Best Crispy Fried Chicken Recipe
If you're seeking a recipe for classic fried chicken that is both well-seasoned and offers a satisfying crunch in every single bite, this is the one for you.
Equipment
- 1 Whisk
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Large Cast-Iron Skillet, Electric Skillet or Saute Pan (12-14")
- 1 Tongs
- 2 Gallon Storage Bag
- Plastic Wrap or Aluminum Foil
- Cooling Rack
- Measuring Cups/Spoons
Ingredients
- 4 LB Whole Chicken Pieces
- 2 - 2.5 Cups Frying Oil (neutral tasting)
Wet Batter
- 1 Cup All-Purpose Flour
- 2 Cups Buttermilk
- 2 Eggs
- 2 TBSP Garlic Powder
- 2 TBSP Onion Powder
- 1.5 TBSP Iodized Salt
- 1 TBSP Ground Black Pepper
- 1 TBSP Lemon Pepper
- 1/2 TBSP Ground Mustard
- 1/2 TBSP Cayenne Pepper
- 1/2 TBSP Ground Paprika
Dry Batter
- 4 Cups All-Purpose Flour
- 1/4 Cup Cornstarch
- 2 TBSP Baking Powder
- 2 TBSP Garlic Powder
- 2 TBSP Onion Powder
- 1.5 TBSP Iodized Salt
- 1 TBSP Ground Black Pepper
- 1 TBSP Lemon Pepper
- 1/2 TBSP Ground Mustard
- 1/2 TBSP Cayenne Pepper
- 1/2 TBSP Ground Paprika
Instructions
- In large mixing bowl, prepare wet batter by combining flour with eggs, buttermilk and herbs/spices
- Submerge chicken in wet batter until it's completely covered.
- Cover bowl with aluminum foil or plastic wrap and chill in refrigerator for 8-12 hours (or overnight).
- Remove bowl from refrigerator and allow chicken to rest at room temeprature for 30 mintues that it's not refrigerator cold.
- While the chicken rests, using storage bag, prepare dry batter by combining flour, cornstarch and baking powder with herbs/spices.
- Ensure storage bag is sealed tightly and shake vigorously until all of the ingredients are well blended.
- Carefully remove chicken from wet batter and dip into bag with dry batter
- Ensure storage bag is sealed tightly and shake vigorously until all of the chicken is well-coated.
- Remove chicken from bag and allow it to rest for 15-30 minutes on cooling rack
- While chicken is resting with batter, add oil to skillet (just enough to overtake entire bottom half of chicken) and warm on medium heat until it reaches 375*F (190*C).
- Once oil in skillet has reached 375*F (190*C), carefully lay chicken pieces down in skillet and allow to cook on first side for 6-8 minutes. Be careful not to overcrowd the pan and *NOT* cover skillet.***
- After cooking on first side for 6-8 minutes, use tongs to flip the chicken and allow it to cook on other side for an additional 6-8 minutes.***
- Carefully remove chicken from skillet and place it on cooling rack (be sure to placd paper towel under cooling rack to account for any excess oil dripping), allowing it to cool/rest for 10-15 minutes.
Video
Notes
***This recipe was tested using an electric skillet. The exact frying time may vary, depending on the type of stove and skillet that's used.
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