for a peppery contrast or with a side of creamy mashed potatoes to complement its richness.

Southern Style Fried Chicken

Crisp, golden, and irresistibly flavorful, Southern Style Fried Chicken is a testament to the art of comfort food, where each bite delivers a perfect harmony of juicy tenderness and a crunchy, well-seasoned crust.

Ingredients

• For the brine:
  • 4 cups buttermilk
  • 1/4 cup hot sauce
  • 2 tbsp salt
• For the chicken:
  • 1 whole chicken, cut into 8 pieces
• For the dredge:
  • 2 cups all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 2 tsp salt
  • 1 tsp black pepper
• For frying:
  • 4 cups vegetable oil

Instructions

1. In a large bowl, whisk together buttermilk, hot sauce, and salt to create the brine.
2. Submerge the chicken pieces in the brine, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. In a separate large bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper to make the dredge.
4. Remove chicken from the brine, allowing excess to drip off, then dredge each piece thoroughly in the flour mixture, pressing to adhere.
5. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F.
6. Carefully add chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and an internal temperature of 165°F is reached.
7. Transfer fried chicken to a wire rack set over a baking sheet to drain and rest for 5 minutes before serving.

Heirloom cast iron skillets are ideal for maintaining consistent frying temperatures, ensuring your chicken cooks evenly. For an extra crispy crust, let the dredged chicken rest for 10 minutes before frying. Serve this Southern classic atop a waffle for a sweet and savory twist, or alongside collard greens and cornbread for a traditional feast.

Korean Fried Chicken with Sweet and Spicy Sauce

Our culinary journey today takes us to the heart of Korean cuisine with a dish that marries crispiness with a symphony of flavors. Korean Fried Chicken with Sweet and Spicy Sauce is a testament to the art of balancing textures and tastes, offering a bite that’s as visually appealing as it is delicious.

Ingredients

• For the chicken:
  • 2 lbs chicken wings, split at joints
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup cold water
  • Oil for frying
• For the sauce:
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar

Instructions

1. In a large bowl, combine flour, cornstarch, salt, and black pepper for the chicken coating.
2. Gradually add cold water to the dry ingredients, stirring until a smooth batter forms. Tip: The batter should coat the back of a spoon; adjust water or flour as needed.
3. Heat oil in a deep fryer or large pot to 350°F. Use a thermometer for accuracy.
4. Dip each chicken wing into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry in batches to avoid overcrowding.
5. Fry wings for 10-12 minutes, turning occasionally, until golden brown and crispy. Tip: Maintain oil temperature for even cooking.
6. Remove wings and drain on a wire rack over paper towels. Tip: This keeps them crispy by allowing air circulation.
7. For the sauce, combine honey, brown sugar, soy sauce, gochujang, minced garlic, sesame oil, and rice vinegar in a saucepan over medium heat.
8. Simmer the sauce for 5-7 minutes, stirring frequently, until it thickens slightly.
9. Toss the fried wings in the sauce until evenly coated.

With its irresistible crunch and the perfect blend of sweet, spicy, and savory notes, this Korean Fried Chicken is a crowd-pleaser. Serve it atop a bed of steamed rice with a sprinkle of sesame seeds for an extra touch of elegance.

Oven Fried Chicken with a Crunchy Cornflake Coating

Heirloom recipes often carry the warmth of nostalgia, and this Oven Fried Chicken with a Crunchy Cornflake Coating is no exception, offering a lighter take on a classic comfort food that doesn’t skimp on texture or flavor.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the coating:
  • 2 cups cornflakes, crushed
  • 1/2 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chicken breasts with buttermilk, salt, and black pepper. Let marinate for at least 30 minutes to tenderize the meat.
3. In a separate bowl, mix the crushed cornflakes, flour, paprika, garlic powder, onion powder, and cayenne pepper to create the coating mixture.
4. Remove each chicken breast from the buttermilk, allowing excess to drip off, then dredge in the cornflake mixture, pressing gently to adhere.
5. Place the coated chicken breasts on the prepared baking sheet and drizzle evenly with melted butter to ensure a golden, crispy finish.
6. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful meat.

Crunchy on the outside and tender on the inside, this oven-fried chicken pairs beautifully with a tangy slaw or atop a bed of creamy mashed potatoes for a comforting meal that delights the senses.

Healthy Air Fryer Fried Chicken

Whisking away the guilt typically associated with fried chicken, this Healthy Air Fryer Fried Chicken offers a crispy, golden exterior with a juicy interior, all achieved with minimal oil. Perfect for those seeking indulgence without compromise, it’s a modern twist on a classic comfort food.

Ingredients

• For the marinade:
  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • 1 tsp salt
• For the crust:
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
• For cooking:
  • 4 chicken thighs, skinless and boneless
  • Olive oil spray

Instructions

1. In a large bowl, combine buttermilk, hot sauce, and salt to create the marinade. Add chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. Preheat your air fryer to 375°F for 5 minutes. This ensures a crispy crust by starting the cooking process at the right temperature.
3. In a separate bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, paprika, and black pepper to form the crust mixture.
4. Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the crust mixture, pressing gently to adhere.
5. Lightly spray the air fryer basket with olive oil spray. Place chicken thighs in the basket in a single layer, ensuring they don’t touch for even cooking.
6. Cook for 12 minutes, then flip the chicken thighs. Spray lightly with olive oil spray and cook for another 10-12 minutes, or until the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist meat.

Lightly crispy on the outside and tender on the inside, this air fryer fried chicken pairs wonderfully with a side of coleslaw or atop a fresh garden salad for a lighter meal option. The subtle heat from the hot sauce and the savory crunch of the Parmesan-panko crust make each bite irresistibly delicious.

Japanese Karaage Fried Chicken

Nothing embodies the perfect balance of crunch and juiciness quite like Japanese Karaage Fried Chicken, a dish that marries the simplicity of home cooking with the finesse of professional cuisine. Its golden, crispy exterior gives way to tender, flavorful meat, making it a universally beloved comfort food with a sophisticated twist.

Ingredients

• For the marinade:
  • 1 lb chicken thighs, boneless and skin-on, cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tsp ginger, grated
  • 1 tsp garlic, minced
• For the coating:
  • 1/2 cup potato starch
  • 1/4 cup all-purpose flour
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a bowl, combine the chicken pieces with soy sauce, sake, ginger, and garlic. Mix well to ensure each piece is evenly coated. Let it marinate for at least 30 minutes in the refrigerator for maximum flavor.
2. In a separate bowl, mix together the potato starch and all-purpose flour. This combination ensures a light, crispy crust that adheres well to the chicken.
3. Heat the vegetable oil in a deep fryer or large pot to 340°F. A thermometer is essential here to maintain the correct temperature for even cooking.
4. Dredge each marinated chicken piece in the flour mixture, shaking off any excess. This step is crucial for achieving that signature karaage crunch.
5. Fry the chicken in batches to avoid overcrowding, which can lower the oil’s temperature and result in soggy chicken. Each batch should take about 4-5 minutes until golden brown and cooked through.
6. Transfer the fried chicken to a wire rack or paper towel-lined plate to drain any excess oil, preserving its crispiness.

Golden and irresistibly crunchy on the outside, yet succulently tender inside, Japanese Karaage Fried Chicken is a testament to the beauty of simple ingredients transformed through careful preparation. Serve it with a wedge of lemon for a bright contrast or alongside a cold beer to elevate your dining experience.

Classic Fried Chicken Tenders with Dipping Sauces

Zesty and utterly satisfying, these classic fried chicken tenders are a testament to the timeless appeal of crispy, golden perfection paired with an array of dipping sauces that elevate each bite to new heights.

Ingredients

• For the chicken tenders:
  • 1 lb chicken tenders
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Vegetable oil, for frying
• For the honey mustard sauce:
  • 1/4 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
• For the BBQ sauce:
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Instructions

1. In a bowl, combine the chicken tenders and buttermilk, ensuring each piece is fully coated. Let marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
2. In a separate bowl, mix together the flour, salt, black pepper, paprika, and garlic powder to create the dredging mixture.
3. Remove the chicken tenders from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture until fully coated.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the chicken tenders in batches to avoid overcrowding, about 3-4 minutes per side, until golden brown and crispy.
5. Transfer the fried chicken tenders to a wire rack set over a baking sheet to drain any excess oil.
6. For the honey mustard sauce, whisk together mayonnaise, Dijon mustard, and honey in a small bowl until smooth.
7. For the BBQ sauce, combine ketchup, brown sugar, and apple cider vinegar in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.

Best enjoyed hot, these chicken tenders boast a crunchy exterior giving way to juicy, flavorful meat. Serve them with the homemade dipping sauces for a delightful contrast of flavors, or alongside a crisp salad for a lighter meal.

Buffalo Fried Chicken Bites

Zesty and bold, these Buffalo Fried Chicken Bites are a perfect blend of crispy texture and fiery flavor, ideal for those who crave a little heat in their comfort food. Elevating the classic buffalo wing to bite-sized perfection, this dish promises to be the star of any gathering, offering a sophisticated twist on a beloved American favorite.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil, for frying
• For the buffalo sauce:
  • 1/2 cup hot sauce
  • 1/4 cup unsalted butter, melted
  • 1 tbsp white vinegar
  • 1/2 tsp Worcestershire sauce

Instructions

1. In a medium bowl, combine the chicken pieces with buttermilk, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results. Tip: Marinating the chicken in buttermilk tenderizes the meat, ensuring juicy bites.
2. In a separate bowl, whisk together flour, garlic powder, paprika, salt, and pepper. Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture until fully coated.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the chicken in batches, avoiding overcrowding, for 3-4 minutes or until golden brown and cooked through. Tip: Maintaining the oil temperature is crucial for a crispy exterior without absorbing excess oil.
4. Transfer fried chicken to a paper towel-lined plate to drain any excess oil.
5. In a large bowl, whisk together hot sauce, melted butter, white vinegar, and Worcestershire sauce. Add the fried chicken bites to the bowl, tossing gently until evenly coated with the buffalo sauce. Tip: For extra heat, add a pinch of cayenne pepper to the sauce.

Succulent and spicy, these Buffalo Fried Chicken Bites boast a crispy exterior that gives way to tender, flavorful meat inside. Serve them atop a bed of crisp celery sticks and carrot rounds for a refreshing contrast, or alongside a creamy blue cheese dip to balance the heat.

Lemon Pepper Fried Chicken Wings

Savory and zesty, these Lemon Pepper Fried Chicken Wings are a culinary delight that marries the bold flavors of lemon and pepper with the irresistible crunch of perfectly fried chicken. Ideal for gatherings or a luxurious treat, they promise to elevate any meal with their gourmet appeal.

Ingredients

• For the marinade:
  • 2 lbs chicken wings
  • 1/4 cup fresh lemon juice
  • 2 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1 tsp salt
• For the coating:
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp lemon pepper seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
• For frying:
  • Vegetable oil, for deep frying

Instructions

1. In a large bowl, combine chicken wings with lemon juice, olive oil, lemon pepper seasoning, and salt. Marinate for at least 1 hour in the refrigerator, turning occasionally for even flavor distribution.
2. In a separate bowl, whisk together flour, cornstarch, lemon pepper seasoning, garlic powder, and salt to create the coating mixture.
3. Heat vegetable oil in a deep fryer or large pot to 375°F, ensuring there’s enough oil to fully submerge the wings.
4. Remove wings from marinade, allowing excess to drip off, then dredge each wing in the coating mixture, pressing gently to adhere.
5. Fry wings in batches for 8-10 minutes, or until golden brown and crispy, maintaining oil temperature at 375°F for consistent cooking.
6. Use a slotted spoon to transfer fried wings to a wire rack or paper towel-lined plate to drain excess oil.
7. For an extra burst of flavor, sprinkle additional lemon pepper seasoning over the wings while still hot.

Heavenly crispy on the outside and tender on the inside, these wings boast a vibrant lemon pepper kick that’s both refreshing and deeply savory. Serve them atop a bed of arugula with lemon wedges for a bright, elegant presentation that’s as visually appealing as it is delicious.

Conclusion

Great news for busy home cooks! This roundup of 11 super easy fried chicken recipes is your ticket to delicious, hassle-free weeknight dinners. Whether you’re craving classic or something with a twist, there’s a recipe here for everyone. Don’t forget to try them out, leave a comment with your favorite, and share the love (and this article) on Pinterest. Happy cooking!