why make this recipe
Crispy Chicken is a quick and tasty meal. It gives a nice crunch and stays juicy inside. Kids and adults like it. You can make it on a weeknight or for guests. If you want other simple chicken ideas, see more chicken recipes.
introduction
This Crispy Chicken is easy to make. You need simple pantry items. The outside turns golden and crunchy. The inside stays soft and cooked through. It works with many side dishes.
how to make Crispy Chicken
Follow the steps below in order. Work one piece at a time. Keep the oil hot but not smoking. Fry until the chicken is golden on both sides and cooked inside.
Ingredients :
- 1 kg chicken pieces
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 eggs
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Oil for frying
Directions :
- In a bowl, mix flour, garlic powder, paprika, salt, and pepper.
- In another bowl, beat the eggs.
- Dip each chicken piece in the egg, then coat with the flour mixture, and finally cover with breadcrumbs.
- Heat oil in a pan over medium heat.
- Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes per side.
- Drain on paper towels and serve hot.
how to serve Crispy Chicken
Serve hot for best crunch. Put it on a plate with salad, fries, or steamed vegetables. Add a dip like ketchup, mayo, or a simple yogurt sauce. For a lighter side, try a green salad or roasted vegetables. You can also pair it with baked dishes like baked chicken ideas.
how to store Crispy Chicken
Cool the chicken to room temperature first. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat in an oven or air fryer at 180°C (350°F) for 8–10 minutes to keep it crispy. Do not leave it out more than 2 hours.
tips to make Crispy Chicken
- Pat the chicken dry before coating.
- Use three stations: egg bowl, flour mix, breadcrumbs. This keeps the coating even.
- Do not crowd the pan. Fry in batches so the oil stays hot.
- Use a thermometer if you can; chicken is done at 75°C (165°F) inside.
- Keep the oil at medium heat to avoid burning the crumbs.
variation (if any)
- Baked version: Bake at 200°C (400°F) for 20–25 minutes, turning once.
- Add herbs: Mix parsley or oregano into the breadcrumbs.
- Spicy: Add cayenne or chili powder to the flour mix.
- Parmesan: Mix grated Parmesan into the breadcrumbs for extra flavor.
FAQs
Q: Can I use chicken breasts instead of pieces?
A: Yes. Cut breasts into strips or cutlets so they cook through.
Q: Can I make this in the oven?
A: Yes. Coat as usual and bake at 200°C (400°F) until golden and cooked.
Q: How do I keep the coating from falling off?
A: Pat the chicken dry, press the crumbs gently, and let the coated pieces rest a few minutes before frying.
Q: Can I freeze the cooked chicken?
A: Yes. Freeze in a single layer on a tray, then move to a bag. Reheat from frozen in the oven.
Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point, like vegetable or canola oil.
Conclusion
For another crunchy take and step-by-step photos, check this Crispy Chicken Cutlets Recipe – Pinch of Yum.
Crispy Chicken
Ingredients
Method
- In a bowl, mix the flour, garlic powder, paprika, salt, and pepper.
- In another bowl, beat the eggs.
- Dip each chicken piece in the egg, then coat with the flour mixture, and finally cover with breadcrumbs.
- Heat oil in a pan over medium heat.
- Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes per side.
- Drain on paper towels and serve hot.