-
-
My review
Perfect Crispy Fried Chicken
2
arthurfl99
"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."
Added to shopping list.
Go to shopping list.
Ingredients
13 h 10 m servings 767Original recipe yields 3 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- 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.
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 1117 Ratings
-
-
-
-
-
Most helpful positive review
2/5/2013
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.
Most helpful critical review
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.
Most helpful
Most positive
Least positive
Newest
2/5/2013
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.
2/25/2013
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!
4/17/2013
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...
1/17/2015
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 ...
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.
10/9/2015
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 ...
7/4/2017
This was great. Came out great. Then again I know proper frying technique. Good recipe!
5/25/2017
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'...