SUPER CRUNCHY FRIED CHICKEN - Video Recipe

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

1. Prepare Chicken Pieces

   Pat the chicken pieces dry with paper towels and set aside on a plate.

   Time: PT10M

2. 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

3. Prepare Egg Wash

   In a small bowl whisk together the eggs and water until smooth.

   Time: PT2M

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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