Crispy Chicken the Best and Easiest
Indulge in the ultimate comfort food with "Crispy Chicken the Best and Easiest" recipe—a foolproof method to achieve perfectly golden, extra-crispy fried chicken every time. Featuring juicy chicken thighs and drumsticks marinated in tangy buttermilk, this recipe ensures tender, flavorful meat with a delectable crunch. The secret lies in the seasoned coating made from a blend of flour, cornstarch, paprika, garlic powder, and a touch of cayenne pepper for subtle heat. Quick to prepare and fried to perfection in bubbling vegetable oil, this Southern-inspired dish comes together in just 45 minutes of active time. Serve it hot and crispy with your favorite sides for a crowd-pleasing meal that’s impossible to resist. Whether it's for a weeknight dinner or a weekend indulgence, this easy crispy chicken recipe will be your new go-to!
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Recipe Information
Ingredients
- 8 pieces chicken thighs and drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons paprika
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon baking powder
- 4 cups vegetable oil
Instructions
Rinse the chicken pieces under cold water and pat them dry with paper towels.
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
In a large shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder. Mix well to combine.
Heat the vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature for consistent results.
Remove the chicken from the buttermilk, letting any excess drip off, and dredge each piece in the flour mixture. Press the flour mixture firmly onto the chicken to ensure a thick, even coating.
Working in batches, carefully lower the coated chicken pieces into the hot oil. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Carefully remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken pieces.
Let the chicken rest for 5 minutes before serving to retain its crispiness. Serve hot with your favorite dipping sauces or sides.
Nutrition Facts
Calories |
11159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1014.4 g | 1301% | |
| Saturated Fat | 171.4 g | 857% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 6687 mg | 291% | |
| Total Carbohydrate | 280.3 g | 102% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.2 g | ||
| Protein | 286.7 g | 573% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 782 mg | 60% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3872 mg | 82% | |
*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.
