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Crispiest Fried Chicken

This crispy fried chicken features a perfectly seasoned coating that shatters upon biting, making it the ultimate comfort food experience with juicy meat.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Course Dinner, Main Course
Cuisine American, Southern
Servings 4 servings
Calories 400 kcal

Ingredients
  

Chicken and Soak

  • 2 pounds Chicken pieces (drumsticks, thighs, wings, or breasts) Use your preferred chicken pieces.
  • 2 cups Buttermilk (or milk with lemon juice/vinegar) If using milk, mix with 1 spoon of lemon juice or vinegar and let sit for 5 minutes.
  • 1 teaspoon Salt For flavoring the soak.
  • 1 teaspoon Black pepper For flavoring the soak.
  • 1 teaspoon Garlic powder For flavoring the soak.
  • 1 teaspoon Paprika For flavoring the soak.

Dredging Mixture

  • 1 cup All purpose flour For the coating.
  • 1/4 cup Cornstarch For extra crunch.
  • 1 teaspoon Salt For seasoning the dredge.
  • 1 teaspoon Black pepper For seasoning the dredge.
  • 1 teaspoon Garlic powder For seasoning the dredge.
  • 1 teaspoon Onion powder For seasoning the dredge.
  • 1 teaspoon Paprika Use smoked paprika for extra flavor.
  • 1/4 teaspoon Cayenne pepper (optional) For heat.

Frying

  • 1.5 quarts Oil for frying (peanut, canola, or vegetable oil) Ensure oil has a high smoke point.

Instructions
 

Preparation

  • Put chicken in a bowl. Add buttermilk (or quick milk mix) and season with salt, pepper, garlic powder, and paprika. Cover and chill for at least 1 hour, ideally 4 hours.
  • In a wide bowl, mix flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using) to create the dredging mixture.
  • Lift the chicken from the soak and let excess drip off. Press the chicken into the flour mixture, flipping and pressing until fully coated.
  • Let the coated chicken rest on a rack or plate for 10 to 15 minutes.

Cooking

  • Heat oil in a heavy pot or deep skillet to around 350°F. Use a thermometer or test with a pinch of flour to check if the temperature is right.
  • Fry chicken in batches, ensuring not to crowd the pan. Fry until deep golden, flipping once or twice. Dark meat takes about 12 to 15 minutes. Aim for an internal temperature of 165°F.
  • Drain fried chicken on a wire rack over a sheet pan to prevent steam from softening the crust.

Notes

Let the fried chicken cool for a minute before eating. For reheating, use an oven at 400°F for 12 to 15 minutes to keep the crunch.
Keyword Chicken Recipe, Comfort Food, Crispy Chicken, Easy Fried Chicken, Fried Chicken