Crispy Fried Chicken Recipe: Better Than Takeaway

You know that feeling when you take a bite of perfectly crispy fried chicken? That satisfying crunch followed by juicy, tender meat that makes you close your eyes and smile? Well, I spent years trying to recreate that magical restaurant-style crispiness at home.

What is The Secret to Crispy Fried Chicken?

Let me share a funny story – my first attempt at making crispy fried chicken was a total disaster! I cranked the heat up way too high, thinking “hotter means crispier,” right? Wrong! The outside was burnt while the inside was still raw. After that kitchen nightmare, I became obsessed with mastering the proper technique.

The real secret to that enviable crunch isn’t just about the coating – it’s all about the double-dredging technique. Trust me, this discovery I made after watching my grandmother’s meticulous process. You’ll need a few essential tools to get started:

• A large cast-iron skillet (I use my trusty Lodge 12-inch that’s seen better days but works like a charm)
• A reliable kitchen thermometer (the ThermoPro TP19H) – worth every dollar
• A sturdy wire rack (the OXO Good Grips) for draining.

Should You Brine Chicken Before Frying?

Many people don’t know that brining isn’t only for holiday turkeys! I discovered this when I served my family chicken that was crispy on the outside but dry as sawdust on the inside. Now, I always make sure to start with a good brine.

For the best brining solution, combine:

• 4 cups cold water
• 1/4 cup kosher salt
• 2 tablespoons sugar
• 4 cloves crushed garlic
• 1 tablespoon black peppercorns

Do You Have to Use Buttermilk for Fried Chicken?

After brining, I like to soak the chicken in a buttermilk marinade. I’ve discovered that Organic Valley Buttermilk yields the best results, but any full-fat buttermilk will work just fine. The acidity in the buttermilk helps to tenderize the chicken, making it incredibly juicy.

How do You Make Fried Chicken Extra Crispy?

Have you ever wondered how restaurants achieve that perfect crispy fried chicken? Here’s a little secret: adding some cornstarch to your flour mixture creates an exceptionally crunchy crust. My coating recipe has been refined over the years, and here’s what I’ve found to be the most effective:

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne (adjust to your preference)
• 2 teaspoons kosher salt
• 1 teaspoon MSG (optional, but it really enhances the flavour!).

What Oil is Best for Frying Chicken?

When it comes to frying chicken, temperature control is key! I now prefer using peanut oil for frying. It has a high smoke point and gives a nice, subtle nutty flavour that’s just perfect.

What Temperature Should Oil be For Fried Chicken?

Keep your oil heated between 163-168°C (325-335°F). If it’s too hot, you’ll end up with burnt coating and raw chicken inside. If it’s too cool, your chicken will turn out greasy (trust me, I’ve been there!).

Crispy Fried Chicken Recipe Guide (Step-by-Step)

Here’s my tried-and-true method that I’ve honed over many Sunday dinners:

1. Brine chicken pieces for 4-6 hours.
2. Soak in a buttermilk mixture overnight.
3. Remove from buttermilk and let the excess drip off.
4. Dredge in a seasoned flour mixture.
5. Dip in a beaten egg wash.
6. Dredge again in the flour mixture.
7. Let rest on a wire rack for 15 minutes.
8. Fry at 163°C (325°F) for:

• Wings: 8-10 minutes
• Thighs: 12-14 minutes
• Breasts: 15-18 minutes

How do You Keep Fried Chicken Crispy After Cooking?

Here’s a pro tip I learned from a chef friend: never place your fried chicken on kitchen paper to drain! This traps steam underneath and makes the bottom soggy. Instead, use a wire rack set over a baking sheet for draining. The Nordic Ware Sheet with Rack works perfectly for this.

Why Isn’t my Chicken Crispy?

This is often because the oil isn’t hot enough or you’re overcrowding the pan. Make sure those pieces have enough space to fry!

What Temperature Should Oil be For Fried Chicken?

The internal temperature should reach 74°C (165°F). The Thermapen One is excellent for checking this.

Crispy Success

Keep in mind that achieving the perfect crispy fried chicken is a journey, not just a goal! With each attempt, you’ll discover something new. My top tip? Take notes on what works and what doesn’t. And above all, don’t worry if your initial tries aren’t flawless – mine definitely weren’t!

Pair it with your favorite sides – I love a crunchy coleslaw and some honey butter cornbread. And be sure to save that seasoned frying oil (after it cools and is strained) for your next batch!

Enjoy frying, and remember – patience is the secret ingredient that often goes unmentioned!

Extra reading for you!

• History of Crispy Fried Chicken