Crispy Fried Chicken
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Brining Time
4 hrs
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Total Time
4 hrs 50 mins
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Servings
6 servings
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Calories
944 kcal
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Course
Main Course
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Cuisine
American
Crispy Fried Chicken
Description
Crispy Fried Chicken is prepared by soaking chicken pieces in a mixture of buttermilk, cayenne pepper sauce, salt, and black pepper for several hours to tenderize and season the meat. The coating combines flour, cornstarch, salt, paprika, onion and garlic powders, dried oregano and basil, white pepper, and cayenne pepper, which adds layers of spice and savory notes. The chicken is then fried in vegetable oil heated to 350°F, ensuring a crisp exterior and juicy interior. The spice and herb blend in the dredging mixture enhances the overall taste, while frying in smaller batches keeps the oil temperature stable for even cooking.
This fried chicken is well-suited for serving as a main dish alongside classic sides like mashed potatoes or cole slaw. The spicy, crispy crust and tender meat make it satisfying for gatherings or a hearty meal.
Adjust the amount of hot sauce in the marinade to suit your spice preferences. Do not overcrowd the pan during frying to maintain oil temperature and crispness. Use a meat thermometer for accuracy to ensure the chicken reaches a safe internal temperature without overcooking.
Ingredients
Buttermilk Brine
- 6 chicken thighs skin-on, bone-in
- 6 chicken drumstick skin-on, bone-in
- 3 cups buttermilk
- 1/2 cup cayenne pepper sauce Frank's RedHot brand
- 2 teaspoons salt
- 1 teaspoon black pepper
Dredging Mixture
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 quart vegetable oil for frying
Instructions
- Pat 6 chicken thighs and 6 chicken drumsticks dry with paper towels to remove any excess moisture. Trim off any excess loose skin, if any.
- In a large mixing bowl, stir together 3 cups buttermilk, 1/2 cup Frank's RedHot Cayenne Pepper Sauce, 2 teaspoons salt, and 1 teaspoon black pepper. Use tongs to submerge the chicken thighs and drumsticks in the mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, up to 24 hours for maximum flavor and tenderness.
- When ready to cook, pour enough oil into a large heavy skillet to reach about 3/4 inch to 1 inch deep. Heat the oil to 350°F (175°C).
- While the oil is heating, prepare the dredging mixture. In a shallow dish or another large resealable plastic bag, combine the 3 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon salt, 1 tablespoon paprika, 2 teaspoons onion powder2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon white pepper, and 1 teaspoon cayenne pepper. Mix until evenly distributed.
- Set up a breading station: remove one piece of chicken at a time from the buttermilk mixture, letting any excess drip off. Place the chicken in the dredging mixture, ensuring it is completely coated. Press the mixture onto the chicken lightly, then shake off any excess.
- Carefully place 3–4 pieces of chicken in the hot oil at a time, being careful not to overcrowd the skillet. Fry the chicken for approximately 14 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F (74°C). For dark meat, aim for 172–175°F for best results. Monitor the oil temperature, keeping it between 300–350°F. Adjust the heat as necessary to maintain this range.
- While the chicken is cooking, set a wire rack over a baking sheet. Remove the cooked chicken with tongs and place it on the wire rack. If desired, keep the chicken warm in a 200°F (93°C) oven while frying the remaining pieces.
- Allow the chicken to rest for at least 10 minutes before serving.
Notes
- Adjust the hot sauce quantity in the brine to control the spice level.
- Test oil readiness by dropping a small pinch of flour mixture; it should sizzle immediately.
- Fry chicken in batches to avoid overcrowding and maintain oil temperature.
- Use a meat thermometer to confirm the chicken is fully cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 944 kcal
% Daily Value*
| Serving | 2pieces | |
| Calories | 944kcal | 47% |
| Carbohydrates | 66g | 22% |
| Protein | 43g | 86% |
| Fat | 56g | 86% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 194mg | 65% |
| Sodium | 2847mg | 119% |
| Potassium | 695mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1043IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 183mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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