Empty My Fridge
Crispy Fried Chicken Recipe
Ingredients
- Whole chicken1
- Buttermilk1
- Hot sauce3 tbsp
- Salt2 tbsp
- Vegetable oil
- Flour3 cups
- Cornstarch½ cups
- Onion powder1 tbsp
- Black pepper · ground2 tsp
- Cayenne pepper1 tsp
Instructions
- In a large bowl or zip-top bag, toss the chicken pieces with the buttermilk, hot sauce and salt. Cover or seal and leave for 30 minutes, or refrigerate for several hours or overnight for juicier chicken.
- Fill a Dutch oven with 3 inches of peanut oil and fit a candy or deep-fry thermometer in it. Heat over medium heat until it reaches 340°F. Set a wire rack inside a rimmed baking sheet.
- While the oil heats, whisk the flour, cornstarch, onion powder, salt, black pepper and cayenne in a shallow dish.
- Take the chicken out of the brine and shake off the excess buttermilk. Coat each piece well in the flour mixture and rest on a plate until the oil is ready. For an extra crunchy crust, coat again just before frying.
- Fry the chicken in batches until golden brown and it reads 165°F in the thickest part, about 7 minutes for wings, 12 minutes for drumsticks and thighs, and 15 minutes for breast pieces.
- Drain on the wire rack and serve hot.
Summarized from Preppy Kitchen's video. Watch it for the details.
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