Classic Crispy Fried Chicken Recipe | Golden, Juicy & Crunchy

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content.

Make a marinade by adding buttermilk, hot sauce, salt, and pepper to a mixing bowl.

Add your chicken pieces to a mixing bowl. Mix them around so that they are completely coated.

Cover the bowl and put it in the fridge. The chicken should marinate overnight, but at least 4 hours.

Make the coating by combining the following in a bowl: Flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper, cayenne, and baking powder.

Transfer the chicken out of the marinade using a slotted spoon or tongs and let the extra drip off.

Coat the chicken in the coating—press each piece down into the flour mixture so that it sticks properly to the meat. Make sure it has a good, thick coating.

Heat oil in a deep skillet to 350°F (175°C) or a deep-fat fryer. Use a thermometer to check the temperature is right.

Fry the chicken in hot oil—it's important not to overcrowd the fryer, or the oil temperature will drop. Cook the thighs and drumsticks for about 14 minutes, flipping halfway through. The chicken breasts should cook for about 10-12 minutes.

Your chicken is ready when it's golden brown and crispy and has an internal temperature of 165°F (74°C).

Drain the chicken from the oil by removing the pieces with tongs, laying them over a wire rack, and set over a baking sheet.

Rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens