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

Ingredient Substitutions

• Instead of Chicken Thighs (upper thigh) and Drumsticks: Chicken breast (will be less juicy)
• Instead of Buttermilk (lait ribot): Milk mixed with 1 tbsp lemon juice or vinegar
• Instead of Piment d'Espelette: Paprika + a pinch cayenne
• Instead of Smoked Paprika: Regular paprika
• Instead of Ground Cumin: Ground coriander
• Instead of Onion Powder: Dehydrated onion flakes
• Instead of Garlic Powder: Fresh minced garlic (add later)
• Instead of Thyme: Herbes de Provence
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Bread flour
• Instead of Corn Starch: Potato starch
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Breadcrumbs: Panko
• Instead of Vegetable Oil (e.g., canola or peanut): Sunflower oil
• Instead of Lemon: Lime
• Instead of Mayonnaise: Aioli

Equipment Needed

• Large Mixing Bowl
• Whisk
• Tongs
• Deep Frying Pot or Dutch Oven
• Thermometer (optional)
• Slotted Spoon
• Plate
• Paper Towels
• Measuring Spoons

Critical Steps — Do Not Skip

• Ensuring the buttermilk marinade fully coats the chicken before resting.
• Maintaining oil temperature at 175 °C throughout frying.
• Shaking off excess flour to avoid a soggy crust.

Chef Tips from the Video

• Add a pinch of baking powder to the flour mixture for an even lighter crust.
• For extra aroma, toss a few crushed garlic cloves and fresh thyme into the oil while it heats; remove before frying.
• Serve with a quick garlic‑lemon mayo: mix mayonnaise, minced garlic, lemon juice, and a dash of salt.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to retain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag. Up to 2 months. Reheat directly from frozen in a 190 °C oven.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Coated chicken can be refrigerated (unfried) for up to 12 hours; cover loosely with plastic wrap.
• If you need to prep ahead, freeze the coated chicken on a tray, then transfer to a bag; fry directly from frozen, adding 2‑3 minutes to cooking time.

Frequently Asked Questions