Crispy Chicken (5 Pcs.) Recipe
Make Crispy Chicken (5 Pcs.) 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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Chicken & Marinade
Coating
Egg Wash (optional for extra adhesion)
For Frying & Finishing
Method
Chicken & Marinade
- 1
Trim and pat dry
Trim any excessive skin or fat from the chicken pieces and pat them very dry with paper towels. Dry skin helps the coating adhere and crisp.
- 2
Marinate in buttermilk
In a large bowl or resealable bag, combine 2 cups buttermilk, 2 tsp garlic powder, 1 tsp onion powder, 1 tbsp paprika, 1.5 tsp salt, and 1 tsp black pepper. Submerge the 5 chicken pieces in the marinade. Refrigerate for at least 4 hours or up to overnight. For best results, marinate 8–12 hours.
Coating
- 3
Prepare dry mix
In a shallow bowl or pie plate whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.
- 4
Optional egg wash
If using the egg wash for extra adhesion, beat 2 large eggs with 2 tablespoons water in a separate shallow bowl.
- 5
Dredge the chicken (single or double)
Remove a piece of chicken from the buttermilk marinade, letting excess drip off. First, place it into the flour mixture and press the flour firmly onto the surface to create a good initial coating. If using egg wash, dip the floured piece into the egg mixture, then return it to the flour and press again for a double-crust effect. Place coated pieces on a wire rack and let rest 10–15 minutes; this helps the coating adhere and dry slightly before frying.
Frying & Finishing
- 6
Heat the oil
Pour enough neutral oil into a large, heavy pot or Dutch oven to create a 2–3 inch deep pool (about 1 L). Heat the oil over medium-high heat until it reaches 175–180°C (350–355°F). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.
- 7
Fry the chicken
Fry the chicken in batches to avoid crowding—do not overcrowd the pot. Gently lower pieces into the oil, skin-side down first. Maintain oil temperature at 160–175°C (320–350°F) during cooking; adjust heat as needed. Fry each batch for 12–16 minutes, turning once halfway through, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part of the meat reads 74°C (165°F). Smaller pieces may finish faster; legs/thighs typically take 14–16 minutes.
- 8
- 9
Season and serve
If desired, sprinkle a little finishing salt over the hot chicken and serve with lemon wedges on the side. Serve immediately for best crispness.