Crispy Fried Chicken

If you’re craving crispy fried chicken that’s juicy on the inside and perfectly golden on the outside, this recipe is for you. This dish, loved globally, combines simple ingredients to deliver a finger-licking masterpiece right from your kitchen. Whether it’s for a family dinner, a gathering, or just for yourself, this crispy fried chicken will not disappoint.

Why You Will Love This Recipe

This crispy fried chicken recipe is not only easy to follow but also allows you to customize it according to your flavor preferences. The buttermilk marinade tenderizes the chicken, infusing it with flavor that seeps deep into each piece. The combination of all-purpose flour and cornflour creates the crunch you crave, while the various spices give it the right kick. Plus, you’ll get that satisfying crunch as soon as you take a bite!

Pro Tips for Making Crispy Fried Chicken

Marinate Longer: For the best flavor, marinate the chicken overnight.

Don’t Overcrowd: Fry the chicken in small batches to maintain oil temperature, ensuring even cooking.
Use a Wire Rack: Drain fried chicken on a wire rack for ultimate crispiness.
Check Temperature: Ensure the oil is at the right temperature (175°C or 350°F) before adding chicken.

Resting Time: Let the chicken sit for 10 minutes after frying to ensure the juices redistribute.

Ingredients

Gather these simple ingredients to make your crispy fried chicken:

1 kg (2.2 lbs) chicken parts (preferably thighs)

2 cups (480 ml) buttermilk (or 1 cup (360 ml) milk + 1 tbsp vinegar, let sit for 10 mins)
2 cups (250g) all-purpose flour
1/2 cup (65g) cornflour (for extra crunch)

1 tsp baking powder
1 tsp garlic powder
1 tsp paprika

1 tsp black pepper
1 tsp onion powder
1 tsp salt (or to taste)

1/2 tsp cayenne pepper (optional, for heat)
Vegetable oil (for deep frying)

Directions

Follow these easy steps to prepare your crispy fried chicken:

Step 1: Soak the chicken in buttermilk for at least 2 hours or overnight in the fridge to tenderize and enhance flavor.
Step 2: In a large bowl, mix the all-purpose flour, cornflour, baking powder, and all the spices (garlic powder, paprika, black pepper, onion powder, salt, and cayenne pepper).
Step 3: Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, pressing well to coat all sides. Let the coated chicken sit for 10 minutes to ensure the coating sticks better.

Step 4: Heat vegetable oil in a deep pot or fryer to 175°C (350°F).
Step 5: Fry the chicken in batches, ensuring not to overcrowd the pot.
Step 6: Fry each piece until golden brown and fully cooked, with an internal temperature reaching 75°C (165°F), about 12-15 minutes depending on the size of the pieces.

Step 7: Drain the fried chicken on a wire rack or paper towel to remove excess oil. Serve hot with your favorite dip, fries, or rice.

FAQs

Can I use other chicken parts? Yes! While thighs are recommended for their juiciness, you can use drumsticks or breasts.
What can I substitute for buttermilk? You can use milk mixed with vinegar or lemon juice; let it sit for 10 minutes before using.

How do I store leftover fried chicken? Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze fried chicken? Yes, you can freeze fried chicken for up to 2 months. Reheat in an oven for optimal crispiness.
What side dishes pair well with fried chicken? Great sides include coleslaw, mashed potatoes, macaroni cheese, and cornbread.

Conclusion

This crispy fried chicken recipe is sure to be a hit in your home. With its flavorful marinade and crunchy exterior, it brings comfort food to a whole new level. Follow the steps, utilize the tips, and enjoy your homemade fried chicken with the people you love!