Crispy Fried Chicken

One of my favorite chicken dishes to make and eat is this crispy fried chicken recipe. Crispy fried chicken is one of the ultimate comfort foods here in the United States. And oh yeah, it is so comforting especially served with creamy mashed potatoes or homemade French fries.

Growing up there were two things I love, and still love crispy fried chicken and hamburgers. If you wanted to make me happy in those days, McDonald’s or KFC was the way to go. My tastes in fast food have changed a bit, but still love burgers and fried chicken.

I am a huge fan of chicken and this recipe really hits the spot. If you are craving homemade crispy fried chicken, try this recipe out! If I can do it, you can do it. Let’s get started!

Ingredients

3 pounds thawed chicken drumsticks and thighs (1362g)
2 to 3 cups of buttermilk 900ml
3 cups of all-purpose flour 360g
1/2 cup of cornstarch 60g (optional)
2 tbsp. of table salt 30g
1/2 tbsp. garlic powder 8g
1/2 tbsp. paprika smoked if possible (8g)
1 1/2 tbsp. ground black pepper 22g
cayenne pepper and chili powder for heat optional
Hot sauce in the buttermilk optional
Oil for frying canola, peanut, coconut, lard, etc.

Instructions

Take a large bowl and add in all of the chicken, I am using drumsticks, wings, and thighs. Add in the buttermilk until it covers the chicken, or you can use pickle juice. Use plastic wrap or a lid and cover the bowl and place it in the fridge for 4 to 24 hours. The longer you let it soak the better. If you want some heat, add in some hot sauce to the buttermilk.

20 to 25 minutes before you are ready to fry up the chicken take a large pot, deep fryer, or skillet and add in your oil, 1 1/2 to 2 inches deep. Using medium to medium-high heat, heat the oil to 350 F. (176 C). The optimal temp for frying chicken is between 300 and 325 F. The reason why it higher is because the temp lowers significantly once we put the chicken in it.

Add the flour, cornstarch, salt, pepper, paprika, and garlic powder to a large bowl. If you want some heat add in some chili powder and cayenne pepper. Mix all the ingredients together. Next place the flour mixture into a large ziplock bag.

Grab a piece of chicken and let the excess buttermilk fall off, then place it in the bag of flour. You can add 3 or 4 pieces. Then close the top and shake the bag until the chicken pieces are completely covered. Place on a sheet pan and then bring over to the oil.

Gently dip the chicken in and let it fall away from you. Don't overcrowd the fryer. Only do 3 to 4 pieces at a time.

For drumsticks, you will let them fry for 10 to 14 minutes, until nice and golden brown. Thighs take 14 to 18 minutes. Wings for 7 to 8 minutes.

Keep an eye on the oil temp. If the temp goes below 300 F. (150 C) turn the heat back up. If the heat goes higher than 325F. (162 C) decrease the heat or add in a bit of oil. Try and maintain the heat between 300 F and 325 F if possible. The internal temp of the chicken should be 165 F. Use a meat thermometer to check if you like.

Place the chicken on a plate with parchment paper or a cookie rack to drain and cool.

I also like to double dredge the chicken for an extra crispy chicken. Take the chicken that has been dipped in the flour, then dip it in some egg wash (2 eggs plus 2 Tablespoons (30ml) of water). Then go back into the back of flour and shake. Then in the fryer, it goes. It produces an amazing outer crispy crust on the chicken.