A delicious recipe for Crispy Juicy Crunch Chicken that combines tender chicken with a flavorful, crunchy coating.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
1 cup buttermilk
1 large egg
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
1½ cups all-purpose flour
½ cup cornstarch
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
½ tsp salt
½ tsp black pepper
½ tsp cayenne pepper, optional
1 tsp baking powder
Vegetable oil, for frying
Instructions
Slice the chicken breasts into strips or smaller pieces. For extra tenderness, lightly pound them to an even thickness.
In a bowl, whisk together buttermilk, egg, salt, pepper, garlic powder, and paprika.
Add the chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
In another bowl, combine flour, cornstarch, garlic powder, paprika, onion powder, salt, pepper, cayenne, and baking powder.
Remove the chicken from the marinade and dredge each piece thoroughly in the flour mixture. For an extra-crispy coating, dip it back into the buttermilk mixture and coat with flour again.
Heat about 1½ inches of vegetable oil in a deep skillet to 350°F (175°C).
Fry the chicken in batches for 4–6 minutes per side, depending on thickness, until deeply golden and the internal temperature reaches 165°F (74°C).
Transfer to a wire rack to drain. Avoid stacking the chicken so the coating stays crunchy.
Serve hot with your favorite dipping sauce, coleslaw, fries, or salad.
Notes
For best results, marinate the chicken for the full 4 hours.
Adjust the cayenne pepper to your spice preference.
Ensure the oil is at the right temperature for optimal frying.