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What is the secret to the crispiest fried chicken ever? It is such a simple trick, you won’t believe how easy it is to achieve Crispy fried chicken! Read on to find out my tricks!
Anyone who loves fried chicken will tell you the best part is the crispy skin! I mean, who wants to eat soggy fried chicken? The next best part? It has to have moist and juicy meat inside! There are some important tips that ensure both of these outcomes!
How to Achieve The Crispiest Fried Chicken
My first and most important trick for the crispiest chicken is to use Argo® Corn Starch in your batter! You won’t believe how crispy it makes the batter cook up, while still getting a perfectly airy texture, rather than heavy!
- Use Argo® Corn Starch, instead of all flour in your batter! The Argo® Corn Starch is responsible for that crispiest crust ever!
- Dry chicken thoroughly before placing in buttermilk, then allow to drainon wire rack for a few minutes, so the excess can drip off.
- Double dip the chicken pieces for the most delicious, thick and crispy fried chicken.
- Allow chicken to “rest” on a wire rack placed over a large baking sheet, both between the double dipping and after the second dip. This will allow the “batter” to adhere to the chicken.
Read on for photos….
Why Does My Breading Fall off of the Chicken Pieces?
A common problem folks have is the batter or breading falling off of the chicken. To avoid this, use these tips.
- Rest the pieces after dredging on a wire rack for 5-10 minutes before cooking. This will also allow them to come up closer to room temperature, which will produce a crispier finished product. Also, it gives the coating time to adhere.
- Do NOT overcrowd your pan. Chicken pieces should have plenty of room between them, so they don’t touch.
- Fry the chicken at 375°F.
- When adding new pieces to the pan, allow the oil to regain temperature, in between additions.
- Only flip chicken pieces once. Multiple flips are sure to make coating fall off.
I have been using Argo® Corn Starch for many years for a variety of uses! It is great for thickening my sauces and gravies so that my gluten intolerant family can eat it, but I absolutely prefer it for gravy! Flour makes the gravy thick and pasty! The corn starch gives it a gorgeous color and a beautiful texture! I’ll share my gravy recipe this Thanksgiving! Here is Venison Stew and Cauliflower au Gratin that is thickened with Argo® Corn Starch
Argo® Corn Starch is also perfect for Asian dishes! Again, the sauces have a lovely, silky texture, and the protein of choice is stir fried to a perfect crispness! Like Sesame Chicken and Sweet and Sour Chicken!
The other thing I love to use Argo® Corn Starch in is my baked goods. Especially fruit crisps and pies! Again, it makes a perfectly textured juicy filling for these desserts, without the loss of the vibrant color! See my Blackberry Pie or this Blackberry Peach Galette!
Check out the Argo® Corn Starch website for more recipes!!
How to Make Crispy Fried Chicken
- Add buttermilk to a large enough bowl to accommodate chicken pieces.
- Whisk together.
- Cut excess fat and skin from chicken pieces.
- Add chicken to bowl with marinade. Refrigerate at least 4 hours, or overnight.
- Add flour to a flat container or plate.
- Add equal parts of Argo® Corn Starch
- Mix in spices to dry ingredients.
- Remove chicken from marinade. Allow to drain on wire rack placed on top of rimmed baking sheet.
- Use marinade for the dredging process. If you are concerned about using the marinade, you can also use new buttermilk with spices added, but as long as chicken is cooked to proper internal temperature, using the marinade is fine.
- Dip drained chicken in flour, coating all over and pressing down, to adhere flour. Shake off excess.
- Dip floured chicken pieces in marinade or buttermilk. Shake off excess.
- Place chicken pieces back on wire rack to rest while you dip the rest of the pieces.
- Coat chicken one more time in dry mixture. Shake off excess.
- Place battered chicken in hot oil, carefully (375°F). Do not allow chicken pieces to touch. Fry until golden on one side. Carefully flip chicken, so that you don’t knock any of the batter off.
Measure internal temperature of chicken with meat thermometer placed in the thickest part of the chicken, but not touching the bone. Read on for internal temperature readings.
What Cuts of Chicken are Best for Crispy Fried Chicken?
I personally prefer the legs and the thighs to get that perfectly crispy chicken with moist, juicy meat! But, you can certainly use breasts as well. Just make sure not to over cook the breasts.
What Temperature Should You Cook the Crispiest Fried Chicken to?
The reason that you want to cook the chicken at 375°F is that you can get perfectly browned crust, without burning, while the chicken cooks through. Chicken breasts should be cooked to an internal temperature of 165°F, tested in the thickest part of the meat. This depends on the size of the chicken pieces, but mine took about 10 minutes, per side.
Chicken thighs and legs have a better texture if cooked to 180°F, measured close to, but not touching the bone, in the thickest part of the meat. Again, depending on size, 15 minutes, per side.
If your oil has gotten too hot and the coating seems to burning on the outside, move them to a clean wire rack, placed over a rimmed baking sheet. Bake at 350°F, until meat registers proper done temperature (see notes above).
What to serve with crispy fried chicken?
Other delicious chicken recipes
- Chicken Marsala
- Chicken Philly Cheesesteak
- Chicken Alfredo
- Chicken and Plum Sauce
- Chicken Artichoke French
Look at how juicy the meat stays inside this chicken! If you look closely, you can see droplets of juice! Now that is juicy chicken!!
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That’s how easy it is to make the Crispiest Fried Chicken on the planet! Thanks for stopping by today!
Enjoy! And have fun cooking! Xoxo,
Crispy Fried Chicken
- 7 pieces Chicken Makes 3 very large thighs and 4 drumsticks
- 2 cups buttermilk
- 1 cup Argo® Corn Starch
- 1 cup all-purpose flour
- 2 tsp garlic, granulated
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp chile powder
- salt and pepper I like course Kosher salt and black pepper
- cooking oil Use peanut, canola or vegetable oil.
- Remove excess fat and skin from chicken pieces. Dry with paper towel.
- Mix buttermilk, hot sauce, and pepper together in large bowl.
- Place in refrigerator for at least 4 hours, or overnight.
- Add buttermilk to a bowl for dredging.
- Place the flour and Argo® Corn Starch in a separate bowl or in a shallow flat container. Season with salt and pepper and spices.
- Set up wire rack placed over a rimmed baking sheet. Set aside.
- After marinating, dry chicken pieces with paper towel.
- Dredge chicken in flour and shake off excess. Dip in buttermilk and place on prepared wired rack, while you dredge the rest, to drain off excess.
- Dredge chicken again in flour. Place back on wire rack.
- Heat about 3 inches of oil in cast iron skillet to 375°F.
- Add chicken pieces, slowly so that oil does not drop in temperature severely.
- Fry chicken until golden brown on first side and then flip and do second side. It should take 10-15 minutes per side, depending on the size of your pieces.
- Remove from hot oil with slotted spoon.
- Measure internal temperature with meat thermometer placed in the thickest part of the chicken. Breasts should be cooked to 165°F and legs and thighs should register 175-180°F.
- Keep warm on a clean rack placed over a rimmed baking sheet, in oven, set at 250°F, while frying the rest. Serve hot with Comeback sauce, if desired.
For Comeback Sauce
- Mix all ingredients together. Refrigerate for a few hours to let flavors meld.