Extra Crispy Fried Chicken – Better Than Takeout!

Fried chicken is a classic comfort food loved worldwide. But what makes it truly special? The answer lies in achieving that golden, crispy, and crunchy coating. By using a combination of panko breadcrumbs and flour, you can create the perfect texture—crispy on the outside and juicy on the inside. This ultimate crispy fried chicken recipe will guide you step-by-step on how to achieve restaurant-quality fried chicken at home.

Why Use Panko and Flour Together?

Achieving perfectly crispy fried chicken is all about the right coating. Using both panko breadcrumbs and flour together provides the best texture and crunch. Here’s why this combination works so well:

• Flour creates a smooth base layer, helping the egg and panko stick better.
• Panko breadcrumbs add a light, airy crunch that traditional breadcrumbs or flour alone can’t achieve.
• The dual-coating method ensures the fried chicken stays crispy longer and doesn’t become soggy.
• Extra crispiness and golden color – panko absorbs less oil, making the chicken lighter and crunchier.

By combining panko and flour for fried chicken, you get juicy, tender chicken with a crunchy, flavorful crust.

Tips for Achieving the Crispiest Fried Chicken

• Use cold chicken before frying to help the coating stick better.
• Double-coating (flour → egg → panko → flour again) gives extra crunch.
• Do not overcrowd the pan, or the oil temperature will drop, making the chicken soggy.
• Use a thermometer to ensure the internal temperature reaches 165°F (75°C).
• Let it rest on a wire rack instead of paper towels to maintain crispiness.

These fried chicken tips will help you create the best crispy fried chicken recipe every time!

Frequently Asked Questions

Can I bake this instead of frying?

Yes! Preheat your oven to 400°F (200°C), place the coated chicken on a baking sheet, spray with cooking oil, and bake for 30-35 minutes, flipping halfway through.

Can I air-fry panko and flour-coated chicken?

Absolutely! Spray the coated chicken with oil and air-fry at 375°F (190°C) for 20-25 minutes, flipping once.

How Do I Store and Reheat Fried Chicken?

Storing Fried Chicken:

• Allow the fried chicken to cool completely before storing.
• Place the chicken in an airtight container lined with paper towels to absorb excess moisture.
• Store in the refrigerator for up to 3 days.
• For longer storage, freeze the fried chicken in a sealed freezer bag for up to 2 months.

Reheating Fried Chicken:

• Oven Method (Best for Crispiness): Preheat oven to 375°F (190°C). Place chicken on a wire rack over a baking sheet and bake for 10-15 minutes.
• Air Fryer Method: Heat at 375°F (190°C) for 5-7 minutes, flipping once.
• Skillet Method: Reheat on medium heat for 3-4 minutes per side in a dry skillet to maintain crispiness.
• Avoid the microwave, as it can make the chicken soggy.

Using these methods will help retain the crispy texture and juicy interior of your fried chicken!py and juicy chicken every time. Try it today and enjoy a restaurant-quality meal at home!

Extra Crispy Fried Chicken – Better Than Takeout!

Recipe by emilyCourse: Main DishCuisine: AmericanDifficulty: Easy to Medium

Servings

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4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

400

kcal

Extra Crispy Fried Chicken – Golden, crunchy, and juicy inside! Perfectly seasoned with panko & flour for the ultimate crunch.

Ingredients

• For the Chicken:
  4 chicken breasts or thighs (bone-in or boneless)
  1 teaspoon salt
  1 teaspoon black pepper
  1 teaspoon garlic powder
  1 teaspoon paprika
  1 teaspoon onion powder
  1/2 teaspoon cayenne pepper (optional for spice)
  1 cup buttermilk (for marination)
• For the Coating:
  1 cup all-purpose flour
  1 cup panko breadcrumbs
  1 teaspoon baking powder (helps with crispiness)
  2 eggs (for binding)
  1/2 cup milk
• For Frying:
  Vegetable oil or peanut oil (enough for deep frying)

Directions

• 1: Prepare the Chicken
  _ Pat dry the chicken using paper towels to remove excess moisture.
  _ Season the chicken with salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper.
  _ Place the seasoned chicken in a bowl and pour the buttermilk over it. Let it marinate for at least 30 minutes (or overnight for best results).
• 2: Set Up the Coating Station
  In a shallow bowl, mix flour, baking powder, and a pinch of salt.
  In a second bowl, whisk the eggs and milk together.
  In a third bowl, place the panko breadcrumbs.
• 3: Coat the Chicken
  Remove the marinated chicken from the buttermilk.
  Dredge it in the flour mixture, ensuring an even coating.
  Dip it into the egg mixture, allowing excess to drip off.
  Press it firmly into the panko breadcrumbs, making sure it’s well-coated for extra crunch
• 4: Fry the Chicken
  Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C).
  Carefully add the coated chicken pieces and fry for 6-8 minutes per side, or until golden brown and crispy.
  Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
  Remove the fried chicken and place it on a wire rack (not paper towels) to keep it crispy.