Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Fried Chicken

Crispy Fried Chicken

  • Author: Brian
  • Total Time: 1 hour 15 minutes (or overnight marinating time plus 15 minutes cooking)
  • Yield: 4 to 6 servings 1x
  • Diet: Gluten Free

Description

This Crispy Fried Chicken recipe delivers an irresistible golden crunch combined with juicy, flavorful meat. Using simple ingredients and a straightforward method, it guarantees a crisp crust that stays crunchy and a tender, juicy inside. Perfect for family dinners or gatherings, this plant-based buttermilk-marinated fried chicken offers a delicious homemade comfort food experience.

Ingredients

Scale

Chicken and Marinade

  • 2 to 3 pounds chicken pieces (bone-in, skin-on)
  • 2 cups plant-based buttermilk
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Optional: 1 teaspoon natural gelling agent

Coating Mix

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Frying

  • Vegetable oil, enough for deep frying (neutral taste, high smoke point)

Instructions

  1. Prepare the Marinade: In a large bowl, combine the plant-based buttermilk, vegetarian Worcestershire sauce (natural), salt, pepper, paprika, garlic powder, and onion powder. Add the optional natural gelling agent if using. Submerge the chicken pieces completely in the marinade. Cover and refrigerate for at least one hour or preferably overnight to deeply infuse flavors and tenderize the meat.
  2. Make the Coating Mix: In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until well blended. Set aside.
  3. Coat the Chicken: Remove chicken pieces from the marinade, allowing excess to drip off gently. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure the coating adheres well. For extra crunch, dip the chicken back into the marinade briefly and coat again with the flour mixture.
  4. Heat the Oil and Fry: In a heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the coated chicken pieces without overcrowding the pan to maintain oil temperature. Fry for about 15 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  5. Drain and Rest: Remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil. Allow the chicken to rest for a few minutes before serving. This rest period helps maintain crispiness and juiciness.

Notes

  • Keep oil temperature between 350°F and 360°F to avoid greasy or undercooked chicken.
  • Pat chicken dry from excess marinade before coating for better adhesion.
  • Use a wire rack to drain fried chicken to prevent sogginess.
  • Fry in small batches to keep oil hot and ensure even cooking.
  • Let the chicken rest after frying to set the crust and retain moisture.
  • Prep Time: 1 hour (or overnight for best results)
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece (about 150g)
  • Calories: 350
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 85mg

Keywords: crispy fried chicken, plant-based buttermilk, golden crust, juicy chicken, homemade fried chicken, easy fried chicken

Find it online: https://puretastekitchen.com/crispy-fried-chicken/