Crispy Fried Chicken
Description
This Crispy Fried Chicken is the kind of comfort food that always hits the spot. The chicken stays incredibly juicy and tender while the coating fries up beautifully golden and crunchy. It's packed with savory flavor and makes an easy crowd-pleaser for weeknight dinners, gatherings, or a weekend treat.
Ingredients
For the Marinade
For the Coating
Instructions
- In a large bowl, whisk together the kefir/greek yogurt, garlic powder, onion powder, paprika, salt, and pepper until well combined.
- Add the chicken pieces to the marinade and toss until every piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight. The longer marinating time helps the chicken become especially tender and flavorful.
- In a large shallow bowl, combine the flour, cornstarch, paprika, onion powder, garlic powder, salt, and pepper. Whisk well so the seasonings are evenly distributed.
- Remove a piece of chicken from the marinade, allowing the excess to drip off. Place it into the flour mixture and press the coating firmly onto the chicken. For an extra-crispy crust, dip it back into the marinade and coat it in the flour mixture a second time, pressing and scrunching the flour onto the surface to create rough, crispy bits.
- Arrange the coated chicken pieces on a wire rack or parchment-lined tray and let them rest for about 15 minutes. This gives the coating time to adhere to the chicken.
- Pour enough oil into a deep, heavy-bottomed skillet or pot to safely fry the chicken and heat it over medium.
- Carefully add the chicken in batches, making sure not to overcrowd the pan. Fry for approximately 6–8 minutes, depending on the size and thickness of the pieces, turning occasionally until deeply golden, crispy, and cooked through.
- Transfer the fried chicken to a wire rack to allow excess oil to drip away. Let it rest for a few minutes before serving.
- Enjoy warm with ranch, honey mustard, spicy mayo, barbecue sauce, or your favorite dipping sauce.
Note
• Marinating overnight gives the chicken the best flavor and tenderness.
• Cut the chicken into similar-sized pieces so everything cooks evenly.
• Press and scrunch the flour mixture onto the chicken to create those extra-crispy ridges.
• The second coating is optional but highly recommended for an extra crunchy crust.
• Letting the breaded chicken rest before frying helps keep the coating from falling off.
• Maintain the oil around 350°F while frying. If the temperature drops too much, the chicken can absorb excess oil.
• Fry in batches and avoid overcrowding the pan.
• A wire rack is ideal for draining because it keeps the bottom of the chicken from becoming soggy.
