Let’s walk through the pleasure of having this juicy, crispy fried chicken. Super crispy fried chicken, made with buttermilk and seasoned flour is crispy on the outside, juicy and tender on the inside. This dish is perfect for picnics, potlucks, and dinner! Who doesn’t love homemade comfort food!
Crispy Fried Chicken is my go to recipe always. The pleasure of eating this piece of fried chicken is divine.
Imagine a piece of chicken with a coating full of crunchy ripples. As you bring it closer you can smell the spices – onion, paprika, garlic, thyme, pepper! And once you take a bite, you can hear the crispy coating cracking and one cannot resist the flavourful crust. Your mouth will be exploding with the taste of the herbs, crunch of the crispy coating and the tenderness of the juicy chicken.
The best part about this fried chicken is that you can make it yourself at home without stopping by at KFC! Simply coat the chicken pieces in buttermilk, beaten eggs and seasoned flour and fry them to perfection. Yes, it’s that simple! All that is needed is flour, egg, buttermilk, spices of your choice and oil for frying. You can now make this juicy, tender and crispy fried chicken all by yourself!
Tips for making Crispy Fried Chicken
Dry brine the chicken – Salting the chicken means to dry brine it first. Do this step over night in the fridge or simply 30 minutes before coating and frying the chicken. This step is essential as salting is critical for moist and flavourful chicken.It gives the chicken direct contact with the salt which helps to tenderise it and make it flavourful.
Strong spice mixture – Mix the seasoning blend while the chicken is being salted. Don’t be scared to over do it with the spice mixture as the fat from frying is going to mellow down the spice flavour and most of it will be left behind in the coating process. You can also make the seasoned flour spice mixture and store it in airtight container for future use.
Use egg whites, alcohol and cornstarch –
1. Egg whites add structure to the batter. It helps the flour coating stick to the chicken better. If you use full eggs, the fat content of the yolk will make the crispy coating soft.
2. Alcohol helps to create flakey layers and a crispy coating. Simply add it to the batter and it will evaporate when frying the chicken pieces in oil. Thus, you are not consuming it, you’re just simply using it to create layers and crispy crust.
3. Cornstarch is another secret ingredient that can be added to the batter. Cornstarch in the flour makes the crust crispier.
How to serve Crispy Fried Chicken
After frying the chicken pieces, move them onto a cooling rack which is set over a lined paper towel tray. Try to avoid resting the chicken directly on the paper towel or brown paper. This definitely soaks in the excess oil, but at the same time creates steamy spots that that crispy coating gets soggy.
Let the chicken rest and cool for at least 10 minutes before serving. This will ensure that the crust is properly set and that the excess grease is soaked.
Serve this fried chicken recipe with Sun Dried Tomato Spaghetti and enjoy a cozy meal with your loved ones over the weekend!
Crispy Fried Chicken
Course: Main Dish, Non-VegetarianDifficulty: Medium6
servings45
minutes20
minutes1
hour10
minutesSuper crispy fried chicken, made with buttermilk and seasoned flour is crispy on the outside, juicy and tender on the inside
Ingredients
2 large egg whites
2 cups buttermilk
1 tbsp vodka
oil for deep frying
1 tbsp cornstarch
2 cups flour
1 tsp oregano
1 tsp dried thyme
1/2 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp ginger powder
1 tbsp onion powder
2 tbsp paprika
2 tbsp salt
1/2 tbsp red chilli powder
1/2 tbsp coriander powder
8 pieces bone chicken, 4 thighs and 4 drumsticks
Directions
- Place the chicken pieces in a tray or plate and drizzle 1 tbsp of salt. Set aside for 30 mins or refridgrate over night.
- In a large combine all of the spices together.
- Coat the chicken with half of the seasoning mixture.
- Add the flour and cornstarch to the spice mixture. Mix together and set aside. In a separate bowl whisk together the buttermilk, egg whites and the alcohol. Place a cooling rack over a lined paper towel tray.
- One piece at a time, dip the chicken in the buttermilk to fully coat, then place it in the flour and spice mixture. Completely coat the chicken in the flour and repeat this process twice with each piece.
- Set the chicken aside and start heating the oil for frying. Once the oil is hot enough, place 3 pieces in the oil and fry (depending on the size of the pan). Keep rotating the chicken using tongs every 3-5 minutes.
- Until golden brown and fully cooked keep frying. It should take about 12-15 minutes per piece.
- Transfer the chicken onto the prepared cooling rack and allow it to rest for 10 minutes before serving.
