Recipe for crispy chicken
Juicy and crispy chicken.
I gladly admit that I have a fondness for deep-fried food, especially chicken.
Here, I am inspired by the techniques of the American southern states and even a bit of KFC/Kentucky Fried Chicken.
The first time I realized the benefit of using buttermilk with chicken was when I read this recipe. I have done it countless times since.
You can use this recipe for all cuts of chicken, from the breast, tenderloins, etc.
I prefer to use the thighs because I think it is the juiciest part of the chicken.
At home, we typically buy whole chickens and butcher them ourselves. We like to keep the skin on the breasts, but otherwise, we remove the skin and cook it separately. It’s, for example, super delicious on top of tartlets, where we also typically use the chicken carcasses. The thighs and drumsticks we usually pack in the same freezer bag, while the tenderloins are gathered separately.
Typically, I get the idea for fried chicken when we have buttermilk that is near its expiration date, so we avoid food waste.
Crispy Chicken
Equipment
- Chef'S Knife
- Cutting Board
- Deep fryer (option 1)
- Pot (option 2)
Ingredients
- 2 pcs. chicken thigh both drumsticks and thighs
- 1 l Buttermilk
- Spices cayenne pepper, chili, tabasco
- 500 gram Wheat Flour
- Spices salt, pepper, paprika, cayenne pepper, onion powder, garlic powder
Instructions
- Remove the bones from the chicken pieces and cut everything into bite-sized pieces, about 2 x 3 cm (the exact size doesn't matter).
- Mix cayenne pepper, chili powder, and a bit of tabasco sauce into the buttermilk and pour it over the chicken. All the chicken should be covered by the milk. The mixture helps tenderize the chicken pieces, making them even juicier. Place the bowl/container in the fridge.
- Now, it's just your own time management that needs to work out. Let the chicken stay in the mixture for anywhere from 6 to 24 hours. I typically put them in the buttermilk in the evening and then eat it the next day for dinner.
- Turn on your fryer or heat a neutral-tasting oil in a pot to 180 degrees Celsius (356 degrees Fahrenheit).
- Put flour, salt, pepper, paprika, cayenne pepper, onion powder, and garlic powder in a container with a lid.
- Take the chicken out of the buttermilk and let it drip a bit so that a lot of the buttermilk goes back into the bowl.
- Put about half of the chicken into the flour mixture.
- Put the lid on and shake it all around well.
- Put the chicken pieces in the hot oil and cook them for about 4-5 minutes. They should become crispy all around.
- Meanwhile, you repeat the process with the rest of the chicken - put it in the flour mixture, shake well, and then into the hot oil.
- I served the dish with coleslaw, bread, and chili mayonnaise.