There’s nothing quite like biting into a piece of perfectly crispy chicken skin. That satisfying crunch, followed by a burst of savory flavor, is what makes fried chicken a beloved comfort food classic. But achieving that irresistible crispiness can be a challenge. Luckily, grandmothers have been perfecting the art of crispy chicken skin for generations, and we’re here to share their time-honored secrets.
Start with Dry Skin for Maximum Crispiness
The first step to crispy chicken skin is starting with a dry bird. After removing the chicken from its packaging, thoroughly pat it dry with paper towels, inside and out. For even better results, place the uncovered chicken in the refrigerator for an hour or overnight. This allows the skin to dehydrate further, setting the stage for crispiness.
Next, make sure the skin is pulled taut over the chicken. Loose, wrinkled skin will not crisp up as well. Carefully stretch and smooth the skin, trimming away any excess with kitchen shears. You want an even layer of skin covering each piece.
For an extra flavor and crispiness boost, rub the skin with a mixture of kosher salt, black pepper, and baking powder. The salt and baking powder work together to draw out moisture and accelerate browning, while the pepper adds a nice kick.
Tip: If time allows, let the seasoned chicken chill uncovered in the fridge for at least an hour or overnight. This dries out the skin even more for ultra crispy results.
Another clever trick is to separate the skin from the meat in several spots using your fingers. This allows the fat to render more easily. You can also use a metal skewer to poke holes in the fatty deposits on the breasts and thighs. These channels give the fat and juices a clear escape route, leading to crisper skin.
Crisp It Up with High Heat
When it comes time to cook, high heat is the name of the game. Whether you’re pan-frying, deep-frying, or oven roasting, you need high temperatures to transform pale, flabby skin into a crispy, golden-brown delight.
For pan-frying, start with a heavy skillet and a thin layer of oil over medium-high heat. When the oil is shimmering, carefully lay the chicken skin-side down. Now here’s the important part – don’t touch it! Allow the chicken to sear undisturbed for 5-7 minutes. Resist the urge to flip or move the pieces around. When it’s ready, the skin will release from the pan easily.
If deep-frying is more your style, heat a neutral oil like peanut oil to 350°F. Fry the chicken in batches to avoid overcrowding the pot and lowering the oil temperature. Keep a close eye on the color – you’re aiming for a deep golden brown, not pale blonde.
Tip: Use a thermometer to monitor the oil temperature. Keeping it steady at 350°F ensures the skin will crisp up without burning or absorbing too much grease.
For oven-fried crispiness, start your chicken skin-side up in a 450°F oven. The high heat will kick-start the browning process. After 20 minutes, reduce the heat to 350-375°F to finish cooking the meat through. Baste occasionally with pan drippings or brush with melted butter for glistening, crackling skin.
The Final Touches for Crispy Perfection
Your crispy-skinned chicken is almost ready, but don’t skip these final crucial steps. When your chicken is cooked through, transfer it to a wire rack set over a baking sheet. Allowing the chicken to rest on a rack rather than paper towels ensures the skin stays crisp on all sides.
Lastly, and perhaps most importantly, season the crispy skin immediately after cooking. A sprinkle of flaky sea salt really makes the crunch pop. Keep seasonings simple so the skin remains the star.
If you end up with leftovers (unlikely with skin this delicious!), reheat them in a 400°F oven until warmed through and the skin re-crisps. Avoid the microwave, which will turn that perfectly crispy exterior sad and soggy.
Tip: For extra insurance, place the fried chicken uncovered in the fridge for an hour before reheating. The cool air dries out the skin so it crisps up even better the second time around.
With these genius grandma-approved tricks up your sleeve, you’ll be churning out batches of addictively crispy chicken to the delight of family and friends. Whether it’s a special occasion or a weeknight comfort food feast, crispy chicken skin makes any meal feel a little more indulgent and a whole lot more delicious. So go ahead and enjoy that crackling, golden-brown crust – grandma would be proud!
Grandma’s Ultra Crispy Fried Chicken
Course: Main CourseCuisine: American4
servings30
minutes40
minutes300
kcalDiscover the secret to making irresistibly crispy, golden-brown fried chicken with this time-honored recipe straight from Grandma’s kitchen. The clever techniques ensure shatteringly crisp skin and juicy, flavorful meat every time.
Ingredients
1 whole chicken (3-4 lbs), cut into 8 pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon kosher salt
2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon garlic powder
Peanut oil, for frying
Directions
- Remove the chicken from its packaging and thoroughly pat it dry with paper towels, inside and out. Use your fingers to carefully loosen the skin from the meat on the breasts, thighs, and drumsticks, creating pockets for the seasonings. Place the chicken on a baking sheet and refrigerate uncovered for at least 1 hour or overnight to further dry out the skin.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, paprika, and garlic powder until well combined. Remove the chicken from the refrigerator and dredge each piece in the seasoned flour mixture, shaking off any excess. Place the coated chicken pieces on a clean baking sheet and let them sit at room temperature for 30 minutes to allow the coating to adhere.
- Fill a large, heavy-bottomed pot or Dutch oven with peanut oil, about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer. Carefully lower the chicken pieces into the hot oil, working in batches to avoid overcrowding the pot. Fry the chicken for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F.
- Using tongs, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle the hot chicken with additional kosher salt for extra flavor and crunch. Let the chicken cool for 5-10 minutes before serving to allow the juices to redistribute and the coating to crisp up further. Serve the crispy fried chicken hot, alongside your favorite sides and sauces.
Notes
- For extra insurance, place the fried chicken uncovered in the fridge for an hour before serving. The cool air helps dry out the skin so it crisps up even better.
- If you have leftovers, reheat them in a 400°F oven until warmed through and the skin re-crisps. Avoid the microwave, which will make the crispy skin soggy.
- Experiment with different spice blends in the flour mixture to customize the flavor profile. Try adding cayenne for heat, dried herbs for an earthy note, or lemon zest for brightness.
Frequently Asked Questions
Q: Can I use a different type of oil for frying the chicken?
A: While peanut oil is ideal for its high smoke point and neutral flavor, you can substitute with other oils suitable for deep-frying, such as canola, vegetable, or sunflower oil. Avoid using olive oil, as its smoke point is too low for the high heat required.
Q: How long can I store the leftover fried chicken?
A: Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken on a wire rack set over a baking sheet and bake in a preheated 400°F oven until crisp and heated through, about 10-15 minutes.
Q: Can I use this recipe for chicken wings or chicken tenders?
A: Absolutely! This crispy coating works well on any chicken cut. Adjust the frying time accordingly, as smaller pieces like wings and tenders will cook faster than larger pieces. Aim for an internal temperature of 165°F to ensure doneness.
Q: Is there a way to make this recipe healthier?
A: For a lighter version, you can oven-fry the chicken. Coat the chicken as directed, then place it on a wire rack set over a baking sheet. Spray the coated chicken with cooking spray and bake in a preheated 425°F oven for 40-45 minutes, or until crispy and cooked through, flipping halfway.
