Crispy Fried Chicken Guide
This recipe promises incredibly crispy and juicy fried chicken, with a perfectly seasoned coating and a tender interior, a true comfort food classic.
Ingredients
- 2 lb chicken pieces bone-in
- 2 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp baking powder
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 2 tsp salt
- 1 tsp cayenne pepper optional
- 2 cup buttermilk
- 4 cup vegetable oil for frying
Instructions
- 1. Prepare Chicken: In a large bowl, combine chicken pieces with buttermilk. Ensure all pieces are coated. Cover and refrigerate for at least 1 hour, or preferably overnight, to tenderize and infuse flavor.
- 2. Prepare Coating: In a separate shallow dish, whisk together all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). Ensure spices are evenly distributed.
- 3. Dredge Chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure a thick, even coating. Place coated chicken on a wire rack while you prepare the oil.
- 4. Fry Chicken: In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil to 350°F (175°C). Use a kitchen thermometer to monitor temperature. Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 8-12 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is golden brown and crispy. Adjust heat as needed to maintain oil temperature.
- 5. Drain and Serve: Remove fried chicken from oil and place on a wire rack lined with paper towels to drain excess oil. Serve hot and enjoy your perfectly crispy fried chicken!
Notes
For best results, marinate the chicken overnight. Consider double-frying for extra crispiness: fry once for 8-10 minutes, remove, rest for 5 minutes, then fry again until golden brown and cooked through. Ensure oil temperature remains consistent.