How To Make The Crispiest Fried Chicken You'll Ever Eat

Von Tasty · 45 Min.

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Zubereitung

1. Mix the salt, black pepper, garlic powder, onion powder and lemon zest in a small bowl.
2. Pat the chicken dry, then season each piece evenly with the salt mixture.
3. Line a large resealable container with paper towels, add the chicken and refrigerate uncovered for at least 4 hours, preferably overnight.
4. Take the chicken out 30 minutes before frying to let it come to room temperature.
5. Heat the canola oil in a large Dutch oven over medium heat until it reaches 350°F (180°C). Set a wire rack over a rimmed baking sheet nearby.
6. Whisk the flour, baking powder, onion powder, garlic powder and salt in a large bowl.
7. In another large bowl, whisk the buttermilk, egg whites and vodka.
8. Coat each piece of chicken in the flour, then the buttermilk mixture, then flour again, shaking off any excess.
9. Fry 2-3 pieces at a time for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the outside is golden and crisp. Move to the wire rack and season with salt. Repeat with the rest.

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