Best Country Fried Chicken | Crispy Fried Chicken recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt maintains tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra cost.

Submerge 1/2 pounds of chicken wings in a lot of water and add 1/2 cup of lemon juice to soak for a few minutes.

Prepare a brine by mixing 6 cups of warm water with 2 teaspoons of fine sea salt, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 2 teaspoons of dried parsley, 1.5 tablespoons of onion powder, 2 teaspoons of garlic powder, 1 tablespoon of paprika, 2 teaspoons of Creole seasoning, and 1.5 tablespoons of chicken bouillon powder.

Submerge the chicken wings in the brine and cover, letting them sit in the fridge for 24 hours.

The next day, mix 2.5 cups of flour with 3/4 teaspoon of kosher salt and 3/4 teaspoon of black pepper in a bowl.

Remove the chicken wings from the brine and coat them in the seasoned flour mixture, placing them on a wire rack.

In a smaller bowl, mix 1/3 cup of all-purpose flour with half of the remaining brine to create a slurry.

Dip the chicken wings into the slurry, then toss them in the seasoned flour again for a double coating.

Let the coated chicken wings sit on the wire rack for about 10 to 15 minutes to dry.

Heat olive oil and soybean oil in a deep skillet over medium-high heat, maintaining a temperature of 330 to 340 degrees Fahrenheit.

Carefully add the chicken wings to the hot oil, frying for 6 minutes before flipping them.

After flipping, fry for another 4 minutes, checking that the internal temperature reaches 165 degrees Fahrenheit before removing from the oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens