Description
This Fried Chicken recipe delivers an ultra-craggy crispy crust with juicy, tender meat inside. Marinated in buttermilk and coated in a flavorful blend of flour and secret herbs and spices, this chicken is fried to golden perfection. Perfect for those craving a classic Southern-style fried chicken with a remarkably crunchy exterior and rich, savory flavors.
Ingredients
Scale
Chicken and Marinade
- 1.8 kg/3.6 lb bone-in, skin-on small thighs (under 200g/7oz each), drumsticks, whole wings, breast (under 200g/7oz each)
- 1 cup buttermilk
- 1 tbsp salt
- 1 egg
Breading Mix and Spices
- 2 1/4 cups all-purpose flour
- 3/4 cup corn flour (cornstarch)
- 3 tsp salt
- 3/4 tsp celery salt
- 1.5 tbsp black pepper
- 1.5 tsp sweet paprika (not hot or smoked)
- 1/2 tsp cayenne pepper (optional)
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 3/4 tsp ginger powder
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
Cooking Oil
- 1.5 – 2 litres/quarts vegetable oil, canola, or peanut oil
Instructions
- Prepare buttermilk marinade: In a bowl, mix the buttermilk, 1 tbsp salt, and egg until salt dissolves. This marinade will tenderize and flavor the chicken.
- Marinate the chicken: Place chicken pieces in a ziplock bag, pour in the marinade, massage to coat evenly, remove excess air, seal, and refrigerate for 12 to 24 hours, turning once or twice to ensure consistent soaking.
- Prepare breading mixture: In a large bowl, whisk together the flour, corn flour, 3 tsp salt, celery salt, black pepper, paprika, cayenne pepper (if using), onion powder, garlic powder, mustard powder, ginger powder, thyme, and oregano to combine all flavors.
- Add marinade to breading: Drizzle 4.5 tablespoons of the marinade into the flour mixture and use your fingers to rub it in, creating pea-sized lumps throughout the mix. This technique forms extra crunchy, craggy bits on the crust.
- Set up for frying: Spread the breading mixture evenly in a shallow dish or pan for easy coating.
- Preheat oven: Warm your oven to 80°C (175°F) and place a rack on a tray to keep the cooked chicken warm after frying.
- Heat oil: Pour oil into a wide, heavy-based pot or cast iron pan to a depth of 6 cm (2.5 inches), around 1.75 liters/quarts if using a 26 cm (10.5 inch) pot. Heat over medium to medium-high heat until it reaches 180°C (350°F), maintaining this temperature during frying.
- Coat chicken pieces: Working in batches, dip a piece of chicken briefly in remaining marinade, then press it firmly into the breading mixture, ensuring a thorough and even crust. Place coated pieces on a plate, preparing 2 to 3 at a time to create a single layer in the oil.
- Fry chicken pieces: Carefully place the coated chicken into the hot oil. The oil temperature will drop to about 150°C (300°F); adjust heat to maintain this. Do not move the chicken for 2 minutes to allow crust bonding. After that, pieces can be gently moved without flipping due to the depth of oil.
- Cooking times by piece: Fry thighs and drumsticks for approximately 8 minutes, wings for 5 minutes, until golden brown and internal temperature reaches 75°C (167°F). For breasts, fry for about 6 minutes or until internal temperature is 65°C (150°F), depending on size.
- Drain and keep warm: Transfer cooked chicken onto the oven rack to keep warm as you repeat the coating and frying process with the remaining pieces.
- Serve: Serve the fried chicken immediately with classic sides like coleslaw, potato and gravy, steamed or grilled corn, cornbread, fries, potato salad, or Southern baked beans for a complete meal.
Notes
- Note 1: Use smaller chicken pieces under 200g to ensure even cooking and optimal crispiness.
- Note 2: Buttermilk can be substituted with milk plus 1 tbsp vinegar or lemon juice, and black pepper amount can be adjusted to taste.
- Note 3: The oven kept warm at low temperature prevents overcooking while holding chicken after frying.
- Note 4: Oil quantity and pot size affect frying efficiency; a heavy-based pot retains heat evenly.
- Note 5: Maintaining frying temperature is crucial for crispness without burning.
- Note 6: Fry chicken pieces in order for even cooking due to size differences.
- Note 7: Coat and fry chicken in batches to avoid overcrowding in the oil.
- Note 8: The frying oil can be strained and reused once cooled but avoid overheating oil repeatedly to prevent degradation.
- Prep Time: 15 minutes plus 12 to 24 hours marinating
- Cook Time: 30 minutes (frying in batches)
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Keywords: fried chicken, crispy crust, buttermilk marinade, Southern fried chicken, craggy crust, homemade fried chicken
