Crispy Fried Chicken

5 from 1 vote

For a simple and delicious fried chicken recipe, look no further! This straightforward method results in a beautifully golden, crispy, and flavourful chicken you'll want to make again and again.

Prep Time25

Cook Time10

Marinade2

Total Time2 35

Course: Main Course, Side Dish

Cuisine: American

Keyword: Crispy Fried Chicken, Crispy Fried Chicken Recipe, How to make fried chicken, How to reheat fried chicken

Servings: pieces

Equipment

1 deep fryer or deep large pot
1 food thermometer
1 large bowl to marinade the chicken
1 wire baking rack

Ingredients

Chicken

neutral oil for frying see notes below
10-12 chicken thighs & drums bone-in & skin-on
2 tbsp Better Than Bouillon Roasted Chicken Base
1¾ cup buttermilk
1 tsp garlic powder
1/2 tsp onion powder
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp black pepper

Batter

2½ cups all purpose flour
1/4 cup cornstarch
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp salt

Gravy

3 tbsp butter
1/4 cup all-purpose flour
1 tbsp Better Than Bouillon Roasted Chicken Base
1 tsp worcestershire sauce
2 cups water

Instructions

Prepare the chicken: using paper towel, pat the chicken dry.
Generously coat the chicken with Better Than Bouillon Roasted Chicken Base, spreading evenly.
Then, add the garlic powder, onion powder, chili powder, smoked paprika and black pepper. Gently toss to combine, ensuring the chicken is evenly coated with the spices.
Pour over the buttermilk, ensuring each piece of chicken is fully submerged, cover and let refrigerate for a minimum of 2 hours, preferably overnight.
Prepare the batter: to a medium sized bowl add all of the batter ingredients and gently mix together.
Dredge the chicken: remove one piece of chicken at a time from the buttermilk marinade, allowing the excess to drip off. Using your separate dry hand, coat each piece in the flour mixture, pressing firmly on all sides to ensure each side is fully coated.
Shake off any excess flour and place on a wire rack.
Repeat until you've coated all of the chicken.
Allow the chicken to rest on the wire rack for 10-15 minutes to allow the flour mixture to soak in.
Prepare the oil: pour oil into your pot until it is deep enough to fully submerge the chicken. Set to medium/high and once it reaches 350 °F - you are ready to begin frying your chicken.
Fry the chicken: carefully add 3-4 pieces of chicken to the hot oil. Fry for 10-13 minutes, or until the chicken is golden brown and cooked through.
Work in batches to avoid overcrowding the pot, which can cause the oil temperature to drop which can result in less crispy chicken and uneven cooking.
Once the chicken reaches an internal temperature of 165°F it's safe to eat.
Sammy's tip: gently stir the chicken every 3-4 minutes to ensure even cooking.
Rest: remove the chicken from the oil and allow to rest on a wire rack for about 5 minutes. Garnish with a bit of salt, if desired.
Prepare the gravy: while the chicken rests, prepare the gravy.
To a small pot set to low/medium heat add the butter.
Once melted, add the flour and Better Than Bouillon Roasted Chicken Base and whisk continuously until no clumps remain and the roux begins to turn a light brown color.
*If it appears too dry, you can add another tablespoon of butter.
Add the worcestershire sauce and 1 cup of water at a time, whisking in between each until smooth.
Allow the gravy to simmer for 3-4 minutes until thickened and smooth.
Taste to add any optional seasonings.
Note: keep in mind the gravy will continue to thicken once removed from the heat.
Serve: the fried chicken alongside the gravy and enjoy.

Video

Notes

Oils: the best options have a high smoke point and a neutral flavour. A few recommendations are - canola oil, vegetable oil, sunflower oil or peanut oil.

Nutrition