🍗✨ THE BEST CRISPY CHICKEN ✨🍗
Golden, juicy, and shatteringly crunchy – the ultimate fried chicken at home!
🔥 WHY THIS RECIPE WINS
✔ Double-dredged for maximum crunch
✔ Buttermilk brine for ultra-juicy meat
✔ Works for wings, tenders, or whole pieces
✔ Oven or air fryer option included
🛒 INGREDIENTS (Serves 4)
For the Brine:
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4 cups buttermilk (or milk + 2 tbsp vinegar)
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2 tbsp hot sauce
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1 tbsp salt
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1 tsp garlic powder
For the Coating:
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2 cups all-purpose flour
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1/2 cup cornstarch (secret for extra crisp!)
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2 tsp paprika
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1 tsp onion powder
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1 tsp black pepper
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1/2 tsp cayenne (optional)
For Frying:
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Vegetable oil (for deep frying)
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Wire rack (for draining)
👨🍳 FOOLPROOF STEPS
1️⃣ BRINE (4 HRS – OVERNIGHT)
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Whisk buttermilk, hot sauce, salt, and garlic powder.
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Submerge chicken, refrigerate (minimum 4 hrs, ideally overnight).
2️⃣ DOUBLE-DREDGE MAGIC
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Mix flour, cornstarch, and spices in a bowl.
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Drain chicken, dip in flour → buttermilk → flour again (PRESS HARD for craggy texture).
3️⃣ FRY TO PERFECTION
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Heat oil to 350°F (175°C) in a heavy pot.
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Fry in batches (don’t overcrowd!):
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Wings/tenders: 6-8 mins
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Bone-in pieces: 12-15 mins
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Drain on a wire rack (not paper towels!).
💡 PRO TIPS
✔ Crispy without frying? Bake at 425°F (220°C) for 25-30 mins on a wire rack.
✔ Air fryer hack: Cook at 400°F (200°C) for 15-18 mins, flipping halfway.
✔ Gluten-free? Use rice flour + extra cornstarch.
✔ Leftovers? Re-crisp in air fryer or toaster oven.
🍽️ SERVING IDEAS
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Classic: With mashed potatoes & coleslaw
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Spicy: Drizzle with Nashville hot honey
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Sandwich style: On a brioche bun with pickles
📸 TAG #CRISPYCHICKENGOALS WHEN YOU MAKE THIS!
💬 “BETTER THAN FRIED CHICKEN CHAINS!”
The craggy, seasoned crust locks in juices while staying unbelievably crunchy. Perfect for game day or Sunday dinner!
🔥 SWIPE ➡️ FOR MORE CRISPY HACKS!
(Next up: Korean Double-Fried Wings!)
