If you’ve ever wondered how to make extra crispy fried chicken that’s golden, crunchy on the outside, and juicy on the inside, you’re in the right place. Fried chicken is a beloved comfort food, but getting that perfect crispy crust can be tricky. Luckily, with a few simple tips and tricks, you can master the art of extra crispy fried chicken right in your own kitchen.
The Secret to Extra Crispy Fried Chicken
The key to extra crispy fried chicken lies in the coating and cooking technique. Here’s what you need to know:
– Use a Buttermilk Brine: Soaking your chicken in buttermilk (or a buttermilk substitute) tenderizes the meat and helps the coating stick better. The acidity in buttermilk breaks down proteins, making the chicken juicy and flavorful.
– Double Dredge for Maximum Crunch: Coat the chicken in seasoned flour, dip it into the buttermilk mixture, then coat it again in the flour mixture. This double coating creates a thick, crunchy crust that stays on even after frying.
– Add Cornstarch or Potato Starch: Mixing cornstarch or potato starch with your flour enhances crispiness. These starches create a lighter, crunchier texture compared to flour alone.
– Season Your Flour Generously: Use a blend of spices like paprika, garlic powder, cayenne pepper, black pepper, salt, and baking powder. Baking powder helps the crust puff up and become crispier.
– Don’t Overcrowd the Pan: Fry chicken in small batches to keep the oil temperature steady. Overcrowding lowers the oil temperature, causing the crust to absorb oil and become soggy.
– Double Frying Technique: Fry the chicken once until golden, then remove and rest briefly. Fry it again for 30 seconds to 1 minute to lock in crispiness and create an ultra-crunchy crust.
Step-by-Step Recipe for Extra Crispy Fried Chicken
Ingredients
– Bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
– 3 cups buttermilk (or milk + lemon juice/vinegar)
– 2 cups all-purpose flour
– 1/2 cup cornstarch or potato starch
– 1 tablespoon baking powder
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon cayenne pepper (optional for heat)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 egg
– Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Brine the Chicken: In a large bowl or resealable bag, combine buttermilk with a pinch of salt and pepper. Add the chicken pieces and refrigerate for at least 4 hours or overnight. This step ensures juicy, flavorful meat.
- Prepare the Flour Mixture: In a shallow dish, whisk together flour, cornstarch, baking powder, paprika, garlic powder, cayenne pepper, salt, and black pepper.
- Make the Wet Dip: In another bowl, whisk the egg with a little buttermilk or water.
- Dredge the Chicken: Remove chicken from the brine, letting excess drip off. First, coat each piece in the flour mixture. Then dip into the egg wash, and finally coat again in the flour mixture. Press the flour onto the chicken to build a thick crust.
- Rest the Coated Chicken: Place coated chicken on a wire rack and let it rest for 10-15 minutes. This helps the coating set and adhere better during frying.
- Heat the Oil: Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Use enough oil to submerge the chicken pieces.
- Fry the Chicken: Fry the chicken in batches, avoiding overcrowding. Cook for about 8-12 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C).
- Double Fry for Extra Crisp: Remove chicken and let rest briefly. Then fry again for 30 seconds to 1 minute to intensify the crunch.
- Drain and Serve: Place fried chicken on a wire rack over paper towels to drain excess oil. Avoid paper towels directly on chicken to prevent sogginess from steam.
Pro Tips for Perfect Extra Crispy Fried Chicken
– Use Bone-In, Skin-On Chicken: The skin crisps up beautifully, and bone-in pieces stay juicier during frying.
– Add Pickle Brine to the Buttermilk: For a tangy twist and extra flavor, add a splash of pickle juice to your brine.
– Use High-Smoke-Point Oil: Peanut, canola, or vegetable oil are best for frying at high temperatures without burning.
– Keep the Oil Temperature Steady: Use a thermometer and adjust heat as needed to keep oil around 350°F. Too low makes greasy chicken; too high burns the crust.
– Let the Chicken Rest After Frying: Resting on a wire rack helps maintain crispiness by allowing air circulation and preventing steam buildup.
Why This Method Works
This approach combines the best practices from chefs and home cooks alike. The buttermilk brine tenderizes and flavors the meat, the double dredge creates a thick, crunchy crust, and the starch addition ensures that coveted extra crunch. The double frying step is borrowed from Korean fried chicken techniques, which are famous for their ultra-crispy skin. Finally, frying in small batches keeps the oil temperature stable, preventing oily, soggy chicken.
With these tips, you’ll be able to create fried chicken that rivals your favorite restaurant’s — crispy, juicy, and utterly irresistible.
Enjoy your cooking adventure and get ready for some seriously crunchy bites!
Making extra crispy fried chicken is all about layering flavors and textures with the right ingredients and techniques. Follow these steps, and you’ll have a golden, crunchy masterpiece every time. Happy frying!