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faultless chicken frying.

HOW TO MAKE CRISPY FRIED CHICKEN

Nothing beats a crispy piece of finger-licking-good fried chicken. The chicken is moist inside, and each bite has an unbelievable CRUNCH!
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Course: Main Course
Cuisine: Latin American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 397kcal
Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

  • 8-10 chicken legs
  • 1 large egg
  • 2 tablespoons unsalted butter melted
  • 1½ tablespoon salt
  • 1½ tablespoon black pepper
  • 1½ tablespoon paprika
  • 1½ tablespoon garlic powder
  • 1½ tablespoon onion powder
  • 1½ tablespoon ground oregano
  • 1 cup milk or buttermilk
  • 1 cup all-purpose flour (combined with spices)
  • cooking oil enough to submerge the chicken while frying

Instructions

How to Make Crispy Fried Chicken

  • The first step is to clean the chicken. Add ⅓ cup of vinegar and rinse a couple of times with cool water.
  • Next, whisk one egg into a mixing bowl. Then, add melted butter, salt, black pepper, paprika, oregano, onion powder, garlic powder, and milk. Whisk until thoroughly blended.
  • Then, marinate the chicken legs in the batter for at least 30 minutes.
  • Season the flour with salt, black pepper, paprika, oregano, onion powder, and garlic powder in a different container.   Dredge the marinated chicken legs in the seasoned flour one at a time, tapping off any excess flour. Heat the oil while the coated legs are placed on a racking tray.

Let's Fry The Chicken:

  • Place the oil in a large frying pot and heat over medium-high heat for about 10 minutes or until the oil reaches 350°F. I like to use avocado oil because it has a high smoke point to cope with the temperatures needed to cook up your chicken. (Read the notes for tricks to know when the oil is hot enough.). Enough oil to submerge the chicken.
  • Fry 2-3 pieces of chicken legs in the oil for 12 to 15 minutes, or until golden brown with an internal temperature of 165°F, rotating the pieces with tongs every 3 to 4 minutes. To check the temperature, insert a thermometer into the thickest part of the chicken leg without touching the bone.
  • Transfer the fried pieces to a cooling rack with a paper towel. Let the fried chicken cool on a paper towel. Cooling the chicken completely hardens the crust and guarantees it has finished all of its additional cooking without becoming soggy. Let cool for 10 minutes before serving.

Notes

  • Frying chicken has a bad reputation for being difficult to master. But it’s that easy! You only need a large pot and a thermometer. I have a solution for you if you don’t have a thermometer! The temperature of the oil is the key to crispy chicken. This method is all you need to determine when the oil is adequately heated: Drop a thin slice of bread into the heated oil, watch it sizzle, and turn golden brown quickly. That’s all: the ideal oil temperature for faultless chicken frying.
  • Another critical step to ensure the chicken is not undercooked is to use enough oil to submerge the chicken while frying. 

Nutrition

Calories: 397kcal | Carbohydrates: 16g | Protein: 25g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 1004mg | Potassium: 392mg | Fiber: 1g | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 0.5mg | Calcium: 76mg | Iron: 2mg