Indulge in the ultimate comfort food experience with this Extra-Crunchy Southern Fried Chicken recipe. Crispy on the outside and tender on the inside, this dish will leave your taste buds craving for more. Perfectly seasoned with a blend of spices, this fried chicken is sure to become a family favorite. Follow these simple steps to create a delicious meal that serves four.
INGREDIENTS:
- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- ½ teaspoon cayenne pepper
- 1 cup buttermilk
- 1 large egg
- Kosher salt
- One whole chicken, about 4 pounds, cut into 10 pieces or 3½ pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable shortening or peanut oil
INSTRUCTIONS:
- In a small bowl, mix paprika, black pepper, garlic powder, oregano, and cayenne thoroughly with a fork to create the spice mixture.
- In a large bowl, whisk together buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture. Add the chicken pieces to the bowl, toss and turn to coat. Transfer the contents to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, or overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
- In another large bowl, combine flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.
- Preheat the oven to 350°F and adjust an oven rack to the middle position. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature at 300°F for the duration of cooking.
- Transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Place the chicken skin side down in the pan. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes. Carefully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.
- Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place it in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes. Remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serve.
- For an extra-crunchy texture, place the plate of cooked chicken in the refrigerator for at least 1 hour, or up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.
Enjoy the delightful crunch and flavors of this Extra-Crunchy Southern Fried Chicken. It pairs perfectly with your favorite sides for a satisfying and memorable meal.
