Crunchy Chicken
Get ready to tantalize your taste buds with Crunchy Chicken—a mouthwatering dish that delivers the perfect balance of flavor and texture! This recipe features tender, marinated chicken breasts or thighs infused with rich buttermilk and a blend of aromatic spices like paprika and garlic powder. Each piece is coated in a triple-layer breading of seasoned flour, panko breadcrumbs, and egg for a truly irresistible crunch in every bite. Shallow-fried to golden perfection, this crispy chicken is ready in under an hour, making it an ideal weeknight dinner or weekend indulgence. Serve it hot with your favorite dipping sauces or a crisp side salad for a satisfying, crowd-pleasing meal. Perfect for fried chicken enthusiasts looking for an easy recipe packed with flavor and crunch!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces chicken breast or thighs (boneless, skinless)
- 240 ml buttermilk
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 240 grams all-purpose flour
- 60 grams cornstarch
- 1 teaspoon baking powder
- 180 grams panko breadcrumbs
- 2 large eggs
- 480 ml vegetable oil
Directions
Step 1
Begin by marinating the chicken: In a large bowl, combine buttermilk, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of paprika, and 0.5 teaspoon of garlic powder. Add the chicken pieces ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for a deeper flavor.
Step 2
In a shallow dish, mix together the flour, cornstarch, baking powder, remaining 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of paprika, and 0.5 teaspoon of garlic powder.
Step 3
In another shallow dish, beat the eggs until smooth.
Step 4
Fill a third shallow dish with the panko breadcrumbs.
Step 5
Line up your bowls to create a breading station: flour mixture first, beaten eggs second, and panko breadcrumbs third.
Step 6
Remove the chicken from the marinade, allowing excess buttermilk to drip off, and coat each piece in the flour mixture. Shake off excess flour before dipping into the beaten eggs, coating evenly.
Step 7
Finally, press the chicken into the panko breadcrumbs, ensuring an even coat, and place the chicken pieces on a tray.
Step 8
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be deep enough to cover about half of the thickness of the chicken pieces.
Step 9
Once the oil reaches about 350°F (175°C), carefully add the chicken pieces, working in batches if necessary to avoid overcrowding the skillet.
Step 10
Fry each piece for 8-10 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should be 165°F or 74°C).
Step 11
Using a slotted spoon, transfer the chicken to a plate lined with paper towels to drain excess oil.
Step 12
Serve the crunchy chicken immediately with your favorite dipping sauce or a fresh salad on the side.
Nutrition Facts
| Serving size | (1903.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6759.6 |
| Total Fat 472.7g | 0% |
| Saturated Fat 74.9g | 0% |
| Polyunsaturated Fat 273.2g | |
| Cholesterol 909.2mg | 0% |
| Sodium 6070.0mg | 0% |
| Total Carbohydrate 399.2g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 26.1g | |
| Protein 258.2g | 0% |
| Vitamin D 216.7IU | 0% |
| Calcium 525.2mg | 0% |
| Iron 27.6mg | 0% |
| Potassium 2374.2mg | 0% |
Source of Calories