Mayana Kitchen

Crispy Juicy Chicken Recipe

Crispy chicken with a layered coating and properly heated oil

By Mayana

Crispy Chicken at a Glance

For the coating to adhere well, cover the chicken with the wet mixture, then press it into the flour mixture. Keep the oil at approximately 170–175°C so the coating turns crisp without burning. The chicken pieces should reach an internal temperature of at least 74°C; resting them on a wire rack after frying helps preserve their crispness.

Chicken strips with a crisp, golden exterior and a fully cooked center.
Yield
4 servings
Servings
4 servings
Total time
38 min
Difficulty
Medium
Prep time
20 min
Cook time
18 min
Recipe

Ingredients for Crispy Chicken

For the chicken

For the wet mixture

For the coating

For frying

Method

How to Make Crispy Chicken

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  1. 01

    Cut the chicken

    5 minutes

    Cut the chicken into strips of equal thickness.

  2. 02

    Prepare the wet mixture

    3 minutes

    Whisk the egg, milk, salt, and black pepper, then add the chicken.

  3. 03

    Prepare the coating

    3 minutes

    Mix the flour, cornstarch, and spices in a large bowl.

  4. 04

    Coat the chicken

    5 minutes

    Press the chicken into the flour mixture to coat every surface.

  5. 05

    Heat the oil and fry

    10 minutes

    Heat the oil to 170–175°C and fry the chicken in batches for 4–6 minutes.

  6. 06

    Rest on a rack and serve

    3 minutes

    Let the fried chicken rest on a wire rack, then serve hot.

Mayana method

Mastery Guide

Review the technical details, common mistakes and correct practices that determine the recipe result.

Details that determine the result

Critical Tips

01

Cut the chicken into even pieces.

Press the coating firmly onto the chicken.

02

Keep the oil at 170–175°C.

Do not overcrowd the pot.

03

Check that the internal temperature reaches 74°C.

Let the chicken rest on a wire rack.

Serving & Storage

How to Store and Make Crispy Chicken Ahead

Serving temperature

Serve hot.

Best resting time

Rest on a wire rack for 2–3 minutes.

Refrigerator storage

Store in a covered container in the refrigerator for 3–4 days.

Room-temperature limit

Do not leave at room temperature for more than 2 hours.

Freezing

Can be frozen after cooking.

Thawing method

Thaw in the refrigerator.

Reheating

Reheat in a 190°C oven until the coating is crisp.

Make-ahead steps

The coating mixture can be prepared ahead.

Serving suggestion

Serve with dipping sauce and salad.

Approximate values

Nutrition

1 serving: 4–5 chicken strips (Approximately 220 g); excluding Dipping sauces and serving garnishes

Energy 510 kcal
Fat 24.0 g
Saturated fat 4.0 g
Carbohydrate 37.0 g
Sugars 3.0 g
Fiber 1.2 g
Protein 37.0 g
Salt 1.7 g
Cholesterol 145 mg
Sodium 680 mg

Nutrition values are approximate. The entire amount of frying oil is not considered consumed.

FAQs

Frequently Asked Questions About Crispy Chicken

Why does it absorb oil?

The most common reason is that the oil is not hot enough.

Why does the coating fall off?

It can separate when it is not pressed on firmly enough or when the oil is cold.

How can you tell when the chicken is cooked?

The most reliable check is an internal temperature of at least 74°C at the thickest point.

How should it be reheated the next day?

The oven or another dry-heat method preserves the crispness better.

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