Crispy Chicken Fritta Recipe

➤ Introduction for Crispy Chicken Fritta

So, last summer, I was having one of those days when you know you’re bored out of your mind in the kitchen, and I started to mess with this random Italian frying thing I saw in some cooking video. I honestly thought it was going to be another Pinterest fail. But, damn, this chicken fritta thing actually worked. And I mean WORKED. Like, I’ve been frying chicken since I was a teenager, helping my mom fry chicken, but this thing was different. Way different.

The coating gets so crispy that it has this level of satisfying crunch when you bite into it. But the chicken? Still super juicy. I don’t even know how that works! My husband walked into the kitchen, took one piece without asking, took one bite and said: “What the hell did you do to this chicken?”

My kids fought over the last piece. Literal fighting. Over chicken. These are the same kids who pick at their food and complain about everything.

Now they always ask when I’m going to make “that good chicken” again. I make it when people come over, I know it will impress them. I sound cocky, but I’m just being honest. I’ve never made a recipe that just hits like it does.

➤ Why I Love This Crispy Chicken Fritta Recipe

• I am completely in love with this crispy chicken fritta and here’s why – it is everything that I have ever wanted fried chicken to be. Take that first bite and you will be amazed! When you bite into the chicken and immediately hear the crack of the golden coating on the outside, and then suddenly realise that it is the most tender, succulent, tasty chicken you have ever eaten, you know you are in the presence of just about the best chicken around.

• What I really love is how a regular piece of chicken suddenly tastes like something you would pay £20 for in a restaurant. The coating doesn’t go soggy within 5 minutes like most fried chicken. And the taste? So much more interesting and satisfying compared to other fried food.

• And here is the clincher – this crispy chicken fritta goes with everything. If you are having a lovely dinner, have it with some roasted veggies. If you want a delicious salad, chop it and put it on top. If you’re making a fantastic sandwich, game over – you have just made the best chicken sandwich ever. If you’re having people over, cut it into smaller pieces and you’ve got a fancy appetizer that will make you look like a culinary genius.

➤ Crispy Chicken Fritta Ingredients

For the chicken shot-they will need:

•2 pounds chicken parts (Look, the thighs and drumsticks are so much better flavor-wise. Breasts? Meh, but hey, you do you.)
•2 cups buttermilk
•2 big tablespoons kosher salt
•1 gob of a tablespoon of garlic powder
•1 tablespoon onion powder
•1 teaspoon smoked paprika (Do not even think about it. Just do it!)
•1 teaspoon dried oregano
•1/2 teaspoon cayenne (If you’re a spice wuss, skip it. I won’t judge.)
•1/2 teaspoon black pepper

And now comes the magic shell that takes this whole game to another level:

•2 and a half cups regular flour (don’t bite into the special stuff)
•Half a cup semolina flour – seriously, you better not skip this. This is your secret weapon for Crazy Crunch city.
•1/4 cup cornstarch
•2 big tablespoons garlic powder
•2 tablespoons onion powder
•1 tablespoon smoked paprika (thank me later)
•1 tablespoon Italian season (just dump it in there)
•2 tsp kosher salt
•1 tsp black pepper
•1 tsp baking powder (the lift)
•1/2 ts cayenne, or more if you want to feel alive
•1/4 cup grated real Parmesan cheese (yes, real – not the shake in a can stuff)

For frying:

•Ton of vegetable oil (I just buy a big jug, you’re going to want enough to cover the chicken)
•2 eggs, beaten up
•1/2 cup buttermilk

Extra stuff that makes it even better:

•Lemon wedges
•Whatever fresh herbs are laying around
•Good flaky salt
•More parmesan to sprinkle on
•Hot honey if you’re feeling fancy
•Sauces I always make:
•Garlic mayo (just mayo + garlic, nothing crazy)
•Marinara with some hot sauce mixed in
•Olive oil with herbs
•Lemon mayo
•Balsamic glaze from a bottle

➤ How to Make Crispy Chicken Fritta

1 • Preparing the chicken

•In a large bowl, combine the buttermilk and all the salt and spices. Toss the chicken in and make sure it is all coated. I like to do this the night before because the longer you let chicken marinate, the better it gets (at least 4 hours or it isn’t worth it).

2 • Making the coating mix

•In a large dish, add both flours, cornstarch, all the spices, baking powder and the Parmesan. Mix it all together. In another dish, beat the eggs and some buttermilk together. Doesn’t have to be too fancy here!

3 • Getting the oil right

•Heat the oil to 325°F. I know it seems low but trust me here. If the oil is too hot the outside will burn before the inside comes up to cooking temperature. If the oil is too cool the chicken will fry greasy and soggy. Use a thermometer if you have one; guessing is never good!

4 • The triple-coat method

•Remove chicken from brine and allow the excess brine to drip away. First, coat thoroughly in the flour mixture, pressing firmly; second, dip in the egg mixture and again allow excess to drip away; third, coat again in the flour mixture, pressing firmly to achieve that crazy thick coating.

5 • Patience pays off during frying

•Fry chicken pieces in batches, do not overload! Fry for 12-15 minutes for smaller pieces or 18-22 for larger pieces flipping once halfway through; the internal temperature must reach 165°F and the coating should be deep golden brown.

6 • Perfect draining method

•Remove with a slotted spoon and allow draining on prepared wire racks sitting over paper towels, to not allow steaming to occur which will keep the coating incredibly crispy. Season immediately to your liking with a pinch of salt while hot.

7 • Almost perfect

•At this point, chicken pieces should rest for 5 minutes to allow the juices to redistribute, you should serve the chicken immediately once finished to take advantage of the most perfect crispiness, contrasting golden shell and juicy interior.

➤ Crispy Chicken Fritta Tips and Variations

• You can grill this crispy chicken fritta instead if you want to, toss it over a medium heat for about 4-5 minutes a side to get those beautiful char marks and smoky flavor that screams summertime.Don’t rush the soaking part- I know it’s hard when you’re hungry! But the longer you soak, the better the flavor will be, trust me. I have taken shortcuts before, and it’s just not quite the same. And yes, the three-time coating process might seem excessive, but that is what gives you a thick crunch. Do yourself a favor and get a thermometer for your oil. I burnt so many batches before I figured that out.

• I am experimenting with flavors all the time now. Sometimes I will add a ton of extra red pepper flakes and fennel seeds when I want a spicy coating. Or I grab my fresh herbs-rosemary, thyme, whatever, and chop them into the coating. My kids go nuts for the lemon-pepper version when I use a ton of black pepper, and lemon zest. And if I want to push the boat out, I will add mascarpone and then extra Parmesan, and some pecorino.

➤ Serving Suggestions for Crispy Chicken Fritta

• trust me brudaaa crispy chicken fritta is ideal for Sunday dinners when the whole clan is over, or when friends come over and you want to actually make them something that impresses them. I’ve brought it to picnics and it is the first thing gone. Game day? Forget it – people go bananas over it. And on a day when I want nothing but to comfort myself with food, this is what I conjure up!

• I typically serve crispy chicken fritta with garlic mashed potatoes because come on, what doesn’t go with garlic mashed potatoes? A simple side salad with lemon dressing cuts through the crispy richness nicely. Sometimes roasted veggies in season work beside it too. Other times, it gets served with crispy roasted potatoes with Italian herbs, or some pasta with olive oil and whatever herbs you have on hand.

• But this is where it gets fun- cut the crispy chicken fritta up and put it on a sandwich with some fresh mozzarella and basil. Total game changer. Or you can chop the crispy chicken fritta up and put it on a Caesar salad for the best protein you have ever had on a salad. I’ve even serve it with pasta and marinara like chicken parm, and then people think I’m some kind of genius.

If you really did love this Crispy Chicken Fritta, you must try my Crispy Chicken Tenders Recipe style next! It uses close to the exact same crispy chicken techniques, but finishes the pieces in an incredible sauce made with peppers, onions, and white wine. Same amazing crispy coating – plus this incredible Italian style sauce that is perfect for serving over pasta or with crusty bread!

➤ Storage and Leftovers

• You can definitely prep this crispy chicken fritta ahead of time. I will put the chicken in that buttermilk mix up to a day ahead of time – it can only improve it. And get this – you can coat the chicken up to 4 hours before you fry it and put it in the refrigerator. The coating sticks better when it has set for a bit.

• If you happen to have leftovers (which does not happen much at my house), they are good in the fridge for 4 days. A pro tip I learned – do not cover them right away. Let them sit for about an hour so they do not get all steamy and lose their crispiness and then put them in containers when they cool off.

• However you reheat them, do not put them in the microwave!! You will ruin them!! Put them in the oven at 375 on a wire rack for about 12-15 minutes and they will crisp back up nicely. If you have an air fryer, even better – 375 for about 6-8 minutes and they are as fresh as ever.

• These days, I am freezing tons of batches. I just lay them on baking sheets first, then put them in freezer bags once they are solid. It is going to last months, and you can reheat them from frozen state. Just give them a few more minutes in the oven. It’s like having your own lucky stash of delicious fried chicken whenever you want!

➤ Crispy Chicken Fritta FAQs

Q: Can I use boneless chicken for this crispy chicken fritta?

⤷ A: Absolutely! Just cut them into similar sizes to ensure consistent cooking time and pay attention to the time because they will cook fast – approximately 8-12 minutes until done. Bone-in tastes better in my opinion, but I get it; boneless is easier to consume!

Q: What do I do if I can’t find semolina flour for this crispy chicken fritta?

⤷ A: You can use more plain flour, but let’s be real, semolina is really what is going to make these crazy crispy. Check the pasta aisle – that’s where I found mine, and I truly believe it was worth the extra legwork!

Q: Can I bake these instead?

⤷ A: Sure! If you don’t want to hassle with all the oil, you can bake them! You can bake the malfatti at 425 on wire racks for 35-45 minutes. Spray them with oil halfway through. They won’t be as crispy, but still pretty darn good! Enjoy ur crispy chicken fritta.

Q: How do I keep batches warm while I’m still cooking?

⤷ A: Put all your finished pieces in a 200 degree oven on wire racks, they will stay warm and crispy for approximately an hour while you finish your other batches.

Q: Can I make this gluten-free?

⤷ A: Simply substitute a 1:1 gluten-free flour blend for any regular flour. The texture will be a little different but still delicious and crispy.

Q: What’s the best oil temperature for this crispy chicken fritta?

⤷ A: 325°F is the sweet spot! It is hot enough for crispiness, and not so hot that the coating burns before the chicken cooks through. Use a thermometer for best results. dont forget to enjoy crispy chicken fritta.