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Extra Crispy Fried Chicken Recipe

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4.3 from 13 reviews

This Extra Crispy Fried Chicken recipe delivers perfectly marinated and seasoned chicken pieces that are coated in a flavorful flour mixture and fried to a golden, crunchy perfection. The buttermilk marinade tenderizes the chicken while the use of cornflour in the breading ensures an irresistibly crisp texture. Ideal for a satisfying family meal or casual gatherings, this recipe guarantees flavorful, juicy chicken with a deliciously crispy crust.

Ingredients

Marinade

  • 1 cup buttermilk (250 ml)
  • 1 egg
  • 1 whole chicken, cut into pieces

Breading

  • 1 1/2 cup flour (180 g)
  • 1/2 cup cornflour (corn starch, 65 g)
  • 1 tbsp paprika
  • 1/2 tbsp garlic granules
  • 1/2 tbsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp chilli powder
  • 1 tsp mixed dried herbs

For Frying

  • Oil for frying (enough to fully cover chicken pieces in the pan)

Instructions

  1. Prepare the marinade: In a bowl, add the buttermilk and crack in the egg. Use a fork to whisk them well until fully combined for a smooth marinade.
  2. Marinate the chicken: Place the chicken pieces into a large ziplock bag, pour over the buttermilk and egg mixture, seal the bag and shake well to ensure even coating. Refrigerate and let the chicken marinate for at least one hour to tenderize and infuse flavor.
  3. Make the breading mixture: In a separate bowl, combine the flour, cornflour, paprika, garlic granules, salt, black pepper, chilli powder, and mixed dried herbs thoroughly.
  4. Prepare the coating texture: Pour one or two tablespoons of the marinade liquid over the flour mixture. Using your fingertips, rub the mixture well to create larger flour clusters. These will contribute to a crunchier coating after frying.
  5. Dredge the chicken: Coat each marinated chicken piece thoroughly in the prepared flour mixture. Lay the coated pieces on a rack or tray and allow them to air dry for 10-15 minutes to set the breading.
  6. Heat oil for frying: In a deep frying pan, pour in enough oil to fully submerge the chicken pieces. Heat the oil over medium-high heat until it reaches about 350°F (175°C), suitable for deep frying.
  7. Fry the chicken: Fry the chicken pieces in batches to avoid overcrowding the pan, turning occasionally. Cook each piece until golden brown and crispy, which typically takes about 12-15 minutes depending on size, ensuring the internal temperature reaches 165°F (75°C).
  8. Drain excess oil: Remove the fried chicken from the oil using tongs and place on a plate lined with paper towels to absorb excess oil and maintain crispiness.
  9. Serve: Serve the extra crispy fried chicken immediately while hot and crunchy for the best taste experience.

Notes

  • Marinating the chicken for longer than one hour (up to overnight) will enhance tenderness and flavor.
  • Ensure oil is hot enough before frying to prevent greasy chicken and achieve optimal crispiness.
  • Do not overcrowd the pan when frying; cook in batches for even cooking and browning.
  • The combination of flour and cornflour creates a lighter, crunchier crust compared to flour alone.
  • Use a cooking thermometer to check internal chicken temperature for food safety.
  • Letting the chicken air dry after dredging improves the adhesion of the coating and helps in achieving extra crispiness.

Find it online: https://bitezly.com/extra-crispy-fried-chicken-recipe-2/