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Extra Crispy Fried Chicken Recipe

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This Extra Crispy Fried Chicken recipe delivers perfectly marinated, tender chicken coated in a seasoned flour and cornflour blend, then fried to golden, crunchy perfection. The secret to the incredible crispiness lies in the dual use of buttermilk marinade and a carefully crafted flour coating with paprika, garlic granules, and mixed herbs. Ideal for a satisfying family meal, this recipe ensures juicy meat with an irresistible crispy crust.

Ingredients

Marinade

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

Breading

  • 1 1/2 cups 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, combine the buttermilk and egg, whisking them together thoroughly with a fork until smooth.
  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 evenly coat all pieces. Refrigerate for at least one hour to allow flavors to infuse and tenderize the chicken.
  3. Mix the breading: In a separate bowl, mix the flour, cornflour, paprika, garlic granules, salt, ground black pepper, chilli powder, and mixed dried herbs thoroughly to create the seasoned coating.
  4. Enhance breading texture: Add one or two tablespoons of the marinade to the flour mixture and use your fingertips to rub the mixture, encouraging the formation of larger flour bits which contribute to extra crispiness.
  5. Coat the chicken: Dredge each marinated chicken piece in the seasoned flour mixture, ensuring an even coating. Place coated pieces on a tray and let them air dry for 10-15 minutes to help the crust set.
  6. Heat the oil: Pour enough oil into a deep frying pan to fully submerge the chicken pieces. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
  7. Fry the chicken: Fry the chicken pieces in batches to prevent overcrowding, turning occasionally, until golden brown and cooked through, approximately 12-15 minutes depending on piece size.
  8. Drain excess oil: Remove the fried chicken from the oil and place on a plate lined with paper towels to absorb any remaining oil.
  9. Serve hot: Serve the extra crispy fried chicken immediately for the best texture and flavor.

Notes

  • Marinating the chicken for at least one hour is crucial for tender meat and flavor infusion.
  • Adding marinade to the flour mixture helps create larger flour lumps that crisp up during frying.
  • Do not overcrowd the pan when frying; it lowers the oil temperature and results in soggy crust.
  • The oil temperature should be maintained around 350°F (175°C) for optimal frying.
  • Use a kitchen thermometer to confirm chicken is cooked to an internal temperature of 165°F (74°C).
  • Allow chicken to rest briefly after frying for juices to redistribute.

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