Crispy Fried Chicken Recipe
This crispy fried chicken recipe delivers a deliciously crunchy crust and juicy meat inside. With easy-to-follow steps, marinating tips, and cooking techniques, you'll master the art of frying chicken at home. Plus, the nutritional breakdown helps you enjoy this classic comfort food with confidence.
Nothing beats the taste of homemade crispy fried chicken with a golden, crunchy crust and juicy, tender meat inside. This recipe provides you with all the steps, tips, and tricks to achieve the perfect fried chicken, along with a breakdown of the nutritional information for a mindful cooking experience.
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What Makes This Fried Chicken So Crispy?
There are a few reasons this crispy fried chicken works so well:
· Allowing the buttermilk-flour mixture to come to a paste-like consistency is key to a crispiness on the outside and juiciness on the inside.
· Most fried chicken is cooked at a high temperature throughout the frying process. This one, however, only starts at a very high heat — after browning, the heat is reduced for about 30 minutes. You'll turn up the temperature again at the end, locking in that crispy texture.
· Paprika adds smoky flavor and has a low smoke point, which helps with browning the chicken.
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Crispy Fried Chicken Ingredients
Here's what you'll need to make the best, crispiest fried chicken of your life:
Chicken
Cut a four-pound whole chicken into pieces or purchase four pounds of breasts, drumsticks, wings, legs, and/or thighs at the grocery store.
Buttermilk
Acidic buttermilk tenderizes the chicken without making it too tough. Also, it helps the flour mixture stick to the chicken.
Flour
All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust.
Seasonings
This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.
Oil
Vegetable oil is perfect for frying chicken because it has a high smoke point.
Tips & Tricks
- Use Buttermilk: The acidity of buttermilk tenderizes the chicken and adds flavor, making it juicier.
- Double Coating: For an extra crispy crust, double coat the chicken by dipping it back into the buttermilk and flour mixture.
- Control Oil Temperature: Keep the oil temperature consistent at 350°F (175°C) to ensure even cooking and prevent the chicken from becoming greasy.
- Rest the Chicken: Letting the fried chicken rest on a wire rack helps keep it crispy while allowing excess oil to drain.
Ingredients
- 1 (4 pound) chicken, cut into pieces
- 1 cup buttermilk
- 2 cups all-purpose flour for coating
- 1 teaspoon paprika
- salt and pepper to taste
- 2 quarts vegetable oil for frying
Nutritional Information
- Calories: 500-600
- Protein: 30-40g
- Fat: 30-35g
- Carbohydrates: 15-20g
- Fiber: 1-2g
- Sodium: 700-800mg
- Cholesterol: 80-100mg
Directions
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Marinate the Chicken:
- In a large bowl, mix the buttermilk, hot sauce, salt, and black pepper.
- Add the chicken pieces, ensuring they are fully submerged in the marinade.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
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Prepare the Coating:
- In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Mix well to ensure all the spices are evenly distributed.
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Coat the Chicken:
- Remove the chicken pieces from the buttermilk marinade, allowing the excess to drip off.
- Dredge each piece in the flour mixture, pressing lightly to adhere the coating. Shake off any excess flour.
- For an extra crispy coating, dip the floured chicken back into the buttermilk and then again into the flour mixture for a double coating.
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Heat the Oil:
- In a large, deep skillet or a Dutch oven, heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the oil temperature.
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Fry the Chicken:
- Carefully place the chicken pieces in the hot oil, skin side down. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
- Fry each side for about 10-12 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Transfer the fried chicken to a wire rack over a baking sheet to drain excess oil. This keeps the chicken crispy.
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Serve:
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve hot, accompanied by your favorite dipping sauces and sides.
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