Craving crispy fried chicken that’s quick, simple, and made with pantry staples? This easy fried chicken recipe skips the buttermilk and still delivers golden, crunchy chicken every single time. Perfect for busy weeknights or last-minute cravings, this no-fail method gives you restaurant-style crispy fried chicken at home—fast!
It’s crunchy on the outside, juicy on the inside, and made with ingredients you already have!
If you love recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
Jump to:
Ingredients
- Chicken breast
- All-purpose flour
- Eggs
- Oil, for deep frying
See recipe card for quantities.
Instructions & Video
Mix together the ingredients in a bowl!
Add in the chicken strips & mix until fully coated!
Coat each one in flour & deep fry!
Serve & enjoy!
- In a large bowl, combine 1 cup flour, salt, pepper, smoked paprika, and garlic powder.
- Crack in the eggs, add the water, and whisk until smooth and slightly thick.
- Add the chicken strips to the batter and mix until fully coated.
- Dredge each piece in the remaining 1 cup flour, pressing gently so the coating sticks.
- Heat oil to 350°F (175°C). Fry chicken in batches for 5–7 minutes, flipping once, until golden brown, crispy, and cooked through.
- Remove and place on a wire rack or paper towels. Season lightly with salt if needed.
Scroll all the way down for the full recipe card!
Substitutions
- Chicken thighs: Juicier and just as crispy—cut into strips and cook the same way.
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
- Spice it up: Add cayenne, chili powder, or hot paprika to the batter.
- Dairy-free: This recipe already is—no milk needed.
Equipment
- I USED THIS DEEP FRYER
- Large mixing bowl
- Whisk & Tongs
- Deep pot or Dutch oven
- Cooking thermometer (for oil + chicken)
- Wire rack or paper towels
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Best reheated in the oven or air fryer at 375°F (190°C) until crispy again.
- Not freezer-friendly: Fresh is best for this one.
Top tips for Success!
- Keep your oil at 350°F—too low and the chicken gets greasy, too high and it burns.
- Don’t overcrowd the pan. Frying in batches = crispier chicken.
- Let excess batter drip off before dredging in flour.
- Season right after frying while the chicken is hot.
FAQ
Yes, but the coating won’t be as even or crispy. Deep frying works best here.
Use a thermometer or drop in a little batter—it should sizzle immediately.
It’s best fresh, but you can prep the chicken and batter a few hours ahead and fry when ready.
Related
Looking for other easy recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this fried chicken:
The Easiest Crispy Fried Chicken Recipe Ever
Ingredients
Equipment
Method
- In a large bowl, add 1 cup flour, salt, pepper, smoked paprika, and garlic powder. Crack in the eggs, pour in the water, and whisk until smooth and slightly thick—this is your batter. (WATCH FULL VIDEO BELOW)
- Add the chicken strips directly into the batter and mix until every piece is fully coated. Working one piece at a time, dredge the chicken in the remaining 1 cup flour, pressing lightly so the coating sticks.
- Heat your oil to 350°F (175°C)—this is key for crispy chicken that doesn’t absorb too much oil. Fry the chicken in batches (don’t overcrowd the pan) for 5–7 minutes, flipping once, until golden brown, crispy, and fully cooked. Internal temp should hit 165°F (74°C).
- Transfer to a wire rack or paper towels and immediately season with a little extra salt if you want.
- Serve it up! I love serving this with spicy mayo and French fries, plus a squeeze of fresh lemon on top. Finish with chili flakes or fresh chili peppers for that extra spicy crunchvc!
- Truly the easiest way to make crispy fried chicken at home. (WATCH FULL VIDEO BELOW)
Notes
Tried this recipe?
Let us know how it was!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Eleni says
The taste was AMAZING it just wasn’t crunchy
Novellian says
Great looking recipe. And it’s the simplest one 👍👍