How can you resist a craving for a crispy, juicy fried chicken?
I stopped trying. It is true that I love chicken and that biting into a crispy and juicy piece of chicken is pure joy. The crust is as tasty as can be, thanks to what was added to it.
Don't waste any more time, you will learn how to make this typical recipe from the south of the United States, which will delight all your gourmands.
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Fried chicken
This recipe is far better than what you could find at a famous colonel's! The crust is thick and super crispy. The seasoning is a delight of flavors, the flesh that has been marinated in buttermilk is juicy as we like it.
I don't think you can resist this freshly prepared fried chicken for long.
The ingredients to make this Fried Chicken
- Chicken: Thighs and drumsticks are perfect for this recipe. But you can use any part of the chicken.
- Buttermilk: it is a custom in the South of the USA to marinate chicken in milk. Buttermilk to be precise, to which salt is added. This makes the meat more tender and juicy.
- Maïzena: it helps to make the crust even more crispy without weighing it down.
- Spices: the mixture made here is based on paprika, pepper, salt, ginger, onions, garlic, mustard, thyme, and hot sauce.
Tips for crispy Fried Chicken
Marinate the chicken overnight in the buttermilk to which you have added salt and some of the spices. This will salt and spice the meat and make it tender and juicy.
Add some marinade to the flour, cornstarch, and spice mixture. This will add texture to the crust.
Bread the pieces twice after soaking them for a second in ice water.
How can you twist the recipe?
You can use my twist. Namely, I don't use dried garlic, onion, or thyme. I much prefer to use fresh produce that I take care to grate. I apply half of it on all the pieces before marinating them in the buttermilk.
The other half I use in the breading. Use homemade buttermilk. Mix 25cl of milk with 1 tablespoon of white vinegar or lemon juice. Mix and let it sit for 10 minutes.
How long does it take for chicken to be cooked?
Before talking about cooking time, I have to talk about the temperature of the frying bath. This one must be at 150°C.
Thighs and drumsticks take about 8 minutes. If you use a probe, the core temperature should be 75°C.
If you use the chicken breast, it takes about 7 minutes to cook. The core temperature should be 65°C.
What to serve it with?
You can serve it with French fries, or sweet potato fries. Coleslaw, the famous coleslaw, steamed or grilled corn, corn soup, cornbread, potato salad, or baked beans.
There you have it, you know everything there is to know about fried chicken. At least everything I know. Frying indeed requires a bit of effort, especially in cleaning.
But I can assure you that this fried chicken with its ultra-crispy crust is worth it!
Print📖 Recipe
Fried Chicken crispy and juicy
How can you resist a craving for a crispy, juicy fried chicken?
I stopped trying. It is true that I love chicken and that biting into a crispy and juicy piece of chicken is pure joy. The crust is as tasty as can be, thanks to what was added to it.
Don't waste any more time, you will learn how to make this typical recipe from the south of the United States, which will delight all your gourmands.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 4 peoples 1x
- Category: Street food
- Method: Frying
- Cuisine: USA, Southern
Ingredients
Chicken
- 4 chicken thighs
Marinade
- 250 ml buttermilk (Note 2 for the sub)
- 1 tablespoon salt
- 1 tablespoon paprika
- ½ onion
- 1 cm of ginger
- 1 clove of garlic
- 2 salts of thyme
- 1 teaspoon of chilli sauce
Breadcrumbs
- 200 g flour
- 40 g cornstarch
- ½ onion
- 1 cm of ginger
- 1 clove of garlic
- 2 sprigs of fresh thyme
- 1 tablespoon of paprika
- 1 teaspoon of black pepper
The frying
- 2 liters of vegetable oil
Instructions
The marinade
- Chop the onions and garlic very finely.
- Grate the ginger with a ginger grater or a Microplane grater.
- Collect the thyme leaves.
- Whisk together all the ingredients for the marinade.
- Add the chicken thighs.
- Massage the pieces to make sure the marinade soaks all the pieces.
- Transfer to a freezer bag. Remove the air. And let marinate for 1 night - 8 hours.
Breading Mix
- Prepare a bowl of cold water - either by placing it in the fridge or by adding ice cubes,
- Chop the onions and garlic very finely,
- Grate the ginger with a ginger grater or Microplane grater,
- Collect the thyme leaves,
- Add the flour and cornstarch,
- Mix with the palms of your hands so that the mixture is as homogeneous as possible.
Frying
- Use a deep fryer, a hollow pan, or a wok.
- Add the oil if it is not already done - In your pan, you need at least 6 centimeters of oil
- Heat to 170°C - the temperature should be around 150°C once the chicken is in the cooking bath.
Breading
- Take 1 piece out of the bag
- Dip it in the breading, making sure it is well covered - you can shake your container to do this
- Soak it for 1 second in cold water,
- Then repeat step 2,
- Do the same for each piece.
Baking
- Heat your oven to 80°C, to keep the chicken warm,
- Place 2 pieces in the fryer - 3 maximum unless you have a large cooking vessel. They must be completely covered with oil,
- Keep the oil temperature around 150°C,
- Do not touch the pieces to allow the breading to adhere and cook perfectly,
- Thighs and drumsticks take about 8 minutes. If you use a probe, the core temperature should be 75°C.
- Place them on a baking sheet and put them in the oven to keep them warm,
- Repeat for remaining chicken,
- Serve immediately.
Notes
- Marinate the chicken overnight in the buttermilk to which you have added salt and some of the spices. This will salt and spice the meat and make it tender and juicy.
- Do not remove the marinade from the chicken pieces. This will add texture to the crust, moistening the flour unevenly.
- Bread the pieces twice after soaking them for a second in ice water.
Keywords: chicken, fried, fried chicken, southern recipe, street food, buttermilk,
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