Crispy Fried Chicken Breast or Wings: Recipe

Crispy Fried Chicken is a delightful dish that combines juicy, tender meat with a perfectly crispy exterior. You can choose, for example, chicken breasts or wings depending on what you prefer and what you have available. I usually prepare breasts for children and spicy wings for adults, but everyone always chooses according to their taste. Below are the recipes for Crispy Fried Chicken Breasts and Wings, which are pretty much the same. Each recipe ensures that you get that satisfying crunch and juicy taste. According to your preferences, you can add your favorite spices and also adjust the heat of the chicken. Enjoy this delicious classic dish.

Crispy Fried Chicken Breast Recipe

Ingredients in this recipe

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 large egg
• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional for heat)
• Vegetable oil for frying

Step-by-step instructions

Step 1

• Cut the chicken breasts into thin, even pieces for faster cooking.

Step 2

• Mix buttermilk and egg in a bowl. Add the chicken pieces, making sure they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight, for more flavor.

Step 3

• In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Step 4

• Remove the chicken from the buttermilk and let the excess drip off.

Step 5

• Coat the chicken pieces in the flour mixture, pressing the coating onto the chicken so that it adheres well. For extra crispiness, you can dip the chicken back into the remaining buttermilk mixture and then back into the flour mixture.

Step 6

• In a large skillet or deep fryer, heat oil to 350 °F (175 °C). The oil should be deep enough to submerge the chicken pieces.

Step 7

• Carefully place the chicken pieces in the hot oil and fry them in batches so they don’t overcrowd the pan. Fry for about 6 minutes per side, or until golden brown and the internal temperature reaches 165 °F (74 °C).

Step 8

• Remove the chicken and place it on a paper towel-lined plate to absorb excess oil. Serve immediately, hot, with your favorite sauce or side dish. It can also be served cold, for example with a salad.

Crispy Fried Chicken Wings Recipe

Ingredients in this recipe

• 2 pounds chicken wings, split and wing tips removed
• 1 cup buttermilk
• 1 large egg
• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional for heat)
• Vegetable oil for frying

Step-by-step instructions

Step 1

• Mix buttermilk and egg in a bowl. Add the chicken wings, making sure they are well coated. Cover and refrigerate for at least 1 hour, or overnight, for more flavor.

Step 2

• In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Optionally, add spices of your choice.

Step 3

• Remove the wings from the buttermilk and let the excess drip off.

Step 4

• Coat the wings thoroughly in the flour mixture, pressing the coating onto the wings so that it adheres well. For an extra crispy coating, you can dip the wings back into the buttermilk mixture and then back into the flour mixture.

Step 5

• In a large skillet or deep fryer, heat vegetable oil to 350 °F (175 °C). The oil should be deep enough to submerge the wings.

Step 6

• Carefully place the wings into the hot oil and fry in batches to avoid overcrowding. Fry for about 10 minutes, turning occasionally, until golden and crispy. Ensure the internal temperature of the wings reaches 165 °F (74 °C).

Step 7

• Remove the wings and place them on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite sauce or side dish.

Tips for Extra Crunch

• Dip the chicken back into the buttermilk and then back into the flour mixture to create another layer of crispy coating.
• Adding cornstarch to the flour mixture will increase the crunchiness.
• Maintain a consistent oil temperature. Too low, and the chicken will absorb too much oil; too high, and the outside will burn before the inside is cooked.
• Drain fried chicken on a wire rack over a baking sheet instead of on paper towels to keep it from getting soggy.