Best 2 Crispiest Fried Chicken Recipes

Indulge in the irresistible crunch and juicy tenderness of our carefully curated collection of fried chicken recipes. From classic Southern-style to globally inspired flavors, our recipes cater to every palate. Discover the secrets to achieving the perfect crispy coating and succulent meat, whether you prefer traditional or adventurous flavors. Embark on a culinary journey with our buttermilk-marinated chicken, tantalizingly seasoned with herbs and spices. Experience the harmony of crispy skin and tender meat in our Korean-style fried chicken, coated in a sweet and spicy glaze. For a unique twist, try our coconut-crusted chicken, where the tropical flavors of coconut and lime mingle with the savory chicken. And for those seeking a healthier alternative, our air-fryer fried chicken offers a guilt-free indulgence, maintaining the crispy texture without compromising on taste. With step-by-step instructions and helpful tips, our recipes ensure a successful and delightful fried chicken experience.

Here are our top 2 tried and tested recipes!

CRISPIEST BUTTERMILK FRIED CHICKEN

Crispiest Buttermilk Fried Chicken image

This is without a doubt the crispiest chicken you will ever prepare. I have made it time and time again to wonderful reviews. We love Popeyes® chicken and this puts it to shame. This is great for family picnics and so much cheaper than buying take-out. Yummy!

Provided by Sharon L.

Categories Side Dish Sauces and Condiments Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

cold water to cover
¼ cup kosher salt
8 skinless chicken legs
3 cups all-purpose flour, divided
1 cup buttermilk
1 ¼ tablespoons baking powder
2 teaspoons salt
2 teaspoons cayenne pepper
1 ½ cups canola oil, for frying

Steps:

Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 538.1 calories, Carbohydrate 39.1 g, Cholesterol 151.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 49 g, SaturatedFat 4.3 g, Sodium 3838.3 mg, Sugar 2.6 g

CRISPIEST FRIED CHICKEN

Crispiest Fried Chicken image

Inspired by Korean-style fried chicken, we tossed ours in rice flour, dipped it in batter, and fried it not once but twice for extra crunch and an even, golden color.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 45m

Number Of Ingredients 6

Ingredients

1 whole chicken (3 pounds), cut into 10 pieces (breasts halved crosswise)
1/2 cup rice flour, plus more for sprinkling
Kosher salt and freshly ground pepper
Vegetable oil, such as safflower, for frying
1/4 cup unbleached all-purpose flour
Flaky sea salt, such as Maldon

Steps:

In a large bowl, sprinkle chicken with rice flour; season generously with kosher salt and pepper, tossing to coat. Pour oil into a large pot to a depth of 2 inches. Place over medium-high heat until a thermometer registers 350 degrees.
Whisk together both flours, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Whisk in 3/4 cup water until a smooth, thin batter forms.
Working in batches, dip pieces of chicken into batter, allowing excess to drip off. Transfer to oil and fry until pale golden, 6 minutes. Remove and shake lightly in a colander to drain; transfer to paper towels. Bring oil temperature back to 350 degrees, then return chicken to oil and fry a second time until golden brown and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, about 6 minutes for small pieces, about 8 minutes for large. Transfer to a wire rack set in a rimmed baking sheet; season with flaky salt. Serve warm or room temperature.

Tips:

For the crispiest fried chicken, use a combination of all-purpose flour and cornstarch in the coating. The cornstarch will help to create a shatteringly crispy crust.
Make sure the chicken is completely dry before coating it in the flour mixture. This will help the coating to adhere better and prevent the chicken from becoming soggy.
Use a large pot or Dutch oven to fry the chicken in. This will allow the chicken to cook evenly without overcrowding the pot.
Heat the oil to the correct temperature before adding the chicken. The ideal temperature for frying chicken is between 350°F and 375°F. If the oil is too hot, the chicken will burn on the outside before it is cooked through. If the oil is too cold, the chicken will absorb too much oil and become greasy.
Fry the chicken in batches. Do not overcrowd the pot, or the chicken will not cook evenly.
Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165°F.
Let the chicken rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Fried chicken is a classic comfort food that can be enjoyed by people of all ages. By following these tips, you can make the crispiest, most delicious fried chicken at home. So next time you're in the mood for some finger-licking good chicken, give this recipe a try. You won't be disappointed!