HOW TO MAKE FRIED CHICKEN / Rachel's PERFECT Fried Chicken ❤

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Prepare the flour mixture by combining 2 and 1/2 cups of flour, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 3/4 teaspoon of cayenne pepper, 1/4 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1 and 1/2 teaspoons of parsley flakes, 2 teaspoons of paprika, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1 and 1/2 teaspoons of Lor's seasoning in a large dish.

Mix the flour mixture well to ensure all ingredients are combined.

Prepare the egg mixture by beating 1 egg and adding 1 cup of buttermilk (made by mixing 1 tablespoon of vinegar with plain whole milk to reach 1 cup).

Set the egg mixture aside after mixing.

Pat the chicken pieces dry to ensure they hold the crust better.

Season the chicken legs and thighs with salt, pepper, and Lor's seasoning on both sides.

Dip each piece of chicken into the egg mixture, ensuring it's well coated.

Dredge the chicken in the flour mixture, pressing down to ensure an even coating and shaking off excess flour.

Heat oil in a deep skillet to 325°F (163°C).

Carefully place the chicken into the hot oil, avoiding overcrowding.

Fry the chicken for approximately 20 to 25 minutes, adjusting the temperature to 300°F (149°C) after a few minutes.

Check the chicken for doneness and crispiness before removing it from the oil.

Place the fried chicken on a rack to drain, avoiding paper towels to prevent sogginess.

Repeat the frying process with the remaining chicken pieces, adjusting cooking time for legs (15 to 18 minutes).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens