Crispy Fried Chicken
Crispy Fried Chicken fillets are a treat in any household. Perfectly crispy batter and juicy chicken tenders, while providing a myriad of serving options. Save your money and create your own version of ‘takeaway’ by serving with homemade chips or wedges. Serve with salad in a wrap or burger bun, serve at your next party as finger food alongside aioli or spiced mayo. Or try as a main with roast potatoes and vegetables.
The secret to achieving that irresistible crunch and juicy tenderness? Buttermilk marinade and baking powder. Marinating chicken in buttermilk is a time-tested method that enhances both flavour and texture. The natural acidity in buttermilk tenderises the chicken, making it incredibly moist and succulent. Additionally, the thick consistency of buttermilk helps the seasoned coating adhere better, resulting in a beautifully crisp crust.
Baking powder works to make wet batters light and airy. However, I also like to use it in my dry coats for any extra crispy shell – as in the recipe below.
Steps for Buttermilk Chicken
There are only half a dozen easy steps for make Crispy Fried Chicken :
- Prepare the Marinade: In a large bowl, mix the buttermilk, salt and spices and add the chicken. Leave for at least 4 hours, or ideally overnight, to allow the flavours to develop.
- Prepare the Coating: In another bowl combine the flour, spices, baking powder and salt. Add the buttermilk and stir with a fork and mix until clumpy.
- Coat the Chicken: Allowing excess buttermilk to first drip off, place 2-3 pieces of the marinated chicken into the bowl with flour and dredge each in the mixture. Press firmly to ensure an even coating and a good coating. Place the coated chicken on a tray lined with baking paper.
- Heat the Oil: In a deep pot or skillet, heat the oil to 350°F. Use enough oil to fully submerge the chicken pieces.
- Fry the Chicken: Fry the chicken in batches, being careful not to crowd the pan. Cook for 2 minutes before turning. Cook for a further 2-3 minutes or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F.
- Drain and Serve: Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot with your favourite sides and dips, on wraps or in tacos.
Perfect Pairings for Fried Chicken
Crispy fried chicken pairs beautifully with a range of sides and sauces. Here are some ideas:
- Spicy corn salsa in tacos
- Creamy coleslaw
- Buttery mashed potatoes, Crispy Semolina Potatoes or Cheesy Stuffed Potatoes
- Burger with aioli and Pickles
- Dips like honey mustard, ranch, or spicy mayo
Making fried chicken at home may take more time than buying frozen or from a restaurant, but the results are well worth the effort. The combination of tender, juicy meat and a crunchy, golden crust is pure comfort food at its finest. Try this recipe for your next family meal or special occasion, and watch it disappear in no time!
Feedback & More
Did you try the Crispy Fried Chicken? I would love you to leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
If you liked this recipe, check out some of my other tasty Takeaway treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Crispy Fried Chicken
This recipe provides perfectly crispy fried chicken! A golden, crunchy coating with juicy, tender meat—easy to make and irresistibly delicious!
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Ingredients
- Chicken & Marinade
3/4 cup buttermilk
1/2 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp pepper
600 grams chicken breast
- Crumbing
2 cups plain (all purpose) flour
2 tsp baking powder
1 tbsp oregano, dried
1 1/2 tsp salt, plus extra for sprinkling after the cook
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1/4 tsp pepper
3 tbsp buttermilk
- Cooking
4 cups oil (vegetable or canola – not olive oil), approximately
Directions
- Chicken & Marinade
- Combine the milk, salt and spices in a small mixing bowl.
- Cut the chicken into fillets approximately 1.5cm thick. You can do thicker, but you can do smaller or larger and adjust cooking times to suit. Drop them into the milk mix. Stir thoroughly to ensure all chicken is well coated.
- Cover and refrigerate for at least 4 hours, but preferably closer to 24 hours.
- Crumbing
- Line a large tray with baking paper and set aside.
- Combine all dry ingredients in a medium mixing bowl. Using a fork, stir in the buttermilk until clumpy.
- Drop 2-3 buttermilk coated fillets into the flour mix. Press the flour into each piece, turning to coat all over. Place on the prepared tray and repeat with the remaining chicken. Make sure they are well coated and no wetness is showing.
- Cooking
- Place a wire rack over a paper towel lined tray and set aside.
- Pour oil into a medium saucepan, approximately 5 cm deep and place over medium-high heat. Heat the oil to 350°F – if the oil is shimmering and bubbles sizzle around a small piece of crumb when dropped in, it is ready to go.
- Gently lower 3-4 fillets into the oil – do not crowd the pan. The number you cook at a time will depend on the size of your pot and the size of the pieces. After dropping them into the pot, leave them to cook for 2 minutes. Flip them and leave them to cook for a further 2-3 minutes, or until brown and cooked through (if using a thermometer, the internal temp should be 165°F – take a fillet out of the oil to test).
- Place the cooked fillets onto the wire rack and repeat the cooking process for the remaining crumbed chicken.
Notes
Crispy Oven Baked Chicken Tenders
Cooks in 100 minutesCrispy pieces of tender chicken in a tasty batter that is baked, not fried.
Corn Salsa
Cooks in 25 minutesDifficulty: EasyZesty corn salsa with creamy lime and coriander dressing—perfect as a side dish or taco topping!