There’s nothing quite like the disappointment of biting into fried chicken that’s dry inside, even with a seemingly perfect crust. I’ve spent years perfecting the art of achieving unbelievably juicy fried chicken, ensuring every bite is tender and flavorful. This Crispy Sauced Fried Chicken recipe delivers that magical combination: a shatteringly crispy exterior kissed with a sweet and sticky glaze, all while keeping the meat incredibly moist.
Why This Crispy Sauced Fried Chicken Recipe Is a Game-Changer
This isn’t just another fried chicken recipe; it’s a proven method designed to overcome common pitfalls and guarantee a superior result. We focus on key techniques that elevate the entire experience.
Say Goodbye to Dry Chicken: The Brining Secret
The secret to consistently moist and perfectly tender chicken lies in the brine. This simple initial step deeply hydrates the chicken, preventing it from drying out during the high heat of frying.
The Golden Standard: Achieve Ultimate Crispy Perfection
Our dredge mixture, featuring cornstarch and baking powder, works wonders. Combined with the critical step of patting the chicken completely dry, it ensures an extra-crispy, golden-brown crust that truly crunches.
That Irresistible Sweet & Sticky Glaze
What truly sets this recipe apart is the balanced sweet and sticky glaze. It adheres beautifully to the crispy chicken, adding an explosion of savory, sweet, and subtly spicy notes that are utterly addictive.
The Essential Building Blocks: Your Crispy Sauced Fried Chicken Ingredients
Quality ingredients are the foundation of any great dish. Understanding their role ensures you get the best possible outcome.
Choosing Your Chicken: Best Cuts for Frying
Bone-in, skin-on chicken pieces like drumsticks and thighs are ideal. The bone helps conduct heat for even cooking, and the skin renders beautifully, contributing to both flavor and a crispy texture.
The Magic of the Brine: Simple Yet Transformative
A simple solution of water, salt, and sugar transforms the chicken. Salt tenderizes the meat, while the sugar helps promote browning, leading to a more evenly colored and flavorful crust.
Crafting the Crispy Dredge: Flour, Starch, and Spices
All-purpose flour forms the bulk of the coating. Cornstarch is crucial for that extra crispness, while a touch of baking powder contributes to a lighter, airier texture. Paprika, garlic powder, onion powder, and black pepper create a rich, savory base flavor, with optional cayenne for a gentle kick.
The Buttermilk Bridge: Adhesion and Tenderness
Buttermilk acts as the perfect adhesive for the dredge. Its acidity also subtly tenderizes the chicken, contributing to an overall more succulent bite.
The Perfect Glaze Ingredients: Sweet, Savory, and Spicy
Soy sauce provides deep umami and saltiness, balanced by the sweetness of brown sugar. Rice vinegar adds a touch of tang, while fresh ginger and garlic infuse aromatic depth. Red pepper flakes offer adjustable heat, creating a complex and vibrant coating for your Crispy Sauced Fried Chicken.
Tools of the Trade: Equipping Your Fried Chicken Journey
Having the right equipment makes the frying process safer and ensures the best results.
Heavy-Bottomed Pot or Dutch Oven: Essential for maintaining consistent oil temperature and safe deep frying. Its thick walls distribute heat evenly.
Deep-Fry Thermometer: Crucial for monitoring and controlling oil temperature, preventing greasy or burnt chicken. This is non-negotiable for success.
Wire Racks with Baking Sheets: Use one for the dredged chicken to air-dry slightly, which helps the coating stick. Another is vital for draining excess oil after frying, keeping the chicken crispy.
Large Bowls and Shallow Dishes: Necessary for brining the chicken, and for setting up an efficient dredging station.
Tongs: For safely handling chicken in and out of hot oil. Long-handled tongs are highly recommended for safety.
From Brine to Bite: A Step-by-Step Guide to Crispy Perfection
- The Essential Brine: Hydration for Juiciness
In a large bowl or container, whisk together 4 cups of water, 1/4 cup of salt, and 2 tablespoons of sugar until completely dissolved. Add the chicken pieces, ensuring they are fully submerged in this solution. Cover the bowl and refrigerate for at least 4 hours, or up to 12 hours. This step is non-negotiable for achieving perfectly tender, moist chicken.
- Setting the Stage: Dredge and Wet Dip Prep
In a large, shallow dish, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon cayenne pepper (if using) until well combined. In another separate shallow dish, pour 1.5 cups of buttermilk. Setting up an organized station now makes the dredging process seamless.
- Oil Up: Preparing Your Frying Station
Pour 6 cups of vegetable or peanut oil into a large, heavy-bottomed pot or Dutch oven, ensuring the oil is at least 3 inches deep. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Maintaining this temperature is critical for crispy, non-greasy fried chicken.
- The Double Coat: Achieving That Signature Crunch
Remove chicken from the brine and pat each piece VERY dry with paper towels. This is crucial for coating adhesion and a super crispy crust. Dip each chicken piece into the buttermilk, allowing any excess to drip off. Then, coat thoroughly in the seasoned flour mixture, pressing gently to ensure the dredge adheres well to every part. Shake off any excess flour and place the dredged chicken pieces on a wire rack set over a baking sheet.
- The Fry: Golden Brown and Cooked Through
Carefully lower 2-3 pieces of chicken into the hot oil at a time, making sure not to overcrowd the pot. Overcrowding will drastically lower the oil temperature, resulting in greasy chicken. Maintain the oil temperature between 325°F and 350°F (160°C and 175°C) throughout the frying process.
Fry for 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the thickest part of the chicken should reach 165°F (74°C). Remove the fried chicken and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces.
- The Sweet & Sticky Glaze: A Flavorful Finish
While the fried chicken rests, in a small saucepan, combine 1/2 cup soy sauce, 1/4 cup packed brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1/2 teaspoon red pepper flakes (if using). Bring the mixture to a gentle simmer over medium heat, stirring constantly until the brown sugar has completely dissolved.
In a small separate bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth slurry. Stir this cornstarch slurry into the simmering sauce. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and becomes wonderfully glossy. This glaze adds a wonderful sweet and savory kick to your Crispy Sauced Fried Chicken.
- The Grand Finale: Coating and Serving Your Creation
Once all the chicken is fried, transfer the warm fried chicken pieces to a large bowl. Pour the warm sweet and sticky glaze over the chicken and toss gently until each piece is evenly coated. Serve immediately and enjoy the irresistibly juicy crunch!
Mastering the Art: Pro Tips for Crispy Sauced Fried Chicken Success
Don’t Skip the Brine (or Shorten It!): The brine is the absolute secret to moist, flavorful chicken. Give it the full time recommended for best results; patience here truly pays off.
Patting Dry is Paramount: Excess moisture on the chicken prevents the dredge from adhering properly, leading to a less crispy crust. Don’t rush this step, and use plenty of paper towels.
Mind Your Oil Temperature: Too low, and your chicken will be greasy; too high, and it will burn on the outside before cooking through. Invest in a good thermometer and monitor it closely to keep the oil consistently between 325-350°F (160-175°C).
Avoid Overcrowding the Pot: Frying too many pieces at once drastically lowers the oil temperature, leading to soggy, oily chicken. Always fry in small batches, usually 2-3 pieces at a time.
The Glaze is for Warm Chicken: Apply the glaze while the chicken is still warm from frying. This helps it adhere and soak in the flavors more effectively, creating that signature sauced finish.
Rest Your Fried Chicken: After frying, let the chicken rest on a wire rack for a few minutes before glazing. This allows juices to redistribute throughout the meat, ensuring maximum tenderness.
Troubleshooting Your Fry: Common Questions, Simple Solutions
My Chicken Isn’t Crispy Enough!
Ensure your chicken was patted thoroughly dry before dredging; excess moisture steams rather than fries. Also, verify your oil temperature was high enough (350°F initially) and maintained correctly, as too low heat leads to a soft crust.
Why is My Fried Chicken Greasy?
Greasy chicken is almost always a sign that your oil temperature was too low. The coating absorbs oil when it’s not hot enough to seal immediately. Always use a thermometer and avoid overcrowding the pot, which lowers the temperature rapidly.
My Chicken is Cooked Outside But Raw Inside!
This occurs when the oil is too hot, causing the exterior to brown too quickly. Lower your oil temperature slightly (aim for 325-350°F) and extend the frying time slightly if needed, ensuring the internal temperature reaches 165°F (74°C).
The Glaze is Too Thin/Too Thick!
If your glaze is too thin, continue to simmer it gently, stirring, until it thickens to your desired consistency. If it’s too thick, simply whisk in a teaspoon or two of warm water or chicken broth until it reaches the perfect pourable, glossy texture.
Beyond the Plate: Perfect Pairings & Serving Suggestions
Classic Comfort Sides
This Crispy Sauced Fried Chicken pairs beautifully with traditional comfort foods. Think creamy mashed potatoes, a refreshing coleslaw that stays crisp, or fluffy biscuits to soak up any extra glaze.
Fresh and Vibrant Additions
For lighter options, consider a simple green salad with a bright vinaigrette or quick refrigerator pickles. The acidity provides a refreshing contrast to the richness of the chicken.
Creative Culinary Companions
Elevate your meal with sides like crispy seasoned fries (for an extra crunch factor, try these crispy seasoned fries with creamy sauce). A side of perfectly cooked fluffy white rice can also beautifully complement the sweet and sticky sauce.
Maximizing Flavor: Storage & Reheating Your Fried Chicken
Proper Storage for Freshness
Store any leftover Crispy Sauced Fried Chicken in an airtight container in the refrigerator for up to 3-4 days. Separate the chicken and glaze if possible, to prevent the crust from becoming soggy.
Reheating for Optimal Crispness
The best way to reheat is in the oven or air fryer. Preheat your oven to 375°F (190°C) or air fryer to 350°F (175°C). Place chicken on a wire rack set on a baking sheet and heat for 10-15 minutes, or until warmed through and crispy. Avoid the microwave, which will make it soggy.
Can I Make This Ahead?
While best served fresh, you can brine the chicken up to 12 hours in advance. You can also prepare the dredge and glaze mixtures ahead of time, storing them separately. Fry and glaze just before serving for the ultimate experience.
Your Crispy Sauced Fried Chicken FAQs Answered
Can I Use Boneless, Skinless Chicken?
Yes, you can use boneless, skinless chicken, but adjust frying times as it cooks faster (typically 4-6 minutes per side). Keep in mind that bone-in, skin-on pieces generally yield juicier results and a richer flavor.
Are There Gluten-Free Alternatives for This Recipe?
Absolutely! For the dredge, you can use a gluten-free all-purpose flour blend. Ensure your soy sauce is gluten-free (tamari is a great option). The rest of the ingredients are naturally gluten-free.
Can I Air Fry or Bake This Recipe Instead of Deep Frying?
You can air fry or bake for a lighter option, but the texture won’t be identical to deep frying. For air frying, preheat to 375°F (190°C) and cook for 20-25 minutes, flipping halfway. For baking, bake at 400°F (200°C) for 30-40 minutes, flipping halfway, until golden and cooked through. The glaze can still be applied at the end.
What If I Don’t Have Buttermilk?
No buttermilk? No problem! You can easily make a substitute. For every 1 cup of buttermilk needed, pour 1 tablespoon of white vinegar or lemon juice into a measuring cup, then fill the rest with regular milk. Let it sit for 5-10 minutes until it slightly curdles.
Can I Adjust the Spice Level of the Glaze?
Certainly! To increase the heat, add more red pepper flakes, or a pinch of finely minced fresh chili. For a milder glaze, simply omit the red pepper flakes entirely. Taste and adjust to your preference!
Your Culinary Victory Awaits: Share Your Creation!
Mastering this Crispy Sauced Fried Chicken recipe means unlocking a new level of culinary confidence and satisfaction. There’s truly nothing more rewarding than serving up a dish that’s praised for its irresistible crunch and juicy tenderness. I can’t wait to hear how this recipe transforms your kitchen!
Crispy Sauced Fried Chicken
Course: Main CourseCuisine: American CuisineDifficulty: easy4
servings20
hours40
minutesAmerican Cuisine
Ingredients
2.5 lbs bone-in, skin-on chicken pieces (drumsticks, thighs)
For the Brine:
4 cups water
1/4 cup salt
2 tbsp sugar
For the Dredge:
2 cups all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
1/2 tsp cayenne pepper (optional, for mild heat)
For the Wet Dip:
1.5 cups buttermilk
For Frying:
6 cups vegetable oil (or peanut oil)
For the Sweet & Sticky Glaze:
1/2 cup soy sauce (or coconut aminos for gluten-free)
1/4 cup brown sugar, packed
2 tbsp rice vinegar
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tbsp cornstarch
2 tbsp water (for slurry)
1/2 tsp red pepper flakes (optional, for heat)
Directions
- Brine the Chicken: This is the absolute key to moistness! In a large bowl or container, whisk together the water, salt, and sugar until completely dissolved. Add the chicken pieces, ensuring they are fully submerged in the brine. Cover the bowl and refrigerate for at least 4 hours, or up to 12 hours. This step deeply hydrates the chicken, preventing it from drying out during frying.
- Prepare Dredge and Wet Dip: In a large, shallow dish, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using) until well combined. In another separate shallow dish, pour the buttermilk.
- Set Up Frying Station: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring the oil is at least 3 inches deep. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Dredge the Chicken: Remove chicken from the brine and pat each piece very dry with paper towels. This crucial step helps the coating adhere perfectly and ensures a super crispy crust. Dip each chicken piece into the buttermilk, allowing any excess to drip off. Then, coat thoroughly in the flour mixture, pressing gently to ensure the dredge adheres well to every part. Shake off any excess flour. Place the dredged chicken pieces on a wire rack set over a baking sheet.
- Fry the Chicken: Carefully lower 2-3 pieces of chicken into the hot oil at a time, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature too much and result in greasy chicken. Maintain the oil temperature between 325°F and 350°F (160°C and 175°C) throughout the frying process. Fry for 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the thickest part of the chicken should reach 165°F (74°C). Remove the fried chicken and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces.
- Make the Glaze: While the fried chicken rests, in a small saucepan, combine the soy sauce, brown sugar, rice vinegar, grated fresh ginger, minced garlic, and red pepper flakes (if using). Bring the mixture to a gentle simmer over medium heat, stirring constantly until the brown sugar has completely dissolved. In a small separate bowl, whisk together the 1 tbsp of cornstarch with 2 tbsp of water to create a smooth slurry. Stir this cornstarch slurry into the simmering sauce. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and becomes wonderfully glossy.
- Coat and Serve: Once all the chicken is fried, transfer the warm fried chicken pieces to a large bowl. Pour the warm sweet and sticky glaze over the chicken and toss gently until each piece is evenly coated. Serve immediately and watch them disappear!
Notes
- Brining is essential for juicy chicken; pat dry for ultimate crispiness.
