Recipe inspired by American fried chicken tradition, adapted for home cooking.
Crispy on the outside, juicy on the inside and incredibly flavorful: crispy fried chicken is one of those dishes that wins you over at the first bite. But let’s be honest… achieving a truly perfect result at home isn’t always easy. How many times has it been too greasy, not crispy enough, or with the coating that falls off?
In this guide you’ll discover the perfect fried chicken recipe, along with all the tips and tricks to get an irresistible crunch, just like in top restaurants. No complicated steps: just simple ingredients and an easy-to-follow method, suitable even for beginners.
Get ready, because after trying this method your homemade fried chicken will have nothing to envy from fast food… in fact, it will taste even better 😋
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lb chicken (thighs, drumsticks or pieces)
- 1 cup buttermilk
- 1 2/3 cups all-purpose flour
- 3/4 cup cornstarch (or cornstarch (Maizena))
- 2 eggs
- 1 tsp sweet paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp salt
- 1 pinch chili pepper
- as needed vegetable oil (for frying)
Tools
- 1 Frying pan Ls
Preparation
In another bowl mix the flour with the cornstarch and a pinch of spices. In a separate container beat the eggs;
For a more rustic and crunchy crust, add a tablespoon of the marinade to the flour; small lumps will form that help the coating stick;
Slightly drain the chicken from the marinade, dip it first in the egg and then in the flour mixture, pressing well with your hands to make the coating adhere. For an extra-crispy effect, repeat the egg + flour step a second time;
Pour plenty of vegetable oil into a high-sided pan or deep pot. Bring the temperature to about 338-356°F (170-180°C). If you don’t have a thermometer, dip a wooden skewer: if small bubbles form around it, the oil is ready;
Fry a few pieces at a time so as not to lower the oil temperature. Cook for about 15-20 minutes, turning halfway through, until the surface is well golden and crispy;
Transfer the chicken to paper towels to remove excess oil. Let rest for a couple of minutes before serving: this will help the coating remain even crispier.
Do not cover the freshly fried chicken, as the steam would ruin all the crispiness!
If you have leftover crispy fried chicken, you can store it in the fridge for 2-3 days at most in an airtight container or cover it with plastic wrap.
