CRUNCHY CLOUD BURST FRIED CHICKEN
If you’re searching for the ultimate crunchy fried chicken recipe that’s crispy on the outside, juicy on the inside, and bursting with flavor, look no further than these crunchy Cloud Burst Fried Chicken. This recipe takes traditional fried chicken to the next level, delivering a perfectly crunchy coating and tender meat in every bite. Let’s dive into everything you need to know to create this crowd-pleasing dish!
WHY IS IT CALLED CLOUD BURST FRIED CHICKEN?
The name says it all—this crunchy cloud burst fried chicken is light and airy like a cloud but delivers a satisfying crunch that bursts with flavor. The unique breading technique creates a fluffy yet crispy exterior that makes each bite unforgettable.
WHAT MAKES IT SO SPECIAL?
- Extra Crispy Coating: The secret lies in the batter and double-dipping technique for ultimate crunch.-
- Juicy Interior: The marinade locks in moisture, ensuring every bite is tender.
- Bursting with Flavor: A carefully curated blend of spices and seasonings guarantees a perfect flavor profile.
- Versatile: Perfect for family dinners, parties, or even as a snack.
INGREDIENTS YOU NEED:
- Chicken thighs or drumsticks
- Buttermilk
- Garlic powder
- Paprika
- Salt
- Black pepper
For the Coating:
- All-purpose flour
- Cornstarch
- Smoked paprika
- Salt and pepper to taste
For Frying:
- Vegetable oil for deep frying
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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CRUNCHY CLOUD BURST FRIED CHICKEN
Ingredients
FOR THE CHICKEN MARINADE
- 6 pieces chicken thighs or drumsticks
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
FOR THE COATING
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp smoked paprika
- Salt and pepper to taste
FOR FRYING
- Vegetable oil for deep frying
Instructions
- In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper.
- Add the chicken and ensure it’s fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- In a separate bowl, mix the flour, cornstarch, baking powder, onion powder, cayenne pepper, smoked paprika, salt, and pepper.
- Remove the chicken from the marinade, letting the excess drip off.
- Dip each piece into the flour mixture, pressing gently to ensure a thick coating.
- For extra crispiness, dip the coated chicken back into the buttermilk, then into the flour mixture again.
- Fill a large, heavy-bottomed skillet or deep fryer with vegetable oil. Heat the oil to 350°F (175°C).
- Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 10-12 minutes or until golden brown and fully cooked (internal temperature of 165°F/74°C).
- Transfer to a wire rack to drain excess oil.
- Top with some hot honey sauce, fresh parsley and parmesan cheese!