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Crispy Fried Chicken Recipe Easy 5 Steps for Extra Crispy Never Soggy Chicken

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This crispy fried chicken recipe delivers a perfectly crunchy, juicy coating that never turns soggy, using a simple five-step method anyone can follow for foolproof results.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs and drumsticks
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt (divided)
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon baking powder
  • Vegetable oil or peanut oil for frying (enough to fill fryer or skillet about 2 inches deep)

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken pieces with buttermilk and 1 teaspoon salt. Toss to coat completely. Cover and refrigerate for at least 2 hours, preferably overnight. (If short on time, even 30 minutes helps.)
  2. Prepare the seasoned flour: In another large bowl, whisk together all-purpose flour, cornstarch, remaining salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), and baking powder.
  3. Dredge the chicken: Remove chicken from buttermilk marinade, letting excess drip off. Coat each piece thoroughly in the seasoned flour mix, pressing gently so coating sticks well. For extra crunch, dip coated chicken back into buttermilk briefly and dredge again in flour mix for a double coating.
  4. Heat the oil: Pour oil into fryer or skillet to about 2 inches depth. Heat to 350°F (175°C). Use a thermometer to keep temperature steady.
  5. Fry the chicken: Carefully lower chicken pieces into hot oil in batches to avoid overcrowding. Fry for 12-15 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over paper towels.

Notes

Use a thermometer to maintain oil temperature between 325°F and 350°F for best results. Double dredging the chicken creates a thicker, extra-crispy crust. Rest fried chicken on a wire rack to prevent sogginess. For gluten-free, substitute flour with a gluten-free blend and rice flour instead of cornstarch. For dairy-free, replace buttermilk with almond milk plus vinegar or lemon juice. Reheat leftovers in a 375°F oven on a wire rack to maintain crispiness.

Nutrition

Keywords: crispy fried chicken, fried chicken recipe, extra crispy chicken, buttermilk fried chicken, double dredge chicken, easy fried chicken, southern fried chicken

Find it online: https://grubella.com/crispy-fried-chicken-recipe-easy-5-steps-for-extra-crispy-never-soggy-chicken/