Classic Crispy Chicken Recipe
Make Classic Crispy Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Chicken Ingredients
Method
Crispy Chicken Preparation
- 1
Prepare the Chicken
Rinse the whole chicken under cold running water and pat it dry with paper towels. Cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, and 2 wings) or keep it whole if preferred.
- 2
Marinate in Buttermilk
In a large bowl, combine the buttermilk with 1 teaspoon of salt and a dash of black pepper. Add the chicken pieces to the buttermilk mixture, cover, and refrigerate for at least 2 hours, or overnight for best results.
- 3
Prepare the Coating
In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, remaining salt, black pepper, and cayenne pepper until well combined.
- 4
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
- 5
Coat the Chicken
Remove the chicken from the buttermilk, shaking off any excess. Dredge each piece in the flour mixture, ensuring it is thoroughly coated. Shake off any excess flour.
- 6
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, being cautious to avoid splatter. Fry in batches, ensuring not to overcrowd the pot. Cook for about 12-15 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
- 7
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for 5 minutes before serving.