Craggy fried chicken has a thick, rugged crust full of crunchy ridges and nooks, wrapped around juicy meat that has soaked in a buttermilk marinade.
The secret is in the coating. A cornstarch and flour mixture, a generous spice blend, and a little buttermilk clinging to each piece form clumps that fry into craggy, shattering bits. The result is the kind of fried chicken you hear before you taste it.
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Why This Craggy Fried Chicken Recipe Works
Buttermilk and salt work as a quick brine. They season the meat all the way through and soften the proteins, so even breast meat stays moist after frying.
Cornstarch keeps the crust light and crisp while the flour gives it body. Together they fry up crunchier and stay crunchy longer than a flour only coating.
Letting a little buttermilk cling to each piece, then pressing the dry mixture on firmly, forms small clumps. Those clumps turn into the rugged peaks that give this chicken its texture.
Ingredients for Craggy Fried Chicken
- 2 tsp kosher salt, for the marinade
- 1 cup buttermilk, for the marinade
- 1 large egg, for the marinade
- 4 lb bone in, skin on chicken pieces, small thighs, drumsticks, whole wings, or breast halves under 7 oz each
- 2 1/4 cups all purpose flour, for the coating
- 3/4 cup cornstarch, for the coating
- 2 tsp kosher salt, for the coating
- 3/4 tsp celery salt, for the coating
- 1 1/2 tbsp black pepper, for the coating
- 1 1/2 tsp sweet paprika, for the coating
- 1/2 tsp cayenne pepper, for the coating
- 1 1/2 tsp onion powder, for the coating
- 1 tbsp garlic powder, for the coating
- 1 tsp mustard powder, for the coating
- 3/4 tsp ground ginger, for the coating
- 1 1/2 tsp dried thyme, for the coating
- 1 1/2 tsp dried oregano, for the coating
- 8 cups vegetable oil, canola or peanut oil, for frying
Chicken pieces. Choose small pieces under 7 oz each so the meat cooks through before the crust darkens. Cut large breasts in half.
Buttermilk. It tenderizes the meat. If you have none, stir 1 tablespoon of lemon juice into 1 cup of milk and let it sit for 5 minutes.
Cornstarch. It adds crispness. Do not skip it, because it keeps the crust from turning heavy.
Spices. Paprika, garlic powder, onion powder, mustard powder, and ginger build a savory, rounded flavor. Cayenne is optional heat.
Frying oil. Use a neutral oil with a high smoke point, such as canola or peanut oil.
How to Make Craggy Fried Chicken
1. Marinate. Whisk the buttermilk, 2 teaspoons salt, and egg in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 2 hours or overnight.
2. Mix the coating. Combine the flour, cornstarch, 2 teaspoons salt, celery salt, pepper, paprika, cayenne, onion powder, garlic powder, mustard powder, ginger, thyme, and oregano in a wide bowl.
3. Heat the oil. Pour the oil into a large heavy pot to a depth of about 2 inches. Heat it to 350 degrees F and keep a thermometer clipped to the side.
4. Coat the chicken. Lift each piece from the marinade and let the excess drip off, but leave a thin wet layer. Press it firmly into the coating, turning and packing the mixture on until it is thickly coated.
5. Fry in batches. Lower the pieces into the oil a few at a time. Fry for 12 to 15 minutes, turning now and then, until deep golden brown. Check that the thickest piece reaches 165 degrees F.
6. Drain. Move the chicken to a wire rack set over a baking sheet. Paper towels trap steam and soften the crust, so use them only for blotting.
7. Hold the temperature. Let the oil return to 350 degrees F between batches, and keep finished chicken warm on the rack in a hot oven at 200 degrees F.
How to Serve Craggy Fried Chicken
Serve the chicken hot, straight from the rack. A creamy macaroni salad with sour cream and a plate of crispy homemade fries make classic partners, and Roasted chile cheese cornbread adds a warm, tender side. For something green, spoon out easy green bean casserole.
How to Store and Reheat Craggy Fried Chicken
Cool leftover chicken within 2 hours and refrigerate it in an airtight container for 3 to 4 days. Freeze for up to 3 months. To reheat, place the pieces on a rack over a baking sheet in a hot oven at 400 degrees F until the crust crisps and the meat reaches 165 degrees F in the thickest part, which usually takes 15 to 20 minutes.
Tips and Variations for Craggy Fried Chicken
Use a thermometer. Oil that is too cool makes greasy chicken and oil that is too hot burns the crust before the meat cooks.
Do not crowd the pot. Fry only as many pieces as fit with space around them, which keeps the oil hot.
Rest the coated chicken. Let the coated pieces sit on a rack for 5 minutes before frying so the coating hydrates and clings.
Do not reuse the marinade. Discard it, because it touched raw chicken.
Skip rinsing the chicken. Rinsing raw chicken spreads bacteria around the sink.
Adjust the heat. Increase the cayenne to 1 teaspoon for spicy fried chicken.
Reuse the oil. Cool the oil, strain it, and store it in a sealed jar in a cool place for another round of frying.
Food safety. For general guidance on handling raw poultry and cooking it safely, see the FDA safe food handling guidance.
Frequently Asked Questions About Craggy Fried Chicken
What makes craggy fried chicken so crunchy?
Cornstarch in the coating, a thick layer of seasoned flour pressed on firmly, and oil held at 350 degrees F all combine to form a ridged, shattering crust.
How long should I marinate craggy fried chicken?
At least 2 hours in the refrigerator, and up to overnight. Longer marinating makes the meat even more tender and seasoned.
How do I keep craggy fried chicken crisp?
Drain the pieces on a wire rack instead of paper towels and keep them in a hot oven at 200 degrees F until serving.
Can I use boneless chicken?
Yes, but cut it into pieces of similar size and shorten the frying time to 6 to 8 minutes. Always check for 165 degrees F.
Can I make the coating ahead?
Yes. Mix the dry coating up to a month ahead and keep it in a sealed jar in the pantry.
Craggy Fried Chicken with Buttermilk Marinade
Equipment
- Large heavy pot
- Instant read thermometer
- Wire rack
- Baking sheet
Ingredients
Main Ingredients
- 2 tsp kosher salt for the marinade
- 1 cup buttermilk for the marinade
- 1 large egg for the marinade
- 4 lb bone in, skin on chicken pieces small thighs, drumsticks, wings, or breast halves under 7 oz each
- 2 ¼ cup all purpose flour for the coating
- ¾ cup cornstarch for the coating
- 2 tsp kosher salt for the coating
- ¾ tsp celery salt for the coating
- 1 ½ tbsp black pepper for the coating
- 1 ½ tsp sweet paprika for the coating
- ½ tsp cayenne pepper for the coating
- 1 ½ tsp onion powder for the coating
- 1 tbsp garlic powder for the coating
- 1 tsp mustard powder for the coating
- ¾ tsp ground ginger for the coating
- 1 ½ tsp dried thyme for the coating
- 1 ½ tsp dried oregano for the coating
- 8 cup vegetable oil canola or peanut, for frying
Instructions
Cooking
- Soak. Combine the buttermilk, salt, and egg, add the chicken, and refrigerate for at least 2 hours.
- Season the flour. Mix the flour, cornstarch, salt, and all the spices in a wide bowl.
- Heat the oil. Bring about 2 inches of oil to 350 degrees F in a heavy pot.
- Coat. Lift each piece, let the excess marinade drip, and press it firmly into the coating until thickly covered.
- Fry. Fry in batches for 12 to 15 minutes until deep golden and 165 degrees F in the thickest piece, then drain on a rack.
