I like fried chicken that is loud and crunchy, but what really matters in extra crispy fried chicken is how the crust stays crisp while the meat inside remains juicy, tender, and comforting. This recipe focuses on texture, balance, and patience, and it proves that crispy fried chicken doesn’t need to be complicated to be perfect.

I have made this recipe many times, and I use a flour and cornstarch mix, proper resting time, and controlled oil heat always, because these small steps change everything. When I rush, the chicken loses its crunch. When I slow down, the crust turns golden, light, and deeply satisfying.

You can serve extra crispy fried chicken with classic sides like mashed potatoes and coleslaw, some warm biscuits, also with gravy, honey, or hot sauce, depending on your mood. It works for casual meals and special comfort days alike.

It’s Perfect For:

• Family dinners
• Casual gatherings
• Picnics and potlucks.
• Game nights
• Comfort-food cravings

Ingredients

• 2½ lbs chicken pieces (drumsticks, thighs, or wings)
• 2 cups buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1½ teaspoons salt
• 1½ teaspoons ground black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• Vegetable oil, for frying

Kitchen Equipment You’ll Need

• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Deep skillet or heavy pot
• Cooking thermometer
• Tongs
• Wire rack

How to Make Extra Crispy Fried Chicken

Step 1

Prepare the chicken marinade. In a large bowl, whisk together the buttermilk and eggs until fully combined and smooth. This mixture helps tenderize the chicken while allowing the coating to stick better. Add the chicken pieces to the bowl, making sure each piece is fully submerged. Cover and refrigerate for at least 30 minutes. For the juiciest and most flavorful chicken, marinate for up to 8 hours.

Step 2

Mix the dry coating. In a separate large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk thoroughly so the seasonings are evenly distributed. The cornstarch and baking powder are key to creating an ultra-crispy crust.

Step 3

Coat the chicken. Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing the coating firmly onto the chicken. For extra crunch, dip the chicken back into the buttermilk mixture, then coat again with the flour mixture, pressing gently to create craggy edges.

Step 4

Rest the coated chicken. Place the coated chicken on a wire rack or plate and let it rest for 10 minutes. This step helps the coating adhere better and prevents it from falling off during frying.

Step 5 

Heat the oil. Pour vegetable oil into a deep skillet or heavy-bottomed pot, filling it about halfway. Heat the oil to 350°F (175°C). Use a thermometer for accuracy, as oil that’s too hot can burn the coating, while oil that’s too cool will make the chicken greasy.

Step 6

Fry the chicken. Carefully lower the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 12–15 minutes, turning occasionally, until the chicken is golden brown, deeply crispy, and fully cooked. The internal temperature should reach 165°F (74°C).

Step 7

Drain and rest. Transfer the fried chicken to a wire rack or paper towel-lined tray. Let it rest for 5 minutes so excess oil drains and the crust stays crisp.

Step 8

Serve. Serve the extra crispy fried chicken hot, with a crunchy exterior and juicy interior that stays crisp even as it cools slightly.

Tips for Extra Crispy Fried Chicken

• Use cornstarch with flour
  Cornstarch lightens the coating. It creates a brittle, crispy crust. This is key for extra crunch.
• Rest the coated chicken
  Resting helps the coating stick. It prevents peeling in the oil. Ten minutes makes a big difference.
• 3. Keep oil temperature steady
  Too hot burns the crust. Too cool makes chicken greasy. 350°F works best.
• 4. Don’t overcrowd the pan
  Crowding lowers oil temperature. That leads to soggy chicken. Fry in small batches.
• 5. Double dredge for texture
  Creates rough, crispy edges. Adds extra layers of crunch. Very satisfying bite.
• 6. Season every layer
  Season the marinade and flour. Flavor should be deep, not flat. Never rely on salt at the end.
• 7. Drain on a wire rack
  Paper towels trap steam. Steam softens the crust. A rack keeps it crisp.

Optional Ingredients 

• Cayenne pepper
• Smoked paprika
• Garlic powder
• Onion powder
• White pepper
• Buttermilk substitute

How to Serve Extra Crispy Fried Chicke

I like serving extra crispy fried chicken the classic Southern way, piled high on a large platter and placed in the center of the table. There’s something comforting about seeing golden chicken stacked together, inviting everyone to grab their favorite piece. I usually line the platter with parchment paper so it stays neat but still feels relaxed and welcoming.

For a traditional Southern meal, I serve the chicken with creamy mashed potatoes, rich gravy, and crunchy coleslaw. The creamy sides soften the crunch, while the slaw adds freshness and balance. Sometimes I also include green beans, corn, or mac and cheese when I want the plate to feel extra generous.

When I want a more casual Southern experience, I serve the fried chicken with warm biscuits, pickles, and hot sauce on the side. The pickles cut through the richness, and the hot sauce lets everyone control the heat. Sweet tea or lemonade always completes the meal.

Is Extra Crispy Fried Chicken Healthy?

I think extra crispy fried chicken can be enjoyed as part of a balanced lifestyle, but it is not something I consider an everyday healthy meal. Because it is fried in oil, it is higher in fat and calories compared to baked or grilled chicken. The crispy coating is delicious, but it does add extra carbs and oil.

For me, extra crispy fried chicken is more of a comfort food than a health food. It can still fit into a healthy routine if eaten in moderation and paired with lighter sides like vegetables or salad. When I focus on portion size and balance, I can enjoy the crunch and flavor without feeling guilty.

Variations and Substitutions

• Spicy Extra Crispy Fried Chicken. This version adds cayenne pepper and chili powder to the coating and uses hot sauce in the marinade for bold heat. It delivers a powerful spicy kick while staying perfectly crunchy. It is ideal for spice lovers who enjoy real heat with texture.
• Southern Buttermilk Version. This version uses a longer buttermilk marinade to create very tender chicken. The flavor is rich, deep, and comforting. It delivers that classic Southern taste everyone loves.
• Gluten-Free Version. This version replaces regular flour with rice flour and cornstarch for a light and crisp coating. The texture stays crunchy without feeling heavy. It is a great alternative for gluten-free diets.
• Oven-Fried Crispy Chicken. This version is baked on a wire rack instead of deep-fried. A light oil spray helps the coating turn golden and crisp. It is less greasy while still delivering great crunch.
• Air Fryer Version. This version uses minimal oil and cooks faster than traditional frying. The chicken comes out light, crisp, and satisfying. It is perfect for busy weeknights.
• Garlic Herb Fried Chicken. This version adds dried herbs to the flour mixture for an aromatic flavor. The taste is savory and comforting. It pairs especially well with potatoes and creamy sides.
• Sweet and Savory Version. This version adds a small amount of sugar to balance the saltiness. The coating lightly caramelizes during frying. The flavor is warm, comforting, and well-rounded.
• Boneless Fried Chicken. This version uses chicken tenders or thighs for faster cooking. It is easy to serve and eat. This option is especially kid-friendly.

How to Store and Reheat

To store extra crispy fried chicken, let it cool completely first. Place it in an airtight container lined with paper towels and refrigerate for up to three days. Cooling it uncovered prevents steam from softening the crust.

To reheat, I always use the oven or air fryer. Heat at 375°F until hot and crisp again. I avoid the microwave because it ruins the texture and makes the coating soft.

Frequently Asked Questions About  Extra Crispy Fried Chicken

Why isn’t my fried chicken crispy enough?
Your oil temperature may be too low, which prevents the coating from frying properly. The coating can also be too wet if excess marinade is not shaken off. Letting the coated chicken rest before frying helps a lot with crispiness.

Can I fry chicken without a thermometer?
Yes, you can, but it is less accurate and requires more attention. The oil should bubble gently when the chicken is added, not aggressively. Using a thermometer gives more consistent and reliable results.

Why should I rest the coated chicken before frying?
Resting helps the flour stick better to the chicken. It prevents the coating from falling off while frying. This step also creates a stronger, crunchier crust.

Can I make fried chicken ahead of time?
Yes, you can make it a few hours in advance. Let the chicken cool completely and store it uncovered or loosely covered. Reheat it in the oven to bring back the crispiness.

Extra Crispy Fried Chicken Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Extra crispy fried chicken made easy with bold flavor, crunchy coating, and juicy meat inside. Learn tips, variations, serving ideas, and FAQs for perfect fried chicken every time.

Ingredients

• 2½ lbs chicken pieces (drumsticks, thighs, or wings)

• 2 cups buttermilk

• 2 large eggs

• 2 cups all-purpose flour

• 1/2 cup cornstarch

• 1 tablespoon baking powder

• 1½ teaspoons salt

• 1½ teaspoons ground black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon cayenne pepper (optional)

• Vegetable oil, for frying

Directions

• Prepare the chicken marinade. In a large bowl, whisk together the buttermilk and eggs until fully combined and smooth. This mixture helps tenderize the chicken while allowing the coating to stick better. Add the chicken pieces to the bowl, making sure each piece is fully submerged. Cover and refrigerate for at least 30 minutes. For the juiciest and most flavorful chicken, marinate for up to 8 hours.
• Mix the dry coating. In a separate large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk thoroughly so the seasonings are evenly distributed. The cornstarch and baking powder are key to creating an ultra-crispy crust.
• Coat the chicken. Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing the coating firmly onto the chicken. For extra crunch, dip the chicken back into the buttermilk mixture, then coat again with the flour mixture, pressing gently to create craggy edges.
• Rest the coated chicken. Place the coated chicken on a wire rack or plate and let it rest for 10 minutes. This step helps the coating adhere better and prevents it from falling off during frying.
• Heat the oil. Pour vegetable oil into a deep skillet or heavy-bottomed pot, filling it about halfway. Heat the oil to 350°F (175°C). Use a thermometer for accuracy, as oil that’s too hot can burn the coating, while oil that’s too cool will make the chicken greasy.
• Fry the chicken. Carefully lower the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 12–15 minutes, turning occasionally, until the chicken is golden brown, deeply crispy, and fully cooked. The internal temperature should reach 165°F (74°C).
• Drain and rest. Transfer the fried chicken to a wire rack or paper towel-lined tray. Let it rest for 5 minutes so excess oil drains and the crust stays crisp.
• Serve the extra crispy fried chicken hot, with a crunchy exterior and juicy interior that stays crisp even as it cools slightly.