Name: Ruma’s Crispy Chicken Recipe | Homemade Crispy & Juicy Fried Chicken
Prep time: 20 min
Cook time: 20 min
Ingredients: For the Chicken; 3 lbs Chicken Pieces (such as legs, thighs, or breast pieces); 2 cups Butter Milk; 2 large eggs; 2 cups all-purpose flour; ½ cup cornstarch; Vegetable oil (for frying); For the Seasoning; 2 tsp salt; 1 tsp black pepper; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp dried thyme; ½ tsp dried basil; ½ tsp dried oregano; ½ tsp celery salt; ½ tsp ground mustard; ¼ tsp ground ginger; ¼ tsp white pepper

Jump to Recipe - Print Recipe

Ruma Senguptas

Ruma’s Crispy Chicken Recipe | Homemade Crispy & Juicy Fried Chicken

5 from 1 vote

MakeRuma’s Crispy Chicken Recipe at home with a golden crunchy coating and juicy,tender chicken. Easy step-by-step homemade fried chicken recipe with experttips.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Servings: 6 Persons

Course: Appetizer, Main Course

Cuisine: American, French, Homemade American-Inspired, Indian

Calories: 580

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken
3 lbs Chicken Pieces such as legs, thighs, or breast pieces
2 cups Butter Milk
2 large eggs
2 cups all-purpose flour
½ cup cornstarch
Vegetable oil for frying
For the Seasoning
2 tsp salt
1 tsp black pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
½ tsp dried basil
½ tsp dried oregano
½ tsp celery salt
½ tsp ground mustard
¼ tsp ground ginger
¼ tsp white pepper

Equipment

Large Mixing Bowl Size: 4–5 quart (approximately 4–5 liters)For marinating the chicken with buttermilk, eggs, and seasonings.
Medium Mixing Bowl Size: 2–3 quart (approximately 2–3 liters)For preparing the seasoned flour and cornstarch coating.
Large Cast-Iron Skillet or Deep Frying Pan Size: 12-inch (30 cm) skillet or 5–6 quart deep panFor frying chicken evenly in small batches.
Deep-Fry Thermometer Range: Up to at least 400°F / 200°CFor monitoring the oil temperature.
Wire Cooling Rack Size: Approximately 10 × 15 inches (25 × 38 cm)For draining excess oil while keeping the chicken crispy.
Large Baking Sheet or Tray Size: Half-sheet pan, approximately 13 × 18 inches (33 × 46 cm)Place underneath the wire rack to catch excess oil.
Kitchen Tongs Size: 9–12 inches (23–30 cm)For safely turning and removing hot chicken.
Measuring Cups and Spoons 1 cup, ½ cup, ⅓ cup, ¼ cup, 1 tablespoon,1 teaspoon, ½ teaspoon, ¼ teaspoon,
Large Cutting Board Size: Approximately 12 × 18 inches (30 × 46 cm)For safely handling and preparing raw chicken.
Sharp Chef’s Knife Size: 8-inch (20 cm)For trimming or portioning chicken if required.
Instant-Read Meat Thermometer Optional but Highly Recommended. Size: 8-inch (20 cm)For trimming or portioning chicken if required.

Method

How to Make Ruma’s Crispy Chicken

Step 1: Prepare the Chicken

Place the chicken pieces in a large bowl.
Add the buttermilk and eggs. Mix gently until all the chicken pieces are coated in the creamy mixture.
Cover the bowl and place it in the refrigerator for at least 2 hours.
If you have time, you can marinate the chicken longer for a deeper flavour and more tender texture.
The First Magical Moment ✨
At this stage, there is nothing fancy happening. It is simply chicken resting quietly in a simple marinade.
But this is where the transformation begins.
Sometimes the best homemade food does not need complicated ingredients. It simply needs time.

Step 2: Prepare the Seasoned Flour

In another large bowl, combine:
All-purpose flour
Cornstarch
Salt
Black pepper
Paprika
Garlic powder
Onion powder
Dried thyme
Dried basil
Dried oregano
Celery salt
Ground mustard
Ground ginger
White pepper
Mix everything well.
The flour creates the main coating, while the cornstarch helps give the chicken a lighter and crispier texture.

Step 3: Coat the Chicken

Remove one piece of chicken from the buttermilk mixture and allow the excess liquid to drip off.
Place it into the seasoned flour mixture.
Coat the chicken well.
Now dip the chicken lightly back into the buttermilk mixture.
Return it once more to the seasoned flour.
Gently press the flour mixture onto the chicken.
Do not worry if the coating looks a little uneven.
Those small rough layers of flour can become the beautiful crispy edges that make homemade fried chicken so enjoyable.
Repeat with the remaining chicken pieces.

Step 4: Let the Coating Rest

Place the coated chicken on a tray or plate.
Allow it to rest for approximately 10–15 minutes before frying.
This little resting period helps the coating hold together better.
It is a simple step, but one that can make a big difference.

Step 5: Fry the Chicken

Heat enough vegetable oil in a deep, heavy-bottomed pan for frying.
Fry the chicken in small batches. Avoid overcrowding the pan.
Cook until the chicken becomes golden brown, crispy, and fully cooked inside.
The exact cooking time can vary depending on the size and thickness of the chicken pieces, so do not rely only on colour. Use a food thermometer and make sure the thickest part of the chicken reaches 165°F (74°C). (Food Safety and Inspection Service)
Once cooked, carefully remove the chicken from the oil.
Place it on a wire rack or paper towels to remove excess oil.

The Homemade Magic Moment

Now comes my favourite part.
Place the crispy chicken on a large serving plate.
You will see the golden crunchy coating. You may hear that tiny crackling sound as the chicken rests. The kitchen smells warm, spicy, and comforting.
Serve it immediately while it is still hot and crispy.
Gather your family around the table.
Food somehow tastes better when it is shared.
And sometimes, a simple piece of homemade crispy chicken can become part of a beautiful family memory.
That is the magic we try to create at Ruma’s Magic Kitchen. ✨

Nutrition

Serving: 200gCalories: 580kcalCarbohydrates: 34gProtein: 38gFat: 32gSaturated Fat: 8gMonounsaturated Fat: 22gCholesterol: 190mgSodium: 1050mgPotassium: 480mgFiber: 2gSugar: 3g

Notes

A Note About Nutrition

Homemade fried chicken can fit into an enjoyable, balanced meal when served with vegetables, salad, or other nutritious side dishes.

The exact nutrition will change depending on whether you use chicken breast, thighs, drumsticks, skin-on chicken, or skinless chicken.

For a lighter plate, serve your crispy chicken with:

Fresh garden salad
Homemade coleslaw
Steamed vegetables
Roasted vegetables

Safe Cooking Tips

Marinate in the Refrigerator

Always marinate raw chicken in the refrigerator, not on the kitchen counter. Raw poultry marinade can also become contaminated, so leftover marinade should not be used as a sauce unless it is properly boiled first. (Food Safety and Inspection Service)

Keep Raw and Cooked Food Separate

Use clean plates and utensils for cooked chicken.

Do not place cooked chicken back onto a plate that previously held raw chicken unless the plate has been thoroughly washed. Keep raw poultry separate from ready-to-eat foods to help prevent cross-contamination. (U.S. Food and Drug Administration)

Cook Chicken to a Safe Temperature

The safest way to check chicken is with a food thermometer.

All poultry should reach a minimum internal temperature of 165°F (74°C). Check the thickest part of the chicken, avoiding direct contact with the bone. (Food Safety and Inspection Service)

Handle Hot Oil Carefully

Never drop chicken into hot oil from a height.

Gently lower each piece into the pan using tongs.

Keep children away from the frying area and avoid adding wet chicken directly into extremely hot oil, as this may cause dangerous splashing.

Refrigerate Leftovers Promptly

Do not leave cooked chicken at room temperature for long periods. Refrigerate leftovers promptly and store them properly. USDA guidance recommends refrigerating perishable foods within 2 hours, and most cooked leftovers should be used within 3–4 days. (Food Safety and Inspection Service)

Crispy Chicken Recipe - Homemade Crispy & Juicy Fried Chicken - Data Sheet — Crispy Chicken Recipe – Homemade Crispy & Juicy Fried Chicken – Data Sheet

Ruma’s Expert Tips for Perfect Crispy Chicken ✨

Do Not Rush the Marinade

The marinade is where tenderness begins.

Give the chicken enough time to rest in the buttermilk mixture. A longer refrigerated marination can help create a more tender result.

Use the Double-Coating Method

For extra texture, follow this simple pattern:

Buttermilk → Seasoned Flour → Buttermilk → Seasoned Flour

The second coating creates more rough layers, which can become beautifully crispy during frying.

Cornstarch Is One of the Secret Helpers

Cornstarch helps create a lighter, crispier texture.

The combination of flour and cornstarch gives the coating a wonderful homemade crunch without making it feel overly heavy.

Press the Flour Gently

Do not simply shake the chicken in the flour.

Use your fingers to gently press the seasoned flour onto the surface.

Those little uneven areas can become some of the crispiest and most delicious parts.

Let the Coated Chicken Rest

After coating, let the chicken rest for 10–15 minutes.

This gives the coating time to settle and can help it stay attached during frying.

Fry in Small Batches

Do not overcrowd the pan.

Too much chicken at one time can reduce the oil temperature and make the coating less crisp.

Patience is important here.

A few well-fried pieces are better than a crowded pan.

Use a Wire Rack

After frying, place the chicken on a wire rack when possible.

Air can circulate around the chicken and help keep the bottom from becoming soft.

Serve While Fresh and Hot

Crispy chicken is at its happiest when it is freshly cooked.

Serve it while the coating is crunchy and the chicken inside is warm and juicy.

Serving Suggestions

Serve Ruma’s Crispy Chicken with:

Homemade coleslaw
Tomato ketchup
Garlic mayonnaise
Fresh green salad
French fries
Mashed potatoes
Buttered corn
Soft dinner rolls
Your favourite homemade dipping sauce

Storage and Reheating

Allow the chicken to cool before storing.

Place leftovers in an airtight container and refrigerate promptly.

For the best crispy texture, reheat in an oven or air fryer rather than a microwave.

When reheating leftovers, make sure the chicken is thoroughly heated; USDA guidance recommends reheating leftovers to 165°F (74°C). (Food Safety and Inspection Service)

Final Words from Ruma’s Magic Kitchen ️

You do not need a professional kitchen to create something special.

A bowl of flour, a few familiar spices, fresh chicken, a little patience, and a lot of love can create a meal that brings everyone closer to the table.

Take your time.

Enjoy the cooking.

Listen to the gentle sound of the chicken frying.

Watch the colour slowly turn golden.

And when you finally take that first crispy bite, enjoy the little moment you created with your own hands.

From my kitchen to your heart—may every meal bring warmth, love, and a little magic. ❤️

Recipe Card Short Description

Ruma’s Crispy Chicken Recipe is an easy homemade fried chicken recipe with a golden crunchy coating and tender, juicy chicken inside. Made with buttermilk, herbs, spices, flour, and cornstarch, this comforting family recipe is perfect for lunch, dinner, weekends, and special gatherings.

Tried this recipe?

Let us know how it was!

My Popular Homemade Recipes are below –

Frequently Asked Questions

Can I use chicken breast?

Yes. Chicken breast works well, especially when cut into similar-sized pieces so they cook evenly.

Can I make this recipe less spicy?

Absolutely. Reduce the paprika and black pepper according to your family’s taste.

Why is my coating falling off?

Make sure the chicken is coated properly and allow it to rest for 10–15 minutes before frying. Also avoid turning the chicken too frequently.

Can I prepare the chicken in advance?

Yes. You can marinate the chicken in advance in the refrigerator. Keep raw chicken safely refrigerated and follow proper food-safety practices. (Food Safety and Inspection Service)

How do I know when the chicken is fully cooked?

The most reliable method is using a food thermometer. The chicken should reach 165°F (74°C) internally. (Food Safety and Inspection Service)

Ruma’s Crispy Chicken Recipe | Homemade Crispy & Juicy Fried Chicken

Ingredients 1x2x3x?

Equipment

Method

Nutrition

Notes

A Note About Nutrition

Safe Cooking Tips

Marinate in the Refrigerator

Keep Raw and Cooked Food Separate

Cook Chicken to a Safe Temperature

Handle Hot Oil Carefully

Refrigerate Leftovers Promptly

Ruma’s Expert Tips for Perfect Crispy Chicken ✨

Do Not Rush the Marinade

Use the Double-Coating Method

Cornstarch Is One of the Secret Helpers

Press the Flour Gently

Let the Coated Chicken Rest

Fry in Small Batches

Use a Wire Rack

Serve While Fresh and Hot