Salt and Vinegar Crispy Chicken
Get ready to elevate your fried chicken game with this irresistible Salt and Vinegar Crispy Chicken recipe. Marinated in tangy buttermilk and white vinegar, the chicken thighs and drumsticks are infused with bold flavors before being coated in a perfectly seasoned flour mixture. The secret to its ultra-crispy crust? A combination of cornstarch, baking powder, and savory spices like paprika, garlic powder, and onion powder. After frying to golden perfection, each piece is finished with a drizzle of malt vinegar and a sprinkle of sea salt for that classic salt-and-vinegar bite. Quick to prepare and bursting with flavor, this recipe serves up the ultimate comfort food with a tangy twist. Perfect for family dinners, game-day gatherings, or anytime you're craving something deliciously crispy with a zing!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 8 pieces Chicken thighs or drumsticks
- 2 cups Buttermilk
- 3 tablespoons White vinegar
- 2 teaspoons Salt
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Baking powder
- 4 cups Vegetable oil
- 2 tablespoons Malt vinegar
- 1 teaspoon Sea salt
Instructions
In a large bowl, combine the buttermilk, white vinegar, and 1 teaspoon of salt. Stir well.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
In a shallow dish, mix together the flour, cornstarch, garlic powder, onion powder, black pepper, paprika, baking powder, and the remaining 1 teaspoon of salt.
Remove the chicken from the buttermilk marinade, letting any excess drip off, and coat each piece thoroughly in the flour mixture. Press the flour mixture onto the chicken to ensure an even coating.
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
Carefully place the chicken pieces in the hot oil, working in batches so the pot is not overcrowded. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
Remove the chicken from the oil and drain on a wire rack or paper towels.
While the chicken is still hot, drizzle each piece lightly with malt vinegar and sprinkle with sea salt to taste.
Serve immediately and enjoy your tangy, crispy salt and vinegar chicken!
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 40.9 g | 205% | |
| Polyunsaturated Fat | 134.8 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1914 mg | 83% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 6.3 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 739 mg | 16% | |
*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.
