The Crispiest Fried Chicken | Kenji's Cooking Show

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.

Combine 1 cup of all-purpose flour, 3/4 cup of rice flour, 2 teaspoons of baking powder, and a big pinch of salt in a bowl to make the dry coating.

Make a spice mix with 1 tablespoon of paprika, 2 teaspoons of oregano, 2 teaspoons of garlic powder, and 2 tablespoons of ground black pepper, adding a pinch of salt.

Mix 2/3 of the spice mixture into the dry coating flour.

In a separate bowl, combine 1 cup of buttermilk, 1 egg, the remaining spice mixture, and 1 tablespoon of salt to create a brine.

Cut a whole chicken into pieces, including legs, wings, and breasts, ensuring to keep skin and bones intact.

Toss the chicken pieces in the brine mixture, then transfer to a container and refrigerate overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens