Crispy chicken typically refers to chicken that has been cooked in a way that results in a crispy, crunchy texture on the outside while remaining tender and juicy on the inside.
Crispy Chicken
4
servings30
minutes15
minutesThe crispy coating is typically made by dredging the chicken in a mixture of flour, breadcrumbs, or other coatings that can become crispy when cooked. The exact ingredients and seasonings can vary widely depending on the specific recipe and regional preferences. Crispy chicken is often served as a main dish or in sandwiches, and it can be accompanied by a variety of dipping sauces or condiments.
Ingredients
4 bone-in, skin-on chicken pieces (such as thighs, drumsticks, or breasts)
Salt and pepper to taste
1 cup buttermilk (or regular milk with a tablespoon of vinegar or lemon juice added)
1 cup all-purpose flour
1 teaspoon paprika (optional)
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
Vegetable oil for frying
Directions
- Season the chicken pieces with salt and pepper on both sides.
- Place the seasoned chicken in a bowl and pour buttermilk over it. Ensure the chicken is fully coated with buttermilk. Let it marinate for at least 30 minutes or up to overnight in the refrigerator. This will help tenderize the chicken and improve the coating adhesion.
- In a separate bowl, mix the flour with paprika, garlic powder, onion powder, and any other seasonings you like. You can adjust the seasonings to your preference.
- Remove the chicken pieces from the buttermilk and let any excess buttermilk drip off.
- Dredge each chicken piece in the seasoned flour mixture, ensuring an even coating. Press the flour mixture onto the chicken to help it adhere.
- In a large, heavy-bottomed pot or deep fryer, add enough vegetable oil to submerge the chicken pieces (usually around 2-3 inches). Heat the oil to 350-375°F (175-190°C).
- Carefully add the coated chicken pieces to the hot oil, one or two at a time, depending on the size of your pot. Be cautious to avoid overcrowding, which can lower the oil temperature and result in less crispy chicken.
- Fry the chicken until it’s golden brown and the internal temperature reaches 165°F (74°C) for poultry, which typically takes 12-15 minutes for most chicken pieces. You may need to adjust the cooking time based on the size of the pieces.
- Using tongs or a slotted spoon, remove the fried chicken from the hot oil and place it on a plate lined with paper towels to drain any excess oil.
- Serve the crispy chicken hot, with your favorite side dishes and dipping sauces.
