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Crispy Fried Chicken

If there’s one recipe that never fails me, it’s this fried chicken. Perfectly golden, crispy, and packed with flavor while staying perfectly juicy on the inside.
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Prep Time 15 mins
Cook Time 30 mins
marinate time 4 hrs
Total Time 4 hrs 45 mins
Course Dinner
Cuisine American
Servings 8

Equipment

  • food thermometer - a necessity!! for perfectly cooked, crispy fried chicken every time

Ingredients
  

  • Vegetable oil for frying
  • 8-10 drumsticks 1 1/2-2 pounds

Marinade ✮⋆˙

  • 500 ml buttermilk 2 cups
  • 2 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup hot sauce I used franks red hot, buffalo
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • 1/2 tsp mustard powder optional
  • 1 egg dont add right away!! read directions

Coating ✮⋆˙

  • 250 grams all-purpose flour 2 cups
  • 65 grams cornstarch 1/2 cup
  • 1 tbsp fine sea salt
  • 1 1/2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp black pepper

Instructions
 

  • Pat the drumsticks dry with paper towels and trim any excess skin or fat. Set aside.

Lets Marinate our chicken ✮⋆˙

  • In a large bowl, mix the buttermilk, sea salt, garlic powder, onion powder, hot sauce, chili powder, black pepper, and mustard powder (if using).
  • Add the drumsticks to the marinade, making sure they are fully coated. Cover the bowl or seal the bag, and refrigerate for at least 4 hours, preferably overnight.

Time to coat our chicken ✮⋆˙

  • In a large shallow dish, mix the all-purpose flour, cornstarch, sea salt, onion powder, smoked paprika, garlic powder, chili powder, and black pepper. Stir to combine evenly.
  • Remove the chicken from the marinade, letting any excess drip off.
  • Dip each drumstick into the flour mixture, coating evenly, and set aside on a wire rack.
  • Once all the chicken is coated and each piece has been removed from the marinade, whisk one egg into the remaining marinade (buttermilk mixture).
  • Dip each drumstick back into the buttermilk mixture, then into the flour mixture again for a double coating.
  • After coating your chicken in flour, give each piece a good shake.

Let your chicken rest for 10 minutes ✮⋆˙

  • Place the double-coated drumsticks on a wire rack and let them rest for 10 minutes. This helps the coating stick and prevents it from falling off during frying.

Time to fry ✮⋆˙

  • Fill a deep pot with enough oil to submerge the chicken pieces (about 2–3 inches). Heat the oil to 325°F (165°C) over medium heat. Use a thermometer to track the temperature.
  • Carefully lower a few drumsticks into the hot oil, making sure not to overcrowd the pot. Fry in batches for 10 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
  • Adjust the heat as needed to maintain the oil temperature.
  • Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil.

And you're done ✮⋆˙

  • Let the chicken rest for a few minutes, then serve hot with your favorite hot sauce - and you're done!
Keyword crispy chicken, deep fried, fried chicken