Crispy Breaded Fried Chicken Recipe: How to Make Frango Frito Empanado

Few dishes are as universally beloved as crispy breaded fried chicken. Achieving that golden, shatteringly crunchy exterior while keeping the meat juicy and tender is a skill worth mastering, and this guide walks you through a reliable, crowd-pleasing preparation. Whether you are cooking for a family dinner or a weekend gathering, the technique below delivers consistent results with straightforward ingredients and clear steps.

Crispy Breaded Fried Chicken with a Seasoned Cornmeal Crust

Golden crispy breaded fried chicken pieces coated with seasoned cornmeal on a plate

This version uses a seasoned cornmeal coating, known as fubá, which gives the chicken an exceptionally crisp and rustic crust that stays crunchy even after resting. The cornmeal adds a pleasant texture and a subtle nutty flavor, while a simple marinade of garlic, lemon, and herbs keeps the interior moist and flavorful.

2 pounds (900 g) chicken pieces (drumsticks, thighs, or breast cut into strips)
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup all-purpose flour
1 cup fine cornmeal (fubá)
2 large eggs, beaten
1/4 cup milk
Vegetable oil, for frying

In a bowl, combine the chicken with the minced garlic, lemon juice, salt, black pepper, and paprika. Toss to coat evenly, cover, and refrigerate for at least 30 minutes.
Set up three shallow dishes: one with the flour, one with the beaten eggs mixed with milk, and one with the cornmeal seasoned with a pinch of salt.
Dredge each piece of chicken in the flour, shaking off the excess, then dip it into the egg mixture, and finally press it firmly into the cornmeal until fully coated.
Place the coated pieces on a wire rack and let them rest for 10 minutes so the coating adheres properly.
Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
Fry the chicken in batches, without overcrowding, for 6 to 8 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C).
Transfer to a paper towel-lined plate or wire rack to drain excess oil, and serve hot.

How to Make Breaded Fried Chicken with an Extra-Crispy Shell

Extra crispy breaded fried chicken pieces arranged on a serving platter

For those who prefer an even crunchier shell, a double-coating method creates a thicker, more robust crust that holds up beautifully. This approach is ideal for larger batches and pairs well with dipping sauces, salads, and classic side dishes such as fries or coleslaw.

2 pounds (900 g) chicken wings or drumsticks
1 tablespoon salt
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 large eggs
1/2 cup buttermilk or milk
Vegetable oil, for deep frying

Pat the chicken dry and season it with salt, smoked paprika, cayenne, onion powder, and garlic powder. Let it sit for 20 minutes at room temperature.
In a large bowl, whisk together the flour and cornstarch. In a separate bowl, beat the eggs with the buttermilk.
Dip each chicken piece into the flour mixture, then into the egg mixture, and back into the flour mixture, pressing gently to create an uneven, textured coating.
Rest the coated chicken on a wire rack for 15 minutes to allow the crust to set.
Heat the oil to 350°F (175°C) in a deep fryer or heavy pot.
Fry the chicken in small batches for 10 to 12 minutes, turning occasionally, until deeply golden and cooked through.
Drain on a wire rack, season lightly with salt while still hot, and serve immediately for maximum crunch.