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Follow these easy steps to make The Best Crispiest Fried Chicken Ever! And don’t forget the secret ingredient to make the perfect airy texture!
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I really had a hard time coming up with the name for this recipe. There were too many delightful adjectives to describe this wonderful chicken. I ultimately settled on “The Best Crispiest Fried Chicken Ever” because I am boasty and I think it is the best and the crispiest. No lies there. It’s awesome! Did you know that the secret to this great crispy fried chicken is using corn starch in the dredge. That Argo® Corn Starch has some magic properties. ha!
We love to grill and eat outside on the weekends, but some days are just too hot for that. Ah, Florida problems! When we decide to stay in, I don’t ditch our family dinner plans for take out. Nope, I still make a big, delicious family style dinner for us to enjoy. Something my whole family loves is fried chicken. There is a different piece for each of our preferences (I prefer the breast and Autumn likes the drumsticks). Plus, leftover fried chicken makes awesome leftovers.
The Best Crispiest Fried Chicken Ever
I have some great news for you! I am going to share the secret to the crispiest fried chicken! If you’ve used Argo® Corn Starch before you know that it’s a great tool in the kitchen. It’s a workhorse to have great gravies, batters, and… fried chicken! The light airy texture of the cornstarch gives you an airy, crunchy coating to your fried chicken! It is what give it that perfect crunch when you take a big bite. It’s key to You’ll want to use Argo® Corn Starch because it is the leading corn starch brand with over 100 years of quality and trust over multiple generations.
Making Fried Chicken is Easy!
I used to think that making fried chicken was really involved and sorta scary to do. I was thinking that it was complicated and it was really dangerous. Well, I was so wrong! Once I started to make fried chicken, I got hooked! Don’t be scared of the process since it is simple. It starts with the chicken hanging out in the brine, then getting dredged. Finally, it is fried for 20-25 minutes, depending on the size of the pieces.
Be very careful when you put the chicken in the oil. If you have too much brine still left on the chicken, it will cause it to splatter more. Give the chicken a good shake after removing it from the brine, then again, another shake to remove excess dredge. It’s important to keep an eye on the temperature, as that is what will keep the coating on the chicken from burning while it cooks throughout. Make adjustments to the temperature as needed when you add the chicken to maintain the oil in 330-325F.
Get ready to sink your teeth into the crispiest and juiciest friend chicken ever. Once you try this recipe for the best fried chicken ever, you’ll be making your own buckets at home.
What Kind of Chicken do you need?
You can purchase a whole chicken to break it down yourself, but I prefer to just purchase a variety pack of chicken. Enjoy frying up some wings, drumsticks, thighs, and breasts. The mix of white meat and dark meat chicken is great to give people options, depending on their preference. If you want, you can even fry up chicken tenders, just keep in mind that they will not take too long to fry up due to their size. Plus they do not have a bone, which will also cut down on cooking time.
How Long does it take to make Fried Chicken?
Fried chicken is super and pretty quick to make. The chicken needs to brine, so that will take time to account for- about 6 hours. However, you are not active at this time. So toss your chicken in the buttermilk brine and then right back into the fridge. Once you are ready to get cooking, it’s a pretty quick process of mixing up the dredge with flour, corn starch, and some seasonings. Coat the chicken in that and then it goes right into your hot oil. Fry times vary from size. Bone in chicken breasts take about 22-25 minutes.
The Secret to the Crispiest Fried Chicken
I bet you are wondering what the secret is to making the crispiest fried chicken!! Well, I’m going to share it with you because I want you to be able to enjoy it too. Ready? Really, really, ready? It’s Argo® Corn Starch! The Argo® Corn Starch has a really like texture so it fries up perfectly. Adding it to the flour in your seasoned dredge makes for the airiest, crispiest fried chicken.
How else can I use corn starch in the kitchen?
Argo® Corn Starch is a great pantry staple because it is a kitchen warrior. It does so much to help you create awesome recipes. Of course, use it to make delicious crispy fried chicken, but you can also use it for thickening sauces, making puddings and custards, and coating meats and veggies for a quick fry. Plus, if you need to thicken up a runny fruit pie, add some cornstarch to the fruit before baking. It will make that pie delicious and drool worthy. Plus, if you are following the trends now, your kids are waist deep in slime. We love using Argo® Corn Starch in our slimes. I played with it as a kid and now my daughter does too. The changes in texture as you play with it are the coolest.
- 3 pounds bone-in chicken pieces (breasts, thighs, drumsticks, etc.)
For the Brine
- 3+Cups Buttermilk
- 1 Tablespoon hot sauce
- 2 teaspoons salt
- 1 teaspoon Pepper
For the Dredge
- 1 1/2 Cups flour
- 3/4 Cup Argo® Corn Starch
- 2 teaspoons dried parsley
- 2 teaspoon garlic powder
- 1 1/5 teaspoons paprika
- 1 teaspoon mustard powder
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1 teaspoon Pepper
- 3 quarts (96 ounces) Peanut or Vegetable oil
- In a very large bowl, cover the chicken with the buttermilk and hot sauce. Make sure all of the chicken is coated. Cover and refrigerate for at least 6 hours.
- When ready to cook the chicken, prepare the dredge. In a large casserole dish or 9x13 baking pan, combine all of the ingredients for the dredge.
- Heat the oil in a large Dutch oven or deep-sided pan over medium heat until it reaches 350°F. Place a wire rack on a rimmed baking sheet or a plate that is lined with brown paper bags.
- Remove chicken pieces from the brine; let the excess buttermilk drip off. Discard the remaining brine.
- Place the chicken directly in the dredge to coat, shake off any excess dredge.
- Using metal tongs, carefully place half the pieces into the hot oil. Maintain the oil between 300° to 325°F, adjust the heat as needed.
- After about 10 minutes, flip the chicken over. This allows you to check the progress of the coating and make sure it's not cooking too quickly or slowly.
- Cook until the chicken coating is a deep golden brown, and the internal temperature reaches 160°F for white meat or 175°F for dark meat. This will take about 20 to 25 minutes, depending on the size of the pieces. (check the temperature after removing the from the oil, place back in the oil, if needed)
- Remove to a cooling rack that is set upon a lined surface (I suggest paper bags). Immediately, sprinkle with some salt.
When you drop the chicken in, the temperature will jump up. Don't worry about this, it will cool off after a minute or so. At this point, keep an eye on the temperature. Keep it between 300F and 325F. Adjust the heat to maintain the temperature in this range.
Do not crowd the pot, so work in batches