Mayonnaise Fried Chicken Recipe: Ultra Crispy and Moist Inside

This mayonnaise fried chicken delivers on two essential promises: an ultra crispy exterior and a juicy, moist interior that stays tender with every bite. The secret lies in the mayonnaise coating, which creates a perfect seal for maximum crunch.

I developed this method after testing countless techniques, and the mayonnaise base consistently produces the best texture. It adheres to the chicken better than traditional egg washes while adding richness to the breading.

The result is golden, shatteringly crispy chicken with meat so moist it practically falls off the bone. Each piece boasts a thick, craggy crust that stays crunchy long after frying.

Pair with classic sides like mashed potatoes or coleslaw for a complete meal. This technique works for both bone-in and boneless pieces.

Ingredients for Mayonnaise Fried Chicken

These ingredients create that ultra crispy exterior and juicy interior you expect from perfect fried chicken.

The mayonnaise is non-negotiable here—Duke’s or Hellmann’s provide the ideal fat content for maximum adhesion and crunch. For the chicken, bone-in, skin-on thighs yield the juiciest results, though breasts work if you prefer white meat. Source your poultry from Whole Foods or a trusted local butcher for superior quality. The flour and cornstarch combo creates that signature craggy crust that stays crispy long after frying.

No buttermilk? Milk with a splash of vinegar works in a pinch. Short on spices? Cajun seasoning at half the amount can substitute for the paprika, garlic, and cayenne blend. For a gluten-free version, rice flour or cornmeal replaces the all-purpose flour. The baking powder might seem unusual, but it’s the secret to that light, airy breading that doesn’t turn greasy.

Fry in small batches to maintain oil temperature—350°F to 375°F is ideal. Store leftovers in the fridge for up to 3 days, though they’re best eaten fresh. Reheat in the oven at 400°F for 10-15 minutes to revive the crispiness.

Step-by-Step Instructions for Mayonnaise Fried Chicken

Master the technique that guarantees a golden crust and juicy interior with every batch.

Step 1: Prepare the Chicken and Marinade

Pat the 2 lb Chicken Thighs and 1 lb Chicken Breasts completely dry with paper towels. This removes moisture that would prevent the coating from adhering properly. Cut the chicken breasts into uniform strips for even cooking.

In a large bowl, coat all the chicken pieces thoroughly with the 1 cup Mayonnaise. I use full-fat for maximum adhesion and flavor. For extra tenderness, you can add the 1 cup Buttermilk to create a wash, but the mayonnaise alone works beautifully. Cover and refrigerate for 30 minutes to let the marinade penetrate.

Step 2: Create the Seasoned Breading Mixture

In a shallow dish, whisk together the 2 cups All-Purpose Flour, 0.5 cup Cornstarch, 1 tsp Baking Powder, 1 tbsp Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 2 tsp Salt, 1 tsp Black Pepper, and 0.5 tsp Cayenne Pepper. The cornstarch is the secret to that extra crispy texture.

The baking powder helps the coating puff slightly during frying, creating a lighter, airier crust. Mix until all the spices are evenly distributed throughout the dry ingredients—this ensures every bite is perfectly seasoned.

Step 3: Dredge and Coat the Chicken

Working with one piece at a time, remove the chicken from the mayonnaise marinade and let any excess drip off. Dredge it in the seasoned flour mixture, pressing gently to ensure full coverage. For maximum crunch, I like to double-dip: return the floured piece to the mayonnaise, then coat it a second time in the flour mixture.

Place the breaded chicken on a wire rack set over a baking sheet. This allows air to circulate underneath, preventing the coating from becoming soggy. Let the chicken rest for 10 minutes—this helps the coating adhere better during frying.

Step 4: Deep Fry to Golden Perfection

In a deep, heavy-bottomed pot or Dutch oven, heat the 4 cups Vegetable Oil to 350°F. Use a deep-fry or candy thermometer to monitor the temperature accurately. The oil is ready when a pinch of flour sprinkled in sizzles immediately.

Carefully lower the chicken pieces into the hot oil in batches, being careful not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F. The coating should be deeply colored and crispy, and the juices should run clear when pierced.

Transfer the fried chicken to a wire rack or paper towels to drain. The rack method keeps the bottom of the chicken crispy instead of steaming it on paper towels.

Regional Styles of This Recipe

Southern Comfort Classic

In the South, we keep it simple but bold. I use Duke’s mayonnaise for that authentic tang, and the coating gets a boost from 1 tbsp smoked paprika instead of sweet. The result is a deeper, more robust flavor that pairs perfectly with collard greens and cornbread. 🗺️

Nashville Hot Twist

For a fiery kick, I add 1 tbsp cayenne pepper to the breading and baste the fried chicken with a hot oil and spice blend right after frying. Serve it on white bread with pickles to balance the heat. This version stays true to the Music City original.

Korean Double-Fry

Korean fried chicken takes crispiness to another level. After the first fry at 325°F, I rest the chicken for 10 minutes, then fry again at 375°F for ultimate crunch. The mayo base works beautifully with gochujang glaze for a sweet-spicy finish.

Texas Crunch

Everything’s bigger in Texas, including the crunch. I mix crushed cornflakes into the breading for extra texture. The mayo helps them adhere perfectly, creating a thick, craggy crust that stays crispy even when smothered in gravy.

Midwest Family Style

For a milder, family-friendly version, I reduce the cayenne to ¼ tsp and add 1 tsp dried thyme to the breading. This style is all about comfort—serve it with mashed potatoes and gravy for a hearty meal.

Coastal Light

On the coasts, we often use boneless chicken tenders for a lighter take. The mayo coating keeps them moist during frying, and a sprinkle of Old Bay seasoning in the breading adds a briny, seafood-inspired twist. Serve with lemon wedges for brightness. ✨

Frequently Asked Questions