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–+ servings
Crispy Fried Chicken

Crispy Fried Chicken

Discover the secrets to making the best Crispy Fried Chicken at home. Learn essential techniques and tips for that perfect crunch and juicy meat.
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Prep Time 4 hours
Cook Time 30 minutes
Soaking Time 4 hours
Total Time 8 hours 30 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 cups buttermilk
  • 2 large eggs (optional)
  • to taste hot sauce (optional)

Equipment

  • Large bowl
  • Whisk
  • Dutch oven or heavy pot
  • Thermometer
  • Wire rack
  • Slotted spoon

Method
 

  1. Pat the chicken pieces dry with paper towels to remove excess moisture.
  2. In a large bowl, combine flour, cornstarch, salt, pepper, garlic powder, and paprika.
  3. In another bowl, whisk together the buttermilk, eggs, and a few dashes of hot sauce.
  4. Soak the chicken in the buttermilk mixture for at least four hours or overnight in the refrigerator.
  5. Remove each chicken piece from the buttermilk, allowing excess to drip off.
  6. Dredge the chicken in the flour mixture, pressing to adhere the coating well.
  7. Let the coated chicken rest on a wire rack for at least 20-30 minutes.
  8. Heat oil in a Dutch oven or heavy pot to 350°F.
  9. Fry chicken pieces in batches, ensuring not to overcrowd the pot.
  10. Fry dark meat (drumsticks and thighs) for about 12-14 minutes, and white meat (breasts and wings) for 10-12 minutes.
  11. Check the internal temperature of the chicken to reach 165°F.
  12. Transfer the fried chicken to a wire rack over a baking sheet to cool and keep crispy.

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 3mg

Notes

For extra flavor, consider adding cayenne pepper to the seasoning or marinating with pickle juice. Double-dipping the chicken in the flour mixture after an initial coating can give you an even crispier texture. Letting the oil return to temperature between batches is important to maintain crispiness. Store any leftover frying oil in a cool, dark place for reuse after straining out debris.
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