Crispiest Fried Chicken In the World?

by Barry Lewis

Prep time
30 mins
Cook time
8 mins


Dry Brine

1tbsp garlic powder

1tbsp onion powder

1tbsp salt

1tbsp pepper

Zest of 1 lemon

4 chicken drumsticks (or thighs)

Oil for frying – I used rapeseed (canola)


2tsp baking powder

1tsp onion powder

1tsp garlic powder

Pinch salt

250g plain flour

For the coating

250g buttermilk

2 egg whites

2tbsp vodka

Alright so apparently this recipe is for the crispiest fried chicken in the World – I love fried chicken, but yes sometimes it can go a bit soggy rather quickly! Apparently using some vodka and egg whites can help here, let’s find out and see for ourselves!

The Crispiest Fried Chicken In the World?

First up we dry bring the chicken – ideally overnight. Mix the dry brine ingredients together in a bowl until well combined, pat dry your chicken and press it into the drumsticks, coating all over. Place in a plastic tub with the lid on that is lined with kitchen towel, put in the fridge and leave overnight if you can.

Warm up your oil in a fryer to 180c or a frying pan with a thermometer. In one dish mix together the dredge ingredients and in another whisk the egg whites, buttermilk and vodka.

Dunk the chicken in the flour mix, then the vodka mix, then back in the flour mix for a second coating and fry in separate batches for around 8 minutes until golden brown, place on a wire rack to cool and repeat with remaining chicken! It is indeed incredibly crispy and the best thing is, it holds that crispiness too!

I normally marinade chicken in buttermilk, but the dry brine really did make the chicken super moist, almost flakey like cooked fish! Perhaps you could overnight the chicken in buttermilk, then do the dry brine the following night, but it really does not need it, that dry brine really does the job but play around with it!