Fried Chicken Breading Recipe: The Crispiest, Most Flavorful Coating Ever!

Craving that perfect, golden-brown, shatteringly crisp fried chicken? The secret lies not just in the chicken itself, but in the breading. This fried chicken breading recipe is your ticket to achieving restaurant-quality results at home. Forget soggy, bland coatings – this recipe delivers incredible flavor and unmatched crispiness every single time. It’s a blend of classic techniques and a few special touches that will have everyone begging for seconds (and the recipe!). Get ready to elevate your fried chicken game to a whole new level!

Why This Recipe Works

This recipe isn’t just a list of ingredients; it’s a carefully crafted formula designed for optimal flavor and texture. Here’s why it works so well:

• The Double Dredge: Dredging the chicken in flour, then egg, then back into flour creates a thicker, more substantial coating that crisps up beautifully in the hot oil.
• The Starch Power: A combination of all-purpose flour and cornstarch is key. All-purpose flour provides structure, while cornstarch contributes to that signature crispy texture.
• The Flavor Bomb: We don’t skimp on the seasonings! A generous blend of paprika, garlic powder, onion powder, dried herbs, and a touch of cayenne pepper delivers a complex and savory flavor that complements the chicken perfectly.
• The Buttermilk Soak (Optional, but Recommended): Soaking the chicken in buttermilk before breading tenderizes the meat and helps the breading adhere better, resulting in a juicier and more flavorful final product.
• The Rest Period: Letting the breaded chicken rest for a few minutes before frying allows the coating to adhere properly, preventing it from falling off during cooking.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (or more, to taste)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1 cup buttermilk (optional, see note below)
• 2-3 pounds bone-in, skin-on chicken pieces (such as thighs, drumsticks, and wings)
• Vegetable oil, for frying

Note on Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it thickens slightly.

Instructions

1. Prepare the Chicken (Optional Buttermilk Soak): If using buttermilk, place the chicken pieces in a large bowl or ziplock bag and pour the buttermilk over them. Make sure the chicken is fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Combine Dry Ingredients: In a large, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and pepper.
3. Prepare the Egg Wash: In a separate shallow dish, lightly beat the eggs.
4. Dredge the Chicken: If using buttermilk, remove the chicken from the buttermilk and let the excess drip off. Dredge each piece of chicken in the flour mixture, making sure to coat it thoroughly on all sides.
5. Dip in Egg Wash: Dip the flour-coated chicken into the egg wash, ensuring it’s completely covered.
6. Double Dredge: Return the chicken to the flour mixture and dredge again, pressing the flour into the chicken to create a thick, even coating.
7. Rest the Chicken: Place the breaded chicken pieces on a wire rack lined with parchment paper. Let them rest for 15-20 minutes. This allows the breading to adhere properly.
8. Heat the Oil: Pour enough vegetable oil into a large, heavy-bottomed pot or deep fryer to reach a depth of at least 2 inches. Heat the oil over medium-high heat to 325-350°F (160-175°C). Use a thermometer to monitor the temperature.
9. Fry the Chicken: Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches to maintain the oil temperature.
10. Cook Until Golden Brown and Cooked Through: Fry the chicken for 6-8 minutes per side, or until it’s golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the internal temperature.
11. Drain on a Wire Rack: Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
12. Serve Immediately: Serve the fried chicken hot and enjoy!

Tips for Success

• Don’t Overcrowd the Pot: Overcrowding the pot will lower the oil temperature, resulting in greasy chicken. Fry in batches, leaving enough space between each piece.
• Maintain the Oil Temperature: Use a thermometer to monitor the oil temperature and adjust the heat as needed to keep it within the desired range.
• Don’t Flip Too Often: Only flip the chicken once or twice during frying to ensure even cooking and browning.
• Use the Right Type of Oil: Vegetable oil, canola oil, or peanut oil are all good choices for frying chicken because they have a high smoke point.
• Season Generously: Don’t be afraid to season the breading generously. This is where most of the flavor comes from!
• Pat the Chicken Dry: If you’re not using buttermilk, pat the chicken dry with paper towels before breading to help the coating adhere better.

Storage Instructions

Leftover Fried Chicken: Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven or air fryer until heated through. Reheating in the oven or air fryer will help to restore some of the crispiness.

Freezing Fried Chicken: Fried chicken can be frozen for up to 2-3 months. Let the chicken cool completely, then wrap each piece individually in plastic wrap before placing them in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.

FAQ

Can I use boneless, skinless chicken breasts?

Yes, you can use boneless, skinless chicken breasts, but be aware that they may dry out more easily than bone-in, skin-on pieces. Reduce the cooking time accordingly.

Can I use different spices?

Absolutely! Feel free to customize the spice blend to your liking. Some other spices that work well in fried chicken breading include smoked paprika, chili powder, and dried mustard.

Can I use gluten-free flour?

Yes, you can use a gluten-free all-purpose flour blend. Just be sure to choose a blend that’s designed for baking and frying.

How do I know when the chicken is cooked through?

The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken, avoiding the bone. The internal temperature should reach 165°F (74°C).

My breading is falling off during frying. What am I doing wrong?

There are a few reasons why the breading might be falling off: the chicken wasn’t patted dry enough, the breading wasn’t pressed on firmly enough, or the oil wasn’t hot enough. Make sure to follow the instructions carefully and maintain the correct oil temperature.

Conclusion

With this fried chicken breading recipe, you’re well on your way to creating the crispiest, most flavorful fried chicken you’ve ever tasted. The combination of simple ingredients, a double-dredging technique, and a generous blend of seasonings results in a truly unforgettable culinary experience. So, gather your ingredients, fire up the oil, and get ready to enjoy the ultimate comfort food!