Crispy Fried Chicken Recipe: There’s nothing quite like biting into a piece of crispy, juicy fried chicken. The golden, crunchy exterior combined with the tender, flavorful meat inside makes it an all-time favorite. While fast food joints may offer convenience, nothing beats the taste of homemade crispy fried chicken. Plus, making it yourself allows you to control the ingredients and flavors, ensuring the perfect bite every time.
So, what’s the secret to restaurant-style crispy fried chicken? The perfect blend of spices, a well-marinated chicken, and a foolproof frying technique. Follow this step-by-step guide to achieve crispy perfection!
Ingredients Needed
Essential Ingredients:
- 1 kg chicken (drumsticks, thighs, or wings)
- 2 cups buttermilk (for marination)
- 2 cups all-purpose flour
- 1 cup cornstarch (for extra crispiness)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 2 eggs
- 1 tablespoon hot sauce (optional, for extra spice)
- Oil for deep frying (vegetable, peanut, or canola oil)
Optional Ingredients for Extra Flavor:
- 1 teaspoon dried herbs (oregano, thyme, or rosemary)
- ½ teaspoon baking powder (for a lighter, crispier coating)
- 1 teaspoon mustard powder (adds a tangy kick)
Preparing the Chicken
Choosing the right chicken cuts is important. Drumsticks and thighs are the juiciest, but wings and breast pieces also work well.
Steps to Prepare the Chicken:
- Rinse the chicken pieces under cold water and pat them dry with paper towels.
- Trim any excess fat or skin if needed.
- Lightly score or poke the chicken pieces with a fork—this helps the marinade penetrate deeper.
- Set aside the cleaned chicken for marination.
Marinating for Flavor
Marination is key to achieving juicy and flavorful fried chicken. The longer the chicken soaks, the better the taste.
Steps to Marinate the Chicken:
- In a large bowl, mix buttermilk, eggs, salt, black pepper, paprika, garlic powder, and hot sauce.
- Add the chicken pieces and make sure they are fully submerged.
- Cover and refrigerate for at least 4 hours (overnight for best results).
- The acidity in buttermilk helps tenderize the chicken, making it juicier.
The Perfect Breading Mix
The coating is what makes fried chicken crispy. A good mix of flour, cornstarch, and spices ensures maximum crunch.
Steps for the Coating:
- In a large bowl, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper.
- Mix well to distribute the seasoning evenly.
- For an extra crispy crust, add a teaspoon of baking powder.
Double Coating Technique
A single layer of breading isn’t enough for ultimate crispiness. The double-coating method locks in the crunch.
How to Double Coat:
- Remove a piece of chicken from the buttermilk marinade, letting excess liquid drip off.
- Dredge it in the seasoned flour mixture, coating all sides evenly.
- Dip the coated chicken back into the buttermilk mixture.
- Coat it again with the flour mixture, pressing firmly to create a thick crust.
- Repeat with all chicken pieces.
Choosing the Right Oil for Frying
Not all oils are suitable for deep frying. The right oil ensures crispiness without a greasy taste.
Best Oils for Frying:
- Peanut oil (high smoke point, neutral flavor)
- Canola oil (affordable and commonly used)
- Vegetable oil (widely available)
Tips for Oil Temperature:
- Keep the oil at 170-180°C (340-360°F) for perfect frying.
- Use a thermometer to monitor the temperature.
- If the oil is too hot, the outside will burn before the inside is cooked.
- If too cold, the chicken will absorb excess oil and become greasy.
Frying the Chicken to Perfection
Now comes the most exciting part—frying! Follow these steps for golden, crispy perfection.
Step-by-Step Frying Guide:
- Heat oil in a deep pan or fryer to 175°C (350°F).
- Carefully place the coated chicken into the hot oil. Do not overcrowd the pan.
- Fry for about 10-12 minutes, turning occasionally, until golden brown and crispy.
- Ensure the internal temperature reaches 75°C (165°F) for safe consumption.
- Remove the fried chicken and place it on a wire rack to drain excess oil.
Draining and Resting the Chicken
Resting the chicken prevents it from becoming soggy.
Best Practices:
- Place fried chicken on a wire rack instead of paper towels.
- Let it rest for 5-10 minutes before serving.
Serving Suggestions
Crispy fried chicken pairs perfectly with:
- French fries or mashed potatoes
- Coleslaw or corn on the cob
- Honey mustard, BBQ sauce, or ranch dressing
Common Mistakes to Avoid
Even the best cooks can make mistakes when frying chicken. Avoid these common pitfalls to ensure perfect crispy fried chicken every time.
1. Overcrowding the Pan
- Adding too many pieces at once lowers the oil temperature, making the chicken greasy instead of crispy.
- Fry in small batches to maintain even cooking.
2. Using the Wrong Oil Temperature
- If the oil is too hot, the coating will burn before the inside is cooked.
- If too cold, the chicken will absorb oil, making it soggy.
- Always maintain a frying temperature between 170-180°C (340-360°F).
3. Skipping the Resting Time
- Letting fried chicken rest on a wire rack for 5-10 minutes keeps it crispy.
- Placing it directly on paper towels can trap steam and make it soggy.
Oven-Baked Alternative
If you want a healthier option, baking the chicken in the oven can still give you a crispy crust without deep frying.
How to Bake Crispy Fried Chicken in the Oven:
- Preheat the oven to 200°C (400°F).
- Line a baking tray with parchment paper and lightly grease it.
- Follow the same marination and coating process as for fried chicken.
- Place the coated chicken on the tray and lightly spray with oil (this helps create a crispy crust).
- Bake for 40-45 minutes, flipping halfway through.
- Check for an internal temperature of 75°C (165°F) before serving.
Tip: For extra crispiness, place a wire rack on the baking sheet and bake the chicken on top of it. This allows heat to circulate evenly around the pieces.
Air-Fried Crispy Chicken
Want a crispy fried chicken recipe with less oil? The air fryer is a great alternative!
How to Make Crispy Fried Chicken in an Air Fryer:
- Preheat the air fryer to 190°C (375°F).
- Follow the same marination and breading process as deep-fried chicken.
- Lightly spray the chicken with oil to help it crisp up.
- Place the pieces in the air fryer basket in a single layer (do not overcrowd).
- Cook for 20-25 minutes, flipping halfway through, until golden and crispy.
- Ensure the internal temperature reaches 75°C (165°F) before serving.
Tip: For extra crunch, spray a little more oil halfway through cooking.
Storing and Reheating Leftovers
Fried chicken is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them properly.
Best Way to Store Leftover Fried Chicken:
- Let the chicken cool completely before storing.
- Place it in an airtight container and refrigerate for up to 3-4 days.
- For longer storage, freeze the chicken for up to 3 months.
How to Reheat Fried Chicken Without Losing Crispiness:
Oven Method (Best Option):
- Preheat oven to 180°C (350°F).
- Place the chicken on a wire rack over a baking sheet.
- Bake for 15-20 minutes until heated through.
Air Fryer Method:
- Preheat the air fryer to 190°C (375°F).
- Heat the chicken for 5-7 minutes.
Avoid the Microwave:
- Microwaving makes the coating soggy and ruins the crispiness.
FAQs about Crispy Fried Chicken Recipe
What type of oil is best for frying chicken?
The best oils for frying chicken are those with a high smoke point and neutral flavor, such as vegetable oil, canola oil, or peanut oil. These oils ensure that your chicken cooks evenly without any unwanted flavors.
How do I ensure my fried chicken is crispy?
To achieve crispy fried chicken, make sure your oil is hot enough before adding the chicken (typically around 350°F or 175°C). Use a thermometer to check the temperature. Also, don’t overcrowd the pan, as this can lower the oil’s temperature and make the chicken soggy.
Can I use a different type of flour for coating?
Yes, while all-purpose flour is commonly used, you can experiment with other flours like rice flour or cornstarch for a different texture. These alternatives can provide an even crunchier crust.
Is it necessary to brine the chicken before frying?
Brining is not mandatory, but it helps to tenderize the chicken and keep it juicy. A simple brine can be made with water and salt, and you can add herbs and spices for additional flavor.
What should be the internal temperature of cooked fried chicken?
The internal temperature of your fried chicken should reach 165°F (74°C) to ensure it is safe to eat and properly cooked. Use a meat thermometer to accurately check the temperature.
Can I make fried chicken ahead of time?
Fried chicken can be made ahead of time, but it’s best served fresh for maximum crispiness. If you need to reheat it, use an oven set to 375°F (190°C) and warm the chicken until it’s heated through and crispy again.
How can I make my fried chicken less greasy?
To reduce greasiness, ensure your cooking oil is hot enough before frying and avoid overcrowding the pan. Also, once the chicken is cooked, let it rest on a wire rack instead of paper towels to allow excess oil to drip off without making the crust soggy.
Conclusion
Making crispy fried chicken at home is easier than you think! By following the right marination, breading, and frying techniques, you can achieve golden, crunchy, and juicy fried chicken every time.
Whether you go for the classic deep-fried version, the healthier baked alternative, or the oil-free air fryer method, the key is to marinate well, coat evenly, and cook at the right temperature.
So next time you’re craving crispy fried chicken, skip the fast food and make it at home—you won’t be disappointed!
