Crispy fried chicken, what’s not to love?
This is my go-to crispy fried chicken recipe, it’s easy and guarantees a satisfactory result each time.
For this recipe, you’ll need regular SOFT chicken, hard chicken may not cook to perfection especially, if you don’t brine it long enough. So, do ensure you use SOFT chicken.
I will be brining my chicken before coating with flour and frying. It is important to brine chicken first before frying because chicken fries crisper and is more tender and juicy if soaked in buttermilk prior. With brining, you’re simply soaking the chicken in an intense salt and sugar solution which flavours the chicken, much like a normal marinade is expected to while greatly increasing the texture, as well as the moisture content of the chicken.
If you want extra crunchiness in your fried chicken, I’ll recommend you add some Panko bread crumbs or crushed corn flakes to your flour before coating the chicken with it. This gives the chicken a crunchy type texture and taste, I’m not a huge fan of crunchiness so I don’t use any. I just like my chicken crispy.
You can twist the ingredients to suit your taste buds. For a more Nigerian fried chicken type flavour, add some Suya Spice to spruce things up, it’s just as yummy if not more.
If you can’t get buttermilk, no bother, I’m sharing home-made recipes for buttermilk.
So, Crispy Fried Chicken, let’s begin…
How to make Buttermilk:
Add a cup of whole milk(250 ml) into a bowl, add one tablespoon lemon juice or white vinegar, mix and set aside for 10-15 minutes… At this time the milk will begin to curdle up, that’s your buttermilk…
Alternatively, add water to Plain or Greek Yoghurt till you get a semi thickish milky consistency, that’s also as good as Buttermilk…
1kg Chicken parts, I’m using chicken wings
300 grams Plain Flour
1 Litre Buttermilk
3 Medium/2 Large Eggs
1 Medium Onion chopped
3 cloves Garlic minced
Clean your chicken thoroughly….
Transfer the chicken into a deep bowl, add the buttermilk. Then add the chopped onions, minced garlic, 1 tablespoon black pepper, 2 tablespoons brown sugar, 1/2 cup hot sauce or 3 tablespoons cayenne pepper, 1 tablespoon salt, stir and combine.
Transfer into a brining bag if you have one, if you don’t just cover the bowl up and place in a fridge overnight or at least 6 hours. Mine was brined for 24 hours. The longer, the better.
Take the chicken out of the fridge after brining, leave it at room temperature for an hour, then remove the chicken from the brine one at a time and shake off as much buttermilk as you can…
Prepare your flour mixture, add 300 grams flour into a bowl, add 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon Cajun seasoning, 1 tablespoon oregano, 1 tablespoon cayenne pepper, 2 tablespoons chicken seasoning, alternatively just use Suya Spice. Combine thoroughly.
You’ll need to taste your flour mixture to ensure its properly seasoned, my measurements may not be accurate so it’s important that you taste it before incorporating the chicken
Into a, break the eggs, add 1 tablespoon hot sauce, if you haven’t got hot sauce, just add 1 tablespoon cayenne pepper, also add some cajun seasoning or suya spice, set aside.
Now, dip each chicken into the flour mixture, ensure the chicken is well coated. Alternatively, just add the flour mixture into a big brown paper bag, add all the chicken….
Now, fold the paper bag over and shake the bag vigorously to ensure the flour covers the chicken thoroughly…
A KFC bag right? The Irony…:D
Open the bag, take the chicken out one at a time, dust off excess flour and set on a rack
Dip each flour coated chicken into the egg mixture… then transfer back into the bag with the flour mixture…
Shake the bag again to coat the chicken a second time….
Take the chicken out and spread on a rack, leave for 15 minutes so the flour is well set on the chicken..
Add the vegetable oil into a deep pan, quantity should be enough to deep fry the chicken, place on a hob on medium heat.
This step is very important, please ensure your oil isn’t too hot and definitely not too cool. It should be moderately hot, if your oil splatters when you add your chicken, it’s definitely too hot.. This is so the chicken cooks we’ll both inside and out. Each batch should be fried for at least 10-12 minutes. Do not overcrowd the pan.
Add the chicken in batches and fry till golden brown…
See how crispy on the outside and well cooked it looks on the inside…