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Crispy Always-Crispy Fried Chicken Recipe That Stays Crunchy for Hours Perfect Homemade Crunch

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A tried-and-true fried chicken recipe that delivers a crunchy crust that stays crispy for hours, locking in juicy, tender meat underneath. Perfect for family dinners, potlucks, and any occasion.

Ingredients

Scale
  • 3 pounds skin-on, bone-in chicken pieces (thighs, drumsticks, or breasts)
  • 2 cups buttermilk (480 ml) or plain yogurt with a splash of lemon juice
  • 2 ½ cups all-purpose flour (320 g) or gluten-free flour blend for gluten-free option
  • ½ cup cornstarch (60 g)
  • 1 teaspoon baking powder
  • 1 tablespoon salt, divided (kosher or sea salt recommended)
  • 1 teaspoon freshly ground black pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • About 4 cups vegetable oil or peanut oil for frying (1 liter)

Instructions

  1. Marinate the chicken: In a large bowl, combine 2 cups buttermilk with 1 teaspoon salt and half the black pepper. Submerge chicken pieces, cover, and refrigerate for at least 4 hours or overnight. (If short on time, even 1 hour helps.)
  2. Prepare the coating: In another large bowl, whisk together flour, cornstarch, baking powder, remaining salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper if using.
  3. Heat the oil: Pour oil into a heavy-bottomed skillet or cast-iron pan to a depth of about 2 inches. Heat over medium-high until it reaches 350°F (175°C). Use a thermometer to check temperature.
  4. Dredge the chicken: Remove each piece from the buttermilk, letting excess drip off. Dip briefly back into the buttermilk (double dip), then coat thoroughly in the flour mixture, pressing lightly to adhere. Shake off excess.
  5. Fry in batches: Carefully place chicken pieces in hot oil without overcrowding. Fry for 12-15 minutes, turning halfway, until golden brown and internal temperature reaches 165°F (74°C).
  6. Drain and rest: Transfer chicken to a wire rack set over a baking sheet to drain. Let rest for 5-10 minutes before serving to keep coating crunchy.

Notes

Use cornstarch in the coating for extra crispiness. Double dip chicken in buttermilk and flour for a crunch that lasts. Maintain oil temperature between 325°F and 350°F to avoid greasy or burnt crust. Avoid resting fried chicken on paper towels to prevent sogginess; use a wire rack instead. For extra crunch, sprinkle baking powder on flour before coating. To keep chicken warm without drying, place in a 200°F oven after frying.

Nutrition

Keywords: fried chicken, crispy fried chicken, crunchy chicken, homemade fried chicken, buttermilk fried chicken, easy fried chicken recipe

Find it online: https://daintydine.com/crispy-always-crispy-fried-chicken-recipe-that-stays-crunchy-for-hours-perfect-homemade-crunch/