Crispy Fried Chicken
If you’re craving juicy fried chicken with a deliciously crisp coating, this recipe needs to be on your menu. The chicken is marinated in buttermilk to keep it incredibly tender, then coated in a flavorful panko (Japanese breadcrumbs) mixture that fries up perfectly golden and crunchy. Whether you’re making wings, drumsticks, or boneless pieces, this foolproof method delivers serious comfort food with minimal effort. Serve it hot with your favorite dipping sauces and enjoy every bite!
Ingredients
- 750 grams chicken wings, drumsticks, chickenbreast or a mix
Marinade
- 500 ml buttermilk
- 1 tbsp Tobasco sauce or other hot sauce
- 2 cloves garlic roughly chopped
- 1 tsp dried tyme
- 1,5 tsp black pepper grounded
- 1 tsp salt
- 1 tsp smoked paprika powder
Coating
- 250 gr all-purpose flour
- 2 tbsp panko Japanese bread crumbs
- 2 tbsp grated cheese
- 1 tsp mustard powder
- 1 tsp salt
- 1 tsp black pepper grounded
- 1 tbsp garlic powder
- And:
- Oil to fry the chicken in
Instructions
- Put the chicken in a high ovendish (if you use chicken breast, first cut the breast in pieces of roughly 5x5cm). Mix ingredients for the marinade in a bowl and pour the marinade over the chicken (all the chicken meat must be submerged in the marinade), seal off with cling film and put in the refrigerator for at least 4 hours (it's best to marinate the chicken for a night). If you don't have a suitable oven dish, you can also use large re-sealable plastic bags to marinate the chicken in).
- Get the chicken out of the fridge 30 minutes before frying and heat the oven to 150°C/300˚F
- Pour the oil in a big deep frying pan and heat to about 160°C/320˚F.
- Mix the ingredients for the coating together very well and completely coat the marinated chicken with the flour mixture.
- Deep-fry the chicken in batches of 3 to 4 pieces until the crust is a golden, crispy brown (about five minutes per batch) and let briefly drain on some paper kitchen towel.
- The chicken can be a little pink in the centre still, therefore place the fried chickenpieces in an ovendish and bake off for 30 to 45 minutes in the oven
- Serve with a salad and some nice sauces on the side.
Nutrition
Calories: 573kcal | Carbohydrates: 61g | Protein: 53g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 138mg | Sodium: 1667mg | Potassium: 1011mg | Fiber: 3g | Sugar: 7g | Vitamin A: 567IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 4mg