Crunchy Chicken
Get ready to elevate your fried chicken game with this irresistible Crunchy Chicken recipe! Featuring tender, juicy chicken marinated in tangy buttermilk and a blend of savory spices, every bite is packed with flavor. The triple-layer breading station—flour, eggs, and crispy panko breadcrumbs—creates a perfectly crunchy, golden-brown coating that crackles with every chew. Fried to perfection in a skillet, this recipe ensures your chicken is as crispy as it is delicious. Perfect for weeknight dinners or game-day feasts, this crowd-pleasing dish pairs beautifully with dipping sauces or a crisp green salad. With easy-to-follow steps and just 30 minutes of prep, Crunchy Chicken is sure to become your new go-to recipe for comfort food done right! Keywords: crunchy chicken recipe, fried chicken, crispy panko chicken, buttermilk chicken, skillet-fried chicken.
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Recipe Information
Ingredients
- 4 pieces chicken breast or thighs (boneless, skinless)
- 240 ml buttermilk
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 240 grams all-purpose flour
- 60 grams cornstarch
- 1 teaspoon baking powder
- 180 grams panko breadcrumbs
- 2 large eggs
- 480 ml vegetable oil
Instructions
Begin by marinating the chicken: In a large bowl, combine buttermilk, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of paprika, and 0.5 teaspoon of garlic powder. Add the chicken pieces ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for a deeper flavor.
In a shallow dish, mix together the flour, cornstarch, baking powder, remaining 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of paprika, and 0.5 teaspoon of garlic powder.
In another shallow dish, beat the eggs until smooth.
Fill a third shallow dish with the panko breadcrumbs.
Line up your bowls to create a breading station: flour mixture first, beaten eggs second, and panko breadcrumbs third.
Remove the chicken from the marinade, allowing excess buttermilk to drip off, and coat each piece in the flour mixture. Shake off excess flour before dipping into the beaten eggs, coating evenly.
Finally, press the chicken into the panko breadcrumbs, ensuring an even coat, and place the chicken pieces on a tray.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be deep enough to cover about half of the thickness of the chicken pieces.
Once the oil reaches about 350°F (175°C), carefully add the chicken pieces, working in batches if necessary to avoid overcrowding the skillet.
Fry each piece for 8-10 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should be 165°F or 74°C).
Using a slotted spoon, transfer the chicken to a plate lined with paper towels to drain excess oil.
Serve the crunchy chicken immediately with your favorite dipping sauce or a fresh salad on the side.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 68.4 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 151 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
