There’s something magical about biting into fried chicken with an audible crunch that gives way to steaming, succulent meat beneath. While many think this texture alchemy only happens in professional kitchens, our Extra crispy fried chicken recipe proves otherwise. By combining science-proven techniques with accessible ingredients, you’ll create shatteringly crisp exteriors and juicy interiors that put soggy takeout to shame.

Ingredients List

For the Brine:

• • 3 lbs mixed chicken pieces (thighs, drumsticks, breasts)
  • 2 cups buttermilk (full-fat preferred)
  • 2 tbsp hot sauce (Frank’s RedHot recommended)
  • 1 tbsp kosher salt
  • 2 tsp garlic powder

For the Dredge:

• • 2 cups all-purpose flour (about 240g)
  • ¼ cup cornstarch (secret crunch booster)
  • 1 tbsp smoked paprika
  • 2 tsp onion powder
  • 1 tsp baking powder (creates air pockets)
  • 1 tsp black pepper (freshly ground)
  • ½ tsp cayenne pepper (adjust for heat preference)

For Frying:

• • 6 cups neutral oil (peanut, vegetable, or canola)
  • 1 tbsp bacon grease (optional flavor enhancer)

Timing

• • Preparation: 25 minutes (plus 4-24 hour brine)
  • Cooking: 30-40 minutes (batch frying)
  • Total: 1 hour active + brine time

Step-by-Step Instructions

1. • Brine the Chicken: In a large bowl, whisk buttermilk, hot sauce, salt, and garlic powder. Submerge chicken pieces, cover, and refrigerate 4-24 hours (overnight preferred).
   • Prepare Dredge: Whisk flour, cornstarch, paprika, onion powder, baking powder, black pepper, and cayenne in a shallow pan.
   • Double-Dip Technique: Remove chicken from brine (let excess drip off). Dredge in flour mixture, dip back in brine liquid, then dredge again firmly pressing coating onto meat.
   • Rest Before Frying: Let breaded chicken rest 15 minutes on a wire rack – this prevents coating separation.
   • Heat Oil Properly: In a Dutch oven or heavy pot, heat oil to 325°F (163°C). Add bacon grease if using. Use a thermometer – temperature control is crucial.
   • Fry in Batches: Cook 3-4 pieces at a time. Maintain 300-310°F oil temperature. Fry dark meat 13-15 minutes, white meat 10-12 minutes until golden brown and 165°F internally.
   • Drain Correctly: Transfer chicken to wire rack over sheet pan – this keeps bottoms crisp. Never drain on paper towels!

Pro Tips & Variations

• • Crunch Preservation: Place fried chicken on a baking sheet in a 200°F oven while finishing batches to keep warm without sogginess.
  • Gluten-Free Option: Replace AP flour with 1:1 GF blend + 2 tbsp ground chia seeds for binding.
  • Spice Adjustments: Add 1 tbsp dried herbs (thyme, oregano) to flour mixture for herbal notes.
  • Make-Ahead: Brine chicken up to 2 days ahead. Breaded chicken can be frozen before frying – cook directly from frozen, adding 3-4 minutes to fry time.
  • Oil Management: Strain cooled oil through cheesecloth and store in the fridge for 3 future frying sessions.

Serving Suggestions

Serve immediately for maximum crispness. Perfect with:

• • Classic sides: Buttermilk biscuits, creamy coleslaw, mashed potatoes with sawmill gravy
  • Southern twists: Hot honey drizzle, pickled watermelon rind, skillet cornbread
  • For gatherings: Cut chicken into tenders for finger-food-friendly portions

FAQs Section

Q: Can I achieve crispiness without deep frying?
A: While pan-frying works, true crunch requires full oil submersion. For a lighter version, try air frying breaded chicken at 400°F for 20 minutes, flipping halfway.

Q: Why did my coating fall off?
A This happens when oil temperature drops too low or chicken wasn’t patted dry before brine. Ensure chicken is room temperature before frying and maintain consistent oil heat.

Q: How long does leftover crispy chicken last?
A: Refrigerate up to 3 days. Re-crisp in air fryer at 375°F for 8 minutes or oven on a wire rack at 400°F for 12-15 minutes.

Q: Can I use yogurt instead of buttermilk?
A Yes – thin plain yogurt with ¼ cup milk or water. The acidity still tenderizes, but buttermilk creates superior browning reactions.

Conclusion

This crispy chicken, best crispy fried chicken, how to make extra crispy chicken, crispy fried chicken recipe delivers on every textural promise – glass-like crust giving way to steaming, herb-infused meat. By mastering the buttermilk brine, double-dredge technique, and precision frying, you’ve now got the ultimate weekend warrior dish. Whether reviving Sunday supper traditions or impressing game-day guests, this golden, crackling masterpiece proves the best fried chicken doesn’t come in a cardboard bucket.