Extra Crispy Fried Chicken Plate
This Extra Crispy Fried Chicken Plate features golden, crunchy chicken coated with a blend of flour and cornstarch, seasoned with paprika, garlic, onion powder, and a hint of cayenne, served alongside fresh crisp salad greens.
It's perfect for family dinners, casual entertaining, or satisfying comfort food cravings any day of the week.
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Servings: 4 servings
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.