Description
Crispy Fried Chicken features a golden, crunchy crust with juicy, tender meat inside. Using simple, natural ingredients, this recipe ensures ultimate crunch and moisture retention, perfect for family dinners or casual gatherings. Customize the seasoning and breading to suit your taste or dietary needs for a deliciously versatile comfort food.
Ingredients
Scale
Chicken & Marinade
- 1.5 kg bone-in, skin-on chicken pieces
- 500 ml plant-based buttermilk
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar (natural)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Breading Mix
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Frying
- Vegetable oil (enough for deep frying, high smoke point)
Instructions
- Prepare the Marinade: In a large bowl, combine plant-based buttermilk, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), paprika, garlic powder, onion powder, salt, and black pepper. Mix well and thoroughly coat the chicken pieces. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Breading: In a shallow dish, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. This dry mix forms the crispy coating.
- Coat the Chicken: Remove chicken pieces from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture. For thicker crust, dip the coated chicken briefly back into the marinade and then into the flour again for a double dredge.
- Heat the Oil: Heat vegetable oil in a deep fryer or heavy pot to 175°C (350°F). Use a thermometer to maintain proper temperature essential for even cooking and crispiness.
- Fry the Chicken: Carefully add the chicken pieces into the hot oil without overcrowding. Fry for 12-15 minutes for larger pieces, turning occasionally to achieve an even golden crust and juicy interior.
- Drain and Rest: Remove the fried chicken and place on a wire rack over a baking sheet to drain excess oil. Let rest for 5 minutes to allow juices to settle and crust to fully set.
- Serve and Enjoy: Serve hot with desired sides and garnishes, enjoying the perfect balance of a crunchy exterior and juicy inside.
Notes
- Maintain oil temperature around 175°C for consistent cooking and crisp crust.
- Letting coated chicken rest before frying improves coating adhesion.
- Double dredging creates a thicker, crunchier crust.
- Mixing cornstarch with flour achieves an optimal golden crunch.
- Draining on a wire rack keeps the crust crispy compared to paper towels.
- Prep Time: 4 hours 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 150g)
- Calories: 350
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crispy fried chicken, plant-based buttermilk, vegetarian Worcestershire sauce, crunchy chicken, gluten free fried chicken, comfort food
