Crispy Chicken Recipe
Make Crispy Chicken Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
For the seasoned flour
For dredging and frying
Finishing (optional)
Method
For the chicken
Trim and brine
Pat the chicken pieces dry with paper towels. Trim excess fat or loose skin, leaving skin intact for crispiness.
Buttermilk soak
In a bowl or resealable bag, combine buttermilk, 1.5 tsp fine salt, 3/4 tsp black pepper and optional hot sauce. Submerge chicken in the mixture, cover or seal, and refrigerate for at least 4 hours and up to 24 hours. This tenderizes and seasons the meat.
For the seasoned flour
Mix dry ingredients
Whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, baking powder, 1.5 tsp salt and 1 tsp black pepper in a wide, shallow dish. Ensure mixture is evenly combined and break up any lumps.
For dredging and frying
Dredge the chicken (double-dredge for extra crisp)
Remove a piece of chicken from the buttermilk, letting excess drip off. Coat thoroughly in seasoned flour (A), then dip into egg-milk mixture (B), then press into extra flour (C) to form a thick coating. Place on a rack for 10–15 minutes to let the coating set. Repeat for all pieces.
Heat the oil
In a deep, heavy pot or Dutch oven, pour oil to a depth that will cover the chicken halfway (about 4–6 cups depending on pot size). Attach a cooking thermometer and heat oil to 325°F (160°C) for initial frying.
Fry low then finish high
Working in batches (do not crowd), gently lower chicken into oil skin-side down. Fry at 325°F (160°C) for 8–10 minutes to cook through without over-browning. Remove and rest on a wire rack while you bring oil to 350–360°F (175–180°C). Return chicken in batches to the hotter oil for 2–4 minutes to crisp the crust and deepen color. Use an instant-read thermometer inserted into the thickest part avoiding bone; chicken is done at 165°F (74°C). Total frying time per piece usually 10–14 minutes depending on size.
Drain and rest
Transfer fried chicken to a wire rack set over a sheet pan. Sprinkle lightly with finishing salt if using. Let rest 5 minutes before serving to keep crust crisp and allow juices to redistribute.