You recognize the sensation: biting into a bit of fried food, such as a plump breast of chicken or a well-crisped onion ring, and sensing that divine, nigh-explosive crunch. That instant the golden exterior yields to moist, flavorful interior. It’s a mini-miracle, but it’s actually science, clever use of ingredients, and easy finesse.
The desire for that salty, fiery crunch is epic. As chef Michael Symon puts it, “I don’t want fried chicken – or anything that is fried – to not have that epic crunch to it.” And he’s right—it’s the only thing capable of transforming good fried food into memorable fried food.
So, why do some batters turn crispy, and others turn ridiculously crispy? Let us break it down.
1. Flour’s and Starch’s Role
Starch gelatinization is the secret behind each majestic fried batter’s resplendent appearance. Flour encounters very hot oil, and starches soak up water, expand, and re-solidify as a firm structure that provides that texture-determining snap.
•The all-purpose flour can be the default choice for its starch content, but it alone can produce a heavy, doughy crust.
•Rice flour and cornstarch lighten the batter and cut back on oil absorption, allowing a thinner, shatteringly crunchy finish. Symon himself recommends that this combination gives “the crunchiest batter that I know how to make.”
•Cake flour can also be beneficial since its lower gluten content prevents the crust from turning gummy.
•Gluten-free starches such as cornstarch are particularly useful in order to prevent the chewiness overworked wheat flour creates.
Even your crust’s look suffers. Cornstarch and rice flour will not caramelize as much as wheat flour, so Symon recommends adding a little paprika or turmeric to add color without losing crunch.
2. Support Ingredients That Make or Break Crispiness
Aside from flour, other ingredients are responsible for whether or not the final crust is crispy:
•Leavening agents (baking powder, baking soda) → Form air pockets for lift and lightness.
•Salt → Releases starches and provides flavor.
•Sugar → Increases browning (more prevalent in sweet batter).
•Eggs → Binds ingredients together and makes them richer.
•Water → Stores dry ingredients but temperature is important (more later).
One of the MVPs is unexpected: ice water. Cold batter keeps oil from being absorbed in excess, and when it reaches the hot oil, the large temperature difference freezes the exterior crust into a crunchy protective barrier.
Michael Symon pushes vodka one step further. Because it evaporates quicker than water, it creates more air pockets when it leaves, forming an extremely thin lacy crust. It’s a sneaky little technique that results in pro-level crunch in your own kitchen.
Keto Egg Cups
Equipment
- 1 Standard Muffin Tin
- 1 Pastry Brush
- 1 Whisk
- 1 Large Measuring Cup or Small Pitcher
- 1 Offset Spatula
Ingredients
Main
- 2 tablespoons unsalted butter melted
- 6 large thin slices prosciutto about 1/3 pound
- 1/3 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 cup packed baby spinach leaves chopped
- 1/4 cup roasted red peppers chopped
- 6 large eggs
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
Instructions
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Brush 6 standard muffin cups with the butter (the butter will pool on the bottom of the cups, but that’s okay). Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Divide the mozzarella evenly among the cups. Repeat with the Parmesan, spinach and roasted red pepper.
- Whisk the eggs and cream in a large measuring cup or small pitcher; add some salt and a few grinds of pepper. Pour the egg mixture in each cup, making sure not to overfill.
- Bake until the eggs are set and wobble only slightly, 10 to 12 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and transfer to a plate for serving.
Notes
3. Tricks That Are Guaranteed to Add More Batter
A couple of things make all the difference before your food ever hits the wet batter, however
1. Dry dredge first – Symon dredges food in a mixture of cornstarch, baking powder, and salt before immersing in batter. This helps the wet coating adhere and helps prevent the horror of separation of crust from meat from occurring.
2. Allow ingredients to reach room temperature – Cold food and hot oil lead to spotty cooking. Allowing chicken, fish, or veggies to sit at room temperature for 30 minutes allows the interior to cook evenly without burning the exterior.
Combined, these procedures form the ideal surface for the batter to stick to, forming a crust that remains intact bite after bite.
4. Prep Work for Frying Success
Even before frying, little things make a huge impact:
1.Pat food dry – Moisture is the enemy of crispiness. Use paper towels or give water-rich foods a quick dusting of flour or cornstarch.
2.Mix batter at the last minute – Baking powder starts reacting as soon as it touches liquid, so wait until you’re ready to fry. A few lumps are fine—overmixing develops gluten and ruins the crunch.
3. Keep your station stocked – Maintain a wire rack and baking sheet for draining food correctly. Never drain onto paper towels that hold steam.
5. The Right Oil
Not all oils are the same under strong heat. The best ones to use have a high smoke point and no flavor:
•Peanut oil
•Avocado oil
•Lard or ghee (but not butter)
•Refined coconut oil (but it will impart flavor)
A Dutch oven or heavy-bottomed pot is perfect if you don’t have a deep fryer.
Crispy Chicken Breasts with Spicy Honey
Equipment
- 1 Heavy-bottomed Dutch oven Essential for deep frying to maintain consistent oil temperature.
- 1 Deep-Fry Thermometer Crucial for precise oil temperature control at 375°F.
- 2 Large Mixing Bowls One for the dry dredge, one for the wet batter.
- 1 Whisk For smoothly combining batter ingredients and the spicy honey.
- 1 Slotted Spoon or Spider For safely adding and removing chicken from hot oil.
Ingredients
Main
- 4 cups vegetable oil canola oil, peanut oil or duck fat, for frying
- 1 cup cornstarch
- 2 teaspoons baking powder
- Pinch of kosher salt
- 1 teaspoon your favorite seasonings like smoked paprika or cayenne pepper
- 8 boneless skinless chicken breasts each about 6 ounces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon celery salt
- 1 teaspoon cayenne pepper
- Pinch of kosher salt
- 1/4 cup pilsner
- 1/4 cup water
- 1/2 cup vodka
- 1/2 cup honey
- 1/2 cup Sriracha or 1/2 cup thinly sliced various chiles such as jalapeno, fresno and serrano peppers
Instructions
- For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
- In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
- In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
- Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn’t drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
- For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
- To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.
Notes
6. The Role of Temperature
Temperature has a significant role in frying.
•-Range for optimum results: 325°F – 375°F
•-too hot → Outside browns before inside cooks.
•-too cold → Batter absorbs the oil, so it’s greasy and soggy.
Experiment with a thermometer for best results, or do the chopstick test—normal bubbles indicate your oil is hot enough.
7. The Magic of Double Frying
Double frying is one of the most trustworthy methods for long-term crispness.
1.First fry (approx. 330°F) – Cook the food beforehand at a lower temperature. This drives out the moisture and forms a first layer of crust. Don’t overcrowd the pot—each piece needs its own space.
2.Resting period (at least 10 minutes) – Cooling allows the moisture to redistribute and hardens the first crust.
3. Second fry (about 375°F) – A brief, high-heat fry that hardens the shell to a shattering crunch. This is what elevates food such as twice-fried chicken wings to legend.
Fried Chicken
Equipment
- 1 Plastic Container With lid, for brining
- 1 Cast-iron skillet 12-inch or heavy fry pan
- 1 Colander For draining brined chicken
- 1 Meat Thermometer Crucial for monitoring oil and internal chicken temperature
- 1 Wire Rack with Sheet Pan For draining fried chicken
Ingredients
Main
- 1 broiler/fryer chicken cut into 8 pieces
- 2 cups low fat buttermilk
- 2 tablespoons kosher salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- Flour for dredging
- Vegetable shortening for frying
Instructions
- Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
- Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
- Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
- Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
- Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.
Notes
8. Post-Fry Care
Crispiness does not end once food emerges from the oil. How you treat it afterwards counts:
• Drain on wire rack – prevents steam from softening crust.
• Warm in low oven (200°F) when frying in batches.
•Don’t use paper towels – They trap steam and negates all your effort.
For leftovers storage:
•Cool to room temperature first before storing (to avoid condensation).
•Freeze on a sheet tray before bagging to prevent clumping.
For reheating:
•Reheat in oven, toaster oven, or air fryer at 350°F.
•Never microwave—steam will destroy the crunch.
9. Mistakes to Avoid
Even with ideal ingredients, certain errors can be catastrophic for fried food:
1. Crowding the pot → Decreases oil temperature and results in soggy products.
2. Not using the thermometer → Guessing at heat results in greasy food.
3. Overmixing batter → Develops gluten, batter becomes too heavy and gummy.
4. Leaving food in paper towels too long → Keeps the steam in, which makes the crust soft.
5. Reusing the batter → Gets soggy and harbors bacteria. Fresh mix every time.
10. Light vs. Heavy Batters
Not all batters are created equal. Choosing the right type depends on what you’re frying:
• Light batters (low flour-to-liquid ratio) → Excellent for fish or vegetables, resulting in a thin, fragile crust.
• Heavy batters (high flour-to-liquid ratio) → Ideal for chicken or onion rings, providing them with more substance.
There’s testing to be done. Experiment with using sparkling water for added airiness, or add paprika, garlic powder, or cayenne to your dry dredge for added flavor.
11. Making It Yours
Michael Symon describes his recipes as “a road map.” Now that you know the science, go ahead and make it your own. Blend spices for color, substitute oils based on taste, or play with carbonation for added lift.
The science provides consistency. The creativity makes it yours.
Fried Chicken
Equipment
- 1 Plastic Container For brining chicken
- 1 12-inch Cast Iron Skillet or Heavy Fry Pan Essential for even heat distribution during frying
- 1 Deep-Fry Thermometer Crucial for monitoring oil temperature
- 1 Meat Thermometer To ensure chicken is cooked to 180°F internal temperature
- 1 Wire Rack over Sheet Pan For proper draining and crispness post-frying
Ingredients
Main
- 1 broiler/fryer chicken cut into 8 pieces
- 2 cups low fat buttermilk
- 2 tablespoons kosher salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- Flour for dredging
- Vegetable shortening for frying
Instructions
- Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
- Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
- Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
- Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
- Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.
Notes
The Takeaway
Crispy, golden fried perfection is all about fortune—stacking the correct ingredients, prep, frying skill, and TLC post-fry.
• Begin with the proper flours and starches.
• Employ smart add-ins like baking powder, ice water, or vodka.
• Prep using dry dredges and dry surfaces.
• Fry at the appropriate temperatures (best to double-fry).
• Handle food correctly after frying to maintain the crunch.
Do all that, and you’ll turn your kitchen into a haven of irresistibly crispy delights—the kind that shatter audibly, taste incredible, and stay crunchy long after the first bite.
