Fried chicken is a classic comfort food, known for its crispy coating and juicy, flavorful inside. But keeping that crunch intact for hours can be tricky, especially if you’re saving it for later or packing it for a meal on the go.

Let’s find out how to make sure the best fried chicken in Dubai stays as delicious as the moment it was made.

The secret starts in the fryer:

The journey to a crunchy coating begins the moment the chicken hits the hot oil. The temperature must be just right. If the oil is not hot enough, the chicken will soak up too much oil and become greasy and heavy.

If it is too hot, the outside will burn before the inside is cooked. Using a kitchen thermometer to keep the oil at a steady temperature, usually around 350 degrees, is key. This high heat quickly seals the coating, creating a barrier that locks in the juices and starts forming that crispy shell we all love.

Give it a rest on a rack:

Once the chicken is golden brown and cooked through, resist the urge to pile it on a plate covered with paper towels. While paper towels soak up extra oil, they also trap steam. This steam rises and hits the bottom of the chicken, turning it soft.

Instead, place the freshly fried chicken on a wire cooling rack set over a baking sheet. This allows air to circulate all around the piece, keeping every side crunchy while any extra oil drips down below.

The double dredge method:

For an extra sturdy crust, try coating the chicken twice. After the first dip in flour and the first dunk in buttermilk, dip it back into the flour mixture again. This double layer creates a thicker, bumpier coating that has more surface area.

More surface area means more crunch. It also forms a stronger shell that is better at resisting moisture from the meat, helping it stay crisp for a longer time after cooking.

Add a touch of cornstarch:

A simple change to your flour mixture can make a big difference. Mixing a little cornstarch with your regular flour creates an even crispier coating. Cornstarch absorbs moisture from the air and the chicken, which helps to dry out the crust and make it extra crunchy. It also browns beautifully, giving the chicken a lovely golden color without burning.