Guide To Prepare Crispy Chicken Recipe Quick

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This isn’t your average fried chicken recipe. We’re going beyond greasy takeout to achieve a restaurant-worthy crunch with juicy, flavorful meat inside. This guide will take you through everything you need to know, from gathering ingredients to plating that perfect piece of crispy chicken.


Fried Chicken
Fried Chicken

1 whole chicken, cut into 8 pieces (or your preferred cutlets)

  • 2 cups buttermilk
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust for spice preference)
  • 1 teaspoon black pepper
  • 1 1/2 cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon cayenne pepper (adjust for spice preference)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying

  • Directions:

    1. Marinate the Chicken: Pat the chicken pieces dry with paper towels. In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Whisk well and add the chicken pieces. Cover and refrigerate for at least 30 minutes, or up to overnight for even deeper flavor.

    2. Prepare the Dredge: In a separate large bowl, whisk together flour, cornstarch, cayenne pepper, smoked paprika, garlic powder, onion powder, and black pepper.

    3. Heat the Oil: Fill a large Dutch oven or heavy-bottomed pot with enough vegetable oil to come halfway up the sides. Heat the oil over medium-high heat to 350°F (175°C).

    4. Dredge and Fry: Using tongs, remove a piece of chicken from the marinade, letting excess drip off. Dredge the chicken thoroughly in the flour mixture, coating it evenly. Gently shake off any excess flour. Carefully lower the chicken piece into the hot oil. Repeat with remaining chicken, ensuring pieces aren’t crowded in the pot.

    5. Fry to Perfection: Fry the chicken for 8-10 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

    6. Drain and Rest: Transfer fried chicken to a wire rack set over a paper towel-lined plate to drain excess oil. Let the chicken rest for at least 5 minutes before serving. This allows the juices to redistribute, resulting in even more flavorful meat.

    Nutrition Facts (per serving, approx.):

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 6g
  • Cholesterol: 120mg
  • Sodium: 450mg
  • Carbohydrates: 20g
  • Protein: 35g

  • Conclusion

    There you have it! With this recipe and a little practice, you’ll be whipping up restaurant-quality crispy chicken in no time. This versatile dish pairs well with mashed potatoes, coleslaw, mac and cheese, or your favorite side dish. Leftovers, if there are any, can be stored in an airtight container in the refrigerator for up to 3 days.

    Frequently Asked Questions (FAQs):

    1. Can I use boneless, skinless chicken breasts for this recipe?

    Absolutely! Just adjust the cooking time slightly. Chicken breasts typically cook faster than bone-in pieces. Start checking for doneness at around 6 minutes per side.

    2. My chicken isn’t crispy enough. What went wrong?

    There could be a couple of reasons. First, ensure your oil is hot enough before frying. The ideal temperature is 350°F (175°C). If the oil isn’t hot enough, the chicken will absorb too much oil and become soggy. Second, make sure your chicken is completely dry before dredging. Excess moisture can prevent the coating from adhering properly.

    3. How can I reheat leftover crispy chicken without losing its crunch?

    The best way to reheat crispy chicken is to preheat your oven to 400°F (200°C). Place the leftover chicken pieces on a wire rack set over a baking sheet. Bake for 10-15 minutes, or until heated through. This method allows the heat to circulate around the chicken, reviving the crispness.

    4. What are some good dipping sauces for crispy chicken?

    The options are endless! Here are a few classics: BBQ sauce, honey mustard, ranch dressing, hot sauce, or a simple combination of ketchup and mayonnaise.

    5. Can I use a deep fryer for this recipe?