Crispy Crunchy Chicken
Want the best fried chicken recipe?
Look no further than this recipe for crispy, flavorful fried chicken. It’s my go to and I promise if you follow it, your taste buds will thank me. From prepping the chicken to frying it to perfection, I have got you covered every step of the way.
Ingredients
- Chicken pieces (legs, thighs, breasts)
- Salt
- Crushed garlic
- Hot sauce
- Creole seasoning
- Buttermilk
- Flour
- Cornstarch
- Baking powder
- Paprika
- Garlic powder
- Onion powder
- Herbs (such as thyme, oregano, coriander, )
- Cayenne pepper
- White pepper
- Louisiana Fish Fry Seasoned Spicy Crispy Chicken Fry Batter Mix
- Neutral-tasting oil (canola, vegetable, or peanut oil) I prefer peanut
-Egg
Instructions
1. Prepping the Chicken and Coating:
- Season chicken with salt, crushed garlic, hot sauce, and Creole seasoning.
- Pour buttermilk over chicken, marinate in a zipper-lock bag, and refrigerate for at least 4 hours or overnight.
- Whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, herbs, cayenne pepper, white pepper, and Louisiana Fish Fry Seasoned Spicy Crispy Chicken Fry Batter Mix. Also whisk together egg and buttermilk
- Dredge marinated chicken in flour mixture, then double dip in buttermilk and egg wash before dipping flour mixture again.
2. Frying the Chicken:
- Heat oil to 375℉/190℃ in a deep fryer or cast iron skillet.
- Carefully place chicken in hot oil using tongs, working in batches and avoiding overcrowding. Test with 1 piece first!
- Fry until golden brown, turning every 10-15 minutes, until chicken is cooked through and juices run clear or internal temperature reaches 165℉/75℃.
- Drain the excess oil on paper towels, then transfer to a wire rack to cool for at least 10 minutes before serving.
Tips & Notes
- Let the coated chicken rest before frying to allow the crust to form and the chicken to warm to room temperature.
- Ensure oil is at the correct temperature to avoid burning or greasiness.
- Use neutral-tasting oil for frying and avoid extra virgin olive oil.
- Fry chicken in small batches to maintain oil temperature and ensure even cooking.
- A cast iron pan is recommended for even heating and better temperature control.
- Submerge only ¾ of the chicken in hot oil for a crispy crust without burning.
- Drain fried chicken on a wire rack over a baking sheet to prevent sogginess.
- Nutritional information may vary based on ingredients used.
With these tips and tricks, you'll be serving up the best crispy fried chicken that will have everyone coming back for seconds.
