Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong.
The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. It is perfect for dinner or picnic or parties!
In this article, I am going to guide you through how to make a crispy chicken for the family.
Q and A ON HOW TO MAKE A PERFECT CRISPY FRIED CHICKEN RECIPE
What to Do with Used Fry Oil?
Using an empty oil bottle (or a large, clean glass jar), attach a funnel, and then fit a small strainer inside the funnel. Pour the oil through the strainer back into the bottle. Once strained, the oil can be saved at cool room temperature or in the refrigerator for one more use.
How do you make Crispy Fried Chicken?
I recommend using a real cast iron skillet or Dutch oven for any frying recipe. The heat conducts better, keeping a steadier oil temperature.
How long can Fried Chicken be kept?
Fried chicken can be kept in the refrigerator for 3-4 days in an airtight container, but it may not be as crispy when reheated. You can also freeze this, then reheat in the oven or microwave at 350 degrees F for 10-15 minutes, or until warmed through.
EQUIPMENT
Measuring cups and spoons
Large and medium bowls
Ladle
Whisk
Paper towels
Large Dutch oven/ Frying pan
WHAT TO SERVE WITH CRISPY FRIED CHICKEN
Easy Macaroni Salad
Potato Salad
Cheesy Taco Pasta
MORE RECIPES TO ENJOY
RECIPE INGREDIENTS
8 pieces bone-in chicken pieces, preferably 4 drumsticks and 4 thighs
2 tablespoons kosher salt, divided
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon freshly ground black pepper
1 tablespoon ground mustard
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon dried oregano
2 cups all-purpose flour
2 tablespoons cornstarch
1 cup buttermilk
2 large egg
Coconut/Peanut/Canola/ vegetable oil, for deep frying
DIRECTIONS ON HOW TO MAKE CRISPY FRIED CHICKEN
Place the chicken pieces in a bowl and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes or refrigerate overnight.
Mix together the paprika, garlic powder, ginger, black pepper, mustard, thyme, basil, and oregano in a large bowl.
Coat the chicken all over with half of the seasoning mixture
Add the flour, cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside.
Place the buttermilk, egg, and alcohol(optional) in a medium bowl and whisk to combine.
Taking 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture
Completely coat the chicken, then use your fingers to press the flour coating onto the chicken. Shake off excess
Place the coated chicken on the rack or pan and repeat dredging the remaining Chicken
Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer(optional), and heat over medium-high heat until the oil is 350 F.
Line this baking sheet or bowl with paper towels.
Place pieces of the chicken in the oil( do not overcrowd them). Fry and stir chicken with ladle every 3 to 4 minutes until golden-brown.
Transfer the chicken to baking sheet. Let cool down before serving.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
- 8 pieces bone-in chicken pieces
- 2 tablespoons kosher salt, divided
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 cup buttermilk
- 2 large egg
- Coconut/Peanut/Canola/ vegetable oil,
Instructions
- Place the chicken pieces in a bowl and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes or refrigerate overnight.
- Mix together the paprika, garlic powder, ginger, black pepper, mustard, thyme, basil, and oregano in a large bowl.
- Coat the chicken all over with half of the seasoning mixture
- Add the flour, cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside.
- Place the buttermilk, egg, and alcohol(optional) in a medium bowl and whisk to combine.
- Taking 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture
- Completely coat the chicken, then use your fingers to press the flour coating onto the chicken. Shake off excess
- Place the coated chicken on the rack or pan and repeat dredging the remaining Chicken
- Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer(optional), and heat over medium-high heat until the oil is 350 F.
- Line this baking sheet or bowl with paper towels.
- Place pieces of the chicken in the oil( do not overcrowd them). Fry and stir chicken with ladle every 3 to 4 minutes until golden-brown.
- Transfer the chicken to baking sheet. Let cool down before serving.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
- 8 pieces bone-in chicken pieces
- 2 tablespoons kosher salt, divided
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 cup buttermilk
- 2 large egg
- Coconut/Peanut/Canola/ vegetable oil,
Instructions
- Place the chicken pieces in a bowl and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes or refrigerate overnight.
- Mix together the paprika, garlic powder, ginger, black pepper, mustard, thyme, basil, and oregano in a large bowl.
- Coat the chicken all over with half of the seasoning mixture
- Add the flour, cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside.
- Place the buttermilk, egg, and alcohol(optional) in a medium bowl and whisk to combine.
- Taking 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture
- Completely coat the chicken, then use your fingers to press the flour coating onto the chicken. Shake off excess
- Place the coated chicken on the rack or pan and repeat dredging the remaining Chicken
- Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer(optional), and heat over medium-high heat until the oil is 350 F.
- Line this baking sheet or bowl with paper towels.
- Place pieces of the chicken in the oil( do not overcrowd them). Fry and stir chicken with ladle every 3 to 4 minutes until golden-brown.
- Transfer the chicken to baking sheet. Let cool down before serving.