If you’re searching for the best crispy chicken recipes, you’ve landed in the right place. From classic fried chicken to bold Korean flavors, these six crispy chicken recipes deliver unbeatable crunch, juicy meat, and restaurant-quality results at home.
Whether you love deep-fried chicken, oven-baked wings, or saucy Asian-style chicken, this guide covers everything you need. Each recipe is easy to follow, made with simple ingredients, and guaranteed to satisfy any craving for crispy, golden chicken.
1. Crispy Batter Fried Chicken (Classic & Extra Crunchy)
This crispy batter fried chicken is old-school perfection. The secret is a light, airy batter made with cold water and cornstarch, creating an ultra-crunchy coating that stays crisp.
Ingredients
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 cup all-purpose flour
- 2–5 tsp ground black pepper (to taste)
- 1¾ cups cold water
- 2 tsp baking powder
- 1 cup cornstarch
- Chicken pieces (drumsticks, thighs, or tenders)
- Oil for frying
Instructions
- In a large bowl, mix flour, cornstarch, paprika, cayenne, black pepper, and baking powder.
- Slowly whisk in cold water until a smooth batter forms.
- Dip chicken pieces fully into the batter.
- Heat oil to 350°F (175°C).
- Fry chicken in batches for 12–15 minutes, turning occasionally.
- Drain on a wire rack and rest for 5 minutes before serving.
Why This Works
- Cornstarch = extra crispiness
- Cold batter creates bubbles for crunch
- Perfect for classic fried chicken lovers
2. Crispy Buttermilk Fried Chicken Tenders
These crispy buttermilk fried chicken tenders are juicy inside and deeply flavorful. The seasoning penetrates the chicken, while the coating fries up beautifully golden.
Ingredients
- 1 lb chicken tenders
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 cup buttermilk
- 1½ cups all-purpose flour
- Oil for frying
Instructions
- Season chicken with salt, pepper, paprika, garlic powder, and onion powder.
- Soak chicken in buttermilk for at least 30 minutes (or overnight).
- Dredge tenders in flour, pressing firmly.
- Fry at 350°F for 6–8 minutes until golden and cooked through.
- Drain and serve hot.
Serving Tip
Serve with honey mustard, ranch, or spicy mayo.
3. Crispy Baked Chicken Wings (Healthier Option)
If you want crispy wings without frying, these crispy baked chicken wings are the answer. Baking powder helps dry the skin, making them crunchy in the oven.
Ingredients
- 2 lbs chicken wing sections
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Pat wings completely dry with paper towels.
- Toss with baking powder, salt, garlic powder, and onion powder.
- Arrange wings on a wire rack over a baking sheet.
- Bake at 425°F (220°C) for 45–50 minutes, flipping halfway.
- Serve immediately for best crunch.
Best Sauce Pairings
- Buffalo sauce
- BBQ sauce
- Lemon pepper
4. Crispy Bang Bang Chicken
This crispy Bang Bang chicken is sweet, spicy, and addictive. The crunchy coating pairs perfectly with the creamy, chili-spiked sauce.
Ingredients
- 1 lb boneless, skinless chicken tenders
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 2 large eggs, beaten
- 1 tsp salt
- Oil for frying
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tbsp sriracha
Instructions
- Coat chicken in flour mixed with cornstarch and salt.
- Dip in beaten eggs, then coat again in flour.
- Fry at 350°F until golden and crispy.
- Mix sauce ingredients in a bowl.
- Toss fried chicken in sauce just before serving.
Why Everyone Loves It
- Crispy + creamy contrast
- Sweet heat flavor profile
- Perfect party food
5. Crispy Dry Rub Chicken Wings
These dry rub chicken wings are bold, smoky, and incredibly crispy without any sauce.
Ingredients
- 2 lbs chicken wings (drumettes or flats)
- ⅓–½ cup all-purpose flour
- 2 tsp brown sugar
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
Instructions
- Combine flour, sugar, spices, and salt.
- Toss wings until evenly coated.
- Fry at 350°F for 10–12 minutes until deeply golden.
- Rest on a wire rack before serving.
Flavor Tip
Add cayenne for extra heat or cumin for depth.
6. Crispy Korean Fried Chicken
This Korean fried chicken is famous for its light crunch and sticky, spicy glaze. Double-frying makes it unbelievably crispy.
Ingredients
- 5 lbs chicken wings
- 1 cup potato starch
- 2 cups buttermilk
Sauce
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 2 tbsp sugar
- 1 tbsp garlic, minced
Instructions
- Soak wings in buttermilk for 1 hour.
- Coat wings in potato starch.
- Fry once at 325°F for 8 minutes. Remove and rest.
- Fry again at 375°F for 5 minutes until ultra-crispy.
- Simmer sauce ingredients until thick.
- Toss wings in sauce and garnish with green onions.
Why It’s Special
- Potato starch = light crunch
- Double frying = signature texture
- Sweet, spicy, umami glaze
Frequently Asked Questions (FAQs)
How do I keep fried chicken crispy?
Place chicken on a wire rack instead of paper towels to prevent sogginess.
What oil is best for frying chicken?
Use neutral oils like canola, peanut, or vegetable oil.
Can I make these recipes ahead of time?
Yes. Reheat in an oven or air fryer for best crispiness.
Why use cornstarch or potato starch?
They reduce gluten formation and create a lighter, crispier crust.
Are baked wings really crispy?
Yes—when baking powder is used and wings are dried properly.
Conclusion
These six crispy chicken recipes prove that you can achieve restaurant-quality crunch at home—whether you prefer classic fried chicken, healthier baked wings, or bold global flavors like Bang Bang and Korean fried chicken.
With the right techniques, simple ingredients, and a little patience, crispy chicken perfection is always within reach. Save this guide, try each recipe, and turn every meal into a crunchy, unforgettable experience.
🍗 Once you master these, you’ll never crave takeout again.