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Fried Chicken Recipes So Good, You’ll Actually Make It At Home

We dare you to resist crispy-on-the-outside, juicy-on-the-inside fried chicken. Browse our foolproof recipes, from oven-fried to Southern-style.

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Best-Ever Fried Chicken

Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. —Lola Clifton, Vinton, Virginia
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Southern Fried Chicken with Gravy

Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. —Taste of Home Test Kitchen
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Gram's Fried Chicken

As a boy, I wolfed down my grandmother's fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy close. —David Nelson, Lincolnton, North Carolina
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Crispy Sage Chicken Tenders

One of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. —Deb Perry, Traverse City, Michigan
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Potluck Fried Chicken

This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well-seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics, too. I love fixing it for family and friends. —Donna Kuhaupt, Slinger, Wisconsin
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Oven-Fried Chicken Drumsticks

This fabulous recipe uses Greek yogurt to create an amazing marinade that makes the chicken incredibly moist. No one will guess that it's been lightened up and not even fried! — Kim Wallace, Dennison, Ohio
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Tempura Chicken Wings

When I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. This recipe turned a friend of mine, who's not a fan of chicken, into a real wing lover. —Susan Wuckowitsch, Lenexa, Kansas
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Crispy Fried Chicken

If you've wanted to learn how to make fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana
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Southern-Style Oven-Fried Chicken

I call this America’s best-loved oven-fried chicken. The secret is in the breading, which makes the chicken super moist and flavorful, herby and golden brown. —Elaina Morgan, Rickman, Tennessee
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Family-Favorite Fried Chicken

I was never impressed with the fried chicken recipes I'd tried, but then I started to experiment and came up with one that my whole family loves. Once you taste it, you'll know why! —Samantha Pazdernik, Breckenridge, Minnesota
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Picnic Fried Chicken

For our family, it's not a picnic unless there's fried chicken! Chicken, deviled eggs and potato salad are all musts for a picnic as far as my husband is concerned. This is a "Golden Oldie" recipe for me—I've used it any number of times. —Edna Hoffman, Hebron, Indiana
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Spicy Oven Fried Chicken

My family loves this chicken recipe. The coating keeps the chicken nice and moist, and with the taste enhanced by marinating, the result is delicious. —Stephanie Otten, Byron Center, Michigan
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Potato Chip Chicken Strips

This novel recipe is a fast and tasty change from fried chicken.—Sister Judith LaBrozzi, Canton, Ohio
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Real Southern Fried Chicken

As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. —Lily Julow, Lawrenceville, Georgia
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Crispy Barbecue Chicken Tenders

These crunch-coated chicken tenders are a little sweet, a little tangy and a whole lot of fun. In half an hour, your family's new favorite dish is ready to eat. When I have extra time, I roast garlic and add it to the sauce. —Andreann Geise, Myrtle Beach, South Carolina
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