Prepare to enjoy the most comfort meal ever with this delicious and best fried chicken recipe. This recipe brings fried chicken to a whole new level because it’s crispy on the exterior, soft on the inside, and overflowing with flavor. Every bite is a symphony of flavors and sensations, from the finely seasoned coating to the wonderfully marinated chicken pieces.
This dish will satisfy even the most separate fried chicken lovers, whether you’re throwing a celebration or simply desiring a tasty lunch. Prepare to enjoy the most delicious fried chicken you’ve ever had, with its crispy deliciousness and juicy perfection.
Should I use bone-in or boneless chicken for frying?
Although bone-in and boneless chicken may both be used for frying, bone-in chicken tends to cook more moisturizing and flavor fully. Although bone-in chicken frequently produces a juicier and more delicious product, the bone-less chicken cooks more quickly and is simpler to serve.
How long should I marinate the chicken before frying?
The taste and softness of the chicken can be improved by marinating it for at least one to two hours, if not overnight. However, if you’re pressed for time, you can still make wonderful fried chicken by dry-rub-ding it or immersing it in a buttermilk mixture for 30 to 60 minutes.
What temperature should the oil be for frying chicken?
Chicken should be fried at a temperature of between 350 °F and 375 °F (175 °C and 190 °C). Throughout the frying process, keep the oil’s temperature within this range using a thermometer. By doing this, the chicken will be certain to cook evenly and create a crispy crust.
How long does it take to fry chicken?
According to the size and type of chicken parts, the cooking time may change. Larger bone-in chicken parts like drumsticks or thighs may need 12 to 15 minutes on each side, however, boneless chicken tenders or cutlets may only need 5 to 7 minutes per side. For safe eating, always make sure the chicken reaches an internal temperature of 165 °F (74 °C).
Can I make a healthier version of fried chicken?
By using skinless chicken, whole wheat flour, or a flour-and-cornmeal mixture for the coating, as well as healthier cooking techniques like baking or air frying rather than deep-frying, you can make a healthier version of fried chicken.
Best Fried Chicken Recipe
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 large egg whites
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil for frying
- 1 tablespoon ground ginger
- 1 spoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons of dried thyme
- 2 teaspoons of dried basil
- 1 teaspoon of dried oregano
- 2 teaspoons hot sauce
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the buttermilk, hot sauce, salt, and pepper.
- Add the chicken pieces into the bowl. Cover the bowl with alid or plastic wrap and refrigerate for 4 hours.
- When you are ready to cook, pour 2 tablespoons vegetable oil into the pan. Heat to the skillet in 350 degrees Fahrenheit.
- Prepare the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a plastic bag or shallow bowl. Mix it thoroughly.
- Gradually remove the chicken pieces from the buttermilk mixture. Shake gently to remove excess. Place in the bread mixture and coat thoroughly. Tap off the excess.
- Place coated chicken in the oil. Fry 3 or 4 pieces at a time. The chicken will lower the temperature of the oil, so keep it as close to 350 degrees as possible.
- Fry each piece for 10–14 minutes, turning each piece about halfway through, until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken fries from oil and place on paper towels. Let them rest for at least 10 minutes before serving.
Notes
- Chicken Selection: Choose fresh chicken pieces with the skin intact for the best results. You can use a whole chicken cut into pieces or specific parts like drumsticks, thighs, or wings.
- Marinating: Marinating the chicken is essential to enhance its flavor and ensure tenderness. You can use a simple marinade of buttermilk, salt, pepper, and your preferred spices. Marinate the chicken for at least 1 hour or overnight in the refrigerator for maximum flavor.
- Seasoning: The seasoning for fried chicken can vary depending on personal preference and regional variations. Common seasonings include salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Adjust the seasonings according to your taste preferences.
- Dredging: To achieve a crispy coating, dredge the marinated chicken pieces in a mixture of all-purpose flour and additional seasonings. Shake off any excess flour to avoid a thick coating.
- Resting: Allow the coated chicken to rest for about 10–15 minutes before frying. This helps the coating adhere better to the chicken and prevents it from falling off during frying.
- Frying Temperature: Heat the oil to the proper frying temperature, which is around 350 °F (175 °C). Use a deep-fry thermometer to ensure accuracy. Maintaining the correct temperature is crucial for achieving a crispy exterior and juicy interior.
- Frying Technique: Carefully place the chicken pieces into the hot oil, being cautious of any splattering. It’s recommended to fry in batches to avoid overcrowding the pan, which can lower the oil temperature. Turn the chicken occasionally to ensure even browning.
- Drain excess oil: Once the chicken is golden brown and cooked through, transfer it to a wire rack or paper towel-lined plate to drain any excess oil. This helps to maintain the crispy texture.
- Resting and Serving: Allow the fried chicken to rest for a few minutes before serving. This helps the juices redistribute and ensures optimal tenderness. Serve the fried chicken hot with your favorite side dishes or dipping sauces.