Crispy Chicken
A delicious and crunchy chicken recipe that stays juicy inside with a perfectly crispy coating.
Ingredients
Main Ingredients
- 4 pieces Chicken thighs or breasts Thighs for juiciness, breasts for leanness.
- 1 cup Buttermilk or plain yogurt thinned with a splash of milk Helps tenderize and aids in coating sticking.
- 1 cup All-purpose flour Base for the crust.
- 1/4 cup Cornstarch For extra crispiness.
- 1 teaspoon Baking powder Creates tiny bubbles in the crust.
- 1 teaspoon Salt For seasoning.
- 1 teaspoon Pepper For seasoning.
- 1 teaspoon Garlic powder For flavor.
- 1 teaspoon Paprika For flavor.
- some as needed Oil (canola or peanut) For frying.
Instructions
Preparation
- Marinate the chicken in buttermilk with salt and spices for at least 30 minutes, up to overnight.
- Mix flour, cornstarch, baking powder, and seasonings in a wide bowl.
- Remove chicken from the marinade, letting excess drip off, then press it into the flour mix.
- Set the chicken on a wire rack for 10 to 15 minutes to help the coating stick.
Cooking
- Heat oil in a heavy skillet or Dutch oven to between 325 to 350°F.
- Carefully place the chicken in the hot oil, ensuring not to overcrowd the pan.
- Cook until golden brown and crispy, about 8-10 minutes per side.
- Drain cooked chicken on a wire rack.
Notes
To store, cool the chicken completely and place in an airtight container lined with paper towels. Reheat in an oven or air fryer to maintain crispiness. For variations, try buffalo style, garlic parmesan, or honey hot flavors.