Nothing makes the kitchen smell as good as crispy fried chicken. It’s the kind of dish that will have anyone’s mouth watering at first whiff! The smell alone is enough to make anyone hungry! Delicious fried chicken is the result of the right ingredients, as well as patience, and a few well-known techniques. This guide not only helps you make the perfect batch but also aids in storing the chicken properly. This way, you can enjoy the chicken at a later time without losing its signature crunch. Additionally, you will find a list of grocery and cookware items that will help you achieve those mouth-watering results.
Pro Tips for Perfect Crispy Fried Chicken
To achieve the perfect fried chicken, there are a few key tips that you should be well-versed in.
1. Choose the right chicken cuts
For optimal texture and flavor, use bone-in, skin-on thighs, drumsticks, and breasts. A combination of skin and bone helps in getting the best flavor and texture. The dark meat always stays juicier when frying as compared to white meat.
2. Marinate for maximum flavor
The chicken buttermilk marinade is also key to having some fried chicken. Generally, the tender and well-seasoned chicken is marinated overnight. But, below 4 hours is never recommended. Buttermilk helps toughen the marinade by breaking down proteins, and, of course, the seasoning adds flavor.
3. Never skip the hot sauce
Even if you’re not looking for heat, a bit of hot sauce can boost the marinade and add some depth without making it fiery. It complements the umami flavors quite well.
4. Combine cornstarch with flour for a crispier fried chicken crust
Adding cornstarch to flour lightens the coat and gives a nice, crispy, and crunchy bite. It is also worth mentioning that the baking powder in the mix will help to achieve the awesome crunchiness.
5. Coating the chicken with the hot sauce and flour mix
When preparing the dredging part of the recipe, ensure that you press the chicken firmly into the flour mixture. This ensures a nice, thick, and uniform batter that will not fall off during frying.
6. For extra crispy fried chicken crunch, double-dip
To achieve the texture of restaurant-quality, crispy fried chicken, dip the coated chicken into the buttermilk for a second dip and then coat it in the flour mixture for a second time. The additional layer will help thicken the crust.
7. Pay attention to the oil temperature
The ideal temperature is 350°F and 175°C. If the oil is too hot, the crust will burn, and the insides will not be cooked. If the oil is not too hot, the chicken will absorb excess oil and become very greasy. It is worth investing in a deep-fry thermometer for this.
8. The pan should not be overcrowded
The temperature of the oil will drop too low, causing the food to fry inconsistently. Fry in a few small batches, which will help maintain consistency.
9. Drain on a wire rack, not paper towels
Using paper towels to drain oil from food can soften its crispiness. Using a wire rack over a baking tray allows oil to drain while keeping food crisp.
10. Rest Before Serving
After frying, allow the chicken to rest for at least 5 minutes. Resting chicken allows the juices to redistribute and allows the coating to settle.
How to Store Fried Chicken
Fried chicken can retain some of its deliciousness the very next day, provided it is stored and reheated correctly.
Cooling before storage
To prevent the chicken from condensing, allow it to cool at room temperature for 30 minutes before refrigerating it.
Refrigeration
Store in the refrigerator for 3-4 days. Ensure that the cooled pieces are placed in an airtight container and layered with parchment paper to prevent sticking.
Freezing
To store longer, individually wrap pieces with foil or plastic wrap and place in a freezer-safe bag. Fried chicken can be stored in the freezer for 3 months.
Reheating for best results
Try to avoid microwaving as it steams and makes the coating soggy. Instead:
- Over the Air Fryer method: Heat to 350°F / 175 °C for 5 – 8 minutes. Remember to check halfway.
- Oven method: Set the oven temperature to 375°F (190°C) and bake for 15 to 20 minutes, or until the chicken is thoroughly warmed through.
Both methods mentioned above help retain the chicken’s crispiness while keeping the meat juicy.
Recommended Amazon (US) Cookware for Perfect Fried Chicken
The proper set of tools makes the process of frying easier and better:
- Lodge cast iron skillet (12 inch): A definite must for an even temperature.
- Cuisinart Deep Fry Thermometer: Perfect for monitoring oil temperature during frying.
- OXO Good Grips 9-inch tongs: Safe and simple chicken flipping.
- Checkered Chef Cooling Rack and Baking Sheet Set: Great for cooling fried foods.
- Presto GranPappy Electric Deep Fryer: Ideal for frequent frying.
- Glass mixing bowls: Great for marinating and coating the chicken.
Grocery List For Crispy Fried Chicken
If you would like to order everything from Amazon Fresh or their grocery section, here is what to search for:
Proteins
Dairy & Refrigerated
Pantry Staples
- All-purpose flour
- Cornstarch
- Paprika
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Cayenne pepper (optional)
- Baking powder
- Hot sauce (optional)
- Vegetable oil, peanut oil, or canola oil
This post contains affiliate links, which means we may receive a commission at no cost to you. As an Amazon Associate, I earn from qualifying purchases.
How to make some Delicious Crispy Fried Chicken
Enjoy!
All crispy fried chicken recipes need balance. From the first marination step to the last bite, decisions impact the outcome. The crispy fried chicken needs to be tender and juicy on the inside and crunchy, well-seasoned on the outside.
With practice and the right setup, your fried chicken will become the go-to dish. The first step is to use the tips to improve your technique, properly store leftovers to retain their delicious flavor, and prepare your kitchen with helpful frying tools for consistent outcomes.
Enjoy!
Crispy Fried Chicken That Rivals Your Favorite Diner
For the chicken
For the coating:
For frying:
Instructions
Marinate the chicken:
-
Make a marinade by adding buttermilk, hot sauce, salt, and pepper to a mixing bowl.
-
Add your chicken pieces to a mixing bowl. Mix them around so that they are completely coated.
-
Cover the bowl and put it in the fridge. The chicken should marinate overnight, but at least 4 hours.
Prepare the coating:
-
Make the coating by combining the following in a bowl: Flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper, cayenne, and baking powder.
Coat the chicken:
-
Transfer the chicken out of the marinade using a slotted spoon or tongs and let the extra drip off.
-
Coat the chicken in the coating—press each piece down into the flour mixture so that it sticks properly to the meat. Make sure it has a good, thick coating.
Fry the chicken:
-
Heat oil in a deep skillet to 350°F (175°C) or a deep-fat fryer. Use a thermometer to check the temperature is right.
-
Fry the chicken in hot oil—it's important not to overcrowd the fryer, or the oil temperature will drop. Cook the thighs and drumsticks for about 14 minutes, flipping halfway through. The chicken breasts should cook for about 10-12 minutes.
-
Your chicken is ready when it's golden brown and crispy and has an internal temperature of 165°F (74°C).
-
Drain the chicken from the oil by removing the pieces with tongs, laying them over a wire rack, and set over a baking sheet.
-
Rest for 5 minutes before serving.
Note
Our Top Tips
- Keep an eye on the oil—it shouldn't get too hot, or the outside will burn, and the center will be raw. If the temperature drops, the chicken will be greasy.
- Let your chicken rest for at least 15 minutes before cooking it. This helps the coating stick and not fall off in pieces as it fries.
- Double dip for extra crunch! Follow the recipe, then dip the pieces back into the buttermilk and coat them a second time.
- Skip the paper towels and use a wire rack to drain the oil. This is key to keeping the coating crunchy.