Print

Extra Crispy Fried Chicken Recipe – Best Crunchy Dinner Ever

extra crispy fried chicken - featured image
Print Recipe

This extra crispy fried chicken recipe delivers a shatteringly crunchy crust and juicy, flavorful meat thanks to a buttermilk brine and double-dredge technique. Perfect for family dinners, picnics, or any occasion where you want to impress with the ultimate comfort food.

Ingredients

Scale
  • 3–4 lbs (about 8–10 pieces) bone-in, skin-on chicken pieces (drumsticks, thighs, breasts, or a mix)
  • 2 cups buttermilk
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 – 1 teaspoon cayenne pepper (to taste)
  • 2 tablespoons salt, divided
  • 1 tablespoon black pepper, divided
  • Vegetable oil for frying (about 2 quarts; peanut, canola, or sunflower oil recommended)

Instructions

  1. Place chicken pieces in a large bowl. Pour 2 cups buttermilk over the chicken, add 1 tablespoon salt and 1 teaspoon pepper. Toss to coat, cover, and refrigerate for at least 30 minutes (overnight is best).
  2. In a large bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, 1 tablespoon salt, 1 tablespoon black pepper, and cayenne pepper.
  3. In another bowl, beat 2 eggs and add 1/2 cup buttermilk from the marinade if possible.
  4. Remove chicken from marinade, letting excess drip off. Working one piece at a time, dredge in the flour mixture, then dip in the egg mixture, then dredge again in the flour mixture, pressing firmly to coat.
  5. Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high until oil reaches 350°F.
  6. Carefully lower 3–4 pieces of chicken into the hot oil at a time. Fry, turning occasionally, until deep golden brown and cooked through (thighs and drumsticks: 14–18 minutes; breasts: 12–15 minutes).
  7. Transfer fried chicken to a wire rack set over a baking sheet. Sprinkle with a little extra salt while hot. Let rest 5–10 minutes before serving.

Notes

For best results, marinate chicken overnight. Double-dredging is key for maximum crunch. Use a wire rack to drain chicken after frying to keep the crust crispy. Adjust cayenne for desired spice level. For gluten-free, use a 1:1 gluten-free flour blend and check your cornstarch. Leftovers reheat best in a hot oven on a rack.

Nutrition

Keywords: fried chicken, extra crispy, buttermilk fried chicken, crunchy chicken, Southern fried chicken, comfort food, dinner, family meal, easy fried chicken, double dredge

Find it online: https://magnetmeal.com/extra-crispy-fried-chicken-recipe-best-crunchy-dinner-ever/