Extra Crunchy Fried Chicken
Get ready to sink your teeth into the ultimate comfort food with this Extra Crunchy Fried Chicken recipe! Perfectly tenderized with an overnight buttermilk and hot sauce marinade, each piece of chicken is double-coated in a flavorful blend of flour, cornstarch, and aromatic spices like smoked paprika, garlic powder, and cayenne. The secret to its signature crunch lies in the double-dip coating technique and a rest period that ensures the crispy crust stays intact during frying. Fried to golden perfection in a deep skillet, this recipe delivers juicy chicken encased in a shatteringly crisp crust that will have you reaching for seconds. Ideal for family dinners, game day feasts, or weekend indulgence, this fried chicken pairs beautifully with your favorite sides and dipping sauces for a crowd-pleasing meal.
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Ingredients
- 8 pieces Chicken pieces (drumsticks, thighs, or wings)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 large Eggs
- 4 cups Vegetable oil (for frying)
Directions
Step 1
Place the chicken pieces in a large bowl. In a separate bowl, mix the buttermilk and hot sauce, then pour it over the chicken. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to tenderize and flavor the meat.
Step 2
In another large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. This will be your dry coating.
Step 3
In a separate shallow bowl, beat the eggs with a splash of buttermilk to form the wet coating.
Step 4
Remove the marinated chicken from the refrigerator. Shake off any excess buttermilk, but do not wipe it completely.
Step 5
Dip each chicken piece into the flour mixture, coating it well. Then dip it into the egg mixture, allowing excess to drip off, and return it to the flour mixture for a second coating. Press the flour firmly onto the chicken to ensure a thick, crunchy crust.
Step 6
Place the coated chicken on a wire rack and let it rest for 10-15 minutes. This will help the coating adhere better during frying.
Step 7
In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
Step 8
Fry the chicken in batches, avoiding overcrowding the pan. Cook each piece for 12-15 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
Step 9
Transfer the cooked chicken to a wire rack placed over a baking sheet to drain excess oil. Do not place directly on paper towels, as this could cause the crust to lose its crunch.
Step 10
Allow the chicken to rest for 5 minutes before serving. Enjoy the extra crunchy fried chicken with your favorite dipping sauces and side dishes!
Nutrition Facts
| Serving size | 2732.9 grams (2732.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11557 |
| Total Fat 1095.80g | 1405% |
| Saturated Fat 180.20g | 901% |
| Polyunsaturated Fat 1.00g | |
| Cholesterol 1066mg | 355% |
| Sodium 7124mg | 310% |
| Total Carbohydrate 298.90g | 109% |
| Dietary Fiber 12.80g | 46% |
| Total Sugars 25.70g | |
| Protein 206.00g | 412% |
| Vitamin D 376IU | 1879% |
| Calcium 805mg | 62% |
| Iron 26mg | 143% |
| Potassium 2921mg | 62% |
Source of Calories