Recipe

Crispy Lemon Herb Fried Chicken

Extra crispy, juicy fried chicken with a bright herb lemon brine and a tangy yogurt sauce. Classic comfort, but fresher and more vibrant.

By Matt Campbell

•

4.9

A cast iron skillet filled with golden brown fried chicken pieces on a wire rack, with lemon wedges and fresh herbs on the side

Jump to Recipe

Fried chicken is already a power move. But sometimes you want that crunchy, cozy, cannot stop eating it vibe without feeling like you just got hugged by a salt lick.

This recipe keeps everything we love about great fried chicken: shatter-crisp crust, juicy meat, those little craggy bits that catch seasoning. Then it adds the fresh, vibrant layer that makes you go back for “just one more” piece. We are talking a quick lemon herb brine, a light buttermilk soak, and a finishing sprinkle of citrusy seasoning that wakes the whole thing up.

It is weeknight-friendly if you prep ahead, party-friendly if you double it, and picky-eater friendly if you serve the sauce on the side and let everyone dip their own destiny.

Close-up of crispy fried chicken crust with flaky salt and finely grated lemon zest

Why It Works

Crunch that lasts: A seasoned flour plus cornstarch dredge creates crisp edges and a lighter crust.
Juicy every time: A short lemon herb brine and a buttermilk soak help the chicken stay tender, even after frying.
Fresh, not flat: Lemon zest, herbs, and a tiny hit of Dijon brighten the flavor so it tastes lively, not heavy.
Home-cook safe: Clear temperature targets and a simple two-stage fry keep you out of the greasy danger zone.

Pairs Well With

Lemon Herb Coleslaw
Garlic Parmesan Roasted Potatoes
Buttermilk Biscuits
Quick Pickled Cucumbers

Storage Tips

Cool first: Let chicken cool on a wire rack until it is no longer steaming. Trapping steam is how crisp turns into sad.

Fridge: Store in an airtight container lined with paper towels for up to 3 days. Keep pieces in a single layer if you can.
Reheat for crisp: Bake on a wire rack over a sheet pan at 400°F for 12 to 18 minutes, flipping once, until hot and crunchy. An air fryer at 375°F for 6 to 10 minutes also works great.
Freeze: Freeze cooled chicken on a sheet pan until firm, then transfer to a freezer bag for up to 2 months.
Reheat from frozen: Bake at 375°F for 25 to 35 minutes on a rack until hot in the center.

Food safety note: Reheat until the thickest piece hits 165°F.

Common Questions

Can I use boneless chicken?

Yes. Boneless thighs are the best for frying. Keep pieces similar in size and shorten the cook time. Fry around 5 to 7 minutes total, aiming for 165°F.

Why cornstarch in the flour?

Cornstarch lowers the overall gluten formation and helps create a lighter, crispier crust with those crunchy, lacy edges.

What oil is best for frying?

Use a neutral, high-heat oil like peanut, canola, vegetable, or avocado oil. Avoid olive oil. It is not the vibe for deep frying.

How do I keep the breading from falling off?

Pat chicken dry before it goes into the buttermilk.
Let excess buttermilk drip off.
Press the dredge on firmly.
Rest the dredged chicken 10 minutes before frying so the coating hydrates and grips.

Do I have to double fry?

No, but it helps. The first fry cooks the chicken gently. The second fry makes it extra crisp and drives off surface moisture. If you skip it, just fry once a little longer, keeping the oil steady and not overcrowding.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy pot or Dutch oven, or a deep cast iron skillet
Instant-read thermometer (for oil and chicken)
Wire rack + sheet pan (for draining and staying crispy)
Large mixing bowls (for brine, buttermilk, dredge)
Tongs or a spider strainer
Paper towels

I love fried chicken, but I do not always love the post-fry feeling where you need a nap and a glass of water the size of a fish tank. The first time I tried adding lemon zest and fresh herbs to the process, it was one of those “wait, why is this suddenly lighter and louder” moments. It still tastes like comfort food, but it has a fresh top note that makes the whole plate feel more alive. Also, that little finishing sprinkle of citrusy seasoning? That is the kind of move that makes you pause mid-bite and reassess your life choices in a good way.

Crispy Lemon Herb Fried Chicken

(4.9 Reviews)

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 45 minutes

Servings 4 to 6

Ingredients

Chicken

3 to 3 1/2 lb bone-in chicken pieces (thighs, drumsticks, wings, breasts), skin on

Quick lemon herb brine

6 cups cold water
1/4 cup kosher salt
2 tbsp sugar
Zest and juice of 1 lemon
4 garlic cloves, smashed
1 tsp black peppercorns (or 1/2 tsp ground black pepper)
1 small bunch fresh parsley (stems included)
2 to 3 sprigs fresh thyme or rosemary

Buttermilk soak

2 cups buttermilk
1 tbsp hot sauce (optional, but recommended)
1 tbsp Dijon mustard

Crispy dredge

2 cups all-purpose flour
1/2 cup cornstarch
2 tsp baking powder
2 tsp kosher salt
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
1/4 to 1/2 tsp cayenne (optional)

Fresh finish seasoning

1 tsp flaky salt (or 1/2 tsp kosher salt)
1/2 tsp finely grated lemon zest
1 tbsp finely chopped parsley

For frying

Neutral oil (peanut, canola, vegetable), enough for 1 to 1 1/2 inches depth, about 4 to 6 cups depending on your pan

Optional quick dip

1/2 cup plain Greek yogurt or mayo
1 tbsp lemon juice
1 tsp honey
1 small garlic clove, grated
2 tbsp chopped herbs (parsley, dill, chives)
Salt and pepper, to taste

Instructions

Brine the chicken (30 minutes): In a large bowl, whisk water, salt, and sugar until dissolved. Add lemon zest and juice, garlic, pepper, and herbs. Add chicken pieces and make sure they are mostly submerged. Brine in the fridge for 30 minutes (up to 2 hours).
Drain and dry: Remove chicken from brine. Pat very dry with paper towels. This step matters for crisp skin.
Buttermilk soak: In a bowl, whisk buttermilk, hot sauce, and Dijon. Add chicken and toss to coat. Refrigerate for 20 minutes while you prep the dredge and your frying setup.
Set up your dredge station: In a shallow dish, mix flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, pepper, and cayenne. Set a wire rack over a sheet pan next to it.
Dredge: Lift chicken from buttermilk, letting excess drip off. Press chicken into the flour mixture on all sides. Squeeze and press so you get craggy bits. Place on the rack and let rest 10 minutes.
Heat oil: Add oil to a Dutch oven or deep skillet to 1 to 1 1/2 inches deep. Heat to 325°F. Keep a thermometer in there. Temperature control is the whole game.
First fry (cook through): Fry in batches, skin side down first, without overcrowding. Maintain oil around 315°F to 335°F. Cook until deep golden and the chicken reaches 155°F to 160°F internally, about 10 to 14 minutes depending on piece size. Transfer to the rack.
Second fry (extra crisp): Raise oil to 375°F. Fry chicken again in batches for 1 to 3 minutes until deeply crisp. Return to rack and rest 5 minutes. Chicken should hit 165°F in the thickest part.
Fresh finish: Mix flaky salt, lemon zest, and chopped parsley. Sprinkle lightly over hot chicken.
Optional yogurt herb dip: Stir yogurt (or mayo) with lemon juice, honey, garlic, herbs, salt, and pepper. Serve cold alongside.

Pro tip: If your coating is browning too fast, your oil is too hot. If it looks pale and greasy, your oil is too cool. Adjust in small moves and give it a minute to stabilize.

A wire rack holding freshly fried chicken draining over a sheet pan in a home kitchen

Nutrition information is estimated.

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