Ultimate Crispy Fried Chicken
Ultimate Crispy Fried Chicken is a hard American recipe that serves 10. 520 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 50 min | Cook: 14 min | Total: 1 hr 19 min
Cost: $144.39 total, $14.44 per serving
Ingredients
- 2.5 lb Chicken breast halves (skinless, boneless) (Cut into 10 equal pieces or use tenders)
- 120 g Kosher salt (For dry brine and spice mix)
- 1.5 g Garlic powder (Half teaspoon)
- 1.5 g Onion powder (Half teaspoon)
- 1.5 g White pepper (Half teaspoon)
- 2 g Celery salt (Half teaspoon)
- 1.5 g Sweet paprika (Half teaspoon)
- 1.5 g Ground mustard (Half teaspoon)
- 1.5 g Cayenne pepper (Half teaspoon (adjust for heat))
- 15 g Monosodium glutamate (MSG) (About 1 tablespoon)
- 75 g All‑purpose flour (for batter)
- 50 g Potato starch
- 100 g Buttermilk (Approximately 100 ml)
- 30 g Liquid egg whites (About 1 large egg white)
- 25 g Vodka (Cold, neutral spirit)
- 120 g Cold seltzer water (Ice‑cold, carbonated)
- 50 g White rice flour (Adds lightness and slows browning)
- 300 g All‑purpose flour (for coating)
- 500 ml Refined lard (High smoke point, neutral flavor)
- 500 ml Refined peanut oil (High smoke point, adds flavor)
Instructions
Dry Brine the Chicken
Pat chicken pieces dry, then sprinkle evenly with 120 g kosher salt. Place on a rack set over a tray and refrigerate uncovered for 6–24 hours.
Time: PT15M
Prepare the Spice Mix
In a small bowl combine garlic powder, onion powder, white pepper, celery salt, sweet paprika, ground mustard, cayenne pepper, MSG, and a pinch of extra kosher salt. Mix well.
Time: PT10M
Make the Tempura‑Style Batter
In the tall bowl whisk together 75 g flour, 50 g potato starch, and a pinch of salt. Add 100 g buttermilk, 30 g liquid egg whites, 25 g vodka, and 120 g ice‑cold seltzer. Fold gently until just combined; lumps are fine.
Time: PT10M
Prepare the Dry Coating Blend
In the wide shallow bowl combine 300 g all‑purpose flour, 50 g white rice flour, and a pinch of salt. Stir to distribute evenly.
Time: PT5M
Dredge the Chicken
Remove chicken from the fridge, pat lightly. Toss each piece in the spice mix, then dip into the tempura batter, allowing excess to drip off. Finally, roll in the dry coating blend, pressing gently to adhere.
Time: PT10M
First Fry – Low Temperature
Heat the lard‑peanut‑oil blend in the Dutch oven to 315°F (≈157°C). Carefully lower the coated chicken pieces (do not overcrowd). Fry for 5 minutes until the coating just sets and turns pale gold.
Time: PT5M
Temperature: 315°F
Rest After First Fry
Transfer chicken to a wire rack and let rest for 5 minutes. This allows steam to escape and the coating to firm.
Time: PT5M
Second Fry – High Temperature
Raise oil temperature to 400°F (≈204°C). Fry the chicken again for 3–4 minutes, or until deep golden‑brown and ultra‑crisp. Remove and drain on paper towels.
Time: PT4M
Temperature: 400°F
Drain and Serve
Place fried chicken on a fresh layer of paper towels for 2 minutes, then serve immediately while hot and crunchy.
Time: PT2M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 32 g
- Fat
- 28 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy, Contains egg, Not vegetarian, Not vegan
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Chicken breast halves (skinless, boneless): Chicken thighs, Chicken breast tenders
- Instead of Kosher salt: Sea salt
- Instead of Garlic powder: Fresh minced garlic (use less)
- Instead of Onion powder: Finely minced onion
- Instead of White pepper: Black pepper
- Instead of Celery salt: Celery seed + salt
- Instead of Sweet paprika: Smoked paprika (use less)
- Instead of Ground mustard: Dry mustard powder
- Instead of Cayenne pepper: Paprika + hot sauce
- Instead of Monosodium glutamate (MSG): Umami seasoning blend
- Instead of All‑purpose flour (for batter): Bread flour
- Instead of Potato starch: Tapioca starch
- Instead of Buttermilk: Milk + lemon juice
- Instead of Liquid egg whites: Whole egg (use less yolk)
- Instead of Vodka: Dry white wine
- Instead of Cold seltzer water: Ice‑cold club soda
- Instead of White rice flour: Rice starch
- Instead of All‑purpose flour (for coating): Bread flour
- Instead of Refined lard: Vegetable oil (higher smoke point)
- Instead of Refined peanut oil: Canola oil
Equipment Needed
- Dutch oven or deep‑fat fryer (high‑walled)
- Candy or deep‑fat thermometer
- Wide shallow mixing bowl
- Tall narrow mixing bowl
- Whisk
- Tongs
- Wire rack
- Paper towels
- Kitchen scale
- Measuring spoons & cups
Critical Steps — Do Not Skip
- Dry brining the chicken for at least 6 hours
- Achieving the correct tempura batter consistency (lumpy, cold)
- Maintaining precise oil temperatures for the two fry stages
- Ensuring the coating adheres before the first fry
Chef Tips from the Video
- A 50/50 blend of refined lard and peanut oil gives a high smoke point and rich flavor.
- Adding a splash of vodka to the batter reduces gluten formation, keeping the crust light.
- The brief rest after the first fry is crucial for steam to escape, preventing gaps.
- If you prefer extra crunch, finish with a quick 30‑second blast at 425°F.
Troubleshooting
Breading falls off during frying
Make sure the chicken is fully dry after brining, and that the batter is cold and slightly lumpy. Press the dry coating firmly before the first fry.
Crust is soggy or greasy
Maintain oil at the specified temperatures; a low first‑fry temperature helps set the crust, and the high second‑fry removes excess oil.
Chicken is undercooked inside
Use a meat thermometer; internal temperature should reach 165°F (74°C). If needed, extend the low‑temp first fry by 1–2 minutes.
Excess dark spots or burnt crust
Reduce oil temperature slightly and monitor closely; dark spots often indicate oil was too hot or the batter was too thin.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; good for up to 2 months. Re‑fry from frozen for best texture.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Dry‑brine the chicken up to 24 hours in advance.
- Prepare the spice mix and dry coating blend a day ahead; store in airtight containers.
- The tempura batter can be made up to 2 hours before frying; keep it chilled.
Frequently Asked Questions
What is the cultural significance and history of Ultimate Crispy Fried Chicken in American cuisine?
Ultimate Crispy Fried Chicken reflects the deep‑rooted tradition of fried chicken in the Southern United States, a dish that became a symbol of comfort and hospitality after the Civil War. Over time, it evolved from simple pan‑fried pieces to the iconic Southern deep‑fried version celebrated nationwide. Babish’s version modernizes this heritage by adding scientific techniques while honoring its American roots.
What are the traditional regional variations of Ultimate Crispy Fried Chicken in the United States?
In the American South, classic fried chicken is often brined, seasoned with paprika, and fried in peanut oil, while the Midwest may use a buttermilk soak and a seasoned flour coating. Coastal regions sometimes add hot sauces or cornmeal to the batter for extra crunch. Babish’s Ultimate Crispy Fried Chicken blends these ideas with a dry brine and a tempura‑style batter, creating a hybrid that respects multiple regional styles.
What is the authentic traditional way Ultimate Crispy Fried Chicken is served in the Southern United States?
Traditionally, Southern fried chicken is served hot, on a platter with simple sides such as coleslaw, mashed potatoes, and buttered biscuits. It is often accompanied by a sweet tea or lemonade and sometimes drizzled with a light honey glaze. Babish’s Ultimate Crispy Fried Chicken can be presented the same way, letting the ultra‑crisp crust shine alongside classic Southern accompaniments.
What occasions or celebrations is Ultimate Crispy Fried Chicken traditionally associated with in American culture?
Fried chicken is a staple at family gatherings, picnics, and holiday meals such as Thanksgiving in many American households. It also appears at summer barbecues, church potlucks, and sporting events where comfort food is prized. Serving Babish’s Ultimate Crispy Fried Chicken at these events adds a gourmet twist to a beloved tradition.
How does Ultimate Crispy Fried Chicken fit into the broader American cuisine tradition?
Ultimate Crispy Fried Chicken embodies the American love for bold flavors, texture contrast, and culinary experimentation. It bridges classic Southern comfort food with modernist techniques, showcasing how American cuisine constantly reinvents its classics. The dish illustrates the country’s melting‑pot approach, merging heritage ingredients with scientific cooking methods.
What are the authentic traditional ingredients for Ultimate Crispy Fried Chicken versus acceptable substitutes?
Traditional ingredients include bone‑in‑the‑meat chicken pieces, kosher salt, garlic powder, onion powder, white pepper, and a blend of refined lard and peanut oil for frying. Acceptable substitutes are skinless, boneless chicken breast halves (as used in Babish’s recipe), canola or vegetable oil in place of peanut oil, and clarified butter instead of lard for those avoiding pork products. The seasoning profile can also be adjusted with paprika or cayenne for extra heat.
What other American dishes pair well with Ultimate Crispy Fried Chicken?
Classic Southern sides such as creamy mac & cheese, collard greens, and cornbread complement the crunchy crust of Ultimate Crispy Fried Chicken. A fresh cucumber‑tomato salad or pickled vegetables add brightness, while a honey‑butter biscuit provides a sweet counterpoint. For a complete feast, serve with a tangy barbecue sauce or a spicy honey drizzle.
What are the most common mistakes to avoid when making Ultimate Crispy Fried Chicken using the dry brine and hybrid tempura batter method?
Avoid under‑salting the dry brine, which can lead to bland meat, and do not skip the resting time that allows the salt to penetrate. Over‑mixing the tempura batter will develop gluten, resulting in a heavy coating instead of a light, crackly crust. Finally, keep the oil temperature steady; dropping the temperature too low creates soggy chicken, while too high burns the batter before the interior cooks.
Why does this Ultimate Crispy Fried Chicken recipe use a double‑fry technique with a 50/50 blend of refined lard and peanut oil instead of a single fry in vegetable oil?
The double‑fry method first cooks the chicken gently, sealing juices, then crisps the exterior for maximum crunch. A 50/50 blend of refined lard and peanut oil raises the smoke point and adds a rich, nutty flavor that pure vegetable oil cannot provide. This combination also yields a more stable frying environment, reducing oil degradation during the extended cooking time.
How do I know when Ultimate Crispy Fried Chicken is done cooking and what texture and appearance should I look for?
The internal temperature should reach 165 °F (74 °C) measured at the thickest part of the breast. Visually, the crust should be deep golden‑brown with a fine, crackly surface that springs back when pressed lightly. When you tap the chicken, you should hear a faint, crisp sound, indicating the double‑fry has created the desired texture.
What does the YouTube channel Binging with Babish specialize in, and how does its cooking philosophy influence the Ultimate Crispy Fried Chicken recipe?
Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and internet culture while explaining the science behind each technique. The channel’s philosophy emphasizes precision, experimentation, and making gourmet‑level food accessible to home cooks. This mindset is evident in the Ultimate Crispy Fried Chicken recipe, which blends classic Southern methods with scientific insights like dry brining and a hybrid tempura batter.
Last updated: August 20, 2026
