If you’ve ever dreamed of making the ultimate fried chicken that’s irresistibly crunchy and packed with flavor, you’re in for a treat. This Ultra Crispy Fried Chicken with a Crunchy Craggy Coating Recipe delivers golden-brown, craggy-textured chicken pieces that crackle delightfully with every bite while remaining juicy and tender inside. The secret is in the special blend of spices and the double-layered flour coating that creates that iconic crunch everyone craves. Whether you’re gearing up for a weekend feast or simply craving comfort food at its best, this recipe will quickly become your go-to for fried chicken perfection.
Ingredients You’ll Need
Each ingredient in this Ultra Crispy Fried Chicken with a Crunchy Craggy Coating Recipe is simple yet essential. Together, they build layers of flavor, texture, and color that will turn ordinary chicken into something extraordinary.
- Bone-in, skin-on chicken pieces: Using small thighs, drumsticks, wings, and breasts ensures even cooking and maximum juiciness.
- Buttermilk: Acts as a tenderizer and adds subtle tang while helping the flour coating stick perfectly.
- Salt: A must for seasoning to enhance all those delicious flavors.
- Egg: Helps bind the coating ingredients together for that craggy effect.
- All-purpose flour: The base for your crispy crust, giving structure and crunch.
- Cornstarch: Key to crispiness, it creates that lovely light, crackling exterior.
- Celery salt: Adds a subtle, savory depth that complements the chicken beautifully.
- Black pepper: For that gentle, peppery warmth.
- Sweet paprika: Provides color and mild sweetness without overpowering.
- Cayenne pepper (optional): Adds a flicker of heat if you like your chicken with a little kick.
- Onion powder, garlic powder, mustard powder: Blend for an aromatic and savory punch.
- Ginger powder, dried thyme, dried oregano: These herbs and spices round out the flavor with subtle earthiness and warmth.
- Vegetable oil: The frying medium of choice, reaching the perfect temperature to lock in juices and crisp the crust.
How to Make Ultra Crispy Fried Chicken with a Crunchy Craggy Coating Recipe
Step 1: Prepare the Chicken and Marinade
Start by giving your chicken pieces a good rinse and patting them dry. Then, soak them in buttermilk with a pinch of salt and the beaten egg for at least 30 minutes to an hour. This marinade tenderizes the meat and adds moisture, which is crucial for juicy fried chicken. It also helps the flour coating cling tight for that signature crunchy texture.
Step 2: Mix the Flour Coating
In a large bowl, combine the all-purpose flour and cornstarch with your blend of salts, peppers, paprika, onion, garlic, mustard powders, ginger, thyme, and oregano. This spice mix infuses the coating with complex flavors, ensuring every bite is bursting with taste. Make sure all the dry ingredients are evenly mixed for the best coating consistency.
Step 3: Dredge the Chicken
Remove each piece from the marinade, letting the excess drip off. Then toss it thoroughly in the seasoned flour mixture. For an ultra craggy effect, press the coating onto the chicken and shake off any loose flour. For extra crunch, you can double dredge by dipping the coated pieces back into the buttermilk and then again into the flour mix. This step is what creates those glorious bumps and pockets so beloved in crunchy fried chicken.
Step 4: Heat the Oil and Fry
Heat vegetable oil in a deep pan or fryer to around 175°C (350°F). Use a thermometer for best results — the right temperature guarantees crispy, golden chicken without grease soaking in. Fry chicken pieces in batches without overcrowding, about 12 to 15 minutes depending on size, turning occasionally until the crust is deeply golden and the internal temperature hits 75°C (165°F). Drain on paper towels to remove excess oil.
Step 5: Rest and Serve
Let your freshly fried chicken rest for a few minutes before serving. This brief rest helps the juices settle inside the meat, keeping every bite tender and flavorful under that irresistible crunchy crust.
How to Serve Ultra Crispy Fried Chicken with a Crunchy Craggy Coating Recipe
Garnishes
Fresh herbs like parsley or thyme add a lively aroma and a pop of green, balancing out the richness. A squeeze of lemon over the top can add brightness, cutting through the fried goodness with a hint of acidity.
Side Dishes
This dish pairs beautifully with classic sides like creamy coleslaw, buttery mashed potatoes, or crisp green beans. For a Southern flair, serve alongside warm biscuits or corn on the cob to complete the meal experience.
Creative Ways to Present
Take your serving up a notch by plating the chicken on a rustic wooden board with small bowls of spicy honey, tangy BBQ sauce, or garlic aioli for dipping. Layer with fresh lemon wedges and a sprinkling of coarse sea salt for a restaurant-style appeal that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store cooled leftover chicken in an airtight container in the refrigerator. It will stay good and delicious for up to 3 days. To preserve the crunch, avoid covering the chicken tightly with foil directly—use parchment paper or vent the container slightly.
Freezing
To freeze, place cooked chicken pieces on a baking sheet in a single layer and freeze until firm, about 1-2 hours. Transfer them into a freezer-safe bag or container. Frozen fried chicken stays at its best for 1 to 2 months and can be thawed overnight in the fridge before reheating.
Reheating
The best way to reheat this Ultra Crispy Fried Chicken with a Crunchy Craggy Coating Recipe is in the oven. Preheat to 190°C (375°F) and warm the chicken on a wire rack set over a baking sheet for 10-15 minutes. This method keeps the crust crunchy and the meat juicy without drying it out or losing texture.
FAQs
Can I substitute buttermilk in this recipe?
Absolutely! If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5-10 minutes, and use it as your buttermilk substitute. It will provide the same tenderizing effect.
What if I want to make this recipe spicier?
Feel free to increase the cayenne pepper or add chili powder to the flour blend. You can also dip the chicken in a hot sauce-infused buttermilk marinade for extra heat. Just be mindful to balance spice with the other flavors.
Why do you use cornstarch with flour?
The cornstarch helps absorb moisture and creates that ultra crisp, crackly crust everyone loves. Using only plain flour tends to yield a softer crust, whereas cornstarch ensures a light, crunchy bite.
Can I use boneless chicken for this recipe?
You can, but bone-in pieces tend to stay juicier and cook more evenly for this style. If using boneless, reduce the cooking time and monitor carefully to avoid drying out the meat.
Is it okay to reuse the frying oil?
Yes! After the oil cools, strain out any bits and store it in a clean container. Use it for frying again within a couple of uses, but always make sure the oil smells fresh and isn’t dark or foamy before reusing.
Final Thoughts
There’s nothing quite like biting into golden, crunchy fried chicken that’s bursting with flavor and juicy tenderness inside. This Ultra Crispy Fried Chicken with a Crunchy Craggy Coating Recipe will quickly become your beloved classic, bringing smiles around the table and delicious memories every time. So go ahead, gather your ingredients, roll up your sleeves, and treat yourself to a truly sensational fried chicken experience—you won’t regret it!
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Ultra Crispy Fried Chicken with a Crunchy Craggy Coating Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 pieces (10 to 14 pieces depending on cut size)
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This recipe delivers ultra-craggy, crispy fried chicken with a perfectly seasoned crust and juicy interior. Using a buttermilk marinade and a well-spiced flour coating, the chicken pieces are double-dredged and deep-fried to golden perfection, resulting in a flavorful, crunchy coating that stays crispy and satisfying.
Ingredients
Chicken and Marinade
- 1.8 kg / 3.6 lb bone-in, skin-on small thighs, drumsticks, whole wings, or breast pieces (each < 200g / 7oz)
- 1 cup buttermilk (or sub with 1 cup milk plus 1 tbsp lemon juice or vinegar)
- 1 tbsp salt
- 1 egg
Dredge and Seasoning
- 2 1/4 cups plain / all-purpose flour
- 3/4 cup corn flour / cornstarch
- 3 tsp salt
- 3/4 tsp celery salt
- 1.5 tbsp black pepper
- 1.5 tsp sweet paprika (not hot or smoked)
- 1/2 tsp cayenne pepper (optional)
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 3/4 tsp ginger powder
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
Frying
- 1.5 – 2 litres / quarts vegetable oil (or canola or peanut oil, suitable for re-use)
Instructions
- Marinate the Chicken: Combine buttermilk, 1 tbsp salt, and 1 egg in a large bowl. Add the chicken pieces ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight, to tenderize and infuse flavor.
- Prepare the Flour Mixture: In a large mixing bowl, whisk together the plain flour, cornflour, 3 tsp salt, celery salt, black pepper, sweet paprika, optional cayenne pepper, onion powder, garlic powder, mustard powder, ginger powder, dried thyme, and dried oregano until evenly combined.
- Dredge the Chicken: Remove each chicken piece from the marinade, allowing excess to drip off. Coat thoroughly in the flour mixture, pressing firmly to adhere. For extra crispiness, dip again into the buttermilk and egg mixture then coat once more in the flour mixture for a double dredge.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of 2-3 inches. Heat the oil to 175°C (350°F). Use a thermometer to maintain consistent temperature to ensure even cooking and prevent greasiness.
- Fry the Chicken: Carefully add the chicken pieces in batches to avoid overcrowding. Fry for approximately 12-14 minutes per batch, turning occasionally, until the crust is deeply golden and the internal temperature reaches 75°C (165°F). Remove and drain on a wire rack set over a baking sheet to keep crispiness. Allow the oil to return to temperature between batches.
Notes
- Note 1: Use small pieces of chicken (< 200g) for even cooking and crispier crust.
- Note 2: Buttermilk can be substituted with milk mixed with lemon juice or vinegar if unavailable.
- Note 3: For a spicier crust, increase cayenne pepper as desired.
- Note 4: Double dredging creates an ultra-craggy, crispy coating.
- Note 5: Maintain oil temperature carefully to avoid greasy chicken.
- Note 6: Use a thermometer to check doneness and oil temperature accurately.
- Note 7: Let chicken rest on a wire rack instead of paper towels to preserve crust texture.
- Note 8: Oil can be strained and reused once or twice for frying, store properly in a sealed container.
