Extra-Crispy Fried Chicken
Try this Extra-Crispy Fried Chicken recipe, or contribute your own.
Try this Extra-Crispy Fried Chicken recipe, or contribute your own.
- 1 egg yolk
- 1 cup all-purpose flour
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (or to taste)
- for the wet batter
- 1 cup flat beer (or water)
- lots of ground black pepper
- several shots of tabasco
- for the dry flour
- 1 1/2 teaspoons garlic powder (or to taste)
- 1 1/2 teaspoons onion powder (or to taste)
- lots of ground black pepper
- 3 1/2 pounds bone-in chicken parts (i used 6 drumsticks and 4 t
- several cups of vegetable oil for frying
- Carbohydrate 93.8054859515465 g
- Cholesterol 52.445 mg
- Fat 2.55604166821162 g
- Fiber 3.90555841669333 g
- Protein 13.2519625157522 g
- Saturated Fat 0.635709166911949 g
- Serving Size 1 1 Serving (528g)
- Sodium 1590.05766868945 mg
- Sugar 89.8999275348531 g
- Trans Fat 0.471234167176344 g
- Calories 461 calories
Step-by-step
- Preheat the oven to 350, and set a baking rack over a sheet pan to hold the chicken once it's fried.
- Make the wet batter: Combine the beer and egg yolk well in a small bowl. Combine the flour, salt, pepper, and Tabasco in a medium bowl, whisking well. Slowly pour the beer mixture into the flour mixture, stirring thoroughly to remove any flour lumps. (If this mixture gets too thick from sitting out, thin with a tablespoon of water.)
- Make the dry flour: Combine all the ingredients, whisking well, and divide between two medium bowls (one bowl will be for the wet chicken).
- Heat 1" of vegetable oil to 365 in a medium to large pot (I use an 8-quart pot) with high sides. If you don't have a frying thermometer (I don't), test the oil by dropping in a crouton-sized piece of bread--any old bread will do. If it starts sizzling immediately and turning into an actual crouton, it's good to go. If not, it's not hot enough--or it's too hot if the bread starts to burn right away.
- While the oil heats, rinse and pat dry the chicken pieces. If you like, you can season the naked chicken first, with salt, pepper, cayenne, or what have you.
- Dredge the chicken first in dry flour, then in wet batter, then in the other bowl of dry flour. Set aside until ready to fry.
- Add chicken to the hot oil in batches to avoid overcrowding; I fry 4 pieces at a time. Fry for about 15 minutes per batch, turning over after 8 minutes, until golden brown and crispy. Remove to the baking rack and let rest while you fry the other batches.
- When all the chicken is fried and on the baking rack, place the baking sheet in the oven for 30 to 40 minutes, or until the juices run clear when a thigh is pierced with a knife.
- Let cool about 5 minutes before eating.
My Secret to Extra-Crispy Fried Chicken
As a busy working mom, finding time to cook a delicious and satisfying meal can be a real challenge. Weeknights are a whirlwind of homework, extracurricular activities, and the never-ending battle to keep the house somewhat tidy. But one thing I always make time for is a good, hearty dinner that brings the family together. And nothing unites us quite like a plate of my extra-crispy fried chicken.
This recipe isn't just about the crunch; it's about the comfort and tradition it brings. My grandmother used to make fried chicken every Sunday, and the aroma alone is enough to transport me back to those carefree childhood afternoons. Now, I carry on that tradition, adapting it to fit my busy schedule. This recipe is the result of years of trial and error, tweaked and perfected to be both quick and incredibly delicious.
The key to extra-crispy fried chicken lies in the double-dredging process. First, you create a flavorful wet batter that binds the dry ingredients to the chicken, creating a beautiful, even coating. The secret ingredient? A splash of beer adds a surprising depth of flavor that elevates this dish above the ordinary. After that comes the final dredge, another layer of seasoned flour ensures the chicken’s exterior gets that ultimate golden-brown crispiness.
The frying process itself is crucial. Using a thermometer guarantees the oil is at the perfect temperature for a perfectly crisp result. Don't overcrowd the pot! Fry the chicken in batches to maintain the ideal oil temperature. Overcrowding lowers the temperature and leads to soggy, not crispy, chicken. Believe me, I've learned this the hard way!
After frying, I pop the chicken in the oven. This extra step might seem unnecessary, but it’s my secret weapon for achieving extra juicy meat inside. The oven helps the chicken cook through evenly, ensuring every bite is tender and flavorful. The final result? A succulent, juicy interior encased in an irresistible, shatteringly crispy crust. This method allows me to prepare the chicken in advance – I can even do most of the prep work in the morning – and pop it in the oven when I’m ready for dinner.
I often serve my extra-crispy fried chicken with a side of creamy mashed potatoes, a vibrant green salad, and my homemade cornbread. The combination of textures and flavors creates a truly satisfying and unforgettable meal. It's the perfect dish for family gatherings, casual weeknight dinners, or even a special occasion. This fried chicken isn't just a recipe; it's a story, a tradition, and a whole lot of love, all served on a plate.
But enough about my family history. Let's talk about how easy this recipe actually is! I guarantee that even the most novice cook can achieve incredible results with this recipe. The simple instructions and readily available ingredients make this dish accessible to anyone, regardless of their cooking skills. And trust me, the impressive result will make you feel like a culinary superstar!
So, ditch the takeout menus and try my Extra-Crispy Fried Chicken recipe. It's a surefire way to impress your family and friends. It’s a guaranteed crowd-pleaser, leaving everyone wanting more. And perhaps more importantly, it's a dish that’s as much about making memories as it is about the taste itself.
This fried chicken is more than just a meal; it’s a celebration of flavor, family, and the simple joys of home-cooked food. Enjoy!
