Super Crunchy Fried Chicken - Video Recipe
SUPER CRUNCHY FRIED CHICKEN - Video Recipe is a medium Australian recipe that serves 4. 620 calories per serving. Recipe by Cook With Aussie on YouTube.
Prep: 55 min | Cook: 20 min | Total: 1 hr 30 min
Cost: $35.01 total, $8.75 per serving
Ingredients
- 1 kg Chicken Pieces (drumsticks, thighs, wings, breasts) (cut into pieces; about 1 kg total)
- 1 cup All-Purpose Flour (for the coating)
- 1 tablespoon Salt
- 1 teaspoon Ground Black Pepper
- 0.25 teaspoon Cayenne Pepper (adds a mild kick, not overly hot)
- 0.5 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Dried Mixed Herbs
- 0.5 cup Instant Potato Mash Powder (creates an ultra‑crunchy coating)
- 2 Eggs (large, beaten with water)
- 2 tablespoons Water (added to eggs for wash)
- 2 liters Canola Oil (for deep frying; preheat to 180°C)
Instructions
Prepare Chicken Pieces
Pat the chicken pieces dry with paper towels and set aside on a plate.
Time: PT10M
Make Seasoned Flour Mix
In a large mixing bowl combine the flour, salt, black pepper, cayenne, garlic powder, onion powder, dried herbs, and instant potato mash powder. Mix well until evenly distributed.
Time: PT5M
Prepare Egg Wash
In a small bowl whisk together the eggs and water until smooth.
Time: PT2M
First Coat the Chicken
Dip each chicken piece into the egg wash, let excess drip off, then roll it in the seasoned flour mixture. Place the coated pieces on a clean plate.
Time: PT10M
Rest Coated Chicken
Let the coated chicken rest at room temperature for 20 minutes. This allows the coating to set and become extra crunchy when fried.
Time: PT20M
Second Coat the Chicken
Repeat the dip in egg wash and roll in the flour mixture for each piece. Return to the plate and let sit briefly.
Time: PT10M
Heat Oil
Pour canola oil into the deep fryer or pot to a depth of about 3‑4 inches. Heat over medium‑high until the oil reaches 180°C (350°F).
Time: PT5M
Temperature: 180°C
Fry the Chicken
Working in small batches, gently lower the chicken pieces into the hot oil. Fry for about 15 minutes, turning every 3‑4 minutes, until golden brown and the internal temperature reaches 75°C (165°F).
Time: PT15M
Temperature: 180°C
Drain and Rest
Remove the fried chicken with tongs and place on a wire rack set over a baking sheet to drain excess oil. Let rest for 10 minutes before serving.
Time: PT10M
Nutrition Facts
- Calories
- 620
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains eggs, Not vegetarian
Allergens: Eggs, Wheat (gluten)
Ingredient Substitutions
- Instead of Chicken Pieces (drumsticks, thighs, wings, breasts): Turkey pieces
- Instead of All-Purpose Flour: Bread flour
- Instead of Cayenne Pepper: Paprika
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Onion Powder: Finely minced onion (dry)
- Instead of Dried Mixed Herbs: Italian seasoning
- Instead of Instant Potato Mash Powder: Cornstarch (use less)
- Instead of Eggs: Egg replacer (for vegans)
- Instead of Canola Oil: Vegetable oil, Peanut oil
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Mixing Bowl
- Small Bowl
- Plate
- Wire Rack
- Deep Fryer or Heavy Pot
- Thermometer (optional)
- Tongs
- Paper Towels
Critical Steps — Do Not Skip
- Double coating the chicken (steps 4 and 6)
- Maintaining oil temperature at 180°C
- Not overcrowding the frying pot
Chef Tips from the Video
- Add a pinch of baking powder to the flour mix for an even lighter crust.
- For extra flavor, marinate the chicken pieces in buttermilk for 30 minutes before coating.
- After frying, sprinkle a little sea salt on the hot chicken for a finishing touch.
Troubleshooting
Coating falls off during frying.
Make sure the chicken is dry before coating and let the double‑coated pieces rest for the full 20 minutes so the batter sets.
Chicken is soggy instead of crunchy.
Check that the oil stays at 180°C; if it drops too low, the coating will absorb oil. Fry in small batches and let the oil return to temperature between batches.
Chicken is undercooked inside.
Use a meat thermometer; the internal temperature should reach 75°C (165°F). If needed, lower the heat slightly and finish cooking for a few more minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven to regain crispness.
Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge and re‑fry or bake.
Room temperature: Do not leave out longer than 2 hours; risk of bacterial growth.
Make-Ahead Tips
- Coated chicken can be refrigerated for up to 2 hours before frying.
- Prepare the flour mixture and egg wash ahead of time and store covered in the fridge.
Frequently Asked Questions
What is the cultural significance and history of fried chicken in Australian barbecue cuisine?
Fried chicken has become a staple at Australian backyard barbecues and pub gatherings, reflecting the country's love of hearty, shareable comfort food. While originally popularized by American fast‑food culture, Australians have adapted it with local twists such as using native herbs or serving it with beetroot relish.
What are the traditional regional variations of fried chicken in Australian cuisine?
In coastal Queensland, fried chicken is often served with a tangy lemon‑herb mayo, while in South Australia it may be paired with a sweet tomato chutney. Some regions add a dusting of powdered beetroot for colour, but the basic double‑coated, crunchy style remains popular nationwide.
How is crunchy fried chicken traditionally served in Australian gatherings?
It is typically presented on a large platter with lemon wedges, fresh salad greens, and a side of creamy coleslaw or potato salad. It’s common to enjoy it alongside cold beers or a glass of chilled white wine.
During which occasions is fried chicken especially popular in Australian culture?
Fried chicken is a go‑to dish for casual weekend barbecues, family movie nights, and sporting events such as AFL matches. It also appears on menus during national holidays like Australia Day when people gather for picnics.
How does this crunchy fried chicken fit into the broader Australian comfort‑food tradition?
Australian comfort food emphasizes bold flavours, simple preparation, and shareable portions. This recipe’s double coating and use of instant potato mash powder deliver the satisfying crunch that Australians love in their classic pub and backyard fare.
What are the authentic traditional ingredients for crunchy fried chicken versus acceptable substitutes?
Traditional ingredients include plain flour, salt, pepper, garlic and onion powder, and a neutral oil like canola. The secret crunchy element is instant potato mash powder; if unavailable, cornstarch or rice flour can be used, though the texture will be slightly different.
What other Australian dishes pair well with this crunchy fried chicken?
Serve it alongside classic sides such as potato salad, beetroot relish, grilled corn on the cob, or a fresh mixed green salad with vinaigrette. A cold Aussie lager or a glass of chilled Sauvignon Blanc complements the richness of the chicken.
What makes this crunchy fried chicken special or unique in Australian cuisine?
The addition of instant potato mash powder to the coating creates an ultra‑crunchy, slightly fluffy crust that is not typical in standard fried chicken recipes. This technique gives the dish a distinctive texture that sets it apart at Australian gatherings.
What are the most common mistakes to avoid when making crunchy fried chicken at home?
Common errors include skipping the 20‑minute rest (the coating won’t set), overcrowding the oil (temperature drops and coating becomes soggy), and not maintaining the oil at 180°C, which leads to greasy chicken. Follow the double‑dip method and monitor oil temperature closely.
Why does this recipe use a double coating of egg wash and seasoned flour instead of a single coating?
The first coating adheres the seasoning to the chicken, while the second layer builds a thicker barrier that traps steam, creating a light, crunchy crust. This technique also helps the instant potato mash powder integrate evenly for maximum crunch.
What does the YouTube channel Cook With Aussie specialize in?
The YouTube channel Cook With Aussie focuses on easy‑to‑follow Australian‑style home cooking, especially backyard BBQ recipes, quick weeknight meals, and classic comfort dishes with a modern twist.
Last updated: August 20, 2026
