Nice! Extra crispy fried chicken—now that’s a win. 🍗
Here are a few tips to keep it crispy and juicy if you want:
- Double dredge – Dip the chicken in seasoned flour, then egg or buttermilk, then flour again for an extra crunchy crust.
- Rest before frying – Let the coated chicken sit 10–15 minutes so the coating adheres better.
- Oil temperature – Keep it around 325–350°F (160–175°C). Too hot burns the crust; too low makes it greasy.
- Drain properly – Place fried chicken on a wire rack instead of paper towels so it doesn’t steam and lose crispiness.
- Season after frying – Light sprinkle of salt right after frying enhances flavor without making it soggy.
If you want, I can share a secret trick to make it even crunchier using something you probably already have in your pantry. Do you want that?
