Description
This recipe delivers ultra-craggy, crispy fried chicken with a perfectly seasoned crust and juicy interior. Using a buttermilk marinade and a well-spiced flour coating, the chicken pieces are double-dredged and deep-fried to golden perfection, resulting in a flavorful, crunchy coating that stays crispy and satisfying.
Ingredients
Scale
Chicken and Marinade
- 1.8 kg / 3.6 lb bone-in, skin-on small thighs, drumsticks, whole wings, or breast pieces (each < 200g / 7oz)
- 1 cup buttermilk (or sub with 1 cup milk plus 1 tbsp lemon juice or vinegar)
- 1 tbsp salt
- 1 egg
Dredge and Seasoning
- 2 1/4 cups plain / all-purpose flour
- 3/4 cup corn flour / cornstarch
- 3 tsp salt
- 3/4 tsp celery salt
- 1.5 tbsp black pepper
- 1.5 tsp sweet paprika (not hot or smoked)
- 1/2 tsp cayenne pepper (optional)
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 3/4 tsp ginger powder
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
Frying
- 1.5 – 2 litres / quarts vegetable oil (or canola or peanut oil, suitable for re-use)
Instructions
- Marinate the Chicken: Combine buttermilk, 1 tbsp salt, and 1 egg in a large bowl. Add the chicken pieces ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight, to tenderize and infuse flavor.
- Prepare the Flour Mixture: In a large mixing bowl, whisk together the plain flour, cornflour, 3 tsp salt, celery salt, black pepper, sweet paprika, optional cayenne pepper, onion powder, garlic powder, mustard powder, ginger powder, dried thyme, and dried oregano until evenly combined.
- Dredge the Chicken: Remove each chicken piece from the marinade, allowing excess to drip off. Coat thoroughly in the flour mixture, pressing firmly to adhere. For extra crispiness, dip again into the buttermilk and egg mixture then coat once more in the flour mixture for a double dredge.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of 2-3 inches. Heat the oil to 175°C (350°F). Use a thermometer to maintain consistent temperature to ensure even cooking and prevent greasiness.
- Fry the Chicken: Carefully add the chicken pieces in batches to avoid overcrowding. Fry for approximately 12-14 minutes per batch, turning occasionally, until the crust is deeply golden and the internal temperature reaches 75°C (165°F). Remove and drain on a wire rack set over a baking sheet to keep crispiness. Allow the oil to return to temperature between batches.
Notes
- Note 1: Use small pieces of chicken (< 200g) for even cooking and crispier crust.
- Note 2: Buttermilk can be substituted with milk mixed with lemon juice or vinegar if unavailable.
- Note 3: For a spicier crust, increase cayenne pepper as desired.
- Note 4: Double dredging creates an ultra-craggy, crispy coating.
- Note 5: Maintain oil temperature carefully to avoid greasy chicken.
- Note 6: Use a thermometer to check doneness and oil temperature accurately.
- Note 7: Let chicken rest on a wire rack instead of paper towels to preserve crust texture.
- Note 8: Oil can be strained and reused once or twice for frying, store properly in a sealed container.
