Description
Crispy Fried Chicken offers a perfect combination of a golden, super crunchy crust and juicy, flavorful meat, making it an ideal comfort food for family dinners or weekend treats. This recipe uses simple pantry staples and plant-based ingredients to create a mouthwatering dish that is customizable, family-friendly, and full of bold, savory flavors.
Ingredients
Chicken and Marinade
- Bone-in, skin-on chicken pieces (thighs or drumsticks) – about 3 pounds
- Plant-based buttermilk – 2 cups
- Apple cider vinegar (natural) – 1 tablespoon
- Vegetarian Worcestershire sauce (natural) – 2 tablespoons
- Spices for marinade (paprika, garlic powder, onion powder, salt, pepper) – as preferred
Breading
- All-purpose flour – 2 cups (or substitute gluten-free blend of rice flour and natural gelling agent for gluten-free version)
- Cornstarch – 1/2 cup
- Paprika – 1 tablespoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
Frying
- Neutral cooking oil with high smoke point (sunflower or vegetable oil) – enough for frying (about 4 cups)
Instructions
- Marinate the Chicken: Soak the chicken pieces in a bowl with plant-based buttermilk, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and your chosen spices. Cover and refrigerate for at least 2 hours or overnight to tenderize and infuse flavor.
- Prepare the Breading: In a shallow dish, mix together all-purpose flour (or gluten-free blend), cornstarch, paprika, garlic powder, onion powder, salt, and pepper. This seasoned flour mixture will create the signature crunchy coating.
- Coat the Chicken: Remove chicken from the marinade, allowing excess to drip off. Thoroughly dredge each piece in the flour mixture, pressing firmly so the breading adheres well to the surface.
- Fry to Perfection: Heat cooking oil in a heavy skillet or deep fryer to about 350°F (175°C). Fry the chicken in batches without overcrowding, cooking for 12-15 minutes until golden brown, crispy outside, and fully cooked inside.
- Drain and Rest: Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let it rest a few minutes to set the crust and lock in the crunch before serving.
Notes
- Keep the oil temperature between 325°F and 350°F to ensure a crispy crust and avoid greasy chicken.
- For extra crunch, dip coated chicken back into the buttermilk and dredge again in flour before frying.
- Let chicken rest on a cooling rack after frying to maintain crispiness and prevent soggy bottoms.
- Use chicken pieces of even size to ensure uniform cooking.
- Fry in small batches to maintain consistent oil temperature and proper frying results.
- Prep Time: 15 minutes plus 2 hours marinating
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece (about 150g)
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: crispy fried chicken, plant-based buttermilk, crunchy chicken, family recipe, gluten-free fried chicken
