Some say the way to a person’s heart is through their stomach, but we believe it’s through a piece of perfectly crispy fried chicken. This recipe is your ticket to achieving that golden, crunchy exterior with a juicy, flavorful interior that’ll have everyone asking for seconds.
Why This Recipe Works
- The double-dredging technique ensures every nook and cranny is coated for maximum crispiness.
- Buttermilk marinade tenderizes the chicken, making it juicy and flavorful.
- Frying at the right temperature (350°F) guarantees a crispy exterior without burning.
- Resting the chicken on a wire rack after frying keeps the bottom from getting soggy.
Ingredients
- 4 lbs chicken pieces (legs, thighs, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil for frying
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Thermometer
- Wire rack
- Large mixing bowls
- Tongs
Instructions
Marinate the Chicken
Start by soaking your chicken pieces in buttermilk for at least 4 hours, or overnight if possible. This step is crucial for tender, juicy chicken. Tip: Adding a dash of hot sauce to the buttermilk can give your chicken an extra kick.
Prepare the Dredging Station
In a large bowl, mix together flour, paprika, garlic powder, onion powder, salt, and pepper. This blend will give your chicken that signature crispy coating. Make sure to mix well to distribute the spices evenly.
Dredge the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. For extra crispiness, dip the chicken back into the buttermilk and dredge in flour again. Tip: Let the dredged chicken sit for 10 minutes before frying to help the coating stick better.
Fry to Perfection
Heat oil in your fryer or pot to 350°F. Fry the chicken in batches, ensuring not to overcrowd the pot. Cook for about 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Tip: Maintaining the oil temperature is key to avoiding greasy chicken.
Rest and Serve
Transfer the fried chicken to a wire rack to drain and rest for a few minutes before serving. This step ensures the crust stays crispy. Serve hot and enjoy the crunch!
Tips and Tricks
For those looking to elevate their fried chicken game, consider brining the chicken before marinating for even more flavor and juiciness. Experimenting with different spices in the flour mixture can also add a unique twist to your chicken. Always use a thermometer to check oil temperature, as guessing can lead to under or overcooked chicken. Lastly, frying in small batches prevents the oil temperature from dropping too much, ensuring each piece is perfectly crispy.
Recipe Variations
- Spicy Version: Add cayenne pepper or chili powder to the flour mixture for a spicy kick.
- Herb-Infused: Mix dried herbs like thyme or rosemary into the flour for an aromatic twist.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for those with dietary restrictions.
- Oven-Baked: For a healthier version, bake the dredged chicken at 400°F until crispy and cooked through.
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken breasts or thighs will work just fine. Just adjust the cooking time accordingly, as boneless pieces cook faster than bone-in.
How do I know when the oil is ready for frying?
The oil should reach 350°F, which you can check with a thermometer. If you don’t have one, a small piece of bread should turn golden brown in about 60 seconds when the oil is ready.
Can I reuse the frying oil?
Yes, you can strain and reuse the oil a few times, provided it hasn’t been overheated or used to fry strongly flavored foods. Store it in a cool, dark place.
Summary
This extra crispy fried chicken recipe is a foolproof way to achieve that perfect crunch and juicy interior. With the right techniques and a little patience, you’ll be serving up chicken that’s sure to impress.
