The Easiest Crispiest Fried Chicken

Name: The Easiest Crispiest Fried Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 Whole roasting chicken, cut into 6-parts; 2 quarts Vegetabe Oil; 1 cup cornstarch; 1 cup flour; 2 cups buttermilk; 1 egg; 1 tbsp smoked paprika; 2 tsp Himalayan sea salt; 2 tsp orange peel black pepper; 2 tsp garlic powder; 2 tsp onion powder

10 steps

Prep:15minCook:1h

You are just minutes away from the easiest, crispiest Fried Chicken recipe. Using a mixture of cornstarch and flour, my fried chicken has a nice and airy texture to it but stays nice and tender on the inside. Make this delicious, naturally gluten-free fried chicken today and have a fantastic meal the entire family will love!

Updated at: Thu, 17 Aug 2023 06:00:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories3655.5 kcal (183%)

Total Fat375.9 g (537%)

Carbs40 g (15%)

Sugars4.3 g (5%)

Protein39.5 g (79%)

Sodium958.8 mg (48%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1Whole roasting chicken

cut into 6-parts

2 quartsVegetabe Oil

1 cupcornstarch

1 cupflour

2 cupsbuttermilk

1egg

1 Tbspsmoked paprika

2 tspHimalayan sea salt

2 tsporange peel

black pepper

2 tspgarlic powder

2 tsponion powder

Instructions

Step 1

Prep a metal baking sheet with a silicone baking sheet over it and top that with two baking racks. This will be for the chicken to dry on as each piece cooks.

Step 2

Heat the oil to 350-degrees (using a candy thermometer) in a large Dutch oven on the stovetop over high heat.

Step 3

While the oil is heating, prep your chicken. Pat each piece dry with paper towels and then prep the seasoning and cornstarch mixture.

Step 4

For the seasoning mixture, add the paprika, sea-salt, pepper, garlic salt, and onion salt to a bowl and whisk together.

Step 5

In a medium bowl, combine the cornstarch and flour.

Step 6

In another separate medium bowl, whisk together the buttermilk and egg.

Step 7

Season each piece of chicken liberally in the seasoning mixture.

Step 8

Using metal tongs, baste the chicken in the buttermilk batter mixture, then drudge it through the cornstarch flour mixture, ensuring it’s well coated.

Step 9

Using metal tongs and an oven mitt on your hand, carefully place the chicken in the hot oil. Cook the bigger pieces together and the smaller pieces together. Don’t overcrowd the chicken. The bigger pieces should take about 15-minutes to cook, while the legs and wings should take about 10-minutes to cook.

Step 10

As each piece finishes up cooking, place them on the baking rack to cook. While the chicken is cooling, the pieces will continue to cook. You can make sure they are fully cooked, by inserting a meat thermometer. Each piece should read 160-degrees.

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