Crispy fried chicken is my absolute go-to meal when I want something that feels restaurant-quality but tastes way better homemade.
The secret is not just in the seasoning, it is in the technique, the coating, and frying it at the right temperature.
This extra crispy fried chicken plate comes together in under an hour and serves four people generously.
Paired with fresh lettuce, cucumbers, and tomatoes, it is a complete, satisfying meal that never disappoints.
Why You Will Love This Extra Crispy Fried Chicken Plate
Ingredients
- 8 chicken pieces (drumsticks and thighs)
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 eggs
- 1 cup buttermilk
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp cayenne pepper
- Oil for frying
- Green lettuce leaves
- Cucumber slices
- Cherry tomatoes
- Onion slices
Step 1: Prepare the Chicken and Buttermilk Bath
- 8 chicken pieces (drumsticks and thighs)
- 2 eggs
- 1 cup buttermilk
I like to pat my chicken pieces dry with paper towels first, this helps the coating stick better and fry more evenly. In a bowl, I whisk together the eggs and buttermilk until smooth, then submerge all the chicken pieces in the mixture. I make sure each piece is fully coated, then I let it sit in the fridge for at least 15 minutes, though I often do 30 minutes if I have the time. This extra step really does make a difference in how juicy the meat stays.
Step 2: Mix the Dry Coating
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp cayenne pepper
In a large shallow bowl or plate, I combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. I whisk this mixture together really well to distribute all the seasonings evenly throughout. I find that having all my seasonings mixed into the flour ahead of time makes the coating process faster and ensures every piece gets the same flavoring.
Step 3: Coat Each Piece
- Chicken from buttermilk bath
- Seasoned flour mixture
I remove one piece of chicken from the buttermilk bath and let the excess drip off, then I roll it in the seasoned flour mixture, making sure it is completely covered on all sides. I tend to press the coating gently onto the chicken so it adheres well and creates that crispy exterior. I place each coated piece on a clean plate or wire rack as I go.
Step 4: Heat Oil and Fry
- Oil for frying
- Coated chicken pieces
I heat oil in a deep pot or large skillet to 350°F, using a thermometer to check the temperature. I find that maintaining the right oil temperature is crucial for crispy chicken without burning, so I do not skip this step. Working in batches so I do not overcrowd the pan, I carefully place the coated chicken pieces into the hot oil. I let each piece fry for about 12-15 minutes, turning halfway through, until the coating is deep golden brown and the internal temperature reaches 165°F.
Step 5: Prepare the Fresh Salad Base
- Green lettuce leaves
- Cucumber slices
- Cherry tomatoes
- Onion slices
While the chicken is frying, I arrange fresh lettuce leaves on a large serving plate. I add crisp cucumber slices and halved cherry tomatoes around the plate, then scatter some thin onion slices on top. I like to keep the vegetables arranged in a way that looks appealing and appetizing.
Step 6: Assemble and Serve
- Fried chicken pieces
- Prepared salad base
Once all the chicken is fried and drained on paper towels, I pile it onto the center of the plate over the fresh vegetables. I serve it warm, and I tend to eat it right away so the chicken stays as crispy as possible. This plate is perfect on its own, but it also pairs wonderfully with your favorite dipping sauce.
Storage Instructions
Store: Keep leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Store the fresh salad components separately to prevent them from getting soggy.
Freeze: You can freeze cooked fried chicken in a freezer bag for up to 2 months. The fresh salad vegetables are not recommended for freezing.
Reheat: Reheat fried chicken in a 350°F oven for about 10 minutes to restore crispiness, or reheat in an air fryer at 375°F for 5 minutes. Prepare fresh salad components just before serving.
What to Serve With This Extra Crispy Fried Chicken Plate
- Creamy ranch or buttermilk dressing for dipping
- Hot sauce, sriracha, or spicy mayo for those who like heat
- Garlic aioli or lemon herb yogurt sauce for a lighter option
- Crispy fries or rice on the side to round out the meal
- Coleslaw for an extra crunch and cool contrast
Estimated Nutrition
- Calories: 520
- Protein: 38g
- Fat: 22g
- Carbohydrates: 48g
(Estimated per serving, without optional ingredients or dipping sauces)
Extra Crispy Fried Chicken Plate
Ingredients
Method
- Pat chicken pieces dry with paper towels. In a bowl, whisk together eggs and buttermilk until smooth. Submerge all chicken pieces in the buttermilk mixture, ensuring each piece is fully coated. Let sit in the refrigerator for at least 15-30 minutes.
- In a large shallow bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Whisk together well to distribute all seasonings evenly throughout the mixture.
- Remove one piece of chicken from the buttermilk bath and let excess drip off. Roll it in the seasoned flour mixture, making sure it is completely covered on all sides. Press the coating gently onto the chicken. Place each coated piece on a clean plate or wire rack.
- Heat oil in a deep pot or large skillet to 350°F using a thermometer. Working in batches to avoid overcrowding, carefully place coated chicken pieces into the hot oil. Fry for 12-15 minutes, turning halfway through, until coating is deep golden brown and internal temperature reaches 165°F.
- Arrange fresh lettuce leaves on a large serving plate. Add crisp cucumber slices and halved cherry tomatoes around the plate. Scatter thin onion slices on top.
- Pile fried chicken pieces onto the center of the plate over the fresh vegetables. Serve immediately while chicken is warm and crispy.
