Crispy Fried Chicken Recipe
agave-dipped fried chicken, slaw, chimichurri verde
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Ingredients
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Crispy Fried Chicken
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and agave syrup. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Breading
In another bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir until well combined.
- 3
Bread the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place on a wire rack to rest for 15 minutes.
- 4
Fry the Chicken
In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches, without overcrowding, for 10-12 minutes or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (75°C).
- 5
Drain and Serve
Remove the chicken from the oil and drain on paper towels. Serve hot with slaw and chimichurri verde.
