Get ready to experience the ultimate satisfaction of biting into crispy, golden-brown chicken with a juicy and flavorful interior. This acclaimed recipe for the best crispy fried chicken will impress and delight everyone at your table. Prepare to savor the irresistible crunch and succulent tenderness of each mouthwatering piece, knowing you've mastered the art of creating perfectly crispy fried chicken.
Ingredients:
- 2 ½ to 3 pounds (1.1 to 1.4 kg) chicken pieces (such as drumsticks, thighs, and wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
Instructions:
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In a large bowl, pour the buttermilk over the chicken pieces, making sure they are fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight. This step will help tenderize the chicken and infuse it with flavor.
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In a separate large bowl, whisk together the flour, cornstarch, salt, paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and cayenne pepper (if using). This will be the seasoned coating for the chicken.
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Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven to a depth of about 2 inches (5 cm). The oil should reach a temperature of 350°F (175°C) for frying.
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Take one piece of chicken at a time from the buttermilk, allowing any excess to drip off, and coat it thoroughly in the seasoned flour mixture. Press the flour onto the chicken to ensure a good coating. Place the coated chicken on a wire rack set over a baking sheet, allowing the excess flour to fall off. Repeat with the remaining chicken pieces.
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Once the oil has reached the desired temperature, carefully add a few pieces of chicken to the hot oil, being cautious not to overcrowd the pan. Fry the chicken in batches, if necessary. Cook for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
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Using tongs, transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Allow the chicken to rest for a few minutes before serving.
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Repeat the frying process with the remaining chicken pieces, ensuring the oil temperature remains consistent.
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Serve the hot and crispy fried chicken alongside your favorite sides and enjoy!
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