Extra Crispy Fried Chicken

A deep blue plate with fried chicken pieces and a blue tea towel around the plate.

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Extra Crispy Fried Chicken, a delicious homemade recipe that is much better than any take-away. The chicken pieces are coated in a nicely-seasoned buttermilk breading that helps create a good crunch and a lovely golden brown colour on the outside, but on the inside the chicken is beautifully moist and tender, and fried to perfection. So easy, and oh-so-satisfying!

Prep Time15

Cook Time1

Marinating Time1

Total Time2 15

Course: Main Course

Cuisine: International

Servings: people

Calories: 719kcal

Author: Daniela Apostol

Ingredients

For the marinade

1 cup buttermilk ( 250 ml)
1 egg
1 whole chicken, cut into pieces

For the breading

1 ½ cup flour (180 g)
½ cup cornflour ( corn starch, 65 g )
1 tablespoon paprika
½ tablespoon garlic granules
½ tablespoon salt
½ teaspoon groud black pepper
½ teaspoon chilli powder
1 teaspoon mixed dried herbs
oil for frying ( the amount of oil used depends on the pan used to fry the chicken)

Instructions

In a bowl, add the buttermilk and crack in the egg.
Use a fork to whisk them well.
Add the chicken pieces to a large ziplock bag, then pour over the buttermilk mixture.
Shake the bag well to coat the chicken pieces, then leave it to marinate in the fridge for at least one hour.
To make the breading, mix together the flour, cornflour and seasoning.
Pour over the flour mixture one or two tablespoons of the marinade, and use your fingertips to rub the flour well to create bigger bits of flour, it helps with a crispy coating.
Dredge each chicken piece in the flour mixture, then leave them to air dry for 10-15 minutes.
Heat up oil in a deep frying pan, making sure there is enough oil to fully cover the chicken pieces.
Fry the chicken pieces in batches( to avoid overcrowding the pan) until they are golden brown.
Remove the chicken pieces from the pan and transfer them to a plate lined with paper towel to absorb the excess oil.
Serve immediately.

Video

Notes

Coat the chicken pieces really well in the flour mixture, and don't worry about the bigger bits of flour that stick together, they actually help with the crispy texture. If necessary, coat the chicken a few times before frying.

Make sure the oil is very hot before adding the chicken to the pan, otherwise the chicken will absorb too much oil and become soggy and very greasy. Do not overcrowd the pan, make sure there is plenty of room around - working in batches in the way to go.

We want a golden brown colour, so bigger pieces can take 8-10 minutes to fry, if you have lots of chicken pieces, it might take a bit, but it's important not to rush it by having the heat too high, or the inside will not be cooked well.

Nutrition