Introduction
Crispy fried chicken is a classic dish loved by many, known for its golden-brown, crunchy exterior and tender, juicy meat inside. This recipe takes you through the process of marinating, coating, and frying chicken pieces to deliver a mouthwatering meal that will surely impress family and friends. Follow these steps, and you’ll have perfect fried chicken in no time.
Detailed Ingredients with measures
1. 8 kg chicken pieces (thighs, drumsticks, wings, breast), bone-in, skin-on
2. 1 cup buttermilk
3. 1 tablespoon salt
4. 1 egg
5. 2¼ cups all-purpose flour
6. ¾ cup cornflour (cornstarch)
7. 3 teaspoons salt
8. ¾ teaspoon celery salt
9. 1½ tablespoons black pepper
10. 1½ teaspoons sweet paprika
11. ½ teaspoon cayenne pepper (optional)
12. 1½ teaspoons onion powder
13. 3 teaspoons garlic powder
14. 1 teaspoon mustard powder
15. ¾ teaspoon ginger powder
16. 1½ teaspoons dried thyme
17. 1½ teaspoons dried oregano
18. 1.5 liters vegetable oil (or canola or peanut oil)
Prep Time
4 hours (or overnight)
Cook Time, Total Time, Yield
Cook Time: 8-10 minutes per batch
Total Time: 4 hours 10 minutes (includes marinating)
Yield: Serves 4-6 people
Enjoy your crispy fried chicken!
Detailed Directions and Instructions
Marinate the Chicken
– Combine buttermilk and 1 tablespoon of salt in a large bowl.
– Add the chicken pieces, ensuring they are fully submerged.
– Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Coating
– In a separate bowl, whisk the egg.
– In a large shallow dish, mix together the all-purpose flour, cornflour, 3 teaspoons salt, celery salt, black pepper, sweet paprika, cayenne pepper (if using), onion powder, garlic powder, mustard powder, ginger powder, dried thyme, and dried oregano.
Coat the Chicken
– Remove the chicken from the buttermilk marinade, allowing excess to drip off.
– Dip each piece into the whisked egg, ensuring an even coating.
– Dredge the chicken in the seasoned flour mixture, pressing firmly to adhere the coating.
– For an extra-crispy crust, repeat the egg and flour coating process.
Fry the Chicken
– Heat the vegetable oil in a deep fryer or large, deep skillet to 180°C (350°F).
– Carefully place the coated chicken pieces into the hot oil, avoiding overcrowding.
– Fry in batches if necessary.
– Fry each piece for approximately 8-10 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 75°C (165°F).
Drain and Serve
– Remove the fried chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil.
– Let the chicken rest for a few minutes before serving.
Notes
Marination Time
– Marinating the chicken overnight enhances flavor and tenderness.
Coating Process
– Double dipping in egg and flour results in a thicker, crispier crust.
Oil Temperature
– Ensure the oil is at the correct temperature before frying; use a thermometer for accuracy.
Serving Suggestions
– Serve with your favorite sides like coleslaw, mashed potatoes, or biscuits.
Cook techniques
Marinating
Marinating the chicken in buttermilk not only adds flavor but also tenderizes the meat. For best results, allow the chicken to marinate for at least 4 hours or overnight.
Coating
The double coating process (dipping in egg and dredging in flour twice) ensures a thicker, crispier crust. Press firmly when coating to ensure the mixture adheres well.
Frying
Fry the chicken at a consistent temperature of 180°C (350°F) to achieve a golden brown crust without overcooking the meat. Avoid overcrowding the pan to maintain oil temperature.
Draining
After frying, allow the chicken to drain on a wire rack. This helps keep the crust crispy by preventing the chicken from sitting in excess oil.
FAQ
Can I use boneless chicken for this recipe?
Boneless chicken can be used, but bone-in pieces typically yield juicier and more flavorful results.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
How can I make the coating spicier?
To increase the spice level, you can add more cayenne pepper or include hot spices such as chili powder or crushed red pepper flakes.
Is there a way to make this recipe healthier?
You can bake or air-fry the chicken instead of deep frying. If frying, use less oil and cook in smaller batches.
How do I know when the chicken is cooked through?
Use a meat thermometer to check that the internal temperature of the chicken reaches 75°C (165°F) to ensure it is fully cooked.
Conclusion
Fried chicken is a beloved dish that combines the savory flavors of seasoned coatings with the juicy tenderness of well-marinated chicken. This recipe provides a simple yet delicious way to achieve that perfect crunch and flavor balance. Whether served with classic sides or enjoyed on its own, the crispy fried chicken will surely be a crowd-pleaser at any meal.
Classic Southern Sides
Pair your fried chicken with traditional southern sides like coleslaw, mac and cheese, or cornbread for a comforting meal experience.
Spicy Variation
Add more cayenne pepper or incorporate a hot sauce into the buttermilk marinade for a spicier kick to your fried chicken.
Herb-Infused Chicken
Enhance the marinade by adding fresh herbs like rosemary or dill to infuse additional flavors into the chicken.
Gravy Delight
Make a delicious gravy using the drippings from the fried chicken to add a rich sauce that complements the crispy texture.
Sandwich Option
Transform the fried chicken into a sandwich by placing a piece between two slices of brioche bread with pickles and your favorite sauce.
Salad Topper
Crispy fried chicken can also be diced and added to a fresh salad for a hearty and satisfying meal, perfect for a summer lunch.
Global Flavors
Experiment with different spices like curry powder or Italian herbs in the coating for a global twist on the classic fried chicken.
