Perfect Crispy Fried Chicken

Rating: 4.26 stars
23 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.

By arthurfl99

Gallery
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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
12 hrs 20 mins
total:
13 hrs 10 mins
Servings:
3
Yield:
3 servings
Nutrition Info
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.

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  • Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.

  • Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.

  • Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.

  • Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).

  • Preheat oven to 250 degrees F (120 degrees C).

  • Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving:
767 calories; protein 55.4g; carbohydrates 46.6g; fat 38.7g; cholesterol 149.4mg; sodium 2788.8mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

pelicangal
Rating: 5 stars
02/06/2013
Everyone just loved this chicken. It got rave reviews at dinner. I made the recipe exactly as posted with one exception. I did not use the MSG. thank you so much for posting the recipe. Read More
Helpful
(26)

Most helpful critical review

asuchy
Rating: 2 stars
11/14/2013
Burnt on the outside and raw inside also. It was better when we cooked it at 375 but it was still burnt. The chicken was nice and juicy but I would not make this again. Read More
Helpful
(3)
23 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
pelicangal
Rating: 5 stars
02/05/2013
Everyone just loved this chicken. It got rave reviews at dinner. I made the recipe exactly as posted with one exception. I did not use the MSG. thank you so much for posting the recipe. Read More
Helpful
(26)
Lindseroo
Rating: 5 stars
02/25/2013
Very good chicken. The cornmeal adds a nice crunch. Just had to make sure to shake off all the excess breading. We will be making this again for sure! Read More
Helpful
(24)
golfdub
Rating: 5 stars
04/17/2013
I want this to work as I've been trying several recipes for crispy fried chicken, but I need help. I followed this recipe re ingredients and temperatures, but the chicken turned out burnt on the outside and raw on the inside. I must have missed something! Read More
Helpful
(21)
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tina2
Rating: 5 stars
01/17/2015
This is a true Southern Fried Chicken recipe...I've made it for years. To those of you who "burned on outside, pink in middle, you could of done a number of things either "flame to high, crowed your pieces, or did not make sure pieces were of the same uniform size. Also, make sure oli is hot enough before placing piecec in...Any GOOD quality deep fry pan, will work. Do NOT fill oil more than one inch. Make sure "one side is completely browned and crispy "before turning over. Do not "over turn. You must use the buttermilk to get it tender and juicy. It "does not change or alter the flavor in any way:)..I do cook at approx.370...350 is not hot enough to get that "instant crisp." after about 5 minutes that "seals the juices".Take your time. Never be in a hurry when making this.You can change up the spices you use. Sometimes I use Italian spice mix, with added garlic powder(yum) and then other times I make it spicy with garlic powder/salt pepper to taste.MAKE SURE to drain on paper towels or you'll get "wet coating". Do this EVERY time you fry anything. Never skip o the "little details when you cook. Enjoy! I get requests for my old fashion Southern fried chicken ALL the time. Its TOTALLY different than the " you get in restrurants:) Read More
Helpful
(12)
asuchy
Rating: 2 stars
11/13/2013
Burnt on the outside and raw inside also. It was better when we cooked it at 375 but it was still burnt. The chicken was nice and juicy but I would not make this again. Read More
Helpful
(3)
Daniel
Rating: 4 stars
07/04/2017
This was great. Came out great. Then again I know proper frying technique. Good recipe! Read More
Helpful
(1)
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Stacie
Rating: 5 stars
10/09/2015
My husband is a very picky man. He is usually the cook in the house and a VERY good one at that!! I do have to say that I felt a great deal of accomplishment when he tried this chicken after I made it and said that it was the best he had ever had. Thanks so much for sharing!!! Read More
Helpful
(1)
Beebe
Rating: 1 stars
03/05/2018
The chicken didn't get done! Read More
Helpful
(1)
Andrea Whitley
Rating: 3 stars
05/25/2017
I thought I was a competent cook but this recipe challenged me from marinading the chicken (which I skinned) in buttermilk for 12-24 hours to resting prepared chicken on a rack (which I didn't). The biggest problem was trying to maintain a steady temperature in my cast iron skillet. Maybe it would have gone better in a deep fryer. A few pieces came out pretty good but many of them were burnt outside/undercooked inside. I wouldn't try it again without a fryer. At least I went the easier route and used all chicken legs. Read More
Helpful
(1)
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