Crispy Chicken
Get ready to elevate your fried chicken game with this irresistible Crispy Chicken recipe! Perfectly seasoned chicken thighs are marinated in tangy buttermilk for optimal tenderness before being coated in a flavorful blend of flour, cornstarch, and bold spices like paprika, garlic powder, and onion powder for extra zest. The addition of baking powder creates a light, crunchy crust that locks in moisture while frying to golden perfection. This classic comfort food delivers juicy, flavorful chicken encased in a delightfully crispy exterior that’s hard to resist. With straightforward preparation and a deep-frying technique ensuring even cooking, this dish serves as an impressive crowd-pleaser for family dinners, game-day spreads, or simply satisfying cravings for crispy indulgence. Pair with your favorite dipping sauces and sides for a meal that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 cups buttermilk
- 1.5 cups all-purpose flour
- 0.5 cups cornstarch
- 1 teaspoons baking powder
- 1 tablespoons paprika
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoons black pepper
- 4 cups vegetable oil
Instructions
Place the chicken thighs in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour or overnight for best results.
In another large bowl, combine the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to ensure an even distribution of all the spices.
Remove the chicken from the refrigerator. One piece at a time, remove the chicken from the buttermilk, allowing excess buttermilk to drip off before dredging in the flour mixture.
Make sure each piece of chicken is thoroughly coated with the flour mixture. Gently shake off any excess and set it aside on a wire rack.
Heat the vegetable oil in a large, deep skillet to 350°F (175°C) over medium-high heat. You can use a deep-fry thermometer to monitor the temperature.
Carefully place the chicken pieces into the hot oil, skin side down. Do not overcrowd the skillet; cook in batches if necessary.
Fry each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through with an internal temperature of 165°F (75°C).
Remove the chicken from the oil and place on a paper towel-lined plate or wire rack to drain any excess oil.
Allow the chicken to rest for a few minutes before serving to ensure maximum juiciness. Enjoy your crispy chicken with your favorite dipping sauce or sides.
Nutrition Facts
Calories |
9550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 921.2 g | 1181% | |
| Saturated Fat | 148.4 g | 742% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 6188 mg | 269% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 25.0 g | ||
| Protein | 192.3 g | 385% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 692 mg | 53% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
