If you’re craving a crispy, golden exterior and tender, juicy meat in every bite, look no further than the Extra Crispy Fried Chicken Plate!
This recipe is incredibly easy to prepare, making it a go-to choice for family dinners, casual entertaining, or satisfying comfort food cravings.
Did you know that the secret to truly crispy fried chicken lies in the combination of flour and cornstarch in the coating? The cornstarch creates an ultra-crunchy texture that regular flour alone simply cannot achieve, and with just a few simple ingredients and straightforward techniques, you can recreate that restaurant-quality crispy chicken at home.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
Ingredients for Extra Crispy Fried Chicken
To create the perfect crispy fried chicken plate, you’ll need the following ingredients:
Essential Ingredients
- 8 chicken pieces drumsticks and thighs work best for even cooking
- 2 cups all-purpose flour the base of your coating
- 1 cup cornstarch the key to extra crispiness
- 2 eggs beaten
- 1 cup buttermilk creates tender, moist chicken inside
- 1 teaspoon paprika adds mild heat and color
- 1 teaspoon garlic powder for savory depth
- 1 teaspoon onion powder enhances overall flavor
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper freshly ground preferred
- 0.5 teaspoon cayenne pepper for a subtle kick, omit if heat-sensitive
- Oil for frying vegetable or peanut oil works well at 350°F
Optional Ingredients
- Fresh salad components green lettuce leaves, cucumber slices, cherry tomatoes, and onion slices for serving alongside
How to Prepare the Coating and Chicken
Here’s how to make it:
- Mix the dry ingredients: In a large shallow bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper and whisk together until evenly distributed.
- Combine wet ingredients: In another shallow bowl, beat the eggs and then whisk in the buttermilk until fully combined.
- Coat the chicken: Working with one piece at a time, dip each chicken piece into the buttermilk mixture, ensuring it’s fully coated, then dredge it in the flour mixture, pressing gently so the coating adheres to all surfaces.
- Rest before frying: Place coated chicken pieces on a plate and let them rest for about 10 minutes, allowing the coating to set for maximum crispiness.
Frying the Chicken to Golden Perfection
The frying process is where the magic happens:
- Heat the oil: Pour oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 2 inches and heat to 350°F, using a thermometer for accuracy.
- Fry in batches: Carefully place chicken pieces into the hot oil in a single layer, working in batches to avoid overcrowding, and fry for 12-15 minutes until the coating turns deep golden brown.
- Drain and cool: Using tongs or a slotted spoon, transfer the fried chicken to a paper towel-lined plate and let it rest for 3-5 minutes before serving.
Serving Your Crispy Chicken Plate
Once your chicken is fried to golden perfection, it’s time to build your plate!
- Arrange the chicken: Place the crispy fried chicken pieces on a serving plate or platter.
- Add fresh salad: Arrange green lettuce leaves, cucumber slices, cherry tomatoes, and onion slices alongside the chicken for a fresh, balanced meal.
- Garnish and serve: Add any optional seasonings or condiments you prefer, and serve immediately while the chicken is still warm and crispy.
Variations and Customizations
One of the great things about the Extra Crispy Fried Chicken Plate is its versatility!
- Spice level: Increase cayenne pepper to 1 teaspoon for extra heat, or omit it entirely for a milder flavor.
- Herb additions: Mix dried herbs like thyme, oregano, or smoked paprika into the flour coating for different flavor profiles.
- Protein choices: Use chicken breasts cut into smaller pieces, or experiment with other poultry like turkey or duck.
- Coating variations: Add a tablespoon of cornmeal to the flour mixture for even more texture, or substitute some all-purpose flour with panko breadcrumbs.
Serving Suggestions
This crispy fried chicken pairs beautifully with classic sides like mashed potatoes, coleslaw, or corn on the cob.
For beverages, serve ice-cold lemonade, iced tea, or a crisp cola to complement the rich, savory flavors of the chicken.
Conclusion
In just a few straightforward steps, you’ve created a golden, crispy-on-the-outside and tender-on-the-inside fried chicken that rivals any restaurant version.
This dish is perfect for weeknight family dinners, weekend entertaining, or meal prepping portions for the week ahead.
Don’t hesitate to get creative with your seasonings, oil temperature, and side dishes. There’s no limit to how you can customize this recipe to match your taste preferences.
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use chicken breasts instead of drumsticks and thighs?
Yes, you can use chicken breasts, though they may cook faster. Pound them to an even thickness of about three-quarters of an inch and reduce frying time to 10-12 minutes to prevent drying out.
What oil temperature is critical for success?
Maintaining 350°F is essential. Oil that’s too cool results in greasy chicken, while oil that’s too hot burns the coating before the inside cooks through. Use a thermometer to verify.
How do I store leftover fried chicken?
Store cooled chicken in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for about 15 minutes to restore crispiness, or reheat gently in a skillet over medium heat.
Extra Crispy Fried Chicken Plate
Ingredients
- 8 chicken pieces drumsticks and thighs
- 2 cups all-purpose flour the base of your coating
- 1 cup cornstarch the key to extra crispiness
- 2 eggs beaten
- 1 cup buttermilk creates tender, moist chicken inside
- 1 teaspoon paprika adds mild heat and color
- 1 teaspoon garlic powder for savory depth
- 1 teaspoon onion powder enhances overall flavor
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper freshly ground preferred
- 0.5 teaspoon cayenne pepper for a subtle kick, omit if heat-sensitive
- As needed oil for frying vegetable or peanut oil works well at 350°F
- Optional salad components green lettuce leaves, cucumber slices, cherry tomatoes, and onion slices for serving alongside
Instructions
- Mix the dry ingredients: In a large shallow bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper and whisk together until evenly distributed.
- Combine wet ingredients: In another shallow bowl, beat the eggs and then whisk in the buttermilk until fully combined.
- Coat the chicken: Working with one piece at a time, dip each chicken piece into the buttermilk mixture, ensuring it's fully coated, then dredge it in the flour mixture, pressing gently so the coating adheres to all surfaces.
- Rest before frying: Place coated chicken pieces on a plate and let them rest for about 10 minutes, allowing the coating to set for maximum crispiness.
- Heat the oil: Pour oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 2 inches and heat to 350°F, using a thermometer for accuracy.
- Fry in batches: Carefully place chicken pieces into the hot oil in a single layer, working in batches to avoid overcrowding, and fry for 12-15 minutes until the coating turns deep golden brown.
- Drain and cool: Using tongs or a slotted spoon, transfer the fried chicken to a paper towel-lined plate and let it rest for 3-5 minutes before serving.
- Arrange the chicken: Place the crispy fried chicken pieces on a serving plate or platter.
- Add fresh salad: Arrange green lettuce leaves, cucumber slices, cherry tomatoes, and onion slices alongside the chicken for a fresh, balanced meal.
- Garnish and serve: Add any optional seasonings or condiments you prefer, and serve immediately while the chicken is still warm and crispy.
