Crispy Chicken is a beloved comfort food known for its golden, crunchy coating and juicy, flavorful interior. Perfect for family dinners, picnics, or game day snacks, this dish delivers satisfying texture and bold taste in every bite. Whether served with dipping sauces or alongside classic sides like coleslaw and mashed potatoes, Crispy Chicken is always a hit.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken pieces (legs, thighs, breasts, or wings)buttermilkall-purpose flourcornstarchpaprikaonion powdergarlic powdersaltblack peppercayenne peppereggsvegetable oil (for frying)
directions
In a large bowl, marinate the chicken pieces in buttermilk for at least 4 hours or overnight in the refrigerator.
In a separate bowl, whisk together flour, cornstarch, paprika, onion powder, garlic powder, salt, black pepper, and cayenne pepper.
In another bowl, beat the eggs.
Remove chicken from the buttermilk, allowing excess to drip off.
Dip each piece into the flour mixture, then into the beaten eggs, and back into the flour mixture for an extra crispy coating.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Carefully place chicken pieces in the hot oil without overcrowding.
Fry until golden brown and cooked through, about 12-15 minutes, depending on the size of the pieces.
Remove and drain on a wire rack or paper towels.
Servings and timing
This recipe serves 4-6 people.Preparation time: 20 minutesMarinating time: 4 hours or overnightFrying time: 12-15 minutes per batchTotal time: About 4.5 to 5 hours
Variations
Use panko breadcrumbs for added crunch.
Add grated Parmesan cheese to the flour mix for extra flavor.
Make it spicy by increasing the cayenne or adding hot sauce to the marinade.
Try an air fryer for a lighter version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a 375°F (190°C) oven for 10-15 minutes to restore crispiness.Avoid microwaving, as it will soften the crust.
FAQs
What makes the chicken extra crispy?
Double dredging and the cornstarch in the flour mix create a crunchier crust.
Can I bake instead of fry?
Yes, bake at 425°F (220°C) for about 35-45 minutes, flipping halfway through.
Can I use boneless chicken?
Absolutely, but adjust the cooking time as boneless cooks faster.
Do I need to marinate in buttermilk?
Yes, it tenderizes the meat and enhances flavor, but yogurt or milk with lemon juice can be used as a substitute.
Is it necessary to use a thermometer for oil?
Highly recommended to maintain proper frying temperature and avoid greasy chicken.
Can I freeze Crispy Chicken?
Yes, freeze cooked chicken and reheat in the oven for best texture.
What oil is best for frying?
Use oils with high smoke points like canola, vegetable, or peanut oil.
Why is my coating falling off?
Ensure chicken is well-dried and firmly pressed into the flour mixture.
Can I make this gluten-free?
Use a gluten-free flour blend and cornstarch.
Can I make it dairy-free?
Yes, use dairy-free milk with vinegar or lemon juice in place of buttermilk.
Conclusion
Crispy Chicken is a classic favorite that delivers on both flavor and texture. With its juicy interior and golden, crunchy coating, it’s sure to please a crowd or satisfy a solo craving. Customize it to your taste, pair it with your favorite sides, and enjoy a meal that’s deliciously timeless.
Print
Crispy Chicken
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
Crispy Chicken Tenders are golden, crunchy, and juicy strips of chicken breast coated in a seasoned breadcrumb mixture and fried to perfection. Perfect for snacks, dinners, or parties.
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko preferred)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- Vegetable oil for frying
Instructions
- Place chicken tenders in a bowl and pour buttermilk over them. Let them marinate for at least 30 minutes or up to overnight in the refrigerator.
- In a shallow bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, add the breadcrumbs.
- Remove chicken from buttermilk, allowing excess to drip off. Dredge each tender in the flour mixture, then dip into the egg, and finally coat with breadcrumbs.
- Heat about 2 inches of oil in a deep skillet over medium-high heat to 350°F (175°C).
- Fry chicken tenders in batches for 3-4 minutes per side or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce.
Notes
- For extra crispiness, double coat the tenders by repeating the flour, egg, and breadcrumb steps.
- You can bake or air-fry the tenders as a healthier option.
- Ensure oil temperature is consistent to avoid greasy or undercooked chicken.