Crispy Fried Chicken Recipe: 6 Amazing Ways to Make Delicious & Crunchy Chicken

Name: Crispy Fried Chicken Recipe: 6 Amazing Ways to Make Delicious & Crunchy Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 8 pieces Chicken Pieces (Bone-in, skin-on (e.g., drumsticks, thighs)); 2 cups Buttermilk (For marinating); 1 tablespoon Hot Sauce (Optional, for flavor); 3 cups All-purpose flour (For dredging); 1/2 cup Cornstarch (For extra crispiness); 2 teaspoons Salt (Or to taste); 1 teaspoon Black Pepper (Freshly ground); 1 tablespoon Paprika; 1 tablespoon Garlic Powder; 1 teaspoon Onion Powder; 1/2 teaspoon Cayenne Pepper (Optional, for heat); 2 large Eggs; 1/4 cup Water (For egg wash); 6 cups Frying Oil (Vegetable, peanut, or canola oil)

Learn how to make incredibly crispy fried chicken with these six amazing techniques. This comprehensive guide covers everything from marination to the perfect double-dredging for maximum crunch, ensuring a delicious and juicy result every time. Master the art of homemade crispy fried chicken for your next meal!

#Fried Chicken

#Crispy Chicken

#Chicken Recipe

#Deep Fried

#Homemade

#Comfort Food

#Dinner Idea

Golden Crispy Fried Chicken Pieces

Recipe Information

20m

Prep Time

20m

Cook Time

40m

Total Time

Servings

Medium

American

English

Nutrition (per serving)

550

Calories

40g

Protein

30g

Carbs

30g

Fat

Perfectly Cooked Fried Chicken on Rack

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Serving of Delicious Fried Chicken

Instructions

0/7 completed

1
Combine buttermilk, hot sauce (if using), and a pinch of salt in a large bowl. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
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5m
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Combine buttermilk, hot sauce (if using), and a pinch of salt in a large bowl. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
5m
Marinating in buttermilk tenderizes the chicken and helps the coating stick.
2
In a large shallow dish or bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
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3m
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In a large shallow dish or bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3m
Ensure all ingredients are well combined for even flavoring.

3
In a separate shallow dish, whisk eggs with water until well combined. This will serve as your wet dredge.
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2m
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In a separate shallow dish, whisk eggs with water until well combined. This will serve as your wet dredge.
2m
A light egg wash helps the dry coating adhere better for a crispier crust.
4
Remove chicken from buttermilk, letting excess drip off. First, coat each piece thoroughly in the dry flour mixture. Then, dip it into the egg wash, allowing excess to drip. Finally, return the chicken to the dry flour mixture for a second coating, pressing firmly to ensure an even, thick layer.
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10m
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Remove chicken from buttermilk, letting excess drip off. First, coat each piece thoroughly in the dry flour mixture. Then, dip it into the egg wash, allowing excess to drip. Finally, return the chicken to the dry flour mixture for a second coating, pressing firmly to ensure an even, thick layer.
10m
The double dredging is key to achieving an extra crispy crust.
5
In a large, heavy-bottomed pot or Dutch oven, pour frying oil to a depth of about 2-3 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accuracy.
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5m
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In a large, heavy-bottomed pot or Dutch oven, pour frying oil to a depth of about 2-3 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accuracy.
5m
Maintaining the correct oil temperature is crucial for evenly cooked and crispy chicken.

6
Carefully place 2-3 chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 6-8 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
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20m
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Carefully place 2-3 chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 6-8 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
20m
Do not overcrowd the pot, as it will lower the oil temperature and result in soggy chicken.
7
Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Season with a sprinkle of salt immediately. Let it rest for a few minutes before serving.
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3m
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Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Season with a sprinkle of salt immediately. Let it rest for a few minutes before serving.
3m
Resting allows the juices to redistribute, keeping the chicken moist.