Extra Crispy Fried Chicken is all about a well-seasoned marinade, a crunchy coating, and proper frying technique that locks in juiciness.
Ingredients
Chicken
- 1 kg chicken pieces (drumsticks, thighs, wings)
- 2 cups buttermilk (or plain yogurt + water)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
Coating
- 2 cups all-purpose flour
- ½ cup cornstarch (key for extra crispiness)
- 1 tsp baking powder (optional but helps crunch)
- 1 tsp salt
- 1 tsp paprika
- 1 tsp chili powder (optional)
- ½ tsp black pepper
For frying
- Oil (enough for deep frying)
Instructions
1. Marinate
- Mix chicken with buttermilk and spices.
- Cover and refrigerate for at least 4 hours (overnight = best).
2. Prepare coating
- Mix flour, cornstarch, baking powder, and spices in a large bowl.
3. Coat chicken
- Remove chicken from marinade (don’t wipe off too much).
- Dredge thoroughly in flour mixture.
- For extra crunch: dip back into buttermilk, then coat again (double dredge).
4. Rest before frying
- Let coated chicken sit for 10–15 minutes so the crust sticks better.
5. Fry
- Heat oil to 170–180°C (340–355°F).
- Fry in batches (don’t overcrowd).
- Cook 10–15 minutes depending on size, turning occasionally.
- Chicken is done when golden brown and internal temp reaches 75°C (165°F).
6. Drain & rest
- Place on a wire rack (not paper towels) to keep it crispy.
Pro Tips for Maximum Crunch
- Cornstarch = extra crisp layer
- Double coating = thicker crust
- Resting before frying prevents coating from falling off
- Wire rack prevents sogginess
- Don’t fry too hot or crust burns before inside cooks
If you want, I can also give you:
- Air fryer crispy chicken version
- KFC-style spicy recipe
- Korean fried chicken glaze version
