Crispy Chicken Recipe
Craving bold flavors? Enjoy our new, perfectly seasoned and crispy chicken, available for a limited time only. Try it while it lasts!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crispy Chicken Ingredients
Method
Cooking Directions
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Coating
In a shallow dish, mix together flour and cornstarch. Set aside.
- 3
Heat the Oil
In a large heavy-bottomed skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove chicken from the marinade, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing gently to ensure an even coating.
- 5
Fry the Chicken
Carefully place the coated chicken in the hot oil, cooking in batches if necessary. Fry for 10-12 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
- 6
Drain and Serve
Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.