4 Ways to Make Fried Chicken

Ingredients

• 2 lb Chicken Pieces (Bone‑in, skin‑on thighs and drumsticks, about 8 pieces)
• 1 cup Buttermilk (Full‑fat for best tenderness)
• 2 tbsp Soy Sauce (Low‑sodium preferred)
• 3 cloves Garlic (Minced)
• 1 tbsp Fresh Ginger (Grated)
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 cup All-Purpose Flour (Base for seasoned coating)
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Cayenne Pepper (Adjust for heat preference)
• ½ cup Potato Starch (Adds crunch)
• ½ cup Corn Starch (Creates airy, light crust)
• 1 Large Egg (Room temperature)
• ½ cup Ice Water (Keeps batter cold for crispness)
• 4 cup Vegetable Oil (High smoke‑point oil (peanut, canola, or sunflower))

Instructions

1. Make the Buttermilk‑Soy Marinade

   In a large mixing bowl combine the buttermilk, soy sauce, minced garlic, grated ginger, salt, and black pepper. Whisk until smooth.

   Time: PT10M

2. Marinate the Chicken

   Add the chicken pieces to the bowl, ensuring each piece is fully coated. Transfer everything to a zip‑top bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.

   Time: PT2H

3. Prepare the Seasoned Flour‑Starch Mix

   In a shallow dish combine the all‑purpose flour, paprika, garlic powder, onion powder, cayenne pepper, potato starch, and corn starch. Stir until evenly distributed.

   Time: PT5M

4. Make the Cold Wet Batter

   In a separate bowl whisk the egg with the ice water until the mixture is frothy and slightly thick.

   Time: PT3M

5. Dry the Chicken

   Remove the chicken from the refrigerator, discard excess marinade, and pat each piece lightly with paper towels. Let sit for 5 minutes to air‑dry.

   Time: PT5M

6. Layer the Coatings

   One piece at a time, dredge the chicken in the seasoned flour‑starch mix, shaking off excess. Dip it into the cold wet batter, then immediately roll it back into the flour‑starch mixture for a second coating. Place coated pieces on a wire rack.

   Time: PT15M

7. Heat the Oil

   Fill the deep pot with vegetable oil to a depth of about 3 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C). Use the thermometer to monitor.

   Time: PT10M

   Temperature: 350°F

8. Fry the Chicken

   Carefully lower 2–3 pieces into the hot oil. Fry for 8–10 minutes, turning once, until the exterior is deep golden‑brown and the internal temperature reaches 165°F (74°C). Remove with tongs and set on the wire rack.

   Time: PT20M

   Temperature: 350°F

9. Drain and Rest

   Place the fried chicken on a wire rack over paper towels for 5 minutes to drain excess oil. Let rest an additional 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

20 g

Fat

30 g

Fiber

0 g