Indulge in Homemade Fried Chicken, a crispy and crunchy delight that rivals your favorite fast-food chains. Made with chicken legs, drumsticks, thighs, or wings, seasoned to perfection, and coated in a buttermilk and breadcrumb mixture, this easy-to-prepare dish is perfect for both lunch and dinner.
In a glass bowl, add onion, garlic, black pepper, cayenne pepper, ginger, and cumin powder. Mix thoroughly to combine.
To the spice mixture, pour in 2 cups of buttermilk. Add sriracha sauce, bay leaves, and salt. Stir well to combine.
Place chicken thighs and drumsticks into the mixture, ensuring they are well coated. Cover the bowl and marinate for at least 30 minutes to 1 hour.
To Prepare Breading Mixture
In a tray, combine all-purpose flour, cornstarch, salt, and the seasoning powders specified in the ingredients list for breading. Mix everything well and set aside.
Take the buttermilk-marinated chicken thighs and drumsticks, and coat them evenly in the breading mixture. Ensure all sides are covered and gently shake off any excess flour.
To Fry Chicken
Pour oil into a deep vessel or fryer and heat it to a temperature of 325°F. Maintain the temperature between 325°F and 350°F throughout the frying process.
Place the breaded chicken drumsticks and thighs into the oil one at a time, being careful not to overcrowd the pan.
Cook the chicken for about 12 to 15 minutes, flipping it occasionally for even cooking. Use a thermometer to check the internal temperature, which should reach 165°F for safe consumption.
Once cooked, remove the chicken from the oil. Continue the same process with the remaining breaded pieces.
To Serve
Pair this Crispy Fried Chicken with french fries, a variety of sauces, fresh salads, or roasted vegetables like green beans, potatoes, and broccoli for a delightful meal.
Notes
Here are the key tips to perfect your Homemade Fried Chicken:
Seasoning: It's vital for flavor. I recommend using basic seasoning powders, hot sauce, and buttermilk for marinating. Alternatively, an egg mixture can also yield tasty results. Don't compromise on seasoning to ensure a rich flavor.
Breading: A combination of all-purpose flour and cornstarch is ideal for a crispy exterior. For added crunch, consider mixing in breadcrumbs or crushed unsweetened cornflakes with the flour.
Temperature: The perfect frying temperature is between 325°F and 350°F. Maintaining this range is crucial for a crispy outside and juicy inside. If the oil is too cool, the chicken won't crisp up properly; too hot, and it may burn on the outside while remaining raw inside.
Internal Temperature: Use a thermometer to check the chicken's internal temperature, ensuring it reaches the FDA's recommended safe minimum of 165°F. This guarantees that the chicken is perfectly cooked and safe to eat.
Cooking Time: Average-sized chicken pieces typically take about 12 to 15 minutes to cook, varying with their thickness. Drumsticks and thighs, for example, may require up to 15 minutes. Always check the thickest part of the chicken to ensure it reaches the correct internal temperature.
Best Oil: I've used canola oil, but vegetable, peanut, safflower, or corn oil are also great options. Oils with high smoke points are preferable for deep frying.
Best Flour: All-purpose flour and cornstarch together create the ideal crust for fried chicken, providing crispiness and crunch. You can also use cornstarch alone or add breadcrumbs or crushed cornflakes for an even crisper coating.