Crispy and Juicy Fried Chicken

By zhanghengshuo

5 Person

90 Minutes

0 Calories

Let me walk you through the pleasure of eating this crispy, juicy fried chicken: You’ve got this glistening drumstick with a coating so full of crunchy ripples that it is hard to determine where to hold on. You decide fingertips are best for maneuvering this chicken from the plate to your mouth. As you bring it closer you can smell the spices — garlic, onion, pepper, and even the smoky paprika. That first bite is a real stunner. As you dig in, the crust cracks audibly and reveals juicy chicken that is as flavorful as that irresistible crust. You’ll taste the herbs that made that chicken so fragrant and enjoy a mouthful that is equal parts crispy and juicy. Pieces of the crispy coating fall away.

Ingredients

2 quarts Peanut or vegetable oil, for deep frying
2 tablespoons Vodka or other neutral spirit
2 Large egg whites
1 cup Buttermilk
2 tablespoons Cornstarch
2 cups All-purpose flour
1 teaspoon Dried oregano
2 teaspoons Dried basil
2 teaspoons Dried thyme
1 tablespoon Ground mustard
1 tablespoon Freshly ground black pepper
1 tablespoon Celery salt
1 tablespoon Ground ginger
1 tablespoon Garlic powder
2 tablespoons Ground white pepper
3 tablespoons Smoked paprika
2 tablespoons Kosher salt, divided
4 Chicken thighs
4 Chicken drumsticks

Method

01

Salt the chicken. Place the chicken pieces on a baking sheet and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes or refrigerate overnight.
02

Make the seasoning blend. Combine the paprika, white pepper, garlic powder, ginger, celery salt, black pepper, mustard, thyme, basil, and oregano in a large bowl.
03

Season the chicken. Coat the chicken all over with half of the seasoning mixture (about 1/2 cup).
04

Set up a dredging station. Add the flour, cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside. Place the buttermilk, egg whites, and alcohol in a medium bowl and whisk to combine. Fit a wire rack over a second rimmed baking sheet.
05

Dredge the chicken. Working with 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture (don't worry about letting any excess buttermilk drain off the chicken first). Shake the flour bowl as needed to completely coat the chicken, then use your fingers to press the flour coating onto the chicken.
06

Set the coating. Place the coated chicken on the rack and repeat dredging the remaining chicken. Set aside at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil.
07

Set up for frying. Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer, and heat over medium-high heat until the oil is 350°F, about 15 minutes. Meanwhile, wash and dry the empty baking sheet the chicken was seasoned on. Line this baking sheet with paper towels and fit with a second wire cooling rack; this will be your cooling station.
08

Fry the chicken. Place 3 pieces of the chicken in the oil and fry, using tongs to rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325°F, until golden-brown with an internal temperature of 165°F (check by inserting a probe thermometer into the thickest part of the chicken without touching bone), 12 to 15 minutes.
09

Cool the chicken. Transfer the chicken to the rack on the second baking sheet. Make sure the oil comes back up to 350°F before frying the remaining chicken in 2 more batches. Let cool at least 10 minutes before serving.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Fried Chicken Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Crispy and Juicy Fried Chicken

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 5 servings
Prep Time 45 Mins
Cook Time 45 Mins
Total Time 90 Mins

02 Ingredients

2 quarts Peanut or vegetable oil, for deep frying

2 tablespoons Vodka or other neutral spirit

2 Large egg whites

1 cup Buttermilk

2 tablespoons Cornstarch

2 cups All-purpose flour

1 teaspoon Dried oregano

2 teaspoons Dried basil

2 teaspoons Dried thyme

1 tablespoon Ground mustard

1 tablespoon Freshly ground black pepper

1 tablespoon Celery salt

1 tablespoon Ground ginger

1 tablespoon Garlic powder

2 tablespoons Ground white pepper

3 tablespoons Smoked paprika

2 tablespoons Kosher salt, divided

4 Chicken thighs

4 Chicken drumsticks

03 Method

Step 1

Salt the chicken. Place the chicken pieces on a baking sheet and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes or refrigerate overnight.

Step 2

Make the seasoning blend. Combine the paprika, white pepper, garlic powder, ginger, celery salt, black pepper, mustard, thyme, basil, and oregano in a large bowl.

Step 3

Season the chicken. Coat the chicken all over with half of the seasoning mixture (about 1/2 cup).

Step 4

Set up a dredging station. Add the flour, cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside. Place the buttermilk, egg whites, and alcohol in a medium bowl and whisk to combine. Fit a wire rack over a second rimmed baking sheet.

Step 5

Dredge the chicken. Working with 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture (don't worry about letting any excess buttermilk drain off the chicken first). Shake the flour bowl as needed to completely coat the chicken, then use your fingers to press the flour coating onto the chicken.

Step 6

Set the coating. Place the coated chicken on the rack and repeat dredging the remaining chicken. Set aside at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil.

Step 7

Set up for frying. Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer, and heat over medium-high heat until the oil is 350°F, about 15 minutes. Meanwhile, wash and dry the empty baking sheet the chicken was seasoned on. Line this baking sheet with paper towels and fit with a second wire cooling rack; this will be your cooling station.

Step 8

Fry the chicken. Place 3 pieces of the chicken in the oil and fry, using tongs to rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325°F, until golden-brown with an internal temperature of 165°F (check by inserting a probe thermometer into the thickest part of the chicken without touching bone), 12 to 15 minutes.

Step 9

Cool the chicken. Transfer the chicken to the rack on the second baking sheet. Make sure the oil comes back up to 350°F before frying the remaining chicken in 2 more batches. Let cool at least 10 minutes before serving.

04 Author