My Original FRIED CHICKEN Recipe

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.

Season chicken with 0.5 tablespoon Goya seasoning, salt, and Louisiana hot sauce.

Add hot chili powder and mix well.

Let the chicken marinate for about 3 hours.

Prepare the first coating of the batter with 1 cup of plain white flour.

For the wet batter, mix club soda with 1.5 cups of flour and 1 tablespoon of seasoning salt.

Add 1 teaspoon of black pepper, 0.5 tablespoon hot chili powder, 1 tablespoon white pepper, 1 tablespoon paprika, 1 teaspoon dry oregano, 0.5 tablespoon onion powder, 0.5 tablespoon garlic powder, and 1 teaspoon dry basil to the flour mixture and mix well.

Heat canola oil in a deep skillet over medium-high heat for about 20 minutes until hot.

Check if the oil is ready by inserting a chopstick or wooden spoon; bubbles should form around it.

Remove the marinated chicken from the marinade and shake off excess liquid.

Coat the chicken in plain white flour, shaking off any excess flour.

Dip the floured chicken into the wet batter, allowing excess to drip off.

Pack the seasoned flour onto the chicken, ensuring it sticks well.

Carefully place the chicken into the hot oil, cooking drumsticks for 15-16 minutes and thighs for 16-18 minutes.

Once cooked, remove the chicken and let it cool off before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens