Crispy Crunchy Chicken
Get ready to elevate your fried chicken game with this Crispy Crunchy Chicken recipe! Featuring a luscious buttermilk marinade that tenderizes the chicken to perfection, this dish packs a flavorful punch with a seasoning blend of paprika, garlic powder, and a touch of cayenne for optional heat. The triple-coating method—flour and cornstarch mix, egg wash, and crispy panko breadcrumbs—creates an irresistibly golden-brown crust that’s delightfully crunchy with every bite. Perfectly fried to juicy, tender perfection in hot oil, this recipe is ideal for family dinners, game day snacks, or anytime you crave restaurant-quality fried chicken at home. Serve it with your favorite dipping sauces and sides for a feast that’s as satisfying as it is scrumptious.
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Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 cups Buttermilk
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 2 pieces Eggs
- 1 cup Panko breadcrumbs
- 4 cups Canola or vegetable oil (for frying)
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, roughly 1/2 inch.
Step 2
In a large bowl, pour the buttermilk over the chicken breasts. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight, to tenderize the chicken.
Step 3
In a medium bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Stir until well mixed.
Step 4
In another shallow bowl, whisk the eggs. In a third bowl, place the panko breadcrumbs.
Step 5
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs. Press gently to ensure the breadcrumbs adhere evenly.
Step 6
Heat the canola oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the correct temperature.
Step 7
Carefully place the breaded chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes on each side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Step 8
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Keep the chicken warm in a 200°F (93°C) oven if frying in multiple batches.
Step 9
Serve immediately with your favorite dipping sauces, mashed potatoes, or a fresh green salad.
Nutrition Facts
| Serving size | (2515.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10987.1 |
| Total Fat 1001.6g | 0% |
| Saturated Fat 87.4g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 1017.3mg | 0% |
| Sodium 6240.9mg | 0% |
| Total Carbohydrate 237.8g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 28.5g | |
| Protein 271.2g | 0% |
| Vitamin D 426.2IU | 0% |
| Calcium 767.0mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 2920.4mg | 0% |
Source of Calories