Who doesn’t love fried chicken? Because my family likes it super crispy, I experimented a long time ago using different kinds of flour and the proper way of breading each piece. It’s amazing how some can give you the crunch while others just trap unwanted moisture between the skin and the meat making it unpalatable.
Rice flour! That’s one secret. It gives the crispiest outside crust that my kids love. Enough said, here’s the recipe. Enjoy!
Crispy Fried Chicken
- 2 to 3 lbs chicken bone-in skin-on thighs
- 3/4 cup rice flour
- 1 Tablespoon sea salt
- 1 teaspoon ground black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon paprika optional
- Canola Oil for frying
- In a large bowl, combine rice flour and spices. Mix well.
- Pat the chicken dry with paper towels. Partially peel the skin off (like opening a book) the chicken WITHOUT separating from the meat. Dredge with flour mixture. Make sure to coat all surface areas especially between the skin and the meat (This will create an extra crispy pocket). Repeat with the rest of the meat. Discard remaining breading.
- Heat a large frying pan and fill with ¾ – 1” oil (it should cover the chicken halfway while cooking). Gently place the chicken pieces (on medium heat) skin-side down on the oil and fry for about 15 minutes flipping halfway through. Lower heat if the meat is browning too fast. Turn it again one last time for another 3- 5 minutes or until skin is super crispy and golden brown.
- Drain on a rack, making sure the pieces don’t touch each other to remove excess oil and maintain crispness. Serve immediately.