Achieving crispy chicken is a challenge many home cooks face. So, what is the trick to getting crispy chicken? The secret lies in mastering essential techniques like double-breading, maintaining the right oil temperature, and choosing the right ingredients. Whether fried, baked, or air-fried, crispy chicken can transform a simple meal into something extraordinary.
To take your frying to the next level, explore this guide to frying oils to find the best options for golden, crunchy chicken. Additionally, check out this cornstarch cooking guide to understand why cornstarch is a game-changer for crispiness.
Why Does Chicken Become Crispy?
Crispiness is achieved by removing surface moisture during cooking. This, combined with heat and the right coating, creates the Maillard reaction, which gives chicken its golden-brown crust. But getting crispy chicken also involves choosing the right breading mix, like a combination of flour and cornstarch.
Including techniques like double-breading, as outlined in KaitlynRecipes’ Crispy Chicken Tenders, ensures a crunchy coating that stays intact during frying.
Understanding the Science Behind Crispy Chicken
Achieving crispy chicken isn’t just about the breading—it’s a combination of science and technique. The golden crunch comes from a process called the Maillard reaction, which happens when proteins and sugars in food react under heat, creating that irresistible golden-brown crust.
One essential factor is moisture. Removing excess moisture from the chicken ensures that the outside crisps up rather than steaming in the pan. Patting your chicken dry before breading is one of the simplest, most effective steps for extra crunch.
Heat also plays a significant role. When the oil is hot enough, it seals the outer layer quickly, preventing the inside from becoming greasy while locking in the juices. This balance of moisture removal and heat management is the foundation of perfectly crispy chicken.
Essential Ingredients for Crispy Chicken
Core Ingredients
The foundation of crispy fried chicken includes:
- Chicken: Tenders, thighs, or drumsticks.
- Flour and Cornstarch: This combination guarantees the crispiest coating.
- Seasonings: Salt, pepper, garlic powder, paprika, and cayenne.
Optional Ingredients
For even better results:
- Buttermilk: Tenderizes the chicken and helps the breading adhere.
- Baking Powder: Creates air pockets in the breading for a lighter crunch.
For more ingredient tips, visit KaitlynRecipes’ guide on Salted vs. Unsalted Butter in Cupcakes, which emphasizes how small ingredient changes can impact texture.
The Power of Cornstarch for Crispiness
Many home cooks overlook one secret ingredient that can take their fried chicken to the next level: cornstarch. When combined with flour, cornstarch absorbs extra moisture from the surface of the chicken, helping to create a light, crispy texture.
Adding just a few tablespoons of cornstarch to your flour mixture can make a noticeable difference. It prevents the coating from becoming heavy and allows for a delicate, airy crunch with every bite.
This technique works for fried, baked, and air-fried chicken. Even when you’re looking for a healthier version, adding cornstarch ensures that your chicken remains satisfyingly crispy without excess oil.
Techniques for Getting Crispy Chicken
1. Double-Breading Method
Double-breading is a crucial step in what is the trick to getting crispy chicken. Coat the chicken in seasoned flour, dip it in egg wash, and repeat. This method ensures a thicker coating that delivers maximum crunch.
Why Double-Breading Is a Game-Changer
If you’re aiming for maximum crunch, double-breading is the ultimate technique. This involves coating the chicken in seasoned flour, dipping it in egg wash, and then repeating the flour or breadcrumb layer for an extra-thick crust.
This method builds layers of texture, giving your chicken a more substantial, crunchy exterior that stays crispy even after frying. The first layer helps the egg stick, while the second layer builds up the golden coating that everyone loves.
For extra flair, mix panko breadcrumbs into the second coating layer. Panko adds even more texture, creating a light, crunchy finish that elevates every bite to restaurant-quality levels.
2. Maintaining Oil Temperature
To achieve crispy chicken, fry at 350–375°F. Too cool, and the coating becomes greasy; too hot, and it burns. For more detailed advice, check out this guide to frying oils.
Choosing the Right Oil for Frying
The type of oil you use plays a huge role in the crispiness of your chicken. You’ll want to choose an oil with a high smoke point so it can withstand high heat without burning. Top choices include canola oil, vegetable oil, peanut oil, and grapeseed oil.
The temperature of your oil should stay between 350°F and 375°F (175°C–190°C) for optimal frying. If the oil is too cold, the chicken will absorb more oil, leaving it greasy. Too hot, and the coating will burn before the inside is cooked through.
A good kitchen thermometer can help maintain the perfect frying temperature. If you don’t have one, drop in a small breadcrumb—if it sizzles immediately and rises to the surface, the oil is ready for frying.
3. Baking or Air-Frying Alternatives
- Baking: Pre-toast breadcrumbs to enhance crispiness. Bake at 400°F for 25 minutes.
- Air-Frying: Lightly spray breaded chicken with oil and cook at 375°F for 10–12 minutes. Discover healthier cooking options in this air fryer recipe guide.
How to Make Crispy Chicken Without Frying
Frying isn’t the only way to achieve crispy chicken—baking and air-frying can also produce incredible results with less oil and fewer calories.
When baking, it’s important to toast the breadcrumbs before coating the chicken. This step gives the breading a head start on crisping up in the oven. Bake at 400°F (200°C) for about 25 minutes, flipping the chicken halfway through for even browning.
If you’re using an air fryer, lightly spray the breaded chicken with cooking oil to help the crust form. Set the air fryer to 375°F (190°C) and cook for 10–12 minutes, shaking halfway through for even cooking. These methods are perfect for those who want a healthier option without sacrificing crunch.
Tips for Perfect Crispy Chicken
To ensure success:
- Pat Chicken Dry: Removing surface moisture is key to crispy chicken.
- Rest the Coating: Allow breaded chicken to sit for 10 minutes before frying to set the coating.
- Use Cornstarch: Adding cornstarch to the breading enhances crispiness by absorbing moisture.
These tips are critical to understanding what is the trick to getting crispy chicken.
Resting Time: The Key to Locking in Juiciness
Once your chicken is cooked, it’s tempting to dive right in—but letting it rest for a few minutes is crucial. Resting allows the juices inside the chicken to redistribute, keeping every bite tender and flavorful.
Place the cooked chicken on a wire rack instead of paper towels to maintain its crispiness. Paper towels can trap steam, which softens the breading. A wire rack allows airflow around the chicken, keeping the exterior crunchy.
For an extra-crispy finish, you can even keep the chicken in a warm oven set to 200°F (95°C) while finishing other batches. This keeps the chicken hot without overcooking or losing that perfect crunch.
Flavor Boosts: Seasonings That Elevate Crispiness
Beyond texture, the flavor of your crispy chicken matters just as much. Basic seasonings like salt, pepper, garlic powder, and paprika create a flavorful base, but there are ways to elevate your chicken even further.
Adding a pinch of cayenne pepper or chili powder introduces a spicy kick that pairs well with crispy textures. You can also mix dried herbs like oregano, thyme, or rosemary into your breading for an aromatic twist.
For even bolder flavors, consider seasoning your flour and your breadcrumbs separately. This layering of spices ensures every bite is packed with flavor from the inside out.
Frequently Asked Questions (FAQs)
What’s the Best Oil for Frying Chicken?
Neutral oils like vegetable or canola are best for getting crispy chicken. Learn more in this guide to frying oils.
How Do I Reheat Crispy Chicken?
To restore crunch, reheat chicken in an oven or air fryer.
Storing and Reheating Crispy Chicken for Maximum Crunch
If you have leftovers, the key to keeping them crispy is in how you store and reheat them. Place the cooled chicken tenders in an airtight container lined with a paper towel to absorb any residual moisture. Store them in the refrigerator for up to 3 days.
When it’s time to reheat, skip the microwave—it will make the chicken soggy. Instead, use an oven preheated to 375°F (190°C) and bake for 10 minutes to restore crispiness. An air fryer is another great option for reheating, as it brings back the crunch with minimal effort.
For longer storage, freeze your cooked chicken on a baking sheet before transferring it to a freezer bag. Reheat directly from frozen in the oven for 15–20 minutes, ensuring a crunchy, golden finish every time.
Can I Make Gluten-Free Crispy Chicken?
Yes! Substitute flour with gluten-free options like almond flour or rice flour.
Conclusion: The Trick to Getting Crispy Chicken
The secret to what is the trick to getting crispy chicken lies in preparation, technique, and the right ingredients. By mastering steps like double-breading, maintaining consistent oil temperature, and incorporating cornstarch, you can achieve crispy, golden perfection every time.
For more recipes, check out KaitlynRecipes’ Crispy Chicken Tenders or explore their flavorful Chicken Makhani Recipe. If you’re interested in healthier options, don’t miss this air fryer recipe guide.