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Get expert tips for making extra crispy fried chicken that’s packed with flavor. Find out how to make crispy fried chicken at home with this easy, step-by-step recipe.
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Fried Chicken - Yahoo Recipe Search
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Duke's Waikiki2335 Kalakaua Ave, Ste 116 · Closed · Opens Today 7 AM · (808) 922-2268Rocket*, Poke Tacos*, Fish & Chips, Duke's Nachos, Coconut Shrimp, Cajun Fish Tacos, Rib & Chicken..., Waikiki Hot Wings, Macadamia Nut Hummus, Kale & Romaine Caesar, Panko Crusted Calamari, Coconut Shrimp & Fries, Korean Steak Street Tacos*, Chilled Shrimp & Crab Salad*Founding Farmers - Washington1924 Pennsylvania Ave NW · Closed · Opens Today 8:30 AM · (202) 822-8783Original, Coconut Chia, Chocolate..., Bananas Foster, Classic Brioche, Buttermilk Biscuits, Vanilla Cream Filled, Strawberries & Cream, Uncle Buck's Beignets, Hot Steel-Cut Oatmeal, Maine Blueberry Compote, Our Peanut Butter Banana Toast, Greek Yogurt, Berries & GranolaMay 6, 2020 · Soak in the fridge overnight or up to 24 hours. Step 2 When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off. Step 3 In the meantime, preheat the oven to 360˚ and mix up the breading.
- (2)
- American
- Picnic, Summer, Comfort Food, Main Dish
- Overview
- What Makes This Fried Chicken So Crispy?
- Crispy Fried Chicken Ingredients
- How to Make Crispy Fried Chicken
- What to Serve With Fried Chicken
- How to Store Fried Chicken
- Allrecipes Community Tips and Praise
- Ingredients
- Directions
- Editor's Note
I experimented with lots of recipes over the years to find the best crispy fried chicken. This is it! It's bits and pieces of hints I have heard over the years. It's more a matter of preparation and cooking method!
This is the only crispy fried chicken recipe you'll ever need. Why? It combines all the tried-and-true tricks to ensure the juiciest, most flavorful, crispiest chicken every time.
There are a few reasons this crispy fried chicken works so well:
Allowing the buttermilk-flour mixture to come to a paste-like consistency is key to a crispiness on the outside and juiciness on the inside.
Most fried chicken is cooked at a high temperature throughout the frying process. This one, however, only starts at a very high heat — after browning, the heat is reduced for about 30 minutes. You'll turn up the temperature again at the end, locking in that crispy texture.
Paprika adds smoky flavor and has a low smoke point, which helps with browning the chicken.
Here's what you'll need to make the best, crispiest fried chicken of your life:
Cut a four-pound whole chicken into pieces or purchase four pounds of breasts, drumsticks, wings, legs, and/or thighs at the grocery store.
Acidic buttermilk tenderizes the chicken without making it too tough. Also, it helps the flour mixture stick to the chicken.
All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust.
This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.
Vegetable oil is perfect for frying chicken because it has a high smoke point.
You'll find the step-by-step recipe below, but here's a brief overview of what you can expect when you make this crispy fried chicken:
Combine the flour, paprika, salt, and pepper in a zip-top bag. Seal the bag and shake until well-combined.
Pour buttermilk into a shallow bowl, then dip the chicken (on both sides) until it's completely soaked in buttermilk. Place the soaked chicken in the bag with flour mixture, seal, and shake well to coat. Transfer the coated chicken to a baking sheet, and cover. Allow the flour coating to become a paste-like consistency.
Pour the oil in a skillet and bring it to high heat. Brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes. Remove the cover, return the heat to high, and fry until extra crispy. Drain the chicken on paper towels.
Looking for delicious inspiration for fried chicken sides? We've got you covered with our collection of
15 Classic Side Dishes for Fried Chicken
Here's a preview of what you'll find:
Mom's Favorite Baked Mac and Cheese
Let the fried chicken cool before storage to prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate for up to four days. Reheat in the microwave or in the oven.
"Great recipe and great technique," raves
"Had no idea letting batter become paste like and then covering while frying would make such a difference! Definitely a keeper."
" [This recipe makes] crisp and juicy chicken every time," according to
"Made it twice now, both times turned out great. I marinate the chicken first for more flavor, but the actual frying technique works like a charm."
"This is now my favorite fried chicken recipe," says
"The only thing I did differently was add garlic powder and crushed red pepper to give it a little heat."
1 (4 pound) chicken, cut into pieces
2 cups all-purpose flour for coating
salt and pepper to taste
2 quarts vegetable oil for frying
Take your cut up chicken pieces and skin them if you prefer.
Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.
Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Dinner
- 3 min
- 489
Nov 12, 2020 · The fat should be about one inch deep in the skillet, coming about halfway up the food. Get the fat good and hot before adding the chicken. The fried chicken oil temperature should be about 350 degrees F (175 degrees C). Using tongs, carefully lower chicken pieces into the oil skin-side down.
- Carl Hanson
- 4 min
Mar 28, 2023 · Step. In 12-inch nonstick skillet, heat about 2 cups oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
- (52)
- 6
- Entree
In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours. When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
- (114)
- 723
- Main Dish
May 10, 2024 · Start by ensuring your oil is at the right temperature – around 350-375°F is ideal for frying chicken. Use a deep fryer or a heavy-bottomed skillet filled with enough oil to fully submerge the chicken pieces. Next, carefully place the chicken in the hot oil, making sure not to overcrowd the frying vessel.
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Dec 14, 2023 · Step 3: Fry the Chicken. In a Dutch oven, heavy pan, or a deep-fat fryer, heat 1½ inches of oil to 350ºF. Using tongs, carefully add a few pieces of chicken to oil. (Oil temperature will drop; maintain it at 350ºF). Fry chicken for 12 to 15 minutes or until coating is golden and chicken is no longer pink.
