How To Make Crispy Fried Chicken

Don’t rush; first you need to gather the supplies you'll need to get started with cooking. Here is a complete list of what you'll need:

Chicken

You can simply buy a whole bird instead of buying chicken pieces. If you cut a whole chicken it will create a nice assortment of white and dark meats.

This way, you can also chop the chicken into even sizes. Opt for a bird that weighs around 4-pound. And you get all-drumstick, legs, wings, and thighs.

Buttermilk

Soak your chicken in salty buttermilk for a real Southern treat! This trick makes the meat tender and adds just the right amount of flavor.

Don't worry about seasoning the marinade - the crispy crust will pack plenty of punch. Too much seasoning inside and out can overpower your taste buds.

So keep it simple and let that crunchy coating shine!

Flour

Just plain white, all-purpose flour will work. It gives the buttermilk and the seasonings something to stick to. It also gives your bird a beautiful crispy crust.

Egg

Use one large egg. It creates a sticky surface which allows other ingredients to adhere better. Plus, the protein present in the egg help give the chicken a golden-brown color.

If you prefer, you can also skip this component. Your dish will turn fine.

Cornstarch

If you want your crust crispy but not tough, use cornstarch. When mixed with the flour, it makes the coating crispier and gives it that signature color!

This is because cornstarch absorbs moisture from the chicken. The final result- crispy and tender chicken.

Oil

Make use of vegetable, peanut, sunflower, or canola oil. They offer neutral flavor and have the ability to heat to the needed temperature without burning chicken.

Meaning, these oils have high smoke point. Avoid olive oil or butter. They have lower smoke points and can burn quickly.

Salt and Pepper

These are the dynamic duo of fried chook seasoning. Salt brings out the fowl's natural flavors and helps create that impossible-to-resist crispy skin.

It also keeps the meat juicy during frying. Pepper adds a subtle kick and intensity to every bite. Together, they form the foundation of your seasoning.

Paprika

Just a teaspoon of sweet paprika to feature that smoky flavor. It has a low smoke factor, which assists with browning the hen well.

This spice provides a mild heat that may not set your mouth on fire however will certainly wake up your taste buds.

Other Seasoning

Don’t limit yourself to basic seasonings while there are many to make your dish extra flavorful. Add more spices and seasonings to your preference.

Craving that famous fried chicken taste? Try spicing up your recipe with a mix of celery salt, cayenne, onion and garlic powders, mustard, ginger, thyme, and oregano.

Tools required

• Large mixing bowls
• Tongs or a fork
• Deep frying pan or deep fryer
• Wire rack (with baking sheet)
• Meat thermometer
• Paper towels
• Whisk

1. Marinade Chicken

First you need to give your chicken nice buttermilk bath. For this, mix up a simple brine with buttermilk and salt. Then, tuck your chicken pieces into this creamy mixture.

You can keep the mixture in a ziplock bag and massage to coat the pieces. Press out excess air and let them soak overnight in the fridge.

2. Breading Mixture

Now, it’s time for the fun part – the breading! Mix your flour with a mix of herbs and spices.

Now here is a little trick that'll make your chicken extra crispy: drizzle some of that buttermilk brine into your seasoned flour and rub it in.

This creates little lumps that turn into amazing crunchy bits when fried.

3. Coating

Let’s get the chicken coated. Fish out a piece from the brine, give it a good squish in the remaining liquid, then toss it in your lumpy flour mix.

Press the coating on firmly - you want it to stick!

4. Prepare to Cook

Time to fry! Heat up your oil to just the right temperature. Carefully lower your coated chicken pieces into the hot oil.

Start with thighs and drumsticks, then move to wings and breast at last.

The oil will bubble and dance, however, do not worry, it won't spit at you. Here's a pro tip: don't touch the chicken for the first two minutes. This lets the crust really bond with the skin.

5. The Timing

Different pieces need different cooking times. Thighs and drumsticks need about 8 minutes, wings around 5, and breasts about 6 minutes.

But don't just rely on time - use a meat thermometer to check doneness.

6. Finish Line

Once your chicken is golden brown and cooked through, lift it out and let the extra oil drip off. Then, pop it on a twine rack in a warm oven.

This keeps it crispy while you finish frying the rest.

7. Serve

Once all of your bird is fried to perfection, it's time to dig in! Serve it up hot and watch your own family and friends devour your crispy, juicy advent.

Remember, practice makes perfect! Don't be discouraged if your first batch isn't restaurant-great (it happens!) - each time you fry, you may get better and better.

Frying bird is not a one-size-fits-all game - distinct components want exclusive times in the oil. Drumsticks and thighs may take about eight to ten mins to cook through.

Wings are the speedsters, usually done in 5 to 8 minutes. Breasts fall somewhere in the middle, needing 6 to 9 minutes. But don't just watch the clock!

Keep an eye on that chicken as it fries. You want the skin to turn a deep, golden brown - that's your signal for crispy goodness.

Still, looks can be deceiving (sometimes!). The only way to make sure your chook is secure to eat is to check its temperature.

Stick a meat thermometer into the thickest part of the hen. When it hits one hundred sixty five°F, you're good to head. Remember, it's always better to cook a bit longer than to serve undercooked chicken.

• Craggily bits: Be sure to spoon some of the leftover buttermilk brine to your seasoning mix. Rubbing them together creates the craggily bits. Love them!
• Oil temperature: Be cautious that you do not let the frying oil drop below 325 degrees F. We highly recommend to use a thermometer to maintain the temperature. Frying below this will lead to too much moisture (soggy).
• Check for doneness: It is highly effective to use a meat thermometer to check your chicken pieces once done frying. The internal temp should be 165F. Undercooked ones can lead to food poisoning. We don’t want that!
• Fry in batches: Oh you don’t want to overcrowd the pan. This can lower the oil temperature and result in soggy chicken.
• Double-frying: For extra crispy chicken, fry the chicken twice: once at a lower temperature and then at a higher temperature. Extra crispy!!

The options are endless when you are stuck with the question, “What to serve with fried chicken.” For a full homemade KFC experience, pair them with coleslaw.

Also, don’t forget the ultimate pairings- fries, mashed potatoes, and some soft, fluffy biscuits. Want some heat? Hot sauce is to the rescue.

For a Southern meal, serve them with a side of grilled or steamed corn (sweet, right!), slaw, cornbread, potato salad. Must try- Southern baked beans.

If looking for a simple serving, pair them with cream gravy or any chicken wing dipping sauce. People also love dipping them in maple syrup.

Did you accidentally fry too much chicken and now have some leftovers? Or did you do it on purpose so you could enjoy them later (smart move)?

Well, whatever is the case, there is no need to worry as you can safely store them. For this, you need an airtight container and let the chicken cool completely.

Now, put them in the container and refrigerate for four to five days. Or, you can wrap them tightly in aluminum foil (individually) and refrigerate them.

When ready to devour, reheat in a 350F oven for approximately 15 minutes before raising the temp to 400F. After all, you want that crispy skin.

If using an air fryer, first preheat the unit to 350 degrees F. Then, spray each side of the fried chicken with cooking spray. Now, cook, flipping every 2-3 minutes.

Each piece should reach an internal temperature of 165°.