The Secret to Keeping Fried Chicken Crispy

Fried chicken is a beloved comfort food for good reason. That’s how it should be: a crunchy, crackly crust around juicy, tender meat Fried chicken, on the other hand, tends to lose its crunchiness soon after being fried. Nothing’s worse than lackluster chicken with a soggy exterior.

Luckily there are several simple tricks to lock in that crispy texture for much longer. With the right frying method and storage techniques you can enjoy freshly fried chicken even when eating leftovers. This article will explore the science behind crispy fried foods and provide actionable tips to keep your chicken crunchy for days after cooking.

Why Fried Foods Lose Their Crispiness

To understand how to maintain crispy fried chicken you first need to know what makes it crispy in the first place.

When chicken is coated in a starchy breading then submerged in hot oil, several reactions occur:

• Drying out: The hot oil quickly takes away the moisture from the chicken and breading’s outside. This drying process enables the breading to crisp up.

• Gelatinization – The starch molecules in the breading absorb oil and swell up, forming a rigid structure that becomes crisp.

• Browning – High heat also leads to browning reactions like the Maillard reaction. This is what gives fried chicken its golden-brown color and distinctive flavor.

Once fried chicken is removed from the oil and starts to cool, the moisture that was driven out begins to migrate back in. The starch loses its rigid structure as it absorbs ambient moisture. This leads to the dreaded soggy texture.

Tips for Keeping Fried Chicken Crispy

There are a few things you can do to keep your chicken extra-crispy and stop it from reabsorbing water. For fried chicken that stays crunchy for days, follow these tips from pros:

1. Choose the Right Breading

The foundation of crispy fried chicken is the coating. For best results, use a breading with these properties:

• Low moisture – Breading with a low moisture content will remove moisture from the chicken more efficiently. Dry breadcrumbs are better than fresh bread.

• High starch – Starches gelatinize to form a crispy structure. Choose breading with added starch like cornstarch or potato flakes.

• Well-adhered – The breading must cling tightly to the chicken. Use an egg wash to help it adhere evenly.

• Light color – Dark breadings brown too quickly and overcook. Lighter breadings like flour or cornmeal work best.

2. Fry at the Right Temperature

Frying oil temperature is crucial for crispy chicken. The oil must be between 350-375°F. Any lower and the chicken will absorb oil and turn greasy. Higher leads to burnt breading. Use a thermometer and adjust the heat to maintain the ideal range.

3. Fry in Small Batches

Frying too much chicken at once cools the oil and leads to soggy results. Fry chicken in small batches so the oil stays hot. Let the oil reheat between batches.

4. Drain and Dry Chicken Properly

After frying, let chicken drain on a wire rack over a baking sheet. Draining removes excess oil. The rack allows air circulation all around to further dehydrate the crust.

5. Rest Before Eating

Let just-fried chicken rest for 5-10 minutes before biting in. This allows moisture to evenly distribute through the meat without migrating into the crust.

6. Store in Breathable Container

Instead of sealing fried chicken in plastic wrap or Ziploc bags, store it in a paper bag or uncovered container. This prevents moisture from being trapped against the crust.

7. Re-Crisp in Oven

If chicken loses its crunch, you can revive it by baking at 400°F for 5-10 minutes. The dry heat of the oven dehydrates the crust to restore crispiness.

Extra Crispy Buttermilk Fried Chicken

Now that you know the secrets to keep fried chicken crispy, try this perfected buttermilk fried chicken recipe. The buttermilk marinade tenderizes the chicken. Baking powder added to the flour-based breading keeps it extra crispy.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 tsp baking powder
• 1 tsp paprika
• 1⁄2 tsp garlic powder
• 1⁄2 tsp onion powder
• 1⁄2 tsp salt
• 1⁄4 tsp pepper
• Oil for frying (vegetable, canola, peanut, etc)

Directions:

1. Trim any excess fat from the chicken thighs and cut into strips or nugget shapes. Place chicken in a bowl. Whisk buttermilk and hot sauce together in a small bowl. Pour over chicken until fully submerged. Cover and refrigerate 1-2 hours.
2. In a shallow dish, combine flour, cornstarch, baking powder, and spices. One at a time, remove chicken pieces from buttermilk, letting excess drip off. Press into flour mixture until completely coated on all sides. Shake off any excess. Place on a rack or plate.
3. Heat at least 2 inches oil in a heavy pot or dutch oven to 350°F. Fry chicken in small batches for 7-9 minutes, flipping halfway, until golden brown and crispy.
4. Drain fried chicken on a wire rack over a baking sheet. Allow to rest for 5 minutes before serving to maximize crispiness. Enjoy hot or at room temperature. Refrigerate leftovers in uncovered container up to 5 days. Reheat in a 400°F oven for 5 minutes if needed to restore crispiness.

Storing fried chicken properly and frying with the ideal technique will keep your chicken unbelievably crunchy, even after refrigeration. With these tips, you can finally enjoy crispy fried chicken any day of the week. No more mushy crusts or disappointing leftovers. Just irresistibly crunchy, juicy fried chicken every time.