Here’s a simple and delicious recipe for making crispy chicken:
Crispy Fried Chicken
Ingredients:
- Chicken Pieces: 8-10 pieces (drumsticks, thighs, wings)
- Buttermilk: 2 cups
- Hot Sauce: 2 tablespoons (optional, for marinade)
- All-Purpose Flour: 2 cups
- Cornstarch: 1/2 cup
- Baking Powder: 1 teaspoon
- Paprika: 1 tablespoon
- Garlic Powder: 1 tablespoon
- Onion Powder: 1 tablespoon
- Salt: 2 teaspoons
- Black Pepper: 1 teaspoon
- Cayenne Pepper: 1/2 teaspoon (optional, for extra heat)
- Vegetable Oil: for frying
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the buttermilk and hot sauce.
- Add the chicken pieces to the bowl, ensuring they are fully submerged in the buttermilk mixture.
- Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor and tenderness.
- Prepare the Dredge:
- In another large bowl, mix together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Coat the Chicken:
- Remove the chicken from the buttermilk marinade, allowing any excess to drip off.
- Dredge each piece of chicken in the flour mixture, pressing firmly so the coating adheres well.
- Place the coated chicken pieces on a wire rack and let them rest for about 10-15 minutes to set the coating.
- Heat the Oil:
- In a large, deep skillet or Dutch oven, heat about 2-3 inches of vegetable oil to 350Β°F (175Β°C). Use a thermometer to maintain the temperature.
- Fry the Chicken:
- Working in batches, carefully place the chicken pieces into the hot oil. Avoid overcrowding the pan to ensure even cooking.
- Fry the chicken until it is golden brown and crispy, about 12-15 minutes for drumsticks and thighs, and 8-10 minutes for wings. The internal temperature should reach 165Β°F (75Β°C).
- Drain and Serve:
- Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Tips for Extra Crispy Chicken:
- Double Dredge: For an extra crispy crust, dip the chicken back into the buttermilk after the first coating of flour, then dredge it again in the flour mixture.
- Use Cornstarch: Adding cornstarch to the flour mixture helps achieve a lighter, crispier coating.
- Rest Before Frying: Allowing the coated chicken to rest before frying helps the coating adhere better and become crispier.
Enjoy your delicious homemade crispy fried chicken!
