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A close-up of crispy fried chicken with golden-brown skin.

Quick way to grow crispy Fried Chicken in 7 days

This recipe details a rapid method to prepare delicious crispy fried chicken, from brining to double-frying for ultimate crispness, all within a week.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 chicken pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 0.5 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 6 cups vegetable oil for frying

Equipment

  • Large bowl
  • Large heavy-bottomed pot or deep fryer
  • Wire rack
  • Meat thermometer

Method
 

Preparation
  1. Brine the chicken pieces in buttermilk overnight or for at least 4 hours to tenderize and add flavor.
  2. In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper for the breading mixture.
  3. Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the flour mixture, ensuring it's fully coated.
Cooking
  1. Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
  2. Carefully place a few chicken pieces into the hot oil, ensuring not to overcrowd the pot, and fry for about 6-8 minutes until light golden brown.
  3. Remove chicken from oil and place on a wire rack to rest while the oil temperature is increased to 375°F (190°C).
  4. Return the chicken to the hotter oil for another 2-4 minutes, or until deep golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  5. Drain excess oil on a fresh wire rack or paper towels and season immediately with additional salt if desired.

Notes

For extra crispiness, ensure the oil temperature is precise for both frying stages. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy chicken. Freshly cracked black pepper and a pinch of cayenne can enhance the flavor profile.