Extra Crispy Fried Chicken
Get ready to sink your teeth into the ultimate Extra Crispy Fried Chicken, a mouthwatering recipe that delivers perfectly golden, crunchy chicken with juicy, tender meat in every bite. Marinated in tangy buttermilk and a splash of hot sauce for maximum flavor, each piece is coated in a seasoned flour mixture enhanced with cornstarch and spices like paprika, cayenne, and garlic powder for that signature crispy crust. A touch of baking powder ensures a light, crackling exterior, while deep frying at the perfect temperature locks in all the goodness. This recipe is perfect for satisfying your fried chicken cravings and pairs beautifully with classic sides like buttery biscuits and creamy coleslaw. Whether it’s for a family dinner or a picnic feast, this fried chicken is guaranteed to steal the show with its irresistible crunch and bold flavor.
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Recipe Information
Ingredients
- 4 lbs Chicken pieces (bone-in)
- 2 cups Buttermilk
- 2 tbsp Hot sauce
- 3 cups All-purpose flour
- 0.5 cups Cornstarch
- 1 tbsp Paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 0.5 tsp Cayenne pepper
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tsp Baking powder
- 4 cups Vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl or zip-top bag. Pour in the buttermilk and hot sauce. Toss to coat the chicken evenly, then cover the bowl or seal the bag. Refrigerate for at least 4 hours, preferably overnight, to marinate.
In a large mixing bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder. Mix well to ensure the dry seasoning is evenly distributed.
Remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes. This helps the chicken cook more evenly.
Take each piece of chicken out of the buttermilk marinade, letting any excess drip off, and dredge it in the seasoned flour mixture. Press the flour mixture firmly onto the chicken to create a thick coating. Place the coated pieces on a wire rack and let them rest for 10 minutes.
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature and maintain consistency.
Carefully add the chicken pieces to the hot oil, a few at a time, being sure not to overcrowd the pot. Fry the chicken for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Remove the fried chicken and transfer it to a wire rack set over a baking sheet to allow any excess oil to drain. This ensures a crisp exterior.
Repeat with the remaining chicken pieces, ensuring the oil temperature returns to 350°F (175°C) before each batch.
Serve the fried chicken hot with your favorite sides, such as coleslaw, biscuits, or mashed potatoes.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 708 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.
