Description
Crispy fast food delights showcase irresistible culinary magic from street corners to gourmet kitchens. Mouthwatering textures and bold flavors invite hungry diners to savor each delectable bite with pure satisfaction.
Ingredients
Scale
Chicken and Marinade:
- 1 kg (2.2 pounds) chicken pieces (legs, thighs, wings)
- 1 cup buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Coating Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon baking powder
Liquid and Frying Ingredients:
- 2 large eggs
- 1/4 cup water
- Vegetable oil, for frying
Instructions
- Immerse chicken pieces in a zesty buttermilk marinade, blending salt, black pepper, paprika, garlic powder, and onion powder. Ensure complete coverage and refrigerate for a minimum of 2 hours, allowing flavors to deeply penetrate the meat.
- Create a seasoned flour dredging station by combining all-purpose flour with salt, black pepper, paprika, and baking powder in a shallow container. Whisk eggs with water in a separate bowl to form a light, airy coating mixture.
- Extract marinated chicken from refrigeration and initiate the multi-layer coating process. Thoroughly dust each piece with seasoned flour, gently shaking off excess. Submerge floured chicken into egg mixture, letting surplus liquid cascade away.
- Execute a second flour coating, ensuring comprehensive and even coverage for maximum crispiness. Each piece should be completely encased in the seasoned layer.
- Heat vegetable oil in a heavy-bottomed skillet to 175°C, creating an ideal frying environment. Strategically place chicken pieces to avoid overcrowding, maintaining optimal oil temperature.
- Fry chicken methodically, rotating periodically to achieve uniform golden-brown exterior. Cook until internal temperature reaches 74°C, approximately 12-15 minutes per batch.
- Transfer fried chicken to a wire rack positioned over a baking sheet, allowing excess oil to drain naturally. This technique preserves the delicate, crispy texture while preventing sogginess.
Notes
- Buttermilk Magic: Marinating chicken in buttermilk overnight tenderizes the meat, creating incredibly juicy and flavorful results that elevate the entire dish.
- Double-Dredging Technique: The double-coating method ensures an extra crispy, thick crust that stays crunchy even after cooling, giving restaurant-quality texture to homemade fried chicken.
- Oil Temperature Control: Using a thermometer helps maintain consistent oil temperature, preventing soggy or burnt chicken and ensuring perfectly golden, crisp exterior every single time.
- Gluten-Free Adaptation: Swap all-purpose flour with gluten-free flour blend and cornstarch for a celiac-friendly version without compromising the classic crispy coating.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Snacks, Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 120 mg