How to Make Fried Chicken Stay Crispy: The Ultimate Guide

Crispy fried chicken is one of life’s greatest pleasures. The crunch of the coating paired with the juicy, tender meat is simply divine. However, the crispy texture that we all love tends to disappear shortly after the chicken is cooked. Within an hour or two, that crispy exterior turns soggy and limp.

Making fried chicken that retains its crunch for longer can seem daunting. But it’s not as difficult as you may think. With the right techniques and a little know-how, you can enjoy perfectly crispy fried chicken even hours after cooking. In this comprehensive guide, we’ll share pro tips and tricks for making fried chicken that stays crispy and delicious for as long as possible.

Why Fried Chicken Loses Its Crispiness

Before we dive into solutions, let’s first understand why fried chicken loses its signature crispiness shortly after cooking.

There are two main culprits responsible for the soggy coating on fried chicken:

Moisture

Moisture is the number one enemy of crispy fried foods As soon as fried chicken comes out hot from the fryer or oven, it starts losing moisture in the form of steam This steam gets trapped under the fried coating, making it soft and soggy.

Additionally, fried chicken absorbs ambient moisture from the air. At room temperature, the crunchy coating simply cannot retain its crisp texture.

Oil

While frying gives fried chicken its crispy texture, excess oil can also make it limp and greasy. After frying, residual oil trapped under the coating can turn rancid, affecting the texture.

Tips for Making Crispy Fried Chicken

Maintaining that crispy crunch on fried chicken is totally doable with the right techniques. Follow these pro tips for fried chicken that stays crispy for a long time:

1. Dry the Chicken Properly

Drying the chicken pieces thoroughly before breading is crucial. Make sure to pat the chicken dry with paper towels to remove any excess moisture on the surface. Allowing the chicken to air dry in the fridge uncovered overnight is even better. The drier the chicken, the crisper the coating.

2. Use a Crisp Breading

The breading or batter coating plays a huge role in the final texture of fried chicken. For a super crispy coating, use a mixture of flour, cornstarch, and baking powder. The cornstarch crisps up beautifully when fried while the baking powder creates small air pockets that add crunch.

3. Fry at the Right Temperature

For fried chicken to be crispy, the oil should be 325°F to 350°F. When you fry at too low of a temperature, the coating gets soft and greasy. To keep the chicken at the right temperature, use a thermometer and fry it in batches.

4. Let Excess Oil Drain

After frying, place the chicken on a wire rack or paper towels to allow excess oil to drain off. The more oil you can remove, the crispier the coating will remain.

5. Keep Warm in a Low Oven

Put freshly fried chicken on a wire rack over a baking sheet and put it in a 200°F oven. This will keep it warm and crispy for up to two hours. The low heat prevents moisture build-up.

6. Reheat in a Hot Oven

To recrisp leftover fried chicken, place it in a 400°F oven for 10-15 minutes until piping hot and crispy. The high heat dries out the coating.

Storage Tips for Leftover Fried Chicken

Proper storage is key to keep leftover fried chicken crunchy. Here are some tips:

• Allow fried chicken to cool completely before putting it in the fridge in a container that won’t let air in. Keep for up to 4 days.

• For maximum crispiness, place fried chicken pieces in a single layer, not stacked.

• Store any leftover oil separately as it can make the coating soggy.

• Reheating in a hot oven or air fryer is best to revive crispiness. Avoid the microwave.

Frying Oil for Crispy Chicken

Choosing the right frying oil ensures a crispy coating on your fried chicken:

• Opt for oils with high smoke points like peanut, vegetable, canola or rice bran oil.

• Avoid olive oil as it has a low smoke point and can burn quickly.

• The oil temperature should be between 325-350°F for crispy fried foods.

• If the oil turns dark or starts to smell bad, you should change it. Fresh oil makes a big difference.

Alternative Cooking Methods

You don’t have to deep fry to get crispy chicken. Here are some healthy alternatives:

Air Fryer

Air fryers use hot circulating air to produce crispy fried chicken using minimal oil. Coat chicken as you would for frying and air fry at 400°F, flipping halfway through.

Baked Chicken

For baked crispy chicken, coat pieces in seasoned flour or panko breadcrumbs. Place on a wire rack over a baking sheet and bake at 425°F for 40-45 minutes until cooked through and crispy.

Stovetop Chicken

Pan-fried chicken thighs or legs can get super crispy on the stovetop. Use medium-high heat and fry for 3-4 minutes per side until golden brown.

Troubleshooting Crispy Chicken

If your fried chicken is turning out soggy, here are some common problems and solutions:

Problem: Chicken is not drying out sufficiently before frying.

Solution: Pat chicken dry thoroughly with paper towels and allow to air dry uncovered in the fridge for 6-8 hours or overnight.

Problem: Oil temperature is too low while frying.

Solution: Maintain oil temperature between 325-350°F. Use a thermometer and fry in smaller batches.

Problem: Chicken is overcrowded in the fryer.

Solution: Fry chicken in smaller batches to maintain the ideal temperature.

Problem: Coating contains too much flour, not enough cornstarch.

Solution: Use a 50/50 ratio of flour and cornstarch for a super crispy coating.

The Perfect Crispy Fried Chicken

Follow this recipe and technique for fried chicken with an incredibly crunchy coating:

Ingredients:

• 3 lbs chicken drumsticks and thighs
• 1 cup buttermilk
• 1 cup flour
• 1 cup cornstarch
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Vegetable oil for frying

Instructions:

1. Place chicken in a bowl, cover with buttermilk and refrigerate for 8-12 hours.
2. In a ziplock bag, combine flour, cornstarch, baking powder, salt, pepper, garlic powder and paprika. Shake well to mix.
3. Remove chicken from buttermilk and coat thoroughly in the flour mixture, pressing to adhere.
4. In a heavy bottomed pot, heat 2-inches vegetable oil to 325°F.
5. Fry chicken in batches for 12-15 minutes until golden brown and cooked through.
6. Drain excess oil on a wire rack.
7. Keep fried chicken warm and crispy in a 200°F oven for up to 2 hours before serving.

With the right techniques and a little practice, you can absolutely make fried chicken that stays deliciously crispy for hours after cooking. Give these tips a try for irresistibly crunchy fried chicken every time! Let us know how it goes in the comments below.