My Ultimate Super Crispy Fried Chicken Recipe

If you’re looking for the Ultimate Super Crispy Fried Chicken Recipe, then this is it. My secret to the crispiest fried chicken ever is using a combination of flour and potato starch with an easy technique that will give you the best fried chicken ever! What’s best is that the chicken stays juicy and flavorful and the batter never falls off the chicken so each bite is crispy to the end!

If there is one dish that never fails to satisfy one’s cravings for comfort food, it’s definitely some crispy fried chicken. This classic dish has been perfected over the years, with each cook adding their own unique touch to create a delicious and crispy bite. 

But the secret to achieving the ultimate crispy fried chicken lies in the technique and ingredients that are used. My recipe will give you the perfect method of making this ultimate comfort food recipe! 

There isn't much to it because crispy fried chicken to me is meant to be simple, comforting, and delicious.

From the brining process to the choice of seasoning and frying method, every step is super important in creating that irresistible golden-brown crust that encases juicy and tender meat. 

Whether you’re a seasoned chef or a home cook looking to impress, learning exactly how to make the best crispy fried chicken is a skill worth honing. 

Read on to learn exactly how to make this delicious crispy fried chicken recipe today!

What is Crispy Fried Chicken?

Crispy fried chicken is a popular dish made by coating chicken pieces with a seasoned flour mixture and frying them until they are golden brown and crispy on the outside. 

One of the main reasons why crispy fried chicken is such a popular favorite is because of its irresistible texture. The outer coating becomes crispy and crunchy while the meat inside remains tender and juicy. This contrast is super delicious and just perfect. 

My ultimate crispy fried chicken recipe has only 3 main requirements.

1. It has to be super crispy
2. The crispy skin cannot fall off the chicken easily, or with one bite.
3. It must be juicy (not dry or rubbery)

If you take a look around my blog, you'll notice that I have a lot of deep-fried recipes, so I've had a lot of time and practice with the different types of batters and techniques!

From the ever so popular, Sweet and Stick Crispy Beef, to the popular takeout recipes with flavorful batters like Chicken Manchurian, Chilli Chicken, Sweet and Sour Pork, Chilli Chicken, Sweet and Sour Chicken and Crispy Chicken Pakoras made with chickpea flour. If you're looking for something crispy and flavorful, I got you covered!

What’s best is that my crispy fried chicken is a very flexible recipe. You can make it with dark meat, white meat (for chicken tenders), or wings! My favorite way to make fried chicken is with boneless dark meat because it stays juicy, cooks more quickly, and has double the surface area for a crunchy batter.

Why You’ll Love This Crispy Fried Chicken Recipe 

Ingredients You’ll Need to Make Crispy Fried Chicken At Home

All you need are some incredibly simple, pantry-staple ingredients to make this delicious crispy fried chicken recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Chicken:  I’ve used chicken legs for this but my recipe is super versatile. This means  you can make it with dark meat, white meat (for chicken tenders), or wings! My favorite way to make fried chicken is with boneless dark meat because it stays juicy, cooks more quickly, and has double the surface area for a crunchy batter. 

For the Brine:

• Salt: We will need some salt for the brine. It’ll enhance the taste and help tenderize the meat while making sure you get a juicy chicken that’s absolutely delicious.
• Water: You’ll also need some water for the base of the brine. It’ll help infuse all the flavors into the chicken and keep the meat moist during cooking. 
• Garlic Cloves: We will also need some garlic cloves to add a delicious garlic flavor to the brine.
• Bay Leaves: We will add bay leaves to give a subtle and earthy flavor to the brine and it’ll add the perfect aroma to the chicken. You can also get fancy and add more exotic spices as long as the salt to water ration is 3-4 tablespoons to 8 cups of water. 

For the Dry Mix:

• Potato starch: The key to a crispy chicken is adding a bit of starch into your flour mix. It can be either potato starch or corn starch but the chicken turns out a LOT crispier and stays crispier if you use potato starch.
• All-purpose flour: We will also need all-purpose flour in the dry mix. It will help bind the ingredients together and create a light and crispy texture. 
• Black pepper: This will add a subtle pepper flavor and enhance the overall flavor of the chicken.
• Onion powder: We will be adding onion powder in the dry mix to give the chicken a touch of onion flavor.
• Garlic powder: You will also be using garlic powder. It’ll add a robust and aromatic taste to the chicken. But remember that you can experiment and add and take out whatever spices you like for this crispy fried chicken recipe but make sure to always use salt, garlic powder and onion powder for the best flavor.
• Salt: We will also need salt in the dry mix to enhance the flavors of the other ingredients. 
• Cayenne pepper: We have the option of adding cayenne pepper to the dry mix for an extra kick of heat and spice. But you can skip this as well if you prefer.

For the Wet Batter:

• Dry mix: We will need to use a portion of the dry mix that we previously pre-mixed mixed with vinegar and cold water to create a wet batter that will coat the chicken. It will create a flavorful and crispy crust when fried together with the dry-mix. 
• White Vinegar: For the wet batter, I like to use white vinegar instead of egg. It adds extra flavor to the batter, and there's no extra protein in it so it creates a very crunchy batter. Don't worry it won't make the batter sour or tangy.
• Cold Water: I use cold water because it reduces gluten formation during the battering process. Gluten will make your batter chewy and tough. Alternatively, you can also use carbonated water like club soda as well.

How to Make the Best Crispy Fried Chicken (Step by Step)

How to Brine the Chicken 

In a large bowl, combine all the brine ingredients. Make sure to thoroughly mix everything together.

If you are using chicken legs, separate the drums from the thighs so that you have 8 pieces of chicken. This will guarantee even cooking.

Add the chicken to the brine mixture and make sure that all the pieces are fully submerged. 

Place the bowl in the refrigerator and let the chicken marinate for at least 4 hours. This will help the chicken become tender and delicious.

About one hour before you are ready to deep fry the chicken, take it out of the fridge and let it come to room temperature. This step is important because it allows the chicken to cook evenly and prevents the oil from dropping to a low temperature when you fry it.

How to Make the Dry Mix

In a separate large bowl, combine all the ingredients listed under the “Dry Mix” section. Mix everything together until well combined. Set aside ½ cup of this dry mix for to make the wet batter later.

To get a very textured and crispy chicken with a lot of nooks and crannies, add 2-3 tablespoons of brine or water into the dry mix and use your fingers to work it into the dry mix until it becomes slightly clumpier and moist.

This will give the dry mix a bit of texture.

As time goes on, you will notice your dry batter will naturally have clumps from the wet batter anyways - just use your fingers and smush them back into the dry flour to break them into smaller pieces.

How to Make the Wet Batter

In another bowl, take the reserved ½ cup of dry mix and add white vinegar and ice water. Mix everything together until it forms a smooth batter. Set this wet mix aside.

How to Batter the Chicken with Both Dry and Wet Mix

When you are ready to batter the chicken, remove it from the brine and use paper towels to pat it dry. It’s super important to remove any excess moisture from the chicken to guarantee a crispy coating.

This is also very important because it will help prevent the batter from falling off the chicken after it has been deep fried.

Take one piece of chicken at a time and coat it lightly with the dry mix. Shake off any excess flour. This initial flouring should provide a thin and even coating on the chicken. This thin layer will help the batter stick to the skin, instead of wicking off the slippery skin.

Use a fork to mix the wet batter again, as it may have settled and separated. Quickly dunk one piece of chicken into the wet batter, making sure it is fully coated.

Immediately place the wet chicken piece back into the reserved dry mix. Use your hand to press the mix into the chicken, all the while, making sure that it is fully covered. Give it a solid squeeze to adhere the dry mix to the wet batter.

Remove the chicken from the dry mix and vigorously shake off any excess flour. This will create the nooks and crannies that make the chicken extra crispy.

Place the chicken on a plate in a single layer, making sure that they don’t touch each other. Repeat the steps for each piece of chicken.

How to Deep Fry the Chicken

Now it is time to deep fry the chicken. Fill a cast iron pan or deep fryer with oil and set the temperature to 350F (177C).

Once the oil has reached the desired temperature, you can test it by sticking a wooden chopstick or spoon into it. If it bubbles vigorously, the oil is ready.

Slowly add the chicken pieces to the hot oil, making sure not to overcrowd the pan. You may need to fry the chicken in batches in order to maintain the oil temperature.

Cook the chicken for 18-20 minutes. In you're using boneless chicken, reduce the cooking time to 6-10 minutes.

Once all the chicken pieces have been fried, make sure to return them to the oil for a second frying, this is a Korean deep frying method called Double Frying. Fry them for an additional 30 seconds to 1 minute will make them extra crispy.

Remove the chicken from the oil and let it rest on a rack, newspaper, or parchment paper for a few minutes. This will allow any excess oil to drain off.

Now your crispy fried chicken is ready to be enjoyed! Serve it hot and enjoy the delicious flavors and crispy texture.

Why Use a Brine for Crispy Fried Chicken?

How Do You Keep Batter From Falling Off Fried Chicken

Deep Frying Temperature Tips for Crispy Fried Chicken

What Type of Oil to Use to Deep Fry Chicken

Serving Suggestions

• Serve the crispy fried chicken with a side of mashed potatoes and gravy for a classic comfort food meal. Both the creamy potatoes and the savory gravy compliments the crispy chicken perfectly.
• Create a Southern-inspired meal by serving the crispy fried chicken with a side of coleslaw and cornbread. The tangy and crunchy coleslaw adds a refreshing contrast to the crispy chicken, while the sweet and fluffy cornbread completes the meal.
• For a healthier option, serve the crispy fried chicken with a fresh green salad. The crispy chicken adds a satisfying crunch to the salad, while the fresh vegetables provide a light and refreshing balance.
• Make it a sandwich by placing the crispy fried chicken between two slices of toasted bread or buns. Add some lettuce, tomato, and your favorite condiments to create a delicious meal. I like to make it to a spicy chicken sandwich by adding a bit of cayenne to the dry-mix and using spicy sriracha mayo as a condiment. To give it an Asian twist, you can also use bao buns.
• For a unique twist, serve the crispy fried chicken with a side of waffles. The combination of crispy chicken and fluffy waffles creates a delightful contrast in textures and flavors. Drizzle some maple syrup or hot sauce on top for an extra twist.
• If you made boneless fried chicken, you can toss it in your favorite sauces like sweet and sour sauce or make it a Korean fried chicken by tossing it in a sweet gochujang sauce or a honey soy glaze.

Recipe Variation Ideas for Crispy Fried Chicken

How to Store Leftover Crispy Fried Chicken 

To store leftovers, you should first allow the chicken to cool down to room temperature, then transfer it to an airtight container or wrap it tightly in plastic wrap. Place the container or wrapped chicken in the refrigerator and it should be consumed within 3-4 days.

To reheat the leftovers, you can either choose to use an air fryer or an oven. For the air fryer method, place the desired amount of chicken in the air fryer and set the temperature to 330f. Heat it for 3-5 minutes at a time, making sure to check on it and flip it every 3 minutes to make sure it doesn't burn. 

For the oven method, first preheat the oven to 350°F (175°C) then place the chicken on a baking sheet. Heat for about 10-15 minutes, or until heated through.

Unfortunately, this particular recipe may not be suitable for freezing. Freezing can alter the texture and taste of the chicken, resulting in a loss of its crispy and crunchy coating. 

It is recommended to consume the leftovers within a few days or share them with friends and family to avoid waste.

More Takeout Recipes You May Like

• Crispy Bite Sized Honey Garlic Ribs
• Korean Fried Popcorn Turkey Nuggets
• Crispy Buttermilk Popcorn Chicken
• Sweet and Sticky Char Siu (Chinese BBQ Pork)
• Umami Beef and Pork Burgers
• Crispy Lemongrass Chicken Tacos
• Chinese Lemon Chicken

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Recipe Card

My Ultimate Super Crispy Fried Chicken Recipe

My Ultimate Super Crispy Fried Chicken Recipe is made with a mix of flour and potato starch. The chicken stays juicy and flavorful and the batter never falls off the chicken so each bite is crispy to the end!

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Course: Main

Cuisine: American

Prep Time: 40 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

8 pieces

4.81 from 21 votes

Made with ♡ by Joyce

Joyce's Recipe Notes

• For the brine, switch up the spices you add in there and have some fun with it! 🙂
• When you are coating your chicken in the dry mix, and you notice the batter making the dry mix clumpy - this is a good thing! You can run your fingers through the mix to find all the clumps and rub them between your fingers to break them back down into smaller fine bits - these bits will be added textures for the crispy chicken.
• I like adding a cup of pickle brine to the brine for some extra flavor, when I have some on hand!
• Don't Overcrowd the Pan - When we put too many pieces of chicken into the pan, it will drop the oil temperature. This will make the batter oil logged which makes it less crispy. Try to only deep fry a few pieces at a time. In a large deep fryer, I only put in about 2 pieces at time.
• After you finish deep frying your chicken, it's best to rest the chicken on newspaper, a cookie rack, or parchment paper. Try not to use paper towel, the heat causes a bit of steam between the chicken and the wet paper towel.
• Double Fry - After you finish deep frying your chicken, add it back into the oil and fry it again for 30 seconds to 1 minute. This Korean deep frying method makes the crispy skin even more crispy.

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Ingredients

 

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• ▢ 4 Chicken Legs (Separated into drums and thighs to make 8 pieces)

Brine

• ▢ 3 tablespoons salt
• ▢ 8 cups water
• ▢ 2-3 cloves garlic
• ▢ 2-3 bay leaves

Dry Mix

• ▢ ½ cup potato starch (or corn starch)
• ▢ 2 cups all-purpose flour
• ▢ 1 ½ teaspoon black pepper
• ▢ 2 teaspoon onion powder
• ▢ 2 teaspoon garlic powder (not garlic salt)
• ▢ 2 teaspoon salt
• ▢ 4 teaspoon cayenne pepper (optional ingredient, this makes a spicy chicken, start with 1 teaspoon for a less spicy chicken)

Wet Batter

• ▢ ½ cup "Dry Mix" (pre-mixed with ingredients above)
• ▢ ½ cup white vinegar
• ▢ ¾ cup cold water (or carbonated water but it must be cold)

Instructions

 

Brining

• In a large bowl, combine all the brine ingredients.
• If you are using chicken legs, separate the drums from the thighs so that it becomes 8 pieces of chicken.
• Add the chicken to the brine and let it sit for a minimum of 4 hours in the fridge

  Bring it out of the fridge 1 hour before you are ready to deep fry so that the chicken can come to room temperature. This will help the chicken cook all the way through and it prevents the oil from dropping to a very low temperature when you deep fry it.
  

Making the Dry Mix 

• In a large bowl, combine all the ingredients of the "Dry Mix" from the ingredient list. Reserve ½ cup of it aside to make the "Wet Mix" and set the rest aside for later.
  
• (Optional) If you want a more textured crispy batter, add 2-3 tablespoons of the brine or water into the 'dry mix' and work it into the mix.
  
• Use your fingers to rub the brine into the flour until all the brine is mixed very well into the flour.
  
• This will make the flour slightly more textured.
  

Making the Wet Batter

• Add the reserved ½ cup of dry mix into another bowl and add in the white vinegar and ice water and mix well until everything is combined. Set this aside

Battering The Chicken

• When you are ready to batter the chicken, remove it from the brine and dry it out VERY WELL with paper towel
  
• One at a time put the chicken into the dry mix and coat it with a light dusting. Shake very well. You want a very light coating for the initial flouring only.
  
• Use a fork to re-mix the wet batter (it may have settled and separated)
• Dunk one piece of chicken quickly into the wet batter
  
• Quickly add the wet chicken piece back into the "Dry Mix" and completely cover the chicken in the mix.
  
• Use your hand and press the dry mix into the chicken. I like to give it a solid squeeze.
  
• Remove the chicken from the dry mix and vigorously shake off the flour to create the nooks and crannies.
  
• Remove the chicken from the dry mix and set it in a single layer on a plate.
• Do this for every piece of chicken.

Deep Frying the Chicken

• Fill a cast iron pan or deep fryer with oil and set the temperature to 350F (177C)
• Once the oil is hot (you can do a test if it's hot enough by sticking a wooden chopstick or wooden spoon into it to see if it bubbles) add in the chicken slowly.

  Do not overcrowd the pan, you don't want the oil temperature to drop. You may need to cook this in a few batches. I like to put about 2 pieces in per dutch oven.
• Cook the chicken for 18-20 minutes. (If you are using boneless chicken, cook it for 6-10 minutes instead)
• Once all the chicken has been fried, put it back in the oil and fry it for a second time for 1 minute. This will make the chicken extra crispy.
• Let it rest on a rack, newspaper or parchment paper for a few minutes before digging in. Enjoy!
  

Nutrition

Serving: 1Piece of Chicken | Calories: 350kcal | Carbohydrates: 29g | Protein: 17g | Fat: 18g | Sodium: 503mg | Fiber: 1g

*Nutritional information is calculated using online tools and is an estimate*

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