How to Get the Crispiest Fried Chicken, Ever!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyCreations #FriedChicken #CollectiveBias

This recipe is exactly what I promised in the blog post title – the crispiest fried chicken that’s so juicy and flavorful, you’ll be forced to make a double batch to keep up with the demand. Don’t believe me? I had a thigh halfway gone before I even realized I hadn’t shot any photos yet… whoops! #FriedChicken

Growing up, fried chicken was one recipe that my mom never let us help out with. I thought it was just because she was grumpy and wanted some alone time in the kitchen (TBH that will 100% be me as a mom sometimes) but now I’m realizing that dropping raw chicken into a large fat of 400 degree oil is more than a slight health hazard, and she was doing it for our own good.

That’s a safety PSA – wear long sleeves when you make this recipe! Protect your skin from crazy flying oil, it will get everywhere if you’re a messy cook like me.

Because I never got a chance to help my mom cook her mouthwatering fried chicken recipe, I only saw the end product.. and it was nothing short of magical. The chicken’s skin was always so crisp and full of spices. How did she do it?? Didn’t she just do the ‘ole “egg wash, flour, fry” trick? Years later, I came to find out that while the basics were certainly there, but there’s a few key steps you can’t forget to make sure you’re getting the most flavorful and CRISPY fried chicken possible. And here they are!

1. Dry brine your chicken. I’ve done lots of research on the benefits of dry brining vs wet brining (okay “research” means it was me using the Google machine for like an hour in bed the other night) and I concluded that dry brining is the way to go. So rub salt all over your raw chicken pieces, throw them in a big Ziploc bag, and let them sit in the fridge for a least 3 hours or overnight. This will lead to crispy skin, keeping the natural moisture in the bird without the hassle of a wet brine.
2. Use Argo® corn starch. Corn starch is often used as a thickening agent for sauces and soups and is commonly used in Asian cooking for stir-fries. However, when used in your batter to fry chicken, it will leave you with an audibly crunchy and beautifully browned exterior while sealing in the juices of the chicken. Argo® Corn Starch makes your fried chicken better! Be sure to visit Argo® Corn Starch for more inspiration. Just add corn starch to your batter to get the perfect crispy coating. Crispy skin + juicy chicken? Sounds like a winner to me.
3. Mix half of your seasoning into the flour/corn starch mix. This is my grandma’s secret that was passed down in the family recipe book for fried chicken. Once the chicken has finished with the brine, dump half of your seasoning mix in the bag to coat the raw chicken, and dump the other half in your flour/corn starch mix. This will ensure that the seasonings are on both the “inside” juicy part of the chicken, and will sweep past your tastebuds when you crunch onto the “outside” of the chicken as well.

Seriously guys, the ‘secret ingredient’ is arguably the most important part of any recipe. It’s what sets you recipe apart from others and makes it a success. Argo is the secret ingredient you’ve been looking for – bringing endless possibilities to the table and providing a worry-free solution to thicken, adjust texture and elevate your cooking and baking. From crispy chicken to thick gravy and sidewalk chalk to slime, Argo allows you to easily deliver delicious dishes and fun activities your whole family will love. The best part? It will stay good in your pantry for a long time! Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations. It’s what I trust! Plus, it’s gluten free. 😉

Ready for the recipe? Throw on a long sleeve shirt, pull out the frying pot, and let’s get crisping!

Print

The Crispiest Fried Chicken

Get the crispiest fried chicken EVERY time you follow these 3 steps when frying at home!

Course Main Course

Cuisine American

Keyword fried, fried chicken, chicken

Prep Time 1 hour

Cook Time 30 minutes

Servings 4 people

Calories 350 kcal

Ingredients

• 8 pieces chicken, legs and thighs preferred
• 4 tbsp salt

Seasonings (Put in one bowl, then divide bowl mix in half)

• 3 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp cracked pepper
• 1 tbsp ground mustard
• 2 tsp thyme
• 2 tsp basil
• 2 tsp oregano

Ingredients for Frying

• 1/2 cup flour
• 1/2 cup Argo® Corn Starch
• 2 egg whites
• 2 tbsp vodka
• 1 cup buttermilk
• 2 quarts Mazola Corn Oil for frying

Instructions

1. Dry brine: Rub your raw chicken with 2 TBSP of salt and place in a ziploc bag in the refrigerator for at least 3 hours, or up to overnight.

2. Mix your seasonings together in a small bowl. In a separate larger bowl, combine the flour, Argo® cornstarch, and half of the bowl of seasonings. Mix with a whisk. Be sure to visit Argo® Corn Starch for more inspiration!

3. Take the other half of your seasonings and dump in the bag of raw chicken. Shake the bag so that the chicken pieces are fully coated with the seasoning mixture.

4. In a separate medium sized bowl, whisk together the buttermilk, egg whites, and vodka. Set up your dredging station so that the then the egg mix is closest to your chicken bag, then the flour bowl, then a wire rack, then your frying pot.

5. Pour 2 quarts of frying oil (I prefer corn, but vegetable oil works just as great!) into a large pot with high sides. Put a frying thermometer on the edge of your pot so that when the oil gets up to between 350-400, you know you're good to go.

6. While the oil is heating up, dip your chicken into your dredging line one piece at a time. First the buttermilk mixture (completely coating the piece), then the flour bowl (pressing the flour onto parts of the chicken if you half to), then laying the coated chicken onto your wire rack to set. Once you do this to all of the pieces of chicken, let them set for 10-30 minutes before frying.

7. Fry the chicken! Taking 2-3 pieces at a time, gently place the chicken in the hot oil with tongs. Turn every 3-4 minutes, cooking for up to 15 minutes. Use your meat thermometer to ensure that the internal temperature of the chicken is at least 165 degrees F before pulling out.

8. Check that the heat of the oil is back up to at least 350 before continuing with your other pieces.

9. Let fried chicken cool for at least 10 minutes before enjoying!