Crispy Chicken
A foolproof recipe for making ultra-crispy chicken with a crunchy golden-brown coating. This guide covers marination, breading, and cooking techniques to achieve restaurant-quality results at home. Perfect for weeknight dinners or special occasions!
Equipment
- Deep fryer or large heavy-bottomed skillet
- Mixing bowls
- whisk
- Tongs
- Measuring cups and spoons
- Wire rack
Ingredients
- Primary Ingredients:
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper optional for heat
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 2 eggs beaten
- 3 cups panko breadcrumbs optional for extra crunch
- Vegetable oil for frying
- Optional Add-Ons:
- 1 tablespoon paprika for added color and depth
- 1 teaspoon dried oregano or thyme
- 2 tablespoons hot sauce for extra flavor in marinade
Instructions
- Marinate the Chicken: In a bowl, mix buttermilk, salt, pepper, garlic powder, onion powder, and cayenne. Add chicken pieces, cover, and refrigerate for at least 2 hours (or overnight for best results).
- Prepare the Coating: In another bowl, combine flour, cornstarch, baking powder, and optional spices. In a separate bowl, whisk eggs.
- Bread the Chicken: Remove chicken from buttermilk and let excess drip off. Dip each piece in flour mixture, then into eggs, then back into the flour mixture. For extra crunch, coat in panko breadcrumbs. Let rest for 10 minutes.
- Fry the Chicken: Heat vegetable oil in a deep skillet to 350°F (175°C). Fry chicken in batches for 6-8 minutes, until golden brown and cooked through. Drain on a wire rack.
- Serve: Let chicken rest for a few minutes before serving. Pair with your favorite dipping sauces and sides