Pairs well with Crispy Fried Chicken
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Crispy Fried Chicken
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5.3K views • 6d ago
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A Southern-style crispy fried chicken recipe featuring a buttermilk marinade, seasoned flour coating, and double frying method for extra crunch.
00:20:00 total
Serves 4
medium
Main Various
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Ingredients
- mixed pieces of chicken - 8-12 pieces (use a mix of cuts)
- buttermilk - 600 mL (for marinade)
- hot sauce - 30 mL (optional, for marinade)
- chilli oil - 10 mL (optional, for marinade)
- all-purpose flour - 300 g (for coating)
- cornstarch - 120 g (for coating)
- paprika - 7 g (for coating)
- garlic powder - 7 g (for coating)
- onion powder - 7 g (for coating)
- chilli powder - 7 g (for coating)
- celery seed - 7 g (for coating)
- salt - 20 g (for coating)
- black pepper - 5 g (for coating)
- vegetable oil - 2 L (for frying)
Instructions
- Marinate Chicken: Place mixed chicken pieces in a bowl. Add buttermilk, hot sauce, and chilli oil. Massage with hands to coat each piece thoroughly. Cover and refrigerate for 10 to 24 hours.
- Prepare Coating Mix: In a separate bowl, combine all-purpose flour, cornstarch, celery seed, paprika, chilli powder, black pepper, onion powder, garlic powder, and salt. Mix well.
- Coat Chicken: Remove chicken from marinade and coat each piece evenly with the flour mixture. Place coated chicken on a rack and let rest to absorb the coating.
- First Fry: Heat vegetable oil in a deep fryer or pot to 160°C. Fry chicken pieces without overcrowding for 8 minutes.
- Rest and Increase Heat: Remove chicken and let rest for 7 minutes. Increase oil temperature to 190°C.
- Second Fry: Return chicken to hot oil and fry for an additional 3 minutes to achieve extra crispiness.
- Season and Serve: While hot, season chicken with homemade chicken salt or preferred seasoning. Serve immediately.
