Crispiest Fried Chicken

Prep Time:
45 mins
Total Time:
45 mins

Inspired by Korean-style fried chicken, we tossed ours in rice flour, dipped it in batter, and fried it not once but twice for extra crunch and an even, golden color.


  • 1 whole chicken (3 pounds), cut into 10 pieces (breasts halved crosswise)

  • ½ cup rice flour, plus more for sprinkling

  • Kosher salt and freshly ground pepper

  • Vegetable oil, such as safflower, for frying

  • ¼ cup unbleached all-purpose flour

  • Flaky sea salt, such as Maldon


  1. In a large bowl, sprinkle chicken with rice flour; season generously with kosher salt and pepper, tossing to coat. Pour oil into a large pot to a depth of 2 inches. Place over medium-high heat until a thermometer registers 350 degrees.

  2. Whisk together both flours, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Whisk in 3/4 cup water until a smooth, thin batter forms.

  3. Working in batches, dip pieces of chicken into batter, allowing excess to drip off. Transfer to oil and fry until pale golden, 6 minutes. Remove and shake lightly in a colander to drain; transfer to paper towels. Bring oil temperature back to 350 degrees, then return chicken to oil and fry a second time until golden brown and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, about 6 minutes for small pieces, about 8 minutes for large. Transfer to a wire rack set in a rimmed baking sheet; season with flaky salt. Serve warm or room temperature.

    crispiest fried chicken
    Linda Pugliese
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