Crusty Fried Chicken

Get ready to sink your teeth into the ultimate comfort food with this Crusty Fried Chicken recipe! Achieve perfectly golden, extra-crispy pieces of chicken, thanks to a double-dredge in a seasoned flour coating enhanced with garlic powder, smoked paprika, and a touch of cayenne for subtle heat. Tenderized in a tangy buttermilk brine, the chicken stays juicy on the inside while the crust features a satisfying crunch with every bite—thanks to a combination of flour, cornstarch, and baking powder. Deep-fried to perfection, this restaurant-worthy dish is ideal for family dinners, weekend gatherings, or game-day indulgence. Serve it fresh out of the fryer with your favorite dipping sauces or classic sides like coleslaw and mashed potatoes. Don't forget to share this irresistible crispy fried chicken recipe with fellow fried food enthusiasts!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 pieces Chicken pieces (drumsticks, thighs, wings, or breasts)
• 2 cups Buttermilk
• 2.5 cups All-purpose flour
• 0.5 cups Cornstarch
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 2 teaspoons Smoked paprika
• 0.5 teaspoons Cayenne pepper
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Baking powder
• 2 large Eggs
• 4 cups Vegetable oil (for frying)

Directions

Step 1

In a large bowl, combine the buttermilk and one teaspoon of salt. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours, preferably overnight, to tenderize the chicken and enhance flavor.

Step 2

In another bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, the remaining teaspoon of salt, black pepper, and baking powder. These ingredients will form the crust's seasoning.

Step 3

In a shallow dish, beat the eggs and set it aside for the breading station.

Step 4

Remove the chicken from the buttermilk, allowing excess to drip off. Dip each piece into the flour mixture, ensuring an even coating.

Step 5

Next, dip the floured chicken into the beaten eggs, then return it to the flour mixture, pressing firmly to create a thick, crusty coating. Repeat for all the chicken pieces.

Step 6

In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the chicken.

Step 7

Carefully add the chicken pieces to the hot oil, a few at a time, ensuring you don’t overcrowd the pan. Fry in batches for 12-15 minutes per batch, turning occasionally, until the crust is deep golden brown and the internal temperature of the chicken reaches 165°F (74°C).

Step 8

Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and keep the crust crispy.

Step 9

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Serve hot and enjoy!

Nutrition Facts

Serving size	(2706.7g)

Amount per serving	% Daily Value*
Calories	11169.7

Total Fat 1004.4g	0%
Saturated Fat 156.2g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1105.7mg	0%
Sodium 6438.5mg	0%
Total Carbohydrate 301.7g	0%
Dietary Fiber 12.8g	0%
Total Sugars 25.6g
Protein 310.5g	0%

Vitamin D 439.8IU	0%
Calcium 810.9mg	0%
Iron 27.9mg	0%
Potassium 3466.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.7%

Protein: 10.8%

Carbs: 10.5%