🍗 Ultra-Crispy Fried Chicken (Home-Style)
Ingredients
Chicken & Marinade
1 kg chicken pieces (drumsticks/thighs/wings)
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika (smoked if you have it)
Crispy Coating
1½ cups all-purpose flour
½ cup cornstarch (the crunch secret)
1 tsp salt
1 tsp pepper
1 tsp paprika
½ tsp cayenne (optional heat)
For Frying
Neutral oil (canola/vegetable), enough to submerge halfway
Steps
Marinate (30 min–overnight)
Mix buttermilk + seasonings. Toss chicken in it. Longer soak = juicier chicken.
Mix the coating
Flour + cornstarch + spices in a wide bowl.
Dredge for crunch
Lift chicken from marinade, let excess drip. Press firmly into coating.
👉 Pro move: after coating, rest chicken 10 minutes—hydrates the flour = craggier crust.
Fry
Heat oil to 175–180°C / 350–360°F. Fry in batches 10–14 minutes, turning, until deep golden and cooked through.
Drain & rest
Rack > paper towels (keeps it crisp). Sprinkle a pinch of salt while hot.
Extra-Crispy Tips
Double dredge: dip back into marinade, then coat again.
Cornstarch matters: don’t skip it—lighter, crunchier crust.
Oven finish (optional): If browning too fast, finish at 180°C / 350°F for 5–8 min.
No deep fryer? Try these swaps
Air fryer: Spray coated chicken with oil. 190°C / 375°F, 14–18 min, flip halfway.
Oven “crispy bake”: Bake on a rack at 220°C / 425°F for ~30–35 min, flipping once.
Want this spicy, honey-butter, or Korean-style sticky? Or if you meant crispy potatoes/onion rings, I’ve got you covered 👀
