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Crispy Fried Chicken with Golden Crunch

Close-up of several pieces of Crispy Fried Chicken with Golden Crunch piled on a white plate, showing the juicy interior of one piece.
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Follow these steps to make fried chicken with an extremely crispy, golden, and craggy exterior while keeping the meat juicy.

Ingredients

Scale
  • 2 lbs chicken pieces (thighs, drumsticks)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking powder
  • Vegetable oil, for frying

Instructions

  1. Place chicken pieces in a bowl. Pour buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a large shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and baking powder. This is your dry dredge.
  3. Remove chicken from the buttermilk, letting excess drip off, but do not pat dry.
  4. Dredge each piece thoroughly in the flour mixture. Press the flour firmly onto the chicken to build texture.
  5. For extra crunch, dip the floured chicken back into the remaining buttermilk for just a second, then immediately return it to the dry dredge. Press and shake off any loose flour. This creates the craggy texture.
  6. Heat 2-3 inches of oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Use a thermometer to monitor the temperature.
  7. Carefully place chicken pieces into the hot oil, ensuring you do not overcrowd the pot. Fry in batches.
  8. Fry dark meat (thighs, drumsticks) for about 12-15 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the crust is deep golden brown. Adjust heat as necessary to maintain oil temperature between 300°F and 325°F.
  9. Remove chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Do not place directly on paper towels, as this steams the bottom crust.
  10. Allow the chicken to rest for 5 minutes before serving for maximum crispness.

Notes

  • The cornstarch in the dredge helps promote a lighter, crispier crust.
  • Baking powder creates small air bubbles in the coating, contributing to the crunch.
  • Maintain a consistent oil temperature; too low results in greasy chicken, too high burns the crust before the inside cooks.

Nutrition

Find it online: https://hungryhearld.com/crispy-fried-chicken-with-golden-crunch/