Crunchy Chicken

I once made this crunchy chicken on a lazy Sunday when I was craving something crispy and satisfying because I didn’t want to order takeout. The smell of golden fried chicken filled the kitchen and the first bite was so perfectly crunchy outside yet juicy inside that I knew this recipe was a winner.

Over time this crunchy chicken has become my go-to recipe for family gatherings and casual dinners because it is easy to make and always impresses. The secret lies in the seasoned coating that crisps beautifully while keeping the meat tender and flavorful.

Ingredients

Here’s what I use to create this crispy delight and you can add your own twist too!

• Chicken pieces – The star of the dish staying juicy inside.
• Flour – Helps the coating stick perfectly.
• Cornflakes – Crushed to give that extra crunchy texture.
• Eggs – Work as a binder for the coating.
• Buttermilk – Tenderizes the chicken and adds flavor.
• Garlic powder – Brings a savory depth.
• Paprika – Adds a subtle smoky touch.
• Salt and pepper – Essential for seasoning.
• Oil – For frying to golden perfection.

Tools You’ll Need

• Large bowl – For marinating the chicken.
• Whisk – To mix eggs and buttermilk smoothly.
• Plate – For dredging the chicken in flour and cornflakes.
• Deep skillet – Ensures even frying of the chicken.
• Tongs – To safely turn and remove chicken from hot oil.
• Paper towels – To drain excess oil after frying.

Instructions

Step 1:

I start by marinating the chicken in buttermilk with salt and pepper for at least an hour because it makes the meat tender and flavorful.

Step 2:

While the chicken marinates I crush the cornflakes and mix them with flour garlic powder paprika salt and pepper to create the crunchy coating.

Step 3:

I whisk eggs in a separate bowl to use as a dip before coating.

Step 4:

After marinating I dip each chicken piece into the egg wash then into the flour and cornflake mixture pressing gently so it sticks well.

Step 5:

I heat oil in a deep skillet over medium-high heat and fry the chicken in batches turning occasionally until golden brown and fully cooked.

Step 6:

Finally I place the fried chicken on paper towels to drain excess oil and serve it hot.

Tips

I like to double-coat the chicken for extra crunch. For a spicy kick you can add cayenne pepper to the coating mix. If you prefer baking instead of frying drizzle a little oil on the coated chicken and bake at 400°F until crispy.

Ways to Serve

This crunchy chicken is delicious on its own with dipping sauces like ranch or honey mustard. It also pairs perfectly with mashed potatoes, fresh salad, or even in sandwiches for a quick meal.

Frequently Asked Questions

Can I bake crunchy chicken instead of frying?

Yes you can bake it at 400°F until golden and crispy for a healthier version.

How do I keep the coating from falling off?

Make sure to press the coating firmly onto the chicken and avoid moving it too much while frying.

Can I use boneless chicken?

Absolutely boneless chicken breasts or thighs work great and cook faster.

See You in the Kitchen

I hope you try this crunchy chicken because it’s easy crispy and packed with flavor. I’d love to hear how it turns out for you so share your experience with me.

Happy Cooking!

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