How to Make Super Crunchy Fried Chicken

Ingredients

• 4 pounds Chicken, Mixed Parts (Trim excess fat and skin; cut breasts diagonally into even halves; keep dark meat whole)
• 4 cups Water (For brine)
• 0.25 cup Kosher Salt (For brine; generous amount speeds up brining)
• 2 tablespoons Granulated Sugar (Adds a subtle sweetness to the brine)
• 1 teaspoon Garlic Powder (Half for brine, half for coating)
• 0.5 teaspoon Cayenne Pepper (Adds heat to brine and coating)
• 2 cups All-Purpose Flour (Base for both dredge and batter)
• 0.5 cup Cornstarch (Creates a lighter, crispier crust)
• 2 teaspoons Baking Powder (Leavens the crust for extra crispness)
• 2 teaspoons Black Pepper (Seasoning for the coating)
• 1 teaspoon Dried Thyme (Herb flavor in the coating)
• 1 teaspoon Onion Powder (Adds depth to the coating)
• 2 teaspoons Salt (Seasoning for the coating mixture)
• 1 cup Buttermilk (Provides tang and helps the batter adhere)
• 4 cups Vegetable Oil (High‑smoke‑point oil for deep frying)

Instructions

1. Trim and Portion Chicken

   Remove excess fat and loose skin from all pieces. Cut chicken breasts diagonally so each half is roughly the same size as a drumstick; keep thighs and drumsticks whole.

   Time: PT15M

2. Prepare Brine

   In a large bowl combine 4 cups water, 1/4 cup kosher salt, 2 tbsp sugar, 1 tsp garlic powder, and 1/2 tsp cayenne pepper. Stir until dissolved.

   Time: PT10M

3. Brine the Chicken

   Submerge the trimmed chicken pieces in the brine, cover, and refrigerate for at least 2 hours, up to 24 hours.

   Time: PT2H

4. Make Coating Mix

   In a 13×9‑inch pan combine 2 cups flour, 1/2 cup cornstarch, 2 tsp baking powder, 2 tsp black pepper, 1 tsp dried thyme, 1 tsp onion powder, 2 tsp salt, 1 tsp garlic powder, 1/2 tsp cayenne, and 1 tbsp sugar. Whisk until uniform.

   Time: PT10M

5. Separate Batter Portion

   Scoop out 1¼ cups of the dry coating mix and set aside in a separate bowl for the batter. Leave the remaining mixture in the pan for the dredge.

   Time: PT2M

6. Prepare Batter

   To the 1¼‑cup dry mix add 1 cup buttermilk and whisk until the batter is smooth and viscous—thin enough to cling but not so thick it forms a doughy layer.

   Time: PT5M

7. Dry the Brined Chicken

   Remove chicken from the brine, place on a rack, and pat lightly with paper towels to remove excess moisture.

   Time: PT5M

8. Dredge, Batter, and Dredge Again

   Working in batches, first toss each piece in the flour dredge, shaking off excess. Dip into the buttermilk batter, then immediately return to the flour mixture, pressing lightly so the crust adheres.

   Time: PT15M

9. Heat Oil

   Fill the heavy‑bottomed pot with enough oil to reach 2‑3 inches deep (about 4 cups). Heat to 340°F (170°C). Start at 140°F, add a few pieces, then let temperature rise back to 340°F before adding the rest.

   Time: PT10M

   Temperature: 340°F

10. Fry Chicken

    Working in small batches, gently lower pieces into the oil using tongs. Fry until the crust is deep golden‑brown and the internal temperature reaches 140°F for breasts and 160°F for thighs/drumsticks.

    Time: PT30M

    Temperature: 340°F

11. Check Doneness

    Remove a piece, let it rest on the rack for a few seconds, then insert an instant‑read thermometer into the thickest part. Ensure 140°F (breast) or 160°F (dark meat).

    Time: PT5M

12. Rest and Drain

    Place fried chicken on a wire rack set over a rimmed baking sheet. Let rest 5 minutes to allow steam to escape and the crust to set.

    Time: PT5M

13. Serve

    Serve hot with your favorite sides—coleslaw, biscuits, or pickles.

    Time: PT0M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

20g

Fat

30g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken, Mixed Parts: All thigh pieces, All breast pieces
• Instead of Kosher Salt: Table salt (use 1/2 the amount)
• Instead of Granulated Sugar: Honey (1 tbsp)
• Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
• Instead of Cayenne Pepper: Paprika (for milder flavor)
• Instead of All-Purpose Flour: Bread flour (will be slightly denser)
• Instead of Cornstarch: Potato starch
• Instead of Baking Powder: Baking soda (use 1/2 tsp)
• Instead of Black Pepper: White pepper
• Instead of Dried Thyme: Italian seasoning (1 tsp)
• Instead of Onion Powder: Granulated onion (1 tsp)
• Instead of Salt: Kosher salt (1 tsp)
• Instead of Buttermilk: Milk + 1 tbsp lemon juice (1 cup)
• Instead of Vegetable Oil: Peanut oil, Canola oil

Equipment Needed

• Sharp Chef's Knife
• Cutting Board
• Large Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• 13×9-inch Baking Sheet
• Wire Rack
• Heavy‑Bottomed Pot or Dutch Oven
• Candy/Instant‑Read Thermometer
• Tongs
• Paper Towels
• Large Spoon or Ladle (optional)
• Plate or Tray for Breading (optional)

Critical Steps — Do Not Skip

• Trimming and evenly cutting the chicken pieces
• Brining for at least 2 hours
• Creating the flour‑cornstarch coating mix
• Maintaining oil temperature at 340°F
• Reaching proper internal temperatures (140°F breast, 160°F dark meat)

Chef Tips from the Video

• Cornstarch in the coating reduces oil absorption, giving a lighter crunch.
• Low‑and‑slow start (140°F) before raising to 340°F helps the meat stay juicy.
• Swirl the pot gently after each batch to keep the crust from sticking to the bottom.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag; lasts 2 months. Reheat from frozen in a 375°F oven.

Room temperature: Do not leave out more than 2 hours for safety.

Make-Ahead Tips

• Brine the chicken up to 24 hours in advance; keep refrigerated.
• Dry the brined chicken and keep it uncovered on a rack in the fridge for up to 4 hours before coating.
• The coating mix can be prepared a day ahead and stored in an airtight container.

Frequently Asked Questions