Kids Fried Chicken Recipe

Trim and cut

Pat chicken pieces dry with paper towels. If using breasts, cut into kid-friendly strips or bite-sized pieces about 1 to 1½ inches wide. Thighs can be left whole if small or cut into similar-size pieces.

In a medium bowl, whisk together buttermilk, egg, 1 tsp kosher salt and 1 tsp black pepper until combined. Add the chicken pieces, pressing them down so they are submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours (overnight will make them very tender but is not necessary for kids' portions).

Set up three shallow bowls or pans: one with flour, one with the buttermilk-marinated chicken (reserve the liquid), and one with the breadcrumb mixture. In a bowl combine 1 cup flour, 1 cup breadcrumbs, 1 tsp paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp baking powder, 1 tsp kosher salt and ½ tsp black pepper. Whisk to blend.

Working in batches, remove chicken pieces from the marinade, letting excess drip off. Dredge each piece first in the flour (light coating), then dip back quickly into the eggy buttermilk (if the marinade has separated, whisk briefly), and finally press into the breadcrumb mixture ensuring an even coating. Place breaded pieces on a wire rack set over a baking sheet while you bread the rest to keep them crisp.

Pour about 2–3 cups of oil into a heavy skillet or Dutch oven to reach roughly 1 inch depth. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil; it should sizzle and brown in about 30–45 seconds.

Carefully add breaded chicken pieces in a single layer without crowding (work in batches). Fry for about 3–4 minutes per side for bite-sized pieces, or 4–6 minutes per side for thicker pieces, turning once, until golden brown and an internal temperature of 165°F (74°C) is reached. Adjust heat as needed to maintain oil temperature around 325–350°F so the coating crisps without burning.

Use a slotted spoon or tongs to transfer cooked pieces to a wire rack set over a baking sheet (not paper towels) to drain excess oil and keep crisp. Sprinkle lightly with a pinch of salt while hot, if desired.

Let the chicken rest 2–3 minutes to cool slightly for kids. Serve warm with ketchup or honey mustard and lemon wedges on the side. Store leftovers in an airtight container in the refrigerator for up to 3 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.