Fried Chicken Recipe | Spicy Crispy chicken fry

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.

Marinate chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.

Mix flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and baking powder in a large bowl.

Remove chicken from buttermilk and allow excess to drip off.

Coat each piece of chicken in the flour mixture, pressing to adhere.

Heat vegetable oil in a deep skillet over medium-high heat until shimmering.

Fry chicken pieces in batches, ensuring not to overcrowd the pan, until golden brown and cooked through, about 12-15 minutes.

Turn chicken occasionally for even cooking.

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Remove chicken and place on a wire rack to drain excess oil.

Let rest for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens