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Crispy Fried Chicken Recipe

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4 from 11 reviews

This Crispy Fried Chicken recipe delivers juicy, tender chicken with a perfectly seasoned, crunchy coating. Marinated in buttermilk and a blend of spices, the chicken is deep-fried to golden perfection for a classic comfort food favorite that’s perfect for sharing.

Ingredients

Chicken

  • 1 whole medium chicken
  • 240 ml (1 cup) buttermilk
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp garlic salt

Crispy Coating

  • 180 g (1 1/2 cups) plain (all-purpose) flour
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp chilli flakes (optional)

For Frying

  • Oil for deep frying (at least 2 litres or 2 quarts, vegetable oil recommended)

Instructions

  1. Joint the Chicken: Place the whole chicken on a secure chopping board. Remove the parson’s nose (tailpiece). Cut horizontally below the breast to separate the lower half (thigh and leg area) from the upper half, then cut the backbone. Cut the lower half in two to get separate leg pieces (thigh and drumstick each). Feel and cut through the joint to separate thigh and drumstick. Remove wings at a 45-degree angle with a small chunk of meat. Divide the breast section into 2 or 3 portions by cutting at specified angles to obtain keel and rib/breast pieces.
  2. Marinate: Place all chicken pieces in a bowl. Add the buttermilk, salt, white pepper, and garlic salt. Mix well to coat the chicken pieces, cover, and refrigerate for at least 1 hour or up to overnight to tenderize and infuse flavor.
  3. Prepare Oven and Oil: Preheat the oven to a low heat to keep fried chicken warm after cooking. Heat at least 2 litres of vegetable oil in a large pan or deep fryer until it is hot enough—test by dropping a small cube of bread; it should bubble rapidly and rise immediately.
  4. Mix Coating: In a large bowl, combine the flour, salt, black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chili flakes if using. Mix thoroughly to make the seasoned crispy coating.
  5. Coat the Chicken: Remove the chicken pieces from the marinade, letting excess buttermilk drip off. Dredge each piece thoroughly in the crispy coating mix ensuring each piece is fully covered. Place coated pieces on a tray and repeat until all chicken is coated.
  6. Fry the Chicken: Carefully add 2-3 pieces of coated chicken to the hot oil, spacing them to prevent overcrowding. Fry for 7-8 minutes until the pieces are golden brown and cooked through. Check by cutting open a piece to ensure no pink remains inside.
  7. Keep Warm: Transfer the cooked chicken pieces to the preheated oven to keep warm while frying the remaining chicken.
  8. Serve: Once all pieces are cooked and warmed, remove from the oven and serve immediately while crispy and juicy.

Notes

  • You can cut the breast section into 2 pieces instead of 3 if preferred, by slicing down the center of the breast bone.
  • Chilli flakes are optional and can be omitted or adjusted for spice preference.
  • Ensure the oil is not more than one-third full of the pan to prevent bubbling over during frying.
  • Marinating overnight will intensify flavor and tenderness.
  • Use a thermometer to maintain oil temperature between 175°C-190°C (350°F-375°F) for best frying results.

Find it online: http://bitezly.com/crispy-fried-chicken-recipe/