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Crispy Extra Crispy Fried Chicken Recipe That Stays Crunchy for Hours

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This fried chicken recipe delivers a stubbornly crispy crust that stays crunchy for hours while keeping the meat juicy and tender. Perfect for busy weeknights or gatherings, it features a double dredge and a buttermilk soak with vinegar for extra flavor and texture.

Ingredients

Scale
  • Bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 2 cups buttermilk (or 2 cups milk + 2 tablespoons white vinegar, let sit 5 minutes)
  • 1 tablespoon white vinegar
  • 2 large eggs, beaten
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (optional)
  • Vegetable oil or peanut oil for frying

Instructions

  1. Prepare the buttermilk soak: In a large bowl, whisk together 2 cups buttermilk, 1 tablespoon white vinegar, and 2 beaten eggs. Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
  2. Mix the dry dredge: In another bowl, combine 2 cups all-purpose flour, ½ cup cornstarch, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and ½ teaspoon cayenne pepper. Stir well to evenly distribute spices.
  3. Heat the oil: Pour enough vegetable or peanut oil into your frying pan or Dutch oven to reach about 2 inches deep. Heat to 325°F–350°F (160°C–175°C). Use a thermometer to check the temperature.
  4. Dredge the chicken: Remove chicken from the buttermilk soak, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to adhere. For extra crunch, dip back into the buttermilk briefly and then dredge again in the flour mix (double dredge). Place coated pieces on a wire rack.
  5. Fry in batches: Carefully add chicken pieces to hot oil, avoiding overcrowding. Fry 10-12 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F or 74°C). Keep oil temperature steady.
  6. Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 10 minutes before serving.
  7. Serving note: To keep chicken warm and crunchy while finishing batches, place it in a single layer on a wire rack inside a low oven (about 200°F or 95°C).

Notes

Maintain oil temperature between 325°F and 350°F to avoid soggy or burnt crust. Double dredging builds a thicker crust that stays crispy longer. Drain chicken on a wire rack instead of paper towels to prevent steaming. Marinate overnight if possible for best flavor and tenderness. Reheat leftovers in the oven on a wire rack to restore crispness. For gluten-free, substitute flour with gluten-free blend and ensure cornstarch is gluten-free certified. For dairy-free, use coconut milk with lemon juice and egg replacer.

Nutrition

Keywords: fried chicken, crispy fried chicken, extra crispy chicken, buttermilk fried chicken, double dredge, crunchy chicken, easy fried chicken recipe

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