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Recipe

Crispy Fried Chicken Recipe | Extra Crunchy Homemade Fried Chicken

Updated on 4 min read
29 1 Recipe

Servings: 4–6
Prep Time: 20 minutes
Marinating Time: 2 hours (overnight recommended)
Cooking Time: 15–20 minutes
Total Time: Approximately 2 hours 40 minutes
Difficulty: Easy
Calories per Serving: Approximately 450–550 kcal
Macros (Approx. per Serving):
Protein: 35–40g
Carbs: 25–35g
Fat: 25–30g
Fiber: 1–2g

Introduction

Golden, crunchy, and packed with flavor, this crispy fried chicken recipe delivers everything you love about restaurant-style fried chicken right from your own kitchen. Tender chicken pieces are soaked in a seasoned buttermilk marinade before being coated in a perfectly spiced flour mixture for an irresistible crispy crust.

The secret to truly crunchy fried chicken is the combination of buttermilk marination, flavorful seasoning, and a coating that includes corn flour for extra crispiness. Every bite gives you a juicy interior with a crunchy golden exterior that stays delicious and satisfying.

Perfect for family dinners, weekend meals, parties, or comfort food cravings, this homemade fried chicken recipe pairs beautifully with fries, coleslaw, rice, biscuits, or your favorite dipping sauce.

Look at the Recipe

  • Extra Crispy Coating: Cornstarch and double coating create a thick, crunchy crust.
  • Juicy & Flavorful Chicken: Buttermilk marinade keeps the chicken tender and full of flavor.
  • Perfect Comfort Food: A family-friendly recipe ideal for gatherings and special meals.

Ingredients Needed

For the Chicken

  • 1 kg chicken pieces (drumsticks, wings, thighs, or mixed cuts)
  • 2 cups buttermilk
    (or 1½ cups milk + 2 tbsp lemon juice as a substitute)
  • 2 eggs (optional, for extra coating)

For the Seasoning Marinade

  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ginger powder
  • 1 tsp curry powder
  • ½ tsp cayenne pepper (optional)
  • 1 tbsp seasoning cube (optional)

For the Crispy Flour Coating

  • 2½ cups all-purpose flour
  • ½ cup corn flour/cornstarch
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper

For Frying

  • Vegetable oil, enough for deep frying

How to Make Our Crispy Fried Chicken

Step 1: Marinate the Chicken

Prepare the chicken. Wash chicken pieces and pat them dry with paper towels.

Create the marinade. In a large bowl, combine buttermilk, eggs, salt, black pepper, paprika, garlic powder, onion powder, ginger powder, curry powder, cayenne pepper, and seasoning cube.

Coat the chicken. Add chicken pieces and mix until every piece is fully covered with the marinade.

Rest for flavor. Cover and refrigerate for at least 2 hours. For the best flavor and tenderness, marinate overnight.

Step 2: Prepare the Crispy Coating

Mix the dry ingredients. In a large bowl, combine flour, corn flour, salt, paprika, garlic powder, onion powder, and black pepper.

Coat the chicken. Remove chicken pieces from the marinade and press them firmly into the flour mixture.

Make sure the flour sticks well to create a rough, textured coating that becomes extra crispy when fried.

Step 3: Double Coat for Extra Crunch (Optional)

For an even thicker crust:

  1. Coat chicken in the flour mixture.
  2. Dip it briefly back into the marinade.
  3. Coat again with the flour mixture.

This creates the signature extra-crispy fried chicken texture.

Step 4: Fry the Chicken

Heat the oil. Heat vegetable oil to approximately 170–180°C (340–350°F).

Fry in batches. Carefully add chicken pieces without overcrowding the pan.

Cook until golden. Fry for 12–18 minutes depending on the size of the chicken pieces, turning occasionally until crispy and fully cooked.

Step 5: Drain and Serve

Remove excess oil. Transfer fried chicken to a wire rack or paper towel-lined plate.

Serve hot. Enjoy immediately with fries, coleslaw, rice, biscuits, or your favorite sauce.

Storage & Serving Suggestions

Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in an oven or air fryer to restore crispiness. Avoid microwaving if you want to keep the coating crunchy.

Freezing: Freeze cooked fried chicken for up to 2 months. Reheat directly in the oven or air fryer.

Serving Suggestions: Pair with mashed potatoes, fries, coleslaw, salad, hot sauce, or creamy dipping sauces.

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