Oh Chicken! How I love you, you’re so flavorful and easy to cook. I can literally find 100 ways to cook you and never get tired of eating you. But you absolutely make me swoon when you’re fried— especially when you’re golden brown and crunchy, bursting with flavor!
Somebody loves their chicken! And truly, who doesn’t like fried chicken from time to time?? Even vegans sneak a piece of fried chicken every once in a while🍗 (your secrets safe with me friend).
But the real secret I will share is this fried chicken recipe. You won’t need a five dollar box after making this chicken! Well, at least for that particular day.
One of the keys to getting a nice golden brown crunch is deep-frying. Deep frying allows for your chicken to cook thoroughly and evenly without poking it to see if it’s done or not.
This recipe is meant for deep-frying, so dust off that deep- fry machine and let’s go with it. Now, I’m not a total snob when it comes to fried chicken you can totally use a deep heavy bottom pot such as a Dutch Oven pot. Just be sure to have a thermometer, you want the oil to register to about 365 degrees which is the deep-frying stage.
Next for that ultimate crunch is mixing corn starch powder with All Purpose flour. I’m telling you corn starch adds such crunchy-ness to your chicken your eyes are gonna cross when you take the first bite.
I like to soak the chicken after it’s all seasoned up in buttermilk with a nice amount of hot sauce in it, preferably Tabasco. This method allows the chicken to remain moist and juicy after deep-frying while adding more flavor. You can marinate it overnight, or for 30 minutes in the fridge whichever you prefer. I marinated mine for 30 minutes and it was sheer perfection!
Before battering the chicken all up, I dip it into eggs which is sort of a evil genius move. I mean think about it, we’re dipping the chicken who probably laid the egg in it’s egg! Never mind, get that image out your head it was meant to be that way lol! Sorry, not sorry chicken!
As for the seasonings I went with the obvious salt & pepper, cumin, allspice, paprika, onion powder, garlic powder, cayenne pepper and dried basil. I used 1 tablespoon of each spice, combined it altogether and massage it all into the cracks and crevices of the chicken. However, you can make it easier and just use Creole seasoning if you like, I love giving options.
You can use any cut of chicken you prefer, but I loved using dark meat for this recipe (dark meats my favorite ;)). Chicken thighs and drumsticks just fry so well to me. Chicken wings wouldn’t be a bad idea either with this recipe have fun with it guys.
Lastly, the secret to crunchy, crispy chicken is to fry it twice! Yes, I know, a total labor of love and worth every moment! The first fry is for 10 minutes, once you’ve fried all your chicken for 10 minutes the first time, the second round of frying is for 5 minutes. You will thank me later and please don’t skip this valuable and necessary step.
I’ll have the order of this recipe for you in the recipe section print it out and save it.
Let’s dive into this recipe already!
First, tools you’ll need
- Deep fryer or heavy bottom pot with thermometer
Ingredients you’ll need
- Peanut oil for frying preferably, or vegetable oil
- Chicken legs and thighs with skin
- Buttermilk spiked with hot sauce
- Spice blend, or creole seasoning blend
- Corn Starch
- Salt & Pepper
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Golden Fried ChickenPrint Recipe
- 1 gallon of Peanut oil for frying preferably, or vegetable oil.( This amount is required for a large deep fryer, if using a smaller deep fryer use appropriate amount of oil required for the size of your deep fryer) *See notes
- 1 package of Chicken legs and thighs with skin (about 8 pieces)
- Salt & pepper
- 1 tablespoon of each; cumin, allspice, paprika, onion powder, garlic powder, cayenne pepper and dried basil. Or you can use store bought creole seasoning just set aside 3 tablespoons.
- 1-1/2 cup Buttermilk
- 1 tablespoon of hot sauce (Louisiana, or Tabasco preferred)
- 4 eggs beaten
- 2 cups of All Purpose flour
- 1 cup of cornstarch powder
Fill deep fryer with the appropriate amount of peanut oil required to deep fry, a larger deep fryer requires 1 gallon.
To make spice blend combined 1 tablespoon of each spice and set aside.
Clean chicken with lemon wedge and water in a large bowl and pat dry, set aside.
In a separate large bowl, add cleaned chicken, season with salt & pepper and 2 tablespoons of seasoning, (you can add more make sure its well coated).
In a measuring cup filled with 1-1/2 cup of buttermilk add 1 tablespoon of hot sauce to it, mix together.
Pour buttermilk and hot sauce mixture over the chicken, getting all pieces coated and place in the fridge for 30 minutes to marinate, or marinate overnight if making ahead.
Mix flour and cornstarch together and add 1 tablespoon of seasoning blend, or creole seasoning mix together well set aside.
Place beaten eggs in a shallow dish
Take chicken out after 30 minutes and lay each piece on a wired rack to dry for about 15 minutes.
Coat chicken in eggs and dredge in flour mixture set aside on wire rack.
Start Heating up oil 365 degrees is the temp for deep frying.
When fryer is ready, place about 3-4 pieces of chicken in the frying basket, lower it in and let fry for 10 minutes.
Remove chicken and place on paper towels.
Repeat with remaining chicken.
Once all chicken is fried add the first batch of chicken back into the hot oil to fry once more for 5 minutes more, this is where the crispiness comes in to play.
Repeat with any remaining fried chicken.
Once all the chicken has been fried twice drain on paper towels and enjoy!
*If using a dutch oven pot you can cut the oil in half, You want enough oil in there to deep fry. If using a large deep fryer, use 1 gallon of oil. For smaller deep fryer use required amount for that size.