crispiest fried chicken recipe
The Best crispiest fried chicken recipe
I’ve been making this fried chicken recipe for years, and it’s hands-down the best I’ve ever tasted. The crust is so crispy it shatters with every bite, but the meat inside stays juicy and tender—no dry, sad chicken here. My kids beg for it, and even my pickiest eater will lick his fingers clean. It’s the kind of dish that disappears fast, whether it’s a weeknight dinner or a weekend gathering with friends.
What I love most is how versatile it is. You can serve it with mashed potatoes and gravy, pile it on a bun for a sandwich, or just eat it straight from the plate with a cold drink. And here’s the thing—it’s not as unhealthy as you might think. I use a mix of buttermilk and hot sauce to marinate the chicken, which keeps it moist without needing a ton of oil. Plus, frying it in a light oil like avocado or peanut means you’re getting good fats instead of the junk in fast food. It’s a recipe that feels indulgent but doesn’t leave you feeling sluggish afterward. Trust me, once you try this, it’ll become a staple in your kitchen too.
Ultimate Crispy Fried Chicken
This recipe delivers the crispiest fried chicken with a golden, shatteringly crisp crust and juicy, flavorful meat. Perfect for a comforting meal or game-day snack, it’s seasoned to perfection and fried to a mouthwatering crunch.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups buttermilk
- 1 tbsp hot sauce (optional)
- 1 tsp salt
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 cups vegetable oil or peanut oil (for frying)
👨🍳Directions
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1 In a large bowl, combine buttermilk, hot sauce (if using), and 1 tsp salt. Whisk until well mixed.
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2 Add chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours (or overnight for best results).
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3 In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and onion powder until evenly combined.
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4 Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Shake off any excess and place on a wire rack.
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5 Let the coated chicken rest for 10 minutes to help the coating set.
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6 In a deep fryer or heavy-bottomed pot, heat oil to 350°F (175°C). Use a thermometer to monitor the temperature.
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7 Carefully lower 2-3 pieces of chicken into the hot oil using tongs. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
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8 Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
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9 Let the chicken rest for 5 minutes before serving to ensure maximum crispiness.
🔧Equipment
- Large mixing bowl
- Whisk
- Deep fryer or heavy-bottomed pot
- Tongs
- Paper towels
- Wire rack
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ultimate Crispy Fried Chicken Works
This crispy fried chicken recipe is one I always reach for because it’s simple, reliable, and always delivers that perfect crunch everyone loves. It’s a crowd-pleaser whether you’re feeding the family on a weeknight or hosting a backyard barbecue, and the leftovers (if there are any) taste just as good the next day. No matter the occasion, this recipe works because it’s easy to scale up, hard to mess up, and guaranteed to make people happy.
❓ Frequently Asked Questions About Crispy Fried Chicken
1. What’s the secret to making fried chicken extra crispy?
The key to ultra-crispy fried chicken lies in a few crucial steps: use a well-seasoned flour mixture (adding cornstarch or baking powder helps), let the chicken rest after dredging to form a dry crust, and fry at the right temperature (350–375°F/175–190°C). Double-frying (frying once at a lower temp, then again at a higher temp) also ensures maximum crunch.
2. Should I marinate the chicken before frying, and for how long?
Yes! Marinating the chicken in buttermilk (or a mix of milk and hot sauce) for at least 4 hours (or overnight) tenderizes the meat and adds flavor. For best results, don’t skip this step—it makes the chicken juicier and helps the coating stick better.
3. What’s the best oil for frying chicken?
Use an oil with a high smoke point, like peanut, vegetable, or canola oil. Peanut oil is a favorite for its neutral flavor and crispiness, but any of these will work. Avoid olive oil or butter—they burn at lower temperatures and can make the chicken greasy.
4. How do I keep fried chicken crispy after frying?
To prevent sogginess, place fried chicken on a wire rack set over a baking sheet (not paper towels) to allow air circulation. If keeping it warm, place the rack in a 200°F (95°C) oven. Avoid covering it with foil, as steam will soften the crust.
5. Can I make crispy fried chicken in an air fryer?
Yes! For air-fried crispy chicken, lightly spray the breaded chicken with oil before cooking at 375°F (190°C) for 12–15 minutes, flipping halfway. While it won’t be exactly like deep-fried, it’ll still be crunchy with less oil. For extra crispiness, spritz with oil again before the second flip.
