Crispy Fried Chicken

5 from 14 votes

Crispy Fried Chicken

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!

Course entree

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Marinating time 4 hours

Total Time 4 hours 40 minutes

Servings servings

Calories 404kcal

Author Beth Neels

Cost $8

Equipment

Ingredients

For Marinade

2 cups buttermilk
2 tsp tabasco sauce up to 1 tablespoon, to taste
1 tsp Black Pepper

For 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.

For Comeback Sauce

1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp tabasco sauce
1 tsp worchestershire sauce
2 tsp Onion minced, finely
1 clove garlic pasted

Instructions

For Marinade

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.

For Chicken

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.

Notes

**Notes: If chicken is getting too browned, before they reach done temperature, remove from pan and bake on wire rack placed over rimmed baking sheet, until internal done temperature is reached.

** Allowing the chicken to "rest" on the wire rack is an important part of achieving the crispiest chicken!

**Do not use all flour or you will not achieve the crispiest chicken!

**Paste garlic and a sprinkle of salt, with the side of a chef's knife after finely mincing.

**Quantities are enough for 4 large drumsticks and 3 very large thighs.

**Cook breasts to 165°F and thighs and legs to 180°F, checked with meat thermometer.

Nutrition