Crispiest Fried Chicken Ever

I have been cooking for a while and just found out how to make the best, Crispiest Fried Chicken Ever!

Fried chicken is one of my favorites for dinner. I have tried everything to try to have crispy chicken, but my crust would always fall off, or to make it crispy, a lot of times, I would almost burn the chicken to crisp it up.

My son suggested using corn starch when we were making hot wings, and I was floored by the results! I had never thought of using corn starch in my chicken batter before. When you use it in your batter to fry chicken, it will leave you with the crunchiest and beautiful browned exterior while sealing in all those yummy juices!

The texture is so airy! Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations. I will never go back to the way I used to make my chicken! My life has been changed forever!

Crispiest Fried Chicken Ever

Ingredients:

3 chicken breasts

3 chicken drumsticks

1 1/2 cups buttermilk

2 teaspoons salt

1 teaspoon pepper

Dredging Mixture:

1/2 cups flour

1/2 cup Argo® Corn Starch (secret ingredient)

2 teaspoons salt

1 teaspoon paprika

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon white pepper

1-quart oil for frying

Directions:

In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate for 4 hours. When ready to cook, pour the oil in a skillet until it is about 3/4 inches deep. Heat to 350 degrees. Prepare the breading by combining the flour, corn starch, onion powder, garlic powder, white pepper, paprika, and salt in a gallon-sized resealable plastic bag or shallow dish. Mix it thoroughly. Working one at a time, remove chicken pieces from the buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat it thoroughly. Tap off the excess. Place the breaded chicken into the 365-degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil, so keep it as close to 365 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F. Remove from the oil and place on paper towels. Let them rest before serving.