For Crispier Fried Chicken, Always Add This To Your Dredge
While a classic fried chicken recipe calls for a simple coating of flour, you can take the crunch factor to the next level with a simple addition: Cornmeal.
Getting the dredge measurements right will maximize the crispiness of your fried chicken. A good ratio is three parts flour to one part cornmeal, though you should feel free to experiment with the ratio after you've had some experience with the blend. Go for cornmeal that fits the texture you want on the finished product. Fine cornmeal will give you a more even crust with less aggressive crunch, while medium or coarse varieties make the coating bumpier and more pronounced.
Make the coating and flavor stick
Like coating fried chicken in potato chips, adding cornmeal to your dredge is just as much about flavor as it is crunch. You'll still need to aggressively season your dredge with salt, black pepper, paprika, cayenne, or your other favorite spices to build flavor. Cajun blends or dry rubs based on garlic and onion are a natural fit. To make the seasonings stick, start with chicken that's been patted dry, then dip it into a mixture of buttermilk and beaten egg. Let any excess moisture drip off before dredging, and don't just roll the chicken through your dry mix. You want to turn it repeatedly and make sure it works down into all the nooks and crevices.
If you crave an extra layer of texture, double-dredge. Repeat the buttermilk egg layer after your initial coating, and then apply a second layer of your dry mix. Then, let the coated chicken rest for up to 30 minutes on a wire rack before you drop it in the fryer. This pause allows the flour blend to hydrate and the coating to stick more securely.
Don't let your hard work go to waste by overcrowding the fryer, either. If you're serving a crowd, fry in batches to avoid dropping the oil temperature, which can lead to a grease-soaked, mushy crust. You want to try to keep the oil between 325 and 350 degrees Fahrenheit, and ensure you're frying the chicken to the USDA-recommended final internal temperature of 165 degrees Fahrenheit.
