Best 4 Restaurant Style Extra Crispy Chicken Recipes
Craving for some crispy and flavorful restaurant-style chicken? Look no further! This article presents a collection of delectable recipes that will satisfy your cravings. From the classic Extra Crispy Chicken to the tantalizing Crispy Oven-Fried Chicken and the irresistible Air Fryer Crispy Chicken, these recipes offer a range of options to suit your taste and cooking preferences. Whether you're a seasoned home cook or just starting out, these recipes provide easy-to-follow instructions and helpful tips to ensure perfect results every time. Get ready to indulge in crispy, golden-brown chicken that will leave you and your loved ones craving for more.
Here are our top 4 tried and tested recipes!
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
POPEYES EXTRA-CRISPY SPICY FRIED CHICKEN RECIPE
Make our Popeyes Louisiana Kitchen Extra-Crispy Spicy Fried Chicken at home tonight for your family. With our Secret Restaurant Recipe your Fried Chicken will taste just like Popeye's.
Provided by Mark
Categories Kid Favorite Lunch Main Course Party Recipe
Time 1h25m
Number Of Ingredients 11
Steps:
- Place cut-up chicken in a large bowl.
- Cover with buttermilk.
- Cover and chill for 2 hours or overnight. This is an optional (but recommended) step.
- In a large bowl, add eggs, water and red pepper sauce. Whisk until combined.
- In a large gallon freezer bag, mix flour, pepper, paprika and cayenne.
- Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper and garlic powder.
- Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
- Remove chicken pieces one at a time, shaking excess flour.
- Dip each piece in the egg mixture and return to bag of flour.
- After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
- Heat oil in deep fryer or deep pan to 350°F.
- Working in batches, drop each piece of chicken into the hot oil.
- Fry for 15 - 18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well. These will finish cooking first.
CRISPY BAKED CHICKEN
For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don't need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.
Provided by Ali Slagle
Categories dinner, lunch, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
- Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.
CRISPY RESTAURANT STYLE BUFFALO CHICKEN WINGS
Regardless of how you dress your wings, the key to making amazing wings is to fry them twice. I love them tossed in the dry seasoning rub listed below, since they maintain their crunchy flavor! I never understood those who chose to oven-bake their wings; it's called a guilty pleasure for a reason! You can also season the wings with an Asian soy, BBQ, herb or traditional buffalo-style hot sauce. Serve immediately along side celery and ranch or blue cheese dressing, if desired!
Provided by vince's princess
Categories Appetizers and Snacks Spicy
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Mix paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel.
- Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches; bring to 300 degrees F (150 degrees C).
- Split wings into 2 batches and fry each batch in the hot oil, 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain.
- Increase oil temperature to 350 degrees F (175 degrees C). Fry each batch of wings in the hot oil until skin is crispy, golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain wings on a paper towel-lined plate; transfer to a bowl.
- Sprinkle seasoning mix over cooked wings and toss to evenly coat.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 4.8 g, Cholesterol 31.8 mg, Fat 19 g, Fiber 2 g, Protein 12.5 g, SaturatedFat 2.9 g, Sodium 508.5 mg, Sugar 0.8 g
Tips:
- To achieve extra crispy chicken, double coat the chicken in the flour mixture, egg wash, and breadcrumb mixture.
- Use a combination of vegetable oil and butter for frying the chicken. The vegetable oil helps achieve crispiness, while the butter adds flavor.
- Make sure the chicken is completely dry before coating it in the flour mixture. This will help the coating adhere better and prevent the chicken from becoming soggy.
- Fry the chicken in batches to avoid overcrowding the pan. This will ensure that the chicken cooks evenly and doesn't become soggy.
- Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest for a few minutes before serving. This will help the juices redistribute and prevent the chicken from becoming dry.
Conclusion:
This recipe provides a detailed guide to achieving restaurant-style, extra-crispy chicken. By following the tips and instructions provided, you can enjoy crispy, flavorful chicken that will impress your family and friends. Remember to double-coat the chicken, use a combination of vegetable oil and butter for frying, and cook the chicken in batches to ensure even cooking.
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