Crispy & Crunchy Fried Chicken
Crispy & Crunchy Fried Chicken
Fried chicken is a beloved dish around the world, known for its crispy skin and juicy meat. This Crispy & Crunchy Fried Chicken recipe takes traditional fried chicken to a new level with its irresistible crunch. Perfect for family dinners, barbecues, or any occasion, this dish will surely become a favorite at your table.
Why Make This Recipe
Making your own fried chicken at home allows you to control the ingredients and flavors. You can customize the seasoning to suit your taste. This recipe is simple and doesn’t require fancy equipment. It’s an excellent way to impress your friends and family with a delicious homemade meal. Plus, who doesn’t love the satisfying crunch of perfectly fried chicken?
How to Make Crispy & Crunchy Fried Chicken
Ingredients:
- 1 kg chicken (drumsticks, wings, or cut-up pieces)
- 2 cups buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional for heat)
- 1/2 tsp baking powder
- Oil (vegetable, canola, or peanut oil)
Directions:
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Start by marinating the chicken. In a large bowl, combine the chicken pieces with buttermilk, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp black pepper. Make sure the chicken is well coated. Cover the bowl and place it in the refrigerator for at least 1 hour. For best results, let it marinate overnight.
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After marinating, prepare the coating. In a separate bowl, mix together 2 cups of all-purpose flour, 1/2 cup of cornstarch, 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper (if using), and 1/2 tsp baking powder.
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Heat oil in a deep pot or large frying pan to 175°C (350°F).
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Remove the chicken from the marinade, but do not rinse it. Dredge each piece in the flour mixture, pressing down to coat well. For extra crunch, you can double-dip. Simply dip the coated chicken back into the buttermilk and then coat it again in the flour mixture.
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Fry the chicken in batches for about 6-10 minutes on each side, depending on the thickness of the pieces. Cook until the chicken is golden brown and the internal temperature reaches 75°C (165°F). Be careful not to overcrowd the pan as this can lower the oil temperature.
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Once done frying, drain the chicken on a wire rack or paper towels. Allow it to rest for a few minutes before serving. This helps maintain its crispiness.
How to Serve Crispy & Crunchy Fried Chicken
Serve the crispy fried chicken hot, straight from the fryer. It pairs wonderfully with sides like mashed potatoes, coleslaw, or corn on the cob. You can also offer a variety of dipping sauces to enhance the flavors, such as barbecue sauce, ranch dressing, or honey mustard.
How to Store Crispy & Crunchy Fried Chicken
If you have leftovers, let the chicken cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, bake it in the oven at a low temperature to help restore its crispiness. Avoid microwaving as it can make the chicken soggy.
Tips to Make Crispy & Crunchy Fried Chicken
- For the best flavor, marinate the chicken overnight.
- Use a thermometer to check the oil temperature; too hot will burn the coating, and too cold will make it greasy.
- Double-dipping the chicken gives it extra crunch.
- Allow the fried chicken to rest before serving.
Variation
You can experiment with different spices in the coating. Try adding herbs like thyme or oregano for a different flavor profile. You might also consider using spicy ingredients like hot sauce in the marinade for an added kick.
FAQs
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Can I use other cuts of chicken?
Yes, you can use any chicken parts you like, including breasts or thighs. Just adjust the cooking time according to the thickness of the pieces. -
What should I do if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using. -
Can I freeze the fried chicken?
Yes, you can freeze the fried chicken. Store it in a freezer-safe container, and it should last for up to 3 months. Reheat in the oven for the best texture.
Crispy & Crunchy Fried Chicken
Ingredients
For the Chicken Marinade
- 1 kg chicken (drumsticks, wings, or cut-up pieces) Any cut of chicken can be used.
- 2 cups buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice) Buttermilk adds flavor and moisture.
- 1 tsp salt For seasoning the marinade.
- 1 tsp garlic powder For flavor.
- 1 tsp paprika For flavor and color.
- 1/2 tsp black pepper For seasoning.
For the Coating
- 2 cups all-purpose flour Provides the main coating.
- 1/2 cup cornstarch Adds crunchiness.
- 1 tsp salt For seasoning.
- 1 tsp paprika For flavor and color.
- 1 tsp garlic powder For flavor.
- 1 tsp onion powder For flavor.
- 1/2 tsp cayenne pepper Optional for heat.
- 1/2 tsp baking powder Helps the coating puff up.
- Oil (vegetable, canola, or peanut oil) For frying.
Instructions
Marinade the Chicken
- In a large bowl, combine the chicken pieces with buttermilk, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp black pepper. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Prepare the Coating
- In a separate bowl, mix together the all-purpose flour, cornstarch, 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper (if using), and 1/2 tsp baking powder.
Fry the Chicken
- Heat oil in a deep pot or large frying pan to 175°C (350°F).
- Remove the chicken from the marinade without rinsing, and dredge each piece in the flour mixture, pressing down to coat. For extra crunch, dip the coated chicken back into the buttermilk and then coat it again in the flour mixture.
- Fry the chicken in batches for 6-10 minutes on each side, depending on thickness, until golden brown and internal temperature reaches 75°C (165°F). Avoid overcrowding the pan.
- Once done, drain the fried chicken on a wire rack or paper towels and let it rest for a few minutes before serving.
