Fried Chicken - ultra craggy crispy crust!
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
10 - 14 pieces
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Calories
280 kcal
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Course
Main Course
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Cuisine
American
Fried Chicken - ultra craggy crispy crust!
Description
Fried Chicken - ultra craggy crispy crust! centers on bone-in, skin-on chicken thighs soaked in a buttermilk mixture with egg and salt, tenderizing the meat and enhancing moisture retention. The flour and corn starch breading incorporates a complex mixture of salt, celery salt, black pepper, paprika, cayenne, onion and garlic powders, mustard powder, ground ginger, thyme, and oregano, mirroring the famed KFC seasoning.
The marinade is partially incorporated into the breading resulting in pea-sized lumps that fry to form the distinctively craggy and crunchy crust. Cooking involves frying the chicken in vegetable oil maintained at 180°C until golden and crispy, then optionally transferring to a low oven on a rack to keep the coating crisp without overcooking the interior. The recipe recommends specific piece sizes and cooking order to ensure thorough cooking without drying.
Reusing the frying oil twice after cleaning is suggested. The recipe provides tips for different frying vessels, seasoning variations including a hot and spicy option, and notes on the importance of maintaining oil temperature and cooking times. Using this method yields fried chicken with a flavorful, textured crust and juicy interior that stands up well to leftovers.
Ingredients
- 1.8 kg/ 3.6lb chicken thighs Note 1, bone in, skin on small thighs (<200g/7oz); or drumsticks; or whole wings; or breast (<200g/7oz
Buttermilk marinade:
- 1 cup buttermilk (Note 2 for sub)
- 1 tbsp salt
- 1 egg
Fried Chicken Breading (Note 9):
- 2 1/4 cups flour , plain / all purpose
- 3/4 cup corn starch or corn flour
KFC 11 Secret Herbs and Spices (Note 9):
- 3 tsp salt
- 3/4 tsp celery salt
- 1.5 tbsp black pepper (Note 2)
- 1.5 tsp paprika ie. not hot or smoked, sweet
- 1/2 tsp cayenne pepper , optional
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 3/4 tsp ground ginger
- 1.5 tsp thyme dried
- 1.5 tsp oregano dried
To fry:
- 1.5 - 2 litres / quarts vegetable oil (or canola or peanut, Note 8 for re-use)
Instructions
Buttermilk Marinade Chicken:
- Mix Marinade in a bowl until salt dissolves.
- Pour over chicken in ziplock bag, massage to coat chicken. Press out excess air, seal, refrigerate 12 to 24 hours, turning once or twice.
- Pour chicken and marinade into large bowl.
Breading mixture:
- Whisk together Breading and all KFC Secret Herbs & Spices.
- Drizzle 4.5 tablespoons of Marinade into flour mixture. Use fingers to rub in so you get lots of pea sized lumpy bits all throughout (this creates extra super crunchy craggy bits).
- Spread out in a shallow dish or pan (easier to work with).
Prepare to cook (work in specified order of steps):
- Preheat oven to 80°C/175°F and place rack on tray - to keep chicken warm. (Note 3)
- Add oil to a wide, heavy based pot to a depth of 6 cm / 2.5 " (my 26cm/10.5" cast iron pot = 1.75L/quarts oil, Note 4)
- Heat oil over medium to medium high heat to 180°C/350°F - maintain temp as best you can (Note 5).
Breading:
- Cooking order: Start with thighs and drumsticks, wings next and cook breast last. (Note 6).
- Squidge a piece of chicken in remaining marinade, place in flour.
- Coat well, pressing very firmly to adhere. Transfer to plate.
- Coat 2 or 3 more pieces - just for one cooking batch, covering oil surface in single layer. (Note 7)
Frying:
- Carefully place chicken in oil - it will bubble energetically but it will not spit.
- Once chicken is in, oil temperature should drop to 150°C/300°C - adjust heat to target this.
- DO NOT TOUCH chicken for 2 minutes - to let the crust bond with the chicken skin. After this, you can move them around but oil should be deep enough that you do not need to flip (but you can if you want!).
- Thighs and drumsticks - cook for 8 minutes (wings for 5 minutes), or until deep golden brown and internal temperature at thickest part is 75°C / 167°F.
- Breast - fry for 6 minutes or until internal temperature at thickest part is 65°C / 150°F (time depends on size).
- Place onto rack and keep warm in oven. Repeat with remaining chicken, coating each batch just prior to cooking.
- Serve immediately!
- Classic sides: Coleslaw, KFC copycat potato and gravy, steamed or grilled corn, cornbread or soft rolls, fries, potato salad, Southern Baked Beans!
Notes
- Use bone-in, skin-on chicken thighs and smaller pieces around 200g (7oz) for even cooking.
- Make your own buttermilk by adding 1 teaspoon white vinegar to milk and letting it curdle for 10 minutes if store-bought is unavailable.
- Keep fried chicken warm on a rack in an 80°C (175°F) oven to maintain crispness without further cooking.
- Choose a heavy cast iron pot or wok for frying to control oil usage and retain heat.
- Maintain oil temperature around 180°C (350°F) for best crust and proper cooking; test with a thermometer or by frying a small piece of breading.
- Cook chicken in batches by size: thighs and drumsticks first, then wings, then breast pieces to avoid over or undercooking.
- Do not pre-coat all chicken at once to prevent moisture buildup and soggy crusts; coat pieces as you fry them.
- Clean and reuse frying oil up to two times for this recipe; reuse beyond may affect flavor and frying quality.
- For a hot and spicy variation, add 2 teaspoons cayenne pepper to the breading mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 14 pieces
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 280cal | 14% |
| Carbohydrates | 9.4g | 3% |
| Protein | 21.8g | 44% |
| Fat | 17.3g | 27% |
| Saturated Fat | 3.7g | 19% |
| Sodium | 589mg | 25% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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