La meilleure recette de poulet frit

Ingredients

• 1 kg Chicken Thighs (upper thigh) and Drumsticks (skin on, bone in)
• 250 ml Buttermilk (lait ribot) (provides acidity and moisture)
• 1 tsp Piment d'Espelette (mildly smoky red pepper)
• 1 tsp Smoked Paprika
• ½ tsp Ground Cumin
• 1 tsp Onion Powder
• ½ tsp Garlic Powder
• ½ tsp Thyme (dried)
• 1 tsp Salt
• ¼ tsp Black Pepper (freshly ground)
• 200 g All-Purpose Flour (sifted)
• 50 g Corn Starch (adds lightness and crispness)
• 1 Egg (beaten, optional for extra crunch)
• 50 g Breadcrumbs (fine, optional for double coating)
• 2 L Vegetable Oil (e.g., canola or peanut) (for deep frying, keep at 175°C)
• 1 Lemon (cut into wedges for serving)
• 100 g Mayonnaise (homemade or store‑bought, for serving)

Instructions

1. Prepare the Marinade

   In a large mixing bowl whisk together the buttermilk, piment d'Espelette, smoked paprika, ground cumin, onion powder, salt, black pepper, and dried thyme until fully combined.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken thighs and drumsticks to the bowl, turning them so each piece is fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.

   Time: PT5M

3. Prepare the Flour Coating

   In a separate bowl combine the sifted all‑purpose flour, corn starch, piment d'Espelette, smoked paprika, onion powder, garlic powder, dried thyme, salt, and black pepper. Mix well. If using the double‑coating method, whisk the egg in a shallow dish and place breadcrumbs in another shallow dish.

   Time: PT5M

4. Coat the Chicken

   Remove each piece of chicken from the marinade, letting excess drip off. Dredge it in the flour mixture, pressing gently to adhere. Shake off any surplus. For extra crunch, dip the floured piece in beaten egg, then roll in breadcrumbs, and finally give it a quick second dip in the flour mixture.

   Time: PT5M

5. Heat the Oil

   Fill the deep pot with vegetable oil to a depth of about 5 cm. Heat over medium‑high heat until the oil reaches 175 °C (350 °F). Use a thermometer or test with a small breadcrumb – it should sizzle and turn golden in ~30 seconds.

   Time: PT5M

   Temperature: 175°C

6. Fry the Chicken

   Working in batches, gently lower the coated chicken pieces into the hot oil using tongs. Fry for 7–8 minutes per side, or until the internal temperature reaches 74 °C (165 °F) and the crust is deep golden‑brown. Adjust heat as needed to maintain a steady 175 °C.

   Time: PT10M

   Temperature: 175°C

7. Drain and Serve

   Remove the fried chicken with a slotted spoon and place on a plate lined with paper towels to absorb excess oil. Let rest for 2 minutes, then serve hot with lemon wedges and a dollop of mayonnaise.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

20 g

Fat

30 g

Fiber

1 g