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Best Fried Chicken Recipe

Best Fried Chicken Recipe

This fried chicken recipe combines juicy and tender chicken with a crispy, flavorful coating, making it a delightful dish for any occasion. The chicken is marinated in a buttermilk mixture, seasoned with a blend of spices like salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
After a thorough dredging in seasoned flour, the chicken is fried to golden perfection in hot oil. The result is a mouthwatering-fried chicken with a satisfying crunch and succulent meat.
Remember to follow safety precautions while deep-frying, and serve the chicken hot alongside your favorite accompaniments for a truly unforgettable meal.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Servings 8
Calories 480 kcal

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

  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.