EXTRA CRISPY Fried Chicken Recipe
About this recipe
This EXTRA CRISPY Fried Chicken recipe is a must-try for anyone craving that perfect crunch. Taught by the creator's mom, this method combines a flavorful marinade with a double-battering technique to achieve a deliciously crispy exterior while keeping the chicken juicy inside.
The use of both flour and cornstarch in the batter, along with the right frying temperature, ensures that each piece is coated perfectly and fried to golden perfection.
Ingredient notes
- 1 kg chicken thighs (you can use other chicken parts if preferred)
- 1 cup water (milk can be used instead, but water is preferred for crispiness)
Tips from LATRYGUY’s video
- Marinate the chicken for at least 30 minutes or overnight to enhance flavor.
- Let the coated chicken sit on a rack for a few minutes before frying to help the batter adhere better.
- Fry the chicken in batches to avoid overcrowding, which can lower the oil temperature and affect crispiness.
Good to know
- How long should I fry the chicken?
- Fry for about 10 minutes on each side, or until golden brown and cooked through.
- What temperature should the oil be for frying?
- Heat the oil to 365°F (185°C) before adding the chicken.
No life story here — the video and the recipe are the whole point. All credit to LATRYGUY: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Wash the chicken and marinate it with chicken bouillon powder, garlic powder, cayenne pepper, and water. Let it marinate for at least 30 minutes or overnight.
- 2
Prepare the wet batter by mixing flour, cornstarch, baking powder, salt, and garlic salt with water until smooth.
- 3
In a separate bowl, prepare the dry batter by seasoning flour with salt, garlic powder, and pepper.
- 4
Heat oil in a deep pot to 365°F (185°C).
- 5
Dip the marinated chicken into the wet batter, allowing excess batter to drip off.
- 6
Coat the chicken in the dry batter, ensuring it is well covered. Shake off any excess flour.
- 7
Place the coated chicken on a rack and let it sit for a few minutes to set the batter.
- 8
Carefully place the chicken in the hot oil, frying in batches to avoid overcrowding. Fry for about 10 minutes on each side, or until golden brown and cooked through.
- 9
Once cooked, remove the chicken and place it on a rack in the oven set to 400°F (200°C) to keep warm and crisp up further.
Heads up — we had to guess a little:
- The quantity of chicken is inferred based on typical serving sizes for fried chicken.
Credit where it’s due: this recipe was transcribed from LATRYGUY’s original video on YouTube. Follow them there — it’s their dish.
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