Crispy, Crunchy, Full of Flavor FRIED CHICKEN! (Why I ALWAYS wash MY 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.

Cut up the whole chicken into pieces.

Wash the chicken thoroughly in the sink to remove any impurities, like feathers.

Prepare a marinade using mayonnaise and seasonings: Pam's prep all-purpose seasoning, Himalayan salt, onion powder, and garlic powder. Massage this mixture into the chicken pieces until well coated.

Let the chicken marinate for at least 10-15 minutes, or overnight for more flavor.

Combine flour, baking powder, corn starch, and additional seasonings in a bowl. Whisk to ensure the flour is well seasoned and combined.

Use a dry hand to coat the marinated chicken pieces in the flour mixture, shaking off any excess flour.

Prepare the frying setup: place parchment paper or paper towels on a tray and set a wire rack on top to keep the chicken crispy after frying.

Heat the coconut oil in a deep skillet to a temperature between 350°F and 365°F (175°C to 185°C).

Carefully place the chicken pieces skin-side down in the hot oil, ensuring not to overcrowd the skillet.

Fry the chicken, turning it often to ensure even cooking and prevent burning.

Check for doneness by seeing if the chicken floats and checking the juices for clarity or using a thermometer to ensure it reaches the correct internal temperature.

Once cooked, remove the chicken and place it on the wire rack to cool and maintain crispiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens