Quick Crispy Fried Chicken
This recipe delivers delicious, crispy fried chicken with a perfect blend of spices. It's a quick method to get that golden-brown crunch everyone loves, without the wait of 'growing' it.
Equipment
- Large bowl
- Whisk
- Deep skillet or Dutch oven
- Wire rack
- Baking sheet
Ingredients
Chicken
- 8 pieces chicken pieces (thighs, drumsticks, breasts)
Marinade
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
Dredging
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
Frying
- 4 cups vegetable oil for frying
Instructions
Marinating the Chicken
- In a large bowl, whisk together the buttermilk, hot sauce, salt, and pepper; add the chicken pieces, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 30 minutes, or for a more tender and flavorful chicken, refrigerate for up to 4 hours.
Preparing the Dredging Mixture
- In another large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper; mix well.
Dredging and Frying
- Heat vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C).
- Remove chicken pieces from the buttermilk, letting any excess drip off, then dredge each piece generously in the flour mixture, pressing to coat thoroughly.
- Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pan, and fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C).
- Remove fried chicken with tongs and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil, and let it rest for a few minutes before serving.
Notes
While we appreciate the enthusiasm for 'growing' fried chicken in 7 days, delicious fried chicken actually comes from cooking! This recipe will get you crispy fried chicken much faster than 7 days, typically in under an hour. For the best crispy results, make sure your oil is at the correct temperature and don't overcrowd your pan.