CRISPY FRIED CHICKEN
Step 1: Marinate the Chicken
In a large bowl or resealable plastic bag, combine the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Add the chicken pieces to the marinade, making sure each piece is well-coated.
Cover and refrigerate for at least 2 hours, or overnight for the best flavor and tenderness.
Step 2: Prepare the Coating
In a large shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, salt, black pepper, and cayenne pepper.
Remove the chicken from the marinade, letting any excess drip off.
Dredge each piece of chicken in the seasoned flour mixture, pressing gently to ensure a good coating. For extra crispy chicken, you can double dip: after the first coating, dip the chicken back into the buttermilk and then coat it again in the flour mixture.
Step 3: Heat the Oil
Pour vegetable oil into a large heavy-bottomed skillet or Dutch oven, filling it about 1-2 inches deep.
Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.
Step 4: Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding the pan.
Fry the chicken for 8-12 minutes per side, or until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). Adjust the heat as needed to maintain the oil temperature.
Remove the chicken from the oil and place it on a wire rack set over a baking sheet or paper towels to drain excess oil.
Step 5: Serve
Let the chicken rest for a few minutes before serving. This allows the juices to redistribute and the coating to stay crispy.
Serve hot with your favorite sides and dipping sauces.
Tips for Perfect Crispy Fried Chicken
Use Buttermilk: Buttermilk tenderizes the chicken and adds flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Double Dip: For extra crunch, double dip the chicken in the flour mixture.
Maintain Oil Temperature: Keep the oil temperature steady to ensure even cooking and prevent soggy coating.
Rest the Chicken: Allow the fried chicken to rest before serving to maintain its crispiness.
Variations
Spicy Version: Add more cayenne pepper or hot sauce to the marinade for a spicier kick.
Herb Flavors: Experiment with different herbs and spices in the coating, such as rosemary or basil.
Gluten-Free: Use a gluten-free flour blend and cornstarch for a gluten-free version of this recipe.
Final Thoughts
Crispy Fried Chicken is a beloved classic that’s sure to impress anyone who tastes it. With its crunchy exterior and tender, juicy interior, this recipe offers a homemade version that rivals any fried chicken you’d get from a restaurant. Enjoy making and sharing this delicious dish with family and friends!
In a large bowl or resealable plastic bag, combine the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Add the chicken pieces to the marinade, making sure each piece is well-coated.
Cover and refrigerate for at least 2 hours, or overnight for the best flavor and tenderness.
Step 2: Prepare the Coating
In a large shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, salt, black pepper, and cayenne pepper.
Remove the chicken from the marinade, letting any excess drip off.
Dredge each piece of chicken in the seasoned flour mixture, pressing gently to ensure a good coating. For extra crispy chicken, you can double dip: after the first coating, dip the chicken back into the buttermilk and then coat it again in the flour mixture.
Step 3: Heat the Oil
Pour vegetable oil into a large heavy-bottomed skillet or Dutch oven, filling it about 1-2 inches deep.
Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.
Step 4: Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding the pan.
Fry the chicken for 8-12 minutes per side, or until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). Adjust the heat as needed to maintain the oil temperature.
Remove the chicken from the oil and place it on a wire rack set over a baking sheet or paper towels to drain excess oil.
Step 5: Serve
Let the chicken rest for a few minutes before serving. This allows the juices to redistribute and the coating to stay crispy.
Serve hot with your favorite sides and dipping sauces.
Tips for Perfect Crispy Fried Chicken
Use Buttermilk: Buttermilk tenderizes the chicken and adds flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Double Dip: For extra crunch, double dip the chicken in the flour mixture.
Maintain Oil Temperature: Keep the oil temperature steady to ensure even cooking and prevent soggy coating.
Rest the Chicken: Allow the fried chicken to rest before serving to maintain its crispiness.
Variations
Spicy Version: Add more cayenne pepper or hot sauce to the marinade for a spicier kick.
Herb Flavors: Experiment with different herbs and spices in the coating, such as rosemary or basil.
Gluten-Free: Use a gluten-free flour blend and cornstarch for a gluten-free version of this recipe.
Final Thoughts
Crispy Fried Chicken is a beloved classic that’s sure to impress anyone who tastes it. With its crunchy exterior and tender, juicy interior, this recipe offers a homemade version that rivals any fried chicken you’d get from a restaurant. Enjoy making and sharing this delicious dish with family and friends!
