Crispy Fried Chicken

Mon, 5 October 2026

1. Begin by preparing the Siracha brine, this is simply a bath into which the chicken will sit overnight.
2. In a suitable container mix together the following ingredients: 500ml water, 25g salt, 50g siracha

1. When using leaner cuts like chicken breast brining the meat overnight allows for greater seasoning, improves moisture retention and helps to tenderise the meat.
2. When portioning the chicken breasts we are purposely trying to rough up the surface of the meat as this will help the flour dredge to adhere to the meat.
3. This can be achieved by butterflying the chicken breast.
4. Butterfly the chicken and rough up the surface of the chicken breast with a knife to create crevasses which the flour will adhere to which will help create that crispy coating.
5. Once the chicken pieces have been prepared place them into the brine and leave in the fridge overnight.
6. When the chicken is ready to cook it will be first coated in a flour mix known as the dredge. To make the flour dredge mix the following ingredients.
7. To ensure the chicken has the ultimate crispy coating the chicken will be twice coated. To do that a second buttermilk coating will be used.

1. Remove the chicken from the siracha brine and toss it straight into the flour dredge.
2. Move the chicken pieces back and forth to ensure the chicken is fully coated.
3. Turn the chicken in the flour a minimum off 20 times.
4. We want to gradually build up the layers of flour coating without compacting the flour onto the chicken.
5. This will ensure our coating remains light and crisp therefore the gentle multiple turns of the chicken within the flour is very important.
6. For the second coating knock off any excess flour.
7. And submerge the chicken pieces in the buttermilk coating, lift the chicken from the buttermilk and allow to drain for a few seconds.
8. Return the chicken pieces to the flour dredge, toss the chicken in the flour dredge again for a minimum of 20 times.
9. The flour will build up into craggy flaky layers
10. Transfer the coated chicken to a wire rack and allow the chicken to rest for a few minutes.
11. The Chicken pieces will be fried in hot oil.
12. Heat a deep fat fryer 175c .
13. Carefully drop the chicken pieces into the hot oil and cook for 4.5 mins turning the chicken pieces half way through frying
14. If you do not want to use hot oil an air fryer can also be used 
15. If using an air fryer.
16. Preheat the air fryer to 190c To mimic the effects of a deep fat fryer it is essential that before cooking the chicken that the chicken is generously sprayed with oil on both sides prior to cooking.
17.  Spray the air fryer tray with oil before transferring the chicken pieces to the oven.
18. Cook for 10 minutes.
19.  Turning the chicken pieces after 5 minutes.
20. Once cooked allow the chicken to rest and cool slightly on a wire rack. Using a wire rack allows air to circulate around the chicken keeping it crisp.