Arthur Treacher’s Chicken Recipe

If you want to recreate that nostalgic Arthur Treacher’s experience, this Arthur Treacher’s Chicken Recipe is your ticket. It’s easy, flavorful, and sure to become a family favorite. Don’t forget to save this recipe and come back whenever you need crispy, golden fried chicken without the hassle!

If you grew up loving Arthur Treacher’s seafood, you might be surprised to learn they also served a mean crispy chicken that fans can’t stop talking about.

This Arthur Treacher’s Chicken Recipe brings that same golden crunch and juicy tenderness straight to your kitchen—without having to step foot in a restaurant.

Why You Will Love This Recipe!

• Perfectly Crispy: A golden, crunchy coating that’s never greasy.
• Juicy Inside: Tender, flavorful chicken that stays moist with every bite.
• Simple Ingredients: Uses pantry staples you probably already have.
• Family Favorite: Great for weeknight dinners or feeding a crowd.
• Classic Flavor: Brings that nostalgic Arthur Treacher’s taste right to your table.

Arthur Treacher’s Chicken Ingredients

• Chicken pieces – fresh, bone-in or boneless, skin optional
• Buttermilk – tenderizes chicken and adds tangy flavor
• All-purpose flour – base for the seasoned coating mixture
• Cornstarch – helps create a light, crispy outer crust
• Seasoned breadcrumbs or panko – crunchy, golden brown finish
• Large eggs – helps breadcrumbs stick firmly to chicken
• Garlic powder – adds savory depth to coating mixture
• Paprika – gives mild spice and rich golden color
• Onion powder – adds subtle sweetness and aromatic flavor
• Salt – enhances flavors and balances seasoning blend
• Black pepper – provides mild heat and savory sharpness
• Cooking spray or oil – ensures crisp, even browning

How To Make Arthur Treacher’s Chicken Recipe

Step One: Soak your chicken pieces in buttermilk for at least 2 hours or overnight. This tenderizes the meat and locks in moisture.

Step Two: In one bowl, whisk 2 large eggs. In another bowl, mix flour, cornstarch, salt, pepper, garlic powder, paprika, and onion powder. In a third bowl, add seasoned breadcrumbs (plain or panko).

Step Three: Remove chicken from the buttermilk, allowing excess to drip off. First dredge each piece in the seasoned flour mixture, then dip into the beaten eggs, and finally coat generously with breadcrumbs.

Step Four: Set your air fryer to 375°F (190°C) and let it preheat for a few minutes. Place coated chicken pieces in a single layer in the air fryer basket. Lightly spray with cooking spray or brush with oil. Cook for 25–30 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).

Step Five: Let the chicken rest for a few minutes before serving to keep it juicy.

Arthur Treacher’s Chicken Recipe Tips

• Don’t rush the buttermilk soak: At least 2 hours is good, but overnight is even better for tender, flavorful chicken.
• Season every layer: Add seasoning to the flour, breadcrumb mix, and even the buttermilk for full flavor in every bite.
• Keep one hand wet, one hand dry: When dredging chicken in flour, egg, and breadcrumbs, use one hand for wet ingredients and the other for dry to avoid a sticky, clumpy mess.
• Don’t overcrowd the air fryer basket: Cook in batches if needed so air can circulate and crisp up the coating.
• Spray lightly with oil: A light spritz before air frying helps that golden crunch without deep frying.
• Let it rest before eating: Give the chicken a few minutes after cooking—this keeps the juices where they belong: inside the meat.

Storing, Freezing & Reheating Instructions

• Storing: Place leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep it on a paper towel-lined plate to help absorb excess moisture and maintain crispiness.
• Freezing: Let chicken cool completely before placing in a freezer-safe bag or container. Freeze for up to 2 months, separating pieces with parchment paper to prevent sticking.
• Reheating: Reheat in an air fryer at 350°F for 5–7 minutes to bring back the crunch. Avoid microwaving, as it can make the coating soggy.

Arthur Treacher’s Chicken Recipe Faqs

Can I use chicken breasts instead of tenders? Yes! You can use chicken breasts, tenders, or drumsticks—just adjust the cooking time so they reach 165°F internally.

Do I have to marinate in buttermilk? Buttermilk makes the chicken extra tender, but you can use plain milk with a tablespoon of lemon juice or vinegar as a substitute.

Can I bake instead of air fry? Yes—bake at 400°F for about 30–35 minutes, flipping halfway, until golden and cooked through.

Can I make this recipe gluten-free? Swap the flour and breadcrumbs for gluten-free versions, and you’re set.

How do I keep the coating crispy? Avoid overcrowding the basket, and always spray the coated chicken lightly with oil before cooking.

More Copycat Arthur Treachers Recipes

Arthur Treacher’s Fish Batter Copycat Recipe

Arthur Treacher’s Po Boy Sandwich

Arthur Treacher’s Cocktail Sauce Recipe

Arthur Treacher’s Tartar Sauce Recipe

Arthur Treacher’s Hush Puppies Copycat Recipe

Arthur Treacher’s Copycat Fish & Chips Recipe

Arthur Treacher’s Remoulade Sauce Copycat Recipe

Arthur Treacher’s Fried Pickles Copycat Recipe

Don’t Forget To Pin!

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