Fried chicken is the ultimate comfort food, and this recipe guarantees a crispy, juicy bite that’ll have everyone asking for seconds. Let’s dive into making the crunchiest fried chicken you’ve ever tasted!
Why This Recipe Works
- The double-dredging technique ensures an extra crispy coating that stays put.
- Brining the chicken overnight locks in moisture, ensuring juicy meat.
- Using a mix of flour and cornstarch creates the perfect crunch.
- Frying at the right temperature (350°F) means no greasy, soggy chicken.
- Letting the chicken rest after frying keeps the crust crispy.
Ingredients
- 4 lbs chicken pieces (thighs, drumsticks, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Oil for frying (vegetable or peanut oil)
Equipment Needed
- Large mixing bowls
- Whisk
- Deep fryer or heavy-bottomed pot
- Thermometer
- Tongs
- Wire rack
Instructions
Step 1: Brine the Chicken
Start by submerging your chicken pieces in buttermilk, ensuring they’re fully covered. Let them soak in the fridge for at least 4 hours, but overnight is best. This step is crucial for tender, flavorful chicken. Tip: Add a dash of hot sauce to the buttermilk for an extra kick!
Step 2: Prepare the Dredge
In a large bowl, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. The cornstarch is the secret to achieving that unbeatable crunch. Make sure the mixture is well combined to ensure even seasoning on every piece.
Step 3: Dredge the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Dip back into the buttermilk, then into the flour again for a double coat. This double-dredging is what gives you that extra crispy exterior.
Step 4: Fry to Perfection
Heat oil in your fryer or pot to 350°F. Carefully add chicken pieces, not overcrowding the pot. Fry for about 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Tip: Maintain the oil temperature for consistent cooking.
Step 5: Rest and Serve
Transfer the fried chicken to a wire rack to drain and rest for 5 minutes. This step ensures the crust stays crispy. Serve hot and enjoy the crunch!
Tips and Tricks
For those looking to elevate their fried chicken game, consider these advanced tips. First, experiment with adding baking powder to your dredge for an even crispier texture. Second, try frying in lard or duck fat for unparalleled flavor. Third, let your dredge sit for 10 minutes before frying to allow the flour to hydrate slightly, which can improve texture. Lastly, for a gluten-free version, substitute the flour with a gluten-free blend and ensure all other ingredients are gluten-free.
Recipe Variations
- Spicy Version: Add cayenne pepper or chili powder to the dredge for a fiery kick.
- Herb-Infused: Mix dried herbs like thyme, rosemary, and sage into the flour for an aromatic twist.
- Sweet and Spicy: After frying, toss the chicken in a mix of honey and hot sauce for a sticky, spicy coating.
- Asian-Inspired: Substitute the paprika with five-spice powder and serve with a side of sweet chili sauce.
Frequently Asked Questions
Can I bake this chicken instead of frying?
Yes, you can bake the chicken at 400°F for about 25-30 minutes. However, for the crispiest results, frying is recommended. Baking will give you a different texture, but it’s a great healthier alternative.
How do I know when the oil is ready?
The oil should reach 350°F, which you can check with a thermometer. If you don’t have one, drop a small piece of bread into the oil; if it browns in about 60 seconds, it’s ready.
Can I use boneless chicken?
Absolutely! Boneless chicken breasts or thighs will work, but adjust cooking time accordingly. Boneless pieces cook faster, so keep an eye on them to prevent overcooking.
Summary
This crunchy fried chicken recipe is all about the techniques that guarantee maximum crispiness and juiciness. From brining to double-dredging and frying at the perfect temperature, every step is designed to deliver the perfect bite. Don’t forget to experiment with the variations to keep it exciting!
