Yummy Crispy Fried Chicken

In this instructable I will show you how to make fried chicken. I really like this homemade crispy fried chicken recipe, it is super yummy and of course crispy on the outside and perfectly cooked and moist on the inside. Fried chicken is one of those classic American staple comfort foods, nothing quite like making your own, oh yeah. If I can do it, you can do it, let's get started!

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Follow the easy steps below or watch the video tutorial or do both. :)

Print the recipe here if you like.

Ingredients

• 3 pounds thawed chicken (drumsticks and thighs) (1362g)
• 2 to 3 cups of buttermilk (900ml)
• 3 cups of all-purpose flour (360g)
• 2 tbsp. of table salt (30g)
• 1/2 tbsp. garlic powder (8g)
• 1/2 tbsp. paprika, smoked if possible (8g)
• 1 1/2 tbsp. ground black pepper (22g)
• cayenne pepper and chili powder for heat (optional)
• Hot sauce in the buttermilk (optional)
• Oil for frying (canola, peanut, coconut, lard, etc.)

Tools:

• bowls
• tongs
• sheet pan
• parchment paper or a silicone mat
• wire rack
• candy thermometer
• deep fryer or pot/skillet

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First take a large bowl and add in all of the chicken, I am using drumsticks and thighs. Next add in the buttermilk until it covers the chicken. Use plastic wrap or a lid and cover the bowl and place it in the fridge for 4 to 24 hours. The longer you let it soak the better. If you want some heat add in some hot sauce to the buttermilk.

25 to 30 minutes before you are ready to fry up the chicken take a large pot, deep fryer, or skillet and add in your oil. You can do the submersion method where you add more oil or use a skillet and add less oil, then flip the chicken while it is cooking, it is up to you. Deep fryers are very handy, so if you are going to make fried chicken all the time you may want to get one of those. Using medium to medium high heat, heat the oil to 375 F. (190 C). The optimal temp for frying chicken is between 300 and 325 F. The reason why we heat it higher is because the temp lowers significantly once we put the chicken in it.

Now while our oil is heating up it is time to make our flour dredge. Add the flour, salt, pepper, paprika and garlic powder to a large bowl. If you want some heat add in some chili powder and cayenne pepper. Then with a whisk mix all the ingredients together. Next place the flour mixture into a large ziplock bag.

Next we take the chicken out of the fridge. Grab a piece of chicken and let the excess buttermilk fall off, then place it in the bag of flour. You can add 3 or 4 pieces. Then close the top and shake the bag until the chicken pieces are completely covered. Place on a sheet pan and then bring over to the oil.

Now place the chicken in the fryer. Gently dip it in and let it fall away from you. Don't over crowd the fryer. Only do 3 to 4 pieces at a time. For drumsticks you will let them fry for 10 to 14 minutes, until nice and golden brown. Thighs take 14 to 18 minutes. Keep an eye on the oil temp. If the temp goes below 300 F. (150 C) turn the heat back up. If the heat goes higher then 325F. (162 C) decrease the heat or add in a bit of oil. Try and maintain a heat between 300 F and 325 F if possible.

**Do different cuts of chicken separately, because they have different cook times. :)

I also like to double dredge the chicken. Take the chicken that has been dipped in the flour, then dip it in some egg wash (2 eggs plus 2 Tablespoons (30ml) of water). Then go back into the back of flour and shake. Then in the fryer it goes. It produces an amazing outer crispy crust on the chicken.

Now let the chicken cool on a wire rack. Once cooled you can enjoy that yummy fried chicken. It will be nice and crispy on the outside and moist and perfectly cooked on the inside. :)

Now watch those steps in action by checking out the video tutorial. :)