Name: My Ultimate Super Crispy Fried Chicken Recipe (Best Ever)
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My Ultimate Super Crispy Fried Chicken Recipe (Best Ever)

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×Jump to RecipePrint Recipefrom votesIf you’re looking for the Ultimate Super Crispy Fried Chicken Recipe, then this is it. My secret to the crispiest fried chicken ever is using a combination of flour and potato starch with an easy technique that will give you the best fried chicken ever! What’s best is that the chicken stays juicy and flavorful and the batter never falls off the chicken so each bite is crispy to the end!Table of ContentsIf there is one dish that never fails to satisfy one’s cravings for comfort food, it’s definitely some crispy fried chicken. This classic dish has been perfected over the years, with each cook adding their own unique touch to create a delicious and crispy bite.&nbsp;But the secret to achieving the ultimate crispy fried chicken lies in the technique and ingredients that are used. My recipe will give you the perfect method of making this ultimate comfort food recipe!&nbsp;There isn't much to it because crispy fried chicken to me is meant to be simple, comforting, and delicious.From the brining process to the choice of seasoning and frying method, every step is super important in creating that irresistible golden-brown crust that encases juicy and tender meat.&nbsp;Whether you’re a seasoned chef or a home cook looking to impress, learning exactly how to make the best crispy fried chicken is a skill worth honing.&nbsp;Read on to learn exactly how to make this delicious crispy fried chicken recipe today!Crispy fried chicken is a popular dish made by coating chicken pieces with a seasoned flour mixture and frying them until they are golden brown and crispy on the outside.&nbsp;One of the main reasons why crispy fried chicken is such a popular favorite is because of its irresistible texture. The outer coating becomes crispy and crunchy while the meat inside remains tender and juicy. This contrast is super delicious and just perfect.&nbsp;My ultimate crispy fried chicken recipe has only 3 main requirements.It has to be super crispyThe crispy skin cannot fall off the chicken easily, or with one bite.It must be juicy (not dry or rubbery)If you take a look around my blog, you'll notice that I have a lot of deep-fried recipes, so I've had a lot of time and practice with the different types of batters and techniques!From the ever so popular, Sweet and Stick Crispy Beef, to the popular takeout recipes with flavorful batters like Chicken Manchurian, Chilli Chicken, Sweet and Sour Pork, Chilli Chicken, Sweet and Sour Chicken and Crispy Chicken Pakoras made with chickpea flour. If you're looking for something crispy and flavorful, I got you covered!What’s best is that my crispy fried chicken is a very flexible recipe. You can make it with dark meat, white meat (for chicken tenders), or wings! My favorite way to make fried chicken is with boneless dark meat because it stays juicy, cooks more quickly, and has double the surface area for a crunchy batter.Easy to make: This recipe is simple and straightforward, making it perfect for even the most inexperienced cooks. The steps are easy to follow and require minimal ingredients, so anyone can whip up a batch of crispy fried chicken with ease.Versatile: It can be customized to suit different tastes and preferences. Whether you prefer a spicy twist or mild flavor, you can easily adjust the seasoning to your liking. Plus, it can be served as a main dish, used in sandwiches, or even added to salads, making it a versatile option for any meal.Flexible: My crispy fried chicken is a very flexible recipe. You can make it with dark meat, white meat (for chicken tenders), or wings! My favorite way to make fried chicken is with boneless dark meat because it stays juicy, cooks more quickly, and has double the surface area for a crunchy batter.Delicious: It is undeniably delicious as the combination of the crispy, golden-brown exterior and the tender, juicy meat inside serves to create a mouthwatering experience with every bite.&nbsp;Crowd-pleaser: This recipe is sure to be a hit with the crowd. Whether you’re cooking for a small family dinner or hosting a larger gathering, this dish is guaranteed to please everyone. Its classic flavor and satisfying crunch makes it an all-time favorite that will have everyone asking for seconds.Time-tested: This recipe has stood the test of time and is my ultimate super crispy fried chicken recipe. Trust me, you’re going to absolutely love every bit of it!All you need are some incredibly simple, pantry-staple ingredients to make this delicious crispy fried chicken recipe at home.Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.In a large bowl, combine all the brine ingredients. Make sure to thoroughly mix everything together.If you are using chicken legs, separate the drums from the thighs so that you have 8 pieces of chicken. This will guarantee even cooking.Add the chicken to the brine mixture and make sure that all the pieces are fully submerged.&nbsp;Place the bowl in the refrigerator and let the chicken marinate for at least 4 hours. This will help the chicken become tender and delicious.About one hour before you are ready to deep fry the chicken, take it out of the fridge and let it come to room temperature. This step is important because it allows the chicken to cook evenly and prevents the oil from dropping to a low temperature when you fry it.In a separate large bowl, combine all the ingredients listed under the “Dry Mix” section. Mix everything together until well combined. Set aside ½ cup of this dry mix for to make the wet batter later.To get a very textured and crispy chicken with a lot of nooks and crannies, add 2-3 tablespoons of brine or water into the dry mix and use your fingers to work it into the dry mix until it becomes slightly clumpier and moist.This will give the dry mix a bit of texture.As time goes on, you will notice your dry batter will naturally have clumps from the wet batter anyways - just use your fingers and smush them back into the dry flour to break them into smaller pieces.In another bowl, take the reserved ½ cup of dry mix and add white vinegar and ice water. Mix everything together until it forms a smooth batter. Set this wet mix aside.When you are ready to batter the chicken, remove it from the brine and use paper towels to pat it dry. It’s super important to remove any excess moisture from the chicken to guarantee a crispy coating.This is also very important because it will help prevent the batter from falling off the chicken after it has been deep fried.Take one piece of chicken at a time and coat it lightly with the dry mix. Shake off any excess flour. This initial flouring should provide a thin and even coating on the chicken. This thin layer will help the batter stick to the skin, instead of wicking off the slippery skin.Use a fork to mix the wet batter again, as it may have settled and separated. Quickly dunk one piece of chicken into the wet batter, making sure it is fully coated.Immediately place the wet chicken piece back into the reserved dry mix. Use your hand to press the mix into the chicken, all the while, making sure that it is fully covered. Give it a solid squeeze to adhere the dry mix to the wet batter.Remove the chicken from the dry mix and vigorously shake off any excess flour. This will create the nooks and crannies that make the chicken extra crispy.Place the chicken on a plate in a single layer, making sure that they don’t touch each other. Repeat the steps for each piece of chicken.Now it is time to deep fry the chicken. Fill a cast iron pan or deep fryer with oil and set the temperature to 350F (177C).Once the oil has reached the desired temperature, you can test it by sticking a wooden chopstick or spoon into it. If it bubbles vigorously, the oil is ready.Slowly add the chicken pieces to the hot oil, making sure not to overcrowd the pan. You may need to fry the chicken in batches in order to maintain the oil temperature.Cook the chicken for 18-20 minutes. In you're using boneless chicken, reduce the cooking time to 6-10 minutes.Once all the chicken pieces have been fried, make sure to return them to the oil for a second frying, this is a Korean deep frying method called Double Frying. Fry them for an additional 30 seconds to 1 minute will make them extra crispy.Remove the chicken from the oil and let it rest on a rack, newspaper, or parchment paper for a few minutes. This will allow any excess oil to drain off.Now your crispy fried chicken is ready to be enjoyed! Serve it hot and enjoy the delicious flavors and crispy texture.A brine will help your fried chicken stay juicy and prevent it from being rubbery, especially if you are deep frying white meat.Brining is an optional step, but I highly recommend it if you have time.For the spices in the brine, you can pretty much go nuts. I like to add fresh garlic and a few bay leaves to keep things simple but if you're feeling fancy, you can definitely add more exotic spices in as long as the salt to water ratio is 3-4 tablespoons to 8 cups of water.Brine your chicken for a minimum of 4 hours, but it works best if it's brine overnight.Make sure you dry the chicken REALLY well (with a paper towel or air dry) right before you lightly coat it with the dry mix. This is a SUPER IMPORTANT step.Many people don't mention this small minor detail but it makes a world of difference when it comes to making the crispy part stick to your chicken and is well worth the effort if you don't like your batter coming off easily and enjoy every bite of chicken to be crispy.For this crispy fried chicken recipe, the temperature is important. I ate a whole lot of burnt crispy chicken with raw insides this year (blech) and I found that my biggest issue was the outsides were always cooking faster than the insides so I was getting a lot of dark brown (borderline burnt) crispy chicken with raw insides.Here's how to avoid it by using the right temperatures.For deep frying, I like to use canola or corn oil, this is not limited to just this crispy fried chicken recipe - I use it for any type of frying I have to do.Peanut oil also works and has a super high smoking point, which makes it the ideal oil to deep fry with but it's a very expensive oil, and if you deep fry often and change the oil all the time the bill can add up!You also want to keep in mind that there are a lot of peanut allergies out there and since a lot of deep-fried foods are meant to be shared, it's something to keep in mind when using it.This delicious extra crispy fried chicken recipe is so delicious and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:Spicy: Add a few teaspoons of cayenne pepper to the dry mix to give your fried chicken extra heat. This is perfect for those who enjoy spicy food and want to add an extra layer of flavor to their crispy fried chicken.Herb-infused: Mix in a tablespoon of dried herbs like thyme, rosemary, or oregano into the dry mix to create a flavorful herb-infused fried chicken. This is great for those who want to add a subtle but aromatic taste to their crispy fried chicken.Garlic Parmesan: Add an extra tablespoon of garlic powder to the dry mix and toss the finished fried chicken with grated parmesan cheese for a savory and cheesy twist on crispy fried chicken. This is perfect for garlic and cheese lovers who want to take their fried chicken to the next level.Honey Mustard: Drizzle honey mustard sauce over the fried chicken after it is cooked for a sweet and tangy flavor combination. This is ideal for those who enjoy the combination of sweet and savory flavors.Lemon Pepper: Add some lemon pepper seasoning into the dry mix to give your fried chicken a tangy and zesty taste. This is great for those who enjoy the refreshing flavor of lemon and want to add a citrusy twist to their crispy fried chicken.Yes, you can use boneless chicken for this recipe. However, keep in mind that bone-in chicken will provide more flavor and juiciness to the final dish.For deep frying, I like to use canola or corn oil, this is not limited to just this crispy fried chicken recipe - I use it for any type of frying I have to do.Peanut oil also works and has a super high smoking point, which makes it the ideal oil to deep fry with but it's a very expensive oil, and if you deep fry often and change the oil all the time the bill can add up!The secret to getting a lot of nooks and crannies for the crispy texture is covering the freshly wet battered chicken with a pile of the dry flour mix and squeezing the flour onto the chicken and shaking it out vigorously!The shaking will form all the nooks and cranny textures which means it'll be more crispy!You also want to make sure there is starch in your dry-mix and double frying at the very end will also help make your chicken extra crunchy.Yes, you can customize the seasoning blend for the flour mixture in order to suit your taste preferences. You can add spices like paprika, garlic powder, onion powder, or cayenne pepper to enhance the flavor of the chicken.To store leftovers, you should first allow the chicken to cool down to room temperature, then transfer it to an airtight container or wrap it tightly in plastic wrap. Place the container or wrapped chicken in the refrigerator and it should be consumed within 3-4 days.To reheat the leftovers, you can either choose to use an air fryer or an oven. For the air fryer method, place the desired amount of chicken in the air fryer and set the temperature to 330f. Heat it for 3-5 minutes at a time, making sure to check on it and flip it every 3 minutes to make sure it doesn't burn.&nbsp;For the oven method, first preheat the oven to 350°F (175°C) then place the chicken on a baking sheet. Heat for about 10-15 minutes, or until heated through.Unfortunately, this particular recipe may not be suitable for freezing. Freezing can alter the texture and taste of the chicken, resulting in a loss of its crispy and crunchy coating.&nbsp;It is recommended to consume the leftovers within a few days or share them with friends and family to avoid waste.If you made this&nbsp;extra crispy fried chicken recipe, I want to see! Follow&nbsp;Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!Please also consider leaving a ⭐⭐⭐⭐⭐ rating and a comment to tell me how it went! I'd love to hear from you if you made this!If you like my recipes and want to be updated on when new ones come out, please consider subscribing to my&nbsp;newsletter&nbsp;(we don't spam) and follow along on&nbsp;Instagram,&nbsp;Facebook, and&nbsp;Pinterest&nbsp;for all of my latest recipes!PrintPinEmailRatefrom votes*Nutritional information is calculated using online tools and is an estimate*Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, while I appreciate the support - I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!)OMG!!, Joyce Lee thank you so much for this recipe. It is without a shadow of a doubt the best fried chicken, I and my husband, have ever eaten. Super crunchy, super delicious and just divine. An absolute winner, winner, chicken dinner!ReplyWell I wasted a whole batch of chicken on this recipe. Cooked fried chicken for 40 years with no problem, decided to try another recipe. BIG mistake. Very disappointed family we ordered in. Breading might be crispy but it falls right off no matter how dry yup I get the chicken . Eggs and/or dairy are the only way to go for breading that stays in tact. BoooReplyYummy crispy deep fried chicken🍗. My favorite 😘. I cooked this with your recipe turned out my kids asked for 'encore' ...👍I might also try to use your recipe to do deep fried haddock fish ( suggested by your above viewer 👍. Will let you know how it will be 😀😁ReplySound great but can you use something else besides vinegar or will you not taste it when fried?ReplyThis is the best recipe I've found yet for crispiest fried chicken I've found yet. TY very much. God bless.Replyyes, it's fabulous and I bookmarked it I also will be using it with my fish today.ReplySecond time I made this recipe, it is amazing!!!Reply« Older CommentsHi I’m Joyce Lee and Welcome to Pups with Chopsticks! Good eats and cooking is my passion! Join me in my kitchen as I create, test and share traditional and Asian fusion recipes with step-by-step tutorials. Read More…Join my free email list and receive and update whenever there's a new post!

×Jump to RecipePrint Recipefrom votesIf you’re looking for the Ultimate Super Crispy Fried Chicken Recipe, then this is it. My secret to the crispiest fried chicken ever is using a combination of flour and potato starch with an easy technique that will give you the best fried chicken ever! What’s best is that the chicken stays juicy and flavorful and the batter never falls off the chicken so each bite is crispy to the end!Table of ContentsIf there is one dish that never fails to satisfy one’s cravings for comfort food, it’s definitely some crispy fried chicken. This classic dish has been...

My Ultimate Super Crispy Fried Chicken Recipe (Best Ever)

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