Ultimate Crispy Fried Chicken

9 mins
Serves 1
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Directions

  1. 1Salt the chicken in advance, preferably at least 24 hours.
  2. 2Salt the chicken in advance, preferably at least 24 hours.
  3. 3Salt the chicken in advance, preferably at least 24 hours.
  4. 4Toss the chicken in a first coating of plain all-purpose flour and set aside to rest.
  5. 5Toss the chicken in a first coating of plain all-purpose flour and set aside to rest.
  6. 6Toss the chicken in a first coating of plain all-purpose flour and set aside to rest.
  7. 7Use a mixture of flour and starch for breading.
  8. 8Use a mixture of flour and starch for breading.
  9. 9Use a mixture of flour and starch for breading.
  10. 10Add about 12 grams of salt per pound of chicken to the flour.
  11. 11Add about 12 grams of salt per pound of chicken to the flour.
  12. 12Add about 12 grams of salt per pound of chicken to the flour.
  13. 13Add baking powder to the flour mixture for extra crispy breading.
  14. 14Add baking powder to the flour mixture for extra crispy breading.
  15. 15Add baking powder to the flour mixture for extra crispy breading.
  16. 16Fry at 350°F for smaller cuts and 325°F for larger cuts of chicken and dark meat.
  17. 17Fry at 350°F for smaller cuts and 325°F for larger cuts of chicken and dark meat.
  18. 18Fry at 350°F for smaller cuts and 325°F for larger cuts of chicken and dark meat.
  19. 19For extra crispy chicken, use a double-fry technique.
  20. 20For extra crispy chicken, use a double-fry technique.
  21. 21For extra crispy chicken, use a double-fry technique.

Ingredients

  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 12 grams salt
  • 12 grams salt
  • 12 grams salt
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 0.5 cup butter milk
  • 0.5 cup butter milk
  • 0.5 cup butter milk
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 0.33 cup potato starch or cornstarch
  • 0.33 cup potato starch or cornstarch
  • 0.33 cup potato starch or cornstarch
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 vegetable oil

Equipment

4.5 Qt Dutch OvenLarge Kitchen Tweezer TongsInstant-Read Meat ThermometerDigital Deep-Fry ThermometerAnalog Deep-Fry ThermometerQuarter-Sheet Baking TrayQuarter-Sheet RackWhisk

Tips

  • salt the chicken in advance, preferably at least 24 hours
  • flour the chicken before doing anything else
  • use a mixture of flour and starch (75% flour to 25% starch) for the breading
  • use high-quality chicken
  • add baking powder to the flour for extra crispy breading
  • fry at 350°F for smaller cuts and 325°F for larger cuts
  • use a deep-fry thermometer to ensure the correct oil temperature
  • for extra crispy chicken, use a double-fry technique
  • add a bit of flour mixture to the buttermilk to create a cohesive breading