If you’ve ever wondered how do you make extra crispy chicken that stays crunchy and juicy bite after bite, you’re in the right place. Crispy chicken is a beloved comfort food, but achieving that perfect crunch without drying out the meat can be tricky. This guide will walk you through the key steps, tips, and tricks to get irresistibly crispy chicken every time.
Why Extra Crispy Chicken?
The magic of extra crispy chicken lies in the contrast: a crunchy, flavorful crust on the outside with tender, juicy meat inside. Whether you’re frying, baking, or air frying, the secret is in the preparation, coating, and cooking technique.
Step 1: Brine or Buttermilk Soak for Juicy Meat
The first secret to juicy, tender chicken is to soak it in a brine or buttermilk mixture before cooking. This step helps the chicken retain moisture and adds flavor.
– Buttermilk brine: Combine buttermilk with salt, pepper, and optional spices like garlic powder or hot sauce. Soak the chicken for several hours or overnight. The acidity tenderizes the meat and helps the coating stick better.
– Milk brine with aromatics: For a lighter soak, use whole milk with salt, garlic, peppercorns, and bay leaves for 2-3 hours.
Step 2: The Perfect Coating Mix
The coating is what creates that signature crunch. Using a combination of flours and starches, plus seasoning, is key.
– Flour and starch combo: Mix all-purpose flour with potato starch or cornstarch. Starches help absorb moisture and create a crispier crust.
– Seasonings: Add salt, pepper, paprika, garlic powder, onion powder, and cayenne for flavor and color.
– Panko breadcrumbs: For extra texture, add panko breadcrumbs to the flour mix.
Step 3: Double Dredging and Clumpy Batter Technique
To get a thick, crunchy crust, coat your chicken twice:
- Dredge the chicken in the dry flour mixture.
- Dip it in beaten eggs or a wet batter (made from some of the flour mix and water).
- Dredge again in the dry mix, pressing it firmly so the coating sticks well.
A neat trick is to let small clumps form in the dry mix when coating. These clumps fry up into crunchy bits that add extra texture to your chicken.
Step 4: Frying Tips for Maximum Crispiness
– Oil temperature: Heat your oil to about 350°F (175°C). Too low, and the chicken absorbs oil and becomes greasy; too high, and the crust burns before the inside cooks.
– Don’t overcrowd the pan: Fry only a few pieces at a time to keep the oil temperature steady and ensure even cooking.
– Use the right oil: Neutral oils with high smoke points like vegetable oil or shortening work best.
– Double fry: After the first fry, let the chicken rest briefly, then fry again for 30 seconds to 1 minute. This Korean-inspired step makes the crust extra crispy and golden.
Step 5: Resting and Keeping It Crispy
Once fried, place the chicken on a wire rack or parchment paper—not paper towels—to drain excess oil. Paper towels trap steam and can make the crust soggy.
If you’re cooking in batches, keep finished pieces warm in a low oven to maintain crispiness.
Bonus Tips for Extra Flavor and Crunch
– Add pickle brine to your buttermilk soak for a tangy twist.
– Use hot sauce or Worcestershire sauce in your egg wash to boost flavor.
– Try baking after frying: For a healthier option, finish the chicken in a hot oven to crisp it up without extra oil.
– Experiment with spices: Customize your seasoning mix to suit your taste.
Summary of Key Techniques
| Step | Tip |
|---|---|
| Brine/Soak | Buttermilk or milk with spices for juiciness |
| Coating | Flour + starch + seasonings + panko for crunch |
| Double Dredging | Dry → wet → dry for thick crust |
| Frying | 350°F oil, don’t overcrowd, double fry |
| Resting | Wire rack or parchment, avoid paper towels |
Making extra crispy chicken is about layering flavors and textures while mastering the frying process. With these tips, you’ll enjoy chicken that’s crispy on the outside, juicy on the inside, and packed with flavor every time.
Enjoy your cooking adventure and get ready for some seriously crunchy, mouthwatering chicken!
Crispy chicken is a joy to eat, and with these steps, you’ll nail that perfect crunch every time. Happy frying!