Fried chicken is a beloved dish that many people enjoy for its crispy texture and rich flavor. This recipe for ultra craggy crispy fried chicken takes the classic dish to another level. With a perfectly seasoned crust and juicy meat on the inside, it’s sure to satisfy any fried chicken craving.
Why Make This Recipe
Making this ultra craggy crispy fried chicken allows you to enjoy restaurant-quality fried chicken at home. The secret lies in the buttermilk marinade that keeps the chicken tender and moist, while the combination of flours creates an extra crunchy crust. With a few simple steps, you can impress your family and friends with this mouthwatering dish.
How to Make Fried Chicken
Follow these steps to create your own ultra craggy crispy fried chicken!
Ingredients
- 1.8 kg / 3.6 lb bone-in, skin-on small thighs (< 200g/7oz), drumsticks, whole wings, breast (< 200g/7oz) (Note 1)
- 1 cup buttermilk (Note 2 for sub)
- 1 tbsp salt
- 1 egg
- 2 1/4 cups flour (plain / all-purpose)
- 3/4 cup corn flour / cornstarch
- 3 tsp salt
- 3/4 tsp celery salt
- 1.5 tbsp black pepper (Note 2)
- 1.5 tsp sweet paprika (not hot or smoked)
- 1/2 tsp cayenne pepper (optional)
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 3/4 tsp ginger powder
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
- 1.5 – 2 litres / quarts vegetable oil (or canola or peanut, Note 8 for reuse)
Directions
Buttermilk Marinade Chicken: Mix buttermilk, 1 tablespoon of salt, and the egg in a bowl. Add the chicken pieces and make sure they are fully coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for the best results.
Breading Mixture: In a separate bowl, combine the flour, corn flour, 3 teaspoons of salt, celery salt, black pepper, sweet paprika, cayenne pepper (if using), onion powder, garlic powder, mustard powder, ginger powder, thyme, and oregano. Mix well until all ingredients are combined.
Prepare to Cook: Place a large pot or deep frying pan on the stove and add enough vegetable oil to submerge the chicken pieces (about 1.5 to 2 litres). Heat the oil to 175°C / 350°F.
Breading: Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in the breading mixture, ensuring it’s thoroughly coated. Shake off any excess flour.
Frying: Once the oil is hot, carefully add the chicken pieces in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 75°C / 165°F. Remove and drain on paper towels.
How to Serve Fried Chicken
Serve your ultra craggy crispy fried chicken hot, straight from the fryer. It goes well with sides like mashed potatoes, coleslaw, cornbread, or your favorite dipping sauces. Enjoy it at a family gathering, picnic, or any casual meal.
How to Store Fried Chicken
If you have leftovers, allow the fried chicken to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken for up to 2 months. To reheat, bake it in the oven at 180°C / 350°F for about 20-25 minutes until heated through and crispy again.
Tips to Make Fried Chicken
- For extra flavor, add a few spices to the buttermilk marinade, like hot sauce or herbs.
- Make sure the oil temperature is correct. Too hot can burn the outside while leaving the inside raw.
- Don’t skip the marinating time; it is crucial for tender chicken.
Variation
You can make a spicy version by adding more cayenne pepper or using spicy seasoning in the breading mixture. Try adding grated cheese or herbs for a different twist!
FAQs
1. Can I use boneless chicken?
Yes, you can use boneless chicken pieces, but the cooking time will be shorter.
2. What can I substitute for buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
3. How can I get the crust extra crispy?
Double-dipping your chicken in the buttermilk and breading mixture before frying will create an even thicker, crispier crust.
Enjoy your homemade ultra craggy crispy fried chicken!
Ultra Craggy Crispy Fried Chicken
Ingredients
For the marinade
- 1 cup buttermilk See notes for substitute.
- 1 tbsp salt For marinade.
- 1 large egg For marinade.
- 1.8 kg bone-in, skin-on small chicken pieces < 200g/7oz thighs, drumsticks, whole wings, or breast.
For the breading
- 2.25 cups flour (plain / all-purpose)
- 0.75 cup corn flour / cornstarch
- 3 tsp salt For breading.
- 0.75 tsp celery salt
- 1.5 tbsp black pepper See notes for more options.
- 1.5 tsp sweet paprika Not hot or smoked.
- 0.5 tsp cayenne pepper Optional for spice.
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 0.75 tsp ginger powder
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
- 1.5 – 2 litres vegetable oil Or canola or peanut; see notes for reuse.
Instructions
Preparation
- Mix buttermilk, 1 tablespoon of salt, and the egg in a bowl. Add the chicken pieces and ensure they are fully coated. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Breading Mixture
- In a separate bowl, combine flour, corn flour, 3 teaspoons of salt, celery salt, black pepper, sweet paprika, cayenne pepper (if using), onion powder, garlic powder, mustard powder, ginger powder, thyme, and oregano. Mix well.
Cooking
- Place a large pot or deep frying pan on the stove and add enough vegetable oil to submerge the chicken pieces (about 1.5 to 2 litres). Heat the oil to 175°C / 350°F.
- Remove chicken from marinade, letting excess buttermilk drip off. Dredge each piece in the breading mixture, ensuring thorough coating.
- Carefully add chicken pieces in batches to hot oil to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally until golden brown and cooked through. Use a meat thermometer to ensure internal temperature is 75°C / 165°F. Remove and drain on paper towels.
