Crispy Fried Chicken
The ultimate comfort food, Crispy Fried Chicken offers a crunchy exterior with juicy, tender meat. Perfect for family gatherings or casual dinners, this recipe will have everyone coming back for seconds. Make it tonight and enjoy the satisfaction of homemade fried chicken!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Whisk
- Oven
Ingredients
- 5 lbs chicken pieces (bone-in, skin on)
- 1 quart vegetable oil (for frying)
- 1 large egg (lightly beaten)
- 1.5 cups buttermilk
- 3 tbsp hot sauce
- 1 tbsp salt
- 2.75 cups all-purpose flour
- 1 cup cornstarch
- 2 tbsp black pepper
- 1 tbsp salt
- 1 tbsp garlic powder
- 2 tsp paprika (sweet)
- 2 tsp onion powder
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp mustard powder
- 0.75 tsp celery salt
- 0.75 tsp ginger powder
- 0.5 tsp cayenne pepper
Instructions
- Begin by preparing the marinade. In a large glass or plastic mixing bowl, combine the buttermilk, hot sauce, and salt. Whisk them together until well mixed. Then, add the chicken pieces and stir to coat thoroughly. Cover with plastic wrap and refrigerate for 12 to 24 hours. This marinating time is crucial as it allows the flavors to meld and tenderizes the chicken.
- When you’re ready to cook, remove the chicken from the fridge. In a heavy-bottomed pan or deep fryer, add the vegetable oil and heat it to 350 degrees F. It’s essential to get the oil hot enough for frying, as this will create a crispy outer layer.
- While the oil is heating, prepare your baking sheet. Line a large, rimmed baking sheet with foil and place a cooling rack on top. This setup is key as it allows the hot chicken to drain without getting soggy.
- In a shallow bowl, combine the flour, cornstarch, and all remaining spices: black pepper, garlic powder, paprika, onion powder, dried thyme, dried oregano, mustard powder, celery salt, ginger powder, and cayenne pepper. Whisk well to combine.
- Next, take a careful scoop of the marinade from the chicken. Drizzle about ¼ cup into the breading mixture, using your fingers to mix it in and create little lumps in the batter. This step is crucial for getting that signature texture on your fried chicken.
- Now, it’s time to bread the chicken. Working one piece at a time, remove a piece of chicken from the marinade, gently shake off any excess liquid, and place it in the breading mixture. Turn it several times to coat completely, then use your hands to press the breading into the chicken, ensuring it sticks well.
- Preheat your oven to 180 degrees F. Once the chicken is breaded, it’s time to fry. Carefully add the coated chicken pieces to the hot oil. Fry only 3 or 4 pieces at a time, making sure they have enough room to cook evenly. This is important as adding too many pieces can lower the oil temperature, leading to soggy chicken.
- Let the chicken fry without touching it for at least 2 minutes. This allows the breading to adhere properly. After that, you can gently flip them if needed. Continue frying until the crust is a deep golden brown and the internal temperature reaches 165 degrees F. It usually takes about 6 to 8 minutes, depending on the size of the pieces.
- Once the chicken is cooked, place it on the prepared baking sheet. Avoid placing it on paper towels as this will create steam and make the coating soggy. Instead, let it cool on the rack, ensuring it stays crispy.
- Finally, place the baking sheet of chicken in the preheated oven. Keep frying until all your chicken pieces are ready, then serve warm and crispy. Enjoy the fruits of your labor with friends and family!
Notes
- Reheating: Reheat leftover fried chicken in an air fryer or oven at 375 degrees F until heated through.