Crispy Homemade Fried Chicken

Here is the RECIPE

Crispy Homemade Fried Chicken

Ingredients

For the chicken marinade

2.2 lb chicken pieces, about 1 kg

1 cup milk

1 tablespoon lemon juice

2 cloves garlic, crushed

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

½ teaspoon dried oregano

For the crispy coating

1½ cups all-purpose flour

½ cup cornstarch

1 teaspoon salt

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon dried oregano

½ teaspoon cayenne pepper, optional

1 teaspoon baking powder

For frying

Vegetable, canola, or peanut oil, enough for about 1½–2 inches in your pan

Directions

1. Make the buttermilk-style marinade. Combine the milk and lemon juice and let it sit about 5 minutes. Stir in the garlic, salt, pepper, paprika, and oregano.
2. Marinate the chicken. Add the chicken and turn everything until well coated. Cover and refrigerate for at least 2 hours, preferably 4–8 hours. Overnight is also fine.
3. Prepare the coating. In a large shallow bowl, mix the flour, cornstarch, salt, paprika, garlic powder, onion powder, pepper, oregano, cayenne, and baking powder.
4. Create extra-crispy craggy bits. Drizzle about 2–3 tablespoons of the chicken marinade into the flour mixture and toss it with your fingertips. Those little flour clumps fry into the crunchy pieces you see on restaurant-style fried chicken.
5. Coat the chicken. Remove one piece at a time from the marinade, allowing excess liquid to drip off. Press firmly into the flour mixture, making sure every surface is heavily coated. For an even thicker crust, dip it briefly back into the marinade and flour it a second time.
6. Let the coated chicken rest for 10–15 minutes. This helps the breading adhere instead of falling off in the oil.
7. Heat the oil to about 350°F. A heavy Dutch oven or cast-iron skillet works especially well.
8. Fry in batches. Carefully add the chicken without crowding the pan. After adding it, try to keep the oil around 325–340°F.

Wings: about 8–10 minutes

Drumsticks: about 12–15 minutes

Thighs: about 13–16 minutes

Larger breast pieces: approximately 12–18 minutes, depending on thickness

9. Check doneness. The chicken should be deeply golden and reach at least 165°F internally at the thickest point without touching bone.
10. Transfer to a wire rack, not paper towels, and immediately sprinkle with a tiny bit of salt. Let rest about 5 minutes before serving.

The secret to making this one especially crispy

The cornstarch + baking powder + double coating combination is what I would use. And don’t skip the 10–15 minute rest after breading—that makes a surprisingly big difference.

This would be excellent with coleslaw, French fries, mashed potatoes, biscuits, or honey.