How To Make Restaurant-Quality Fried Chicken At Home, According To A Culinary Expert

If your homemade fried chicken has ever turned soggy or lost its coating, you’re not alone. There are a few mistakes that people commonly make, but a little prep can be the difference between a greasy and a golden crust.

Mimi Morley, Senior Recipe Development Manager at food box delivery service HelloFresh, points out that even a seemingly simple dish like fried chicken can go wrong, and a few key tips can make all the difference. To help you avoid these pitfalls, Mimi shares three expert tips for achieving restaurant-quality fried chicken at home, along with advice on how to add sauce without sacrificing crispiness:

You’re Skipping the Prep That Makes All the Difference

The secret to fried chicken that is juicy and flavourful begins before you even start cooking.

“One of the biggest mistakes people make is rushing straight from the fridge to the fryer,” says Mimi Morley. “Proper preparation completely transforms the taste and texture.”

Start by seasoning the chicken ahead of time. A simple brine of salt, water and a little sugar will help lock in moisture and season the meat throughout. Even an hour makes a big difference.

After brining, pat the chicken dry and dip it in buttermilk for a few hours or coat it lightly in egg before covering it in well-seasoned flour or breadcrumbs, and let it rest for at least 15 minutes. Mimi explains, “This helps the coating stick so it stays crisp rather than slipping off in the oil.” 

You’re Not Frying It Properly

Many home cooks avoid fried chicken because they are unsure how to do it safely, but Mimi says it is straightforward once you know the basics.

1. Use a deep, heavy-bottomed pan or a large deep-sided frying pan. She says, “Cast iron works best, but any sturdy pan will do. Make sure it is wide enough so the chicken pieces are not stacked on top of each other.”
2. Add oil until it is around five to seven centimetres deep. This is enough to submerge the chicken halfway and create a crisp crust without needing a full deep fryer.
3. Heat the oil to between 170°C and 180°C and carefully lower the chicken into the oil using tongs, cooking a few pieces at a time. “Do not overcrowd the pan,” Mimi warns, as the chicken will turn greasy instead of crisp.
4. Fry for around 15 minutes, turning occasionally to ensure it cooks evenly on all sides. The coating should be deep golden brown, and the chicken cooked through to the bone. 

Mimi stresses, “It’s essential to check to check it’s ready by piercing the thickest part with a knife and make sure the juices run clear with no trace of pink.” Once cooked, place the chicken on a wire rack or paper-lined plate to drain excess oil and keep the crust crisp.

You’re Adding Sauce Too Soon

Fried chicken pairs beautifully with sauce, but adding it at the wrong time ruins the texture.

Mimi explains, “If you add sauce too early, the coating absorbs it and turns soggy. Always let the chicken rest briefly on a wire rack, then brush or toss it in the sauce just before serving.”

For a lighter coating, drizzle the sauce instead of fully submerging the chicken. For milder heat, mix honey or melted butter into a classic hot sauce. For more spice, use a hotter sauce and toss quickly to keep the coating intact.

Mimi also recommends serving extra sauce on the side so everyone can add more without affecting the crunch.