Ultimate Crispy Fried Chicken Recipe

Are you ready for the ultimate comfort food? Look no further than this crispy fried chicken recipe! With a perfect blend of spices and a crispy, golden exterior, this dish will become a staple at your family dinners and potlucks. Follow these easy instructions for a delicious and satisfying meal that will have everyone asking for seconds.

Why Does Mixing Corn Starch and Flour Make for Crispier Chicken than Flour Alone?

Mixing corn starch and flour helps to create a crispier coating on fried chicken because of the unique properties of each ingredient.

Corn starch, which is a fine, powdery substance made from corn, has a higher starch content than all-purpose flour. When corn starch is mixed with flour and used as a coating for chicken or other fried foods, it absorbs moisture from the food and creates a dry, crispy exterior.

All-purpose flour, on the other hand, contains gluten, a protein that can make the coating on fried chicken heavy and doughy if too much flour is used. By mixing in corn starch, the coating becomes lighter and crisper.

Additionally, corn starch has a higher “gelatinization temperature” than flour, which means that it can withstand higher temperatures without breaking down or losing its ability to thicken. This is important when frying foods because the high heat can cause the coating to break down and become oily and soggy. The addition of corn starch helps to prevent this by creating a more stable, less porous coating that doesn’t absorb as much oil during frying.

Overall, the combination of corn starch and flour helps to create a light, crispy coating on fried chicken by absorbing moisture, reducing gluten formation, and creating a more stable coating that can withstand high frying temperatures.

Why use Baking Powder to Fry Chicken?

Baking powder is a common ingredient used in fried chicken recipes to help create a lighter and crispier coating on the chicken. Here are a few ways that baking powder can help improve the texture of fried chicken:

1. Leavening agent: Baking powder is a leavening agent, which means that it releases carbon dioxide gas when it reacts with moisture and heat. This gas creates small air pockets in the coating of the chicken, which helps to make it lighter and more airy.
2. Neutralizes acidity: The baking powder helps to neutralize any acidity in the batter or coating of the chicken. This can help to prevent the batter from becoming too dense or heavy, which can make the chicken coating tough or doughy.
3. Creates a crispy texture: When mixed with flour or other dry ingredients, baking powder creates a dry, crispy texture on the surface of the chicken. This can help to give the chicken a crunchy texture that is satisfying to bite into.
4. Browning agent: Baking powder can also help to create a golden brown color on the surface of the chicken. As the chicken cooks, the baking powder reacts with the heat and moisture to create a chemical reaction called the Maillard reaction, which creates a browned, caramelized crust on the surface of the chicken.

Ingredients Required To Make Crispy Fried Chicken:

• 4 lbs bone-in chicken pieces (thighs, drumsticks, or a mix)
• Dry Rub:
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
• Dredging Flour:
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 tablespoon baking powder

Instructions To Make Crispy Fried Chicken:

1. In a small bowl, combine all the dry rub ingredients and stir to evenly distribute the spices.
2. Place the chicken pieces in a container and add the dry rub, making sure to coat each piece evenly. Cover and refrigerate overnight.
3. In a large bowl, add the flour, Accent, and any remaining dry rub mixture from the container. Mix well to combine.
4. Dredge each chicken piece in the flour mixture, making sure to shake off any excess flour.
5. Place the dredged chicken pieces on a baking sheet and let them sit for 10 minutes to allow the coating to set.
6. Heat the oil in a deep fryer, Dutch oven, or skillet. If using a fryer or Dutch oven, heat the oil to 335°F (168°C); if using a skillet, fry the chicken over medium heat.
7. Fry the chicken until the internal temperature reaches at least 165°F (74°C) and the exterior is golden brown and crispy, about 10-12 minutes for thighs and drumsticks and 12-15 minutes for larger pieces like breasts.
8. Use a slotted spoon or tongs to transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil.
9. Let the chicken cool for a few minutes before serving hot and crispy. Enjoy!

Tips For Crispy Fried Chicken:

Here are a few tips for making the perfect crispy fried chicken:

1. Pat the chicken dry: Before seasoning the chicken, use a paper towel to pat it dry. This will help the dry rub and coating to stick better to the chicken, and prevent any excess moisture from making the coating soggy.
2. Use a wire rack: After dredging the chicken in the flour mixture, place it on a wire rack to rest for a few minutes before frying. This allows the coating to set and helps to create a crispier exterior.
3. Heat the oil to the right temperature: Use a thermometer to make sure the oil is at the correct temperature before adding the chicken. If the oil is too hot, the chicken will burn on the outside and be undercooked on the inside; if the oil is too cool, the chicken will absorb too much oil and be greasy.
4. Don’t overcrowd the frying pan: Fry the chicken in batches and don’t overcrowd the frying pan or basket. This will ensure that the chicken cooks evenly and the coating stays crispy.
5. Let the chicken rest: After frying the chicken, let it rest on a wire rack for a few minutes to allow any excess oil to drip off and the coating to cool and crisp up.
6. Use the right seasoning: Season the chicken with a dry rub or seasoning mixture that contains a combination of spices, salt, and herbs. This will add flavor to the chicken and help to create a crispy crust.
7. Double-cook the chicken: For extra crispy chicken, double-cook it by frying it first and then baking it in the oven for a few minutes. This will help to ensure that the chicken is cooked through and the coating is extra crispy.

FAQ’s Of Crispy Fried Chicken:

Q: How can I make sure the chicken is cooked through without overcooking the coating?

A: Use a meat thermometer to check the internal temperature of the chicken. The temperature should reach at least 165°F (74°C) to ensure that the chicken is cooked through. If the coating is getting too dark before the chicken is cooked through, reduce the heat slightly or finish cooking the chicken in the oven.

Q: How do I prevent the coating from falling off the chicken?

A: Make sure the chicken is dry before applying the coating, and shake off any excess flour or batter before frying. Use a wire rack to rest the chicken before frying, which helps the coating to set and adhere to the chicken. Also, make sure the oil is at the right temperature before adding the chicken, as this can affect the adhesion of the coating.

Q: How can I make the coating extra crispy?

A: Use a combination of flour and cornstarch in the coating mixture, and add baking powder to create air pockets that make the coating lighter and crispier. Double-cook the chicken by frying it first and then baking it in the oven for a few minutes. Finally, let the chicken rest on a wire rack after frying to allow excess oil to drip off and the coating to cool and crisp up.

Q: Can I use a different type of oil for frying chicken?

A: Yes, you can use a variety of oils for fried chicken, including vegetable oil, canola oil, peanut oil, and others. Make sure to use an oil with a high smoke point and avoid using olive oil, which has a low smoke point and can burn easily.

Q: Can I use boneless chicken for fried chicken?

A: Yes, you can use boneless chicken for fried chicken, but keep in mind that bone-in chicken will typically have more flavor and be juicier. Boneless chicken may also cook more quickly, so adjust the cooking time accordingly.

Q: How long can I keep leftover fried chicken?

A: Leftover fried chicken can be stored in the refrigerator for up to 3-4 days. To reheat, place the chicken on a wire rack set over a baking sheet and bake in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.

Other Recipes to Try

• CRISPY GARLIC PARMESAN WINGS | OVEN BAKED
• THE BEST JAMAICAN JERK CHICKEN RECIPE

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