How To Make The Best 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.

Marinate chicken pieces in buttermilk and add a pinch of salt, mixing well to coat. Cover and refrigerate for 2 to 6 hours.

In a bowl, combine all purpose flour, cornstarch, baking powder, paprika, dry mustard, chicken bouillon powder, black pepper, salt, onion powder, garlic powder, thyme, and smoked paprika. Whisk to combine.

Set up a dredge station with the flour mixture. Take a little from the wet dredge and mix it into the dry dredge to create crispy bits.

Use one hand for wet ingredients and the other for dry to keep hands clean. Dredge each piece of chicken individually, shaking off excess buttermilk before coating in flour.

Press and squeeze the flour onto the chicken to ensure a good coating. Place coated chicken on a wire rack lined baking sheet to rest.

Heat peanut oil in a heavy bottom pot until hot. Start frying chicken thighs first, lowering them in gradually to maintain oil temperature.

Fry until golden brown, then place on a towel-lined baking sheet to drain excess oil. Salt immediately after removing from oil.

Transfer fried chicken to a wire rack lined baking sheet and place in the oven to finish cooking through.

Repeat frying process with drumsticks, ensuring they also get a quick pinch of salt after frying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens