Nothing beats the crunch of perfectly fried chicken—crispy on the outside, tender and juicy on the inside, and packed with flavor. While making restaurant-quality fried chicken may seem challenging, it’s achievable with the right technique and ingredients. In this blog, we’ll walk you through the steps, from choosing the best ingredients to the frying process, so you can recreate that irresistible restaurant-style crispiness at home.
Ingredients You’ll Need:
To achieve restaurant-style fried chicken, gather these essential ingredients:
- Chicken (bone-in pieces are ideal): 1 kg (thighs, drumsticks, or wings)
- Buttermilk: 2 cups
- All-Purpose Flour: 2 cups
- Cornstarch: ½ cup (for extra crispiness)
- Salt: 1 teaspoon.
- Pepper: 1 teaspoon.
- Garlic Powder: 1 tsp
- Onion Powder: 1 tsp
- Paprika: 1 teaspoon
- Cayenne Pepper: ½ tsp (optional, for heat)
- Eggs: 2, beaten
- Oil for Frying (like canola or vegetable oil): Enough to submerge the chicken pieces
Step-by-Step Guide to Crispy Fried Chicken
1. Marinate in Buttermilk
Buttermilk tenderizes the chicken, making it juicy and full of flavor.
- Place the chicken pieces in a large bowl and pour the buttermilk over them.
- Add a pinch of salt and pepper, cover the bowl, and refrigerate for at least 2 hours (or overnight for best results).
2. Prepare the Coating
The coating is the secret to that satisfying crunch.
- In a large bowl, mix the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- In a separate bowl, beat the eggs for an egg wash, which helps the coating stick better.
3. Coat the Chicken
To achieve a thick, crunchy crust:
- Remove the chicken from the buttermilk marinade, letting any excess drip off.
- Dip each piece into the flour mixture, then into the egg wash, and finally back into the flour mixture for a double layer of coating.
- Set the coated chicken aside on a wire rack for 10-15 minutes to let the coating adhere.
4. Heat the Oil
To achieve perfect crispiness, use oil that maintains a high, steady temperature.
- In a heavy skillet or deep fryer, heat the oil to 350°F (175°C). Maintaining this temperature is crucial to avoid greasy or undercooked chicken.
- Use a thermometer if you have one; otherwise, test with a small piece of coating—if it bubbles immediately and floats, the oil is ready.
5. Fry the Chicken
Now it’s time to fry:
- Fry the chicken in batches to avoid crowding, which can lower the oil temperature.
- Cook each piece for 12–15 minutes, turning occasionally, until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Remove each piece with a slotted spoon and drain on paper towels or a wire rack.
6. Let it Rest
Resting allows the coating to crisp up even more.
- After removing the chicken from the fryer, let it rest for a few minutes. This will give the crust time to firm up while keeping the inside juicy.
Tips for Extra Crispy Fried Chicken
- Double Coat: Dip each piece in flour, then egg wash, then flour again for a thick, crispy crust.
- Use Cornstarch: Mixing cornstarch with flour adds a light, airy crunch that enhances crispiness.
- Temperature Matters: Keep the oil at a steady 350°F (175°C) for optimal frying.
- Season Generously: Add spices to both the flour and buttermilk for layers of flavor.
Serving Ideas
Your crispy fried chicken is now ready to serve! Pair it with classic sides like coleslaw, mashed potatoes, or a fresh green salad. And don’t forget the dipping sauces—barbecue, honey mustard, or even a spicy Sriracha mayo can add an extra kick.
Wrapping Up
With this guide, you’re equipped to make delicious, restaurant-style crispy fried chicken right in your own kitchen. Try this recipe out, and enjoy the satisfying crunch that’ll keep you coming back for more!
Other blogs:
Rice Bran, Mustard, and Sunflower: Choosing the Best Cooking Oil for Your Kitchen