Crispy Homemade Fried Chicken

Ingredients

• 8 pieces Chicken pieces (thighs and drumsticks) (Bone-in, skin-on for best flavor and texture)
• 3 cups Buttermilk (For marinating and tenderizing chicken)
• 1 tsp Salt (For marinating and seasoning)
• 2 cups All-purpose flour (For dredging the chicken)
• 0.5 cups Cornstarch (Added to flour for extra crispiness)
• 1 tsp Baking powder (Helps create crispy texture)
• 1 tsp Paprika (For flavor and color)
• 0.5 tsp Dry mustard powder (Adds subtle tangy flavor)
• 0.5 tsp Chicken bouillon powder (Boosts chicken flavor)
• 1 tsp Black pepper (Freshly ground preferred)
• 1 tsp Onion powder (For savory depth)
• 1 tsp Garlic powder (Adds flavor)
• 0.5 tsp Dried thyme (Herbal note)
• 0.5 tsp Smoked paprika (Adds smoky flavor)
• Enough to fill pot 3-4 inches deep cups Peanut oil (or neutral high smoke point oil) (For frying)

Instructions

1. Marinate the chicken

   Place chicken pieces in a large container. Pour buttermilk over the chicken until fully submerged. Add a pinch of salt. Mix gently to coat all pieces evenly. Space pieces slightly apart to ensure even marination. Cover with lid and refrigerate for 2 to 6 hours to tenderize and flavor the chicken.

   Time: PT2H

   Temperature: 4°C

2. Prepare the seasoned flour dredge

   In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, paprika, dry mustard powder, chicken bouillon powder, black pepper, salt, onion powder, garlic powder, dried thyme, and smoked paprika. Whisk thoroughly to evenly distribute all spices and leavening agents.

   Time: PT10M

3. Set up dredging and frying stations

   Arrange your dredging station with the seasoned flour mixture in a bowl. Prepare your frying station by filling a heavy bottom pot with peanut oil to a depth of 3-4 inches. Heat the oil to 175°C, monitoring with a cooking thermometer. Use one hand exclusively for wet handling (buttermilk-coated chicken) and the other for dry handling (flour) to keep the process clean and efficient.

   Time: PT15M

   Temperature: 175°C

4. Dredge the chicken pieces

   Remove one piece of chicken from the buttermilk marinade, letting excess drip off. Using your dry hand, dip and press the chicken thoroughly into the seasoned flour mixture, pressing and squeezing to ensure the coating sticks well. Shake off excess flour and place coated chicken on a wire rack lined baking sheet. Repeat for all pieces, adding more flour mixture if needed to maintain crispy bits.

   Time: PT30M

5. Fry the chicken in batches

   Carefully lower chicken pieces into hot oil in batches, starting with thighs as they take longer to cook. Gently move the chicken back and forth to gradually submerge. Fry until golden brown, about 8-10 minutes per batch, monitoring oil temperature and adjusting heat to maintain 175°C. Remove chicken with tongs and place on paper towel-lined baking sheet to drain excess oil. Immediately season with a pinch of salt.

   Time: PT40M

   Temperature: 175°C

6. Finish cooking in the oven

   Preheat oven to 190°C. Transfer fried chicken pieces to a wire rack on a baking sheet. Place in the oven and bake for 15-20 minutes to ensure chicken is fully cooked through and juices run clear. This step provides extra safety and keeps chicken crispy.

   Time: PT20M

   Temperature: 190°C

7. Serve and enjoy

   Remove chicken from oven and let rest for 5 minutes. Serve immediately with your favorite dipping sauces such as ranch or blue cheese dressing. Fried chicken is best enjoyed fresh for maximum crispiness and flavor.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

40g

Carbohydrates

30g

Fat

30g

Fiber

2g