Crispy Homemade Fried Chicken

Ingredients

• 8 pieces Chicken parts (thighs and drumsticks) (Leave the bone in and the skin on for optimal flavor and texture.)
• 3 cups Cultured buttermilk (To marinate and tenderize chicken)
• 1 tsp Salt (For marinating and seasoning)
• 2 cups All‑purpose flour (To dredge the chicken)
• 0.5 cups Cornstarch (Mixed into the flour for added crispness.)
• 1 tsp Baking powder (Promotes a crisp, crunchy texture.)
• 1 tsp Paprika (To impart flavor and color)
• 0.5 tsp dry mustard powder (Imparts a subtle tangy note.)
• 0.5 tsp Chicken stock powder (Intensifies chicken flavor)
• 1 tsp Black pepper (Freshly ground is preferred.)
• 1 tsp Onion powder (To impart savory depth)
• 1 tsp Garlic powder (Imparts flavor)
• 0.5 tsp Dried thyme (Herbaceous note)
• 0.5 tsp Smoked paprika (Imparts a smoky flavor.)
• Enough to fill pot 3-4 inches deep cups Peanut oil (or a neutral oil with a high smoke point) (For frying)

Instructions

1. Allow the chicken to marinate.

   Arrange the chicken pieces in a spacious bowl. Submerge them completely with buttermilk. Sprinkle a pinch of salt, then gently toss to ensure an even coating. Space the pieces slightly apart to promote uniform marination. Seal the container and refrigerate for 2–6 hours, allowing the chicken to tenderize and absorb flavor.

   Time: PT2H

   Temperature: 4°C

2. Prepare the seasoned flour coating for dredging.

   In a mixing bowl, whisk together all‑purpose flour, cornstarch, baking powder, paprika, dry mustard powder, chicken bouillon powder, black pepper, salt, onion powder, garlic powder, dried thyme, and smoked paprika until the spices and leavening agents are evenly distributed.

   Time: PT10M

3. Arrange the dredging and frying stations.

   Arrange your dredging station by placing the seasoned flour mixture in a bowl. Set up your frying station by filling a heavy‑bottomed pot with peanut oil to a depth of 3–4 inches. Heat the oil to 175 °C, checking the temperature with a cooking thermometer. Use one hand exclusively for wet items (the buttermilk‑coated chicken) and the other hand for dry items (the flour) to keep the process clean and efficient.

   Time: PT15M

   Temperature: 175°C

4. Coat the chicken pieces in flour.

   Remove a piece of chicken from the buttermilk bath, allowing the excess to drip off. With a dry hand, dip and press the chicken into the seasoned flour, squeezing to help the coating adhere. Shake off any surplus flour and set the coated chicken on a wire‑rack‑lined baking sheet. Continue with the remaining pieces, adding more flour mixture as needed to keep the crust crisp.

   Time: PT30M

5. Pan‑fry the chicken in multiple batches.

   Carefully lower the chicken pieces into the hot oil in batches, beginning with the thighs since they require a longer cooking time. Gently move the chicken back and forth to gradually submerge it. Fry until golden brown, about 8–10 minutes per batch, monitoring the oil temperature and adjusting the heat to keep it at 175 °C. Remove the chicken with tongs and place it on a paper‑towel‑lined baking sheet to drain excess oil. Immediately season with a pinch of salt.

   Time: PT40M

   Temperature: 175°C

6. Finish baking in the oven.

   Preheat the oven to 190 °C. Arrange the fried chicken pieces on a wire rack placed over a baking sheet. Bake for 15–20 minutes, until the chicken is fully cooked through and the juices run clear. This step enhances safety and keeps the chicken crisp.

   Time: PT20M

   Temperature: 190°C

7. Plate and savor

   Take the chicken out of the oven and let it rest for five minutes. Plate it immediately with your preferred dipping sauces—such as ranch or blue‑cheese dressing. For peak crispness and flavor, enjoy the fried chicken while it’s still fresh.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

40g

Carbohydrates

30g

Fat

30g

Fiber

2g