This Fried Chicken recipe is the only one you’ll ever need because it’s juicy, tender, and full of flavour! These crispy and tasty fried chicken pieces are soaked in buttermilk, then coated in seasoned flour and fried to golden perfection. You’ll never want to order take-out again after making your own fried chicken!
Because it’s juicy, tender, and full of flavour, this Fried Chicken recipe is the only one you’ll ever need! These crispy and flavorful fried chicken pieces are soaked in buttermilk, then coated in seasoned flour and fried until golden brown. After making your own fried chicken, you’ll never want to order take-out again!
Deep frying at home may appear intimidating, but it is surprisingly simple. With my step-by-step photos down below, you’ll have the crispiest fried chicken in no time! Once you’ve mastered deep-frying chicken, try making homemade Churros or Funnel Cakes.
WHAT YOU WILL REQUIRE TO MAKE THIS RECIPE
You can buy a whole chicken and cut it up into different cuts, or you can buy your favourite bone-in, skin-on cuts.
Buttermilk — Soaking raw chicken in buttermilk aids in tenderization. If you don’t have buttermilk on hand, you can make your own.
Cornstarch — combining cornstarch and flour is the secret to extra crispy chicken. If you only use flour, the coating will be dense, so the cornstarch will help cut through it and give you light crispy skin. Because cornstarch absorbs less oil than flour, it keeps the fried chicken from becoming too greasy.
HOW TO MAKE GREASY FRIED CHICKEN
- Combine buttermilk, hot sauce, and salt in a large mixing bowl.
- Toss the chicken in the buttermilk to combine. Cover or seal and set aside for 30 minutes, or refrigerate for several hours or overnight for juicier chicken.
- In a shallow dish, combine the flour, cornstarch, onion powder, salt, black pepper, and cayenne.
- Whisk everything together.
- Remove the chicken from the brine and shake off any excess buttermilk. Dredge in the flour mixture, coating each piece thoroughly.
- Working in batches, place the chicken in the hot oil.
- Fry until golden brown and a meat thermometer inserted into the thickest portion registers 165F.
- Remove from the oil and place on a wire rack to drain. Serve immediately.
PRO SUGGESTIONS FOR MAKING THIS RECIPE
- A thermometer is an excellent tool for determining the correct temperature of the oil. If the oil is too hot, the chicken’s skin will burn before the inside is cooked.
- For frying, a Dutch oven is ideal. The cast iron will keep the oil temperature consistent and prevent it from fluctuating too much. To avoid splatter, use a large heavy-bottomed pot with high sides if you don’t have one.
- Allowing the frying oil to cool and straining it through a fine-mesh sieve allows you to reuse it at least one to two more times.
- You can season the buttermilk however you like. Try combining dried herbs with the hot sauce.
- Before brining and dredging a whole chicken or breast pieces, cut each breast in half crosswise (this is how the chicken equals 10 pieces). This will allow it to cook more quickly and evenly, keeping the meat juicy and the crust from becoming too brown.
- Dredging the pieces and allowing them to rest for a few minutes before frying ensures that the breading adheres to the chicken and does not fall off when placed in the fryer.
- Always drain fried chicken on a wire rack before serving to allow excess oil to drip off.
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WHAT DOES SOAKING CHICKEN BEFORE FRYING DO?
Because of its acidity, buttermilk contains lactic acid, which breaks down some proteins and tenderises the chicken without making it tough. The buttermilk also keeps the chicken moist and adds a tangy flavour. This is not a step to be skipped!
HOW LONG SHOULD THE CHICKEN BE SOAKED IN BUTTERMILK BEFORE FRYING?
If you are in a rush, you can soak the chicken in buttermilk for 30 minutes. However, you should soak the chicken for a couple of hours or overnight for the best flavour. I would not go over 24 hours of marinating the chicken.
WHY IS MY CHICKEN NOT CRISPY?
If your fried chicken is soggy, it’s possible that your oil isn’t hot enough. If the oil temperature is too low, the chicken will take too long to fry and will absorb too much oil, leaving the skin soggy and greasy. Use a thermometer to ensure that the temperature is correct. Also, avoid putting too many chicken pieces in the oil at once. When you overcrowd the pot, the temperature of the oil drops.
WHAT IS THE BEST FRYING OIL?
Deep frying oils include vegetable oil, canola oil, olive oil, peanut oil, and sunflower oil. These oils are flavourless and have a high smoke point. If you use a low smoke point oil, the oil will burn as the fat degrades, imparting an unpleasant flavour to your chicken.
HOW SHOULD LEFTOVERS BE STORED AND REHEATED?
Once the chicken has cooled, store the fried chicken in an airtight container. They’ll last in the fridge for up to 4 days. To reheat, I recommend using an air fryer or oven to keep the skin crispy. The microwave will work in a rush, but the skin won’t maintain its crunch.
Fried Chicken Crispy Recipe
This handmade fried chicken has been fried to golden perfection, and it is very crispy, tasty, and juicy. This recipe just requires ingredients that are likely already in your kitchen cupboard, so it will be ready in no time.
For the Brine
- Chicken chunks, buttermilk, spicy sauce, and salt should be mixed together in a big dish or a bag with a ziptop. Mix well by tossing. Cover or seal the chicken and let it rest at room temperature for half an hour; alternatively, for juicier chicken, refrigerate it for several hours or even overnight.