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Quick Crispy Fried Chicken

Crunchy double-dredged fried chicken with no marination needed — ready in 30 minutes.

Prep: 15 minCook: 15 minTotal: 30 minServings: 4

Ingredients

Chicken

  • 8 bone-in, skin-on chicken pieces (thighs/drumsticks)

Wet dredge

  • 2 eggs
  • 2tbsp water
  • 1tsp salt
  • 1/2tsp garlic powder

Dry dredge

  • 250g plain flour
  • 2tbsp maïzena (cornstarch)
  • 1tsp smoked paprika
  • 1tsp garlic powder
  • 1/2tsp onion powder
  • 1/2tsp black pepper
  • 1/2tsp cayenne
  • 1tsp salt

Frying

  • neutral oil (sunflower or peanut) (enough to fill Dutch oven ~7-8cm deep)
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Instructions

Prep

  1. 1

    Pat chicken pieces very dry with paper towels. Season directly with salt and pepper.

Dredge

  1. 2

    Set up two bowls. Wet: beat eggs with water, salt, and garlic powder. Dry: mix flour and maïzena with smoked paprika, garlic powder, onion powder, black pepper, cayenne, and salt.

  2. 3

    Splash 2-3 tbsp of the egg wash into the flour and fork it through to create craggy clumps.

  3. 4

    Double dredge each piece: flour → egg wash → flour. Press firmly each time and shake off excess.

  4. 5

    Rest coated pieces on a wire rack for 5-10 minutes to set the coating.

Fry

  1. 6

    Heat oil to 160-170°C in a Dutch oven. Fry in batches (don't crowd), 12-15 minutes per batch, flipping once. Target 74°C internal temp.

  2. 7

    Rest finished pieces on a wire rack over a sheet pan — not paper towels.

Notes

Use one hand for wet, one for dry to avoid breading your fingers. Don't touch chicken for the first 3-4 minutes in the oil — the crust needs time to set. Between batches, let the oil recover for a couple of minutes before adding the next batch. No thermometer? Dip a wooden spoon handle in the oil — steady bubbles mean you're in the right range. A bread cube should turn golden in 30-40 seconds.