Description
This recipe provides a simple way to make crispy fried chicken without using buttermilk, perfect for those with dietary preferences or shortages.
Ingredients
Scale
- 2 pounds chicken pieces (drumsticks and thighs)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
Instructions
- Pat the chicken pieces dry with paper towels.
- In a bowl, mix salt, black pepper, garlic powder, and onion powder. Rub this seasoning all over the chicken pieces and let it sit for 15 minutes.
- In a separate bowl, combine flour, cornstarch, paprika, and cayenne pepper.
- Dredge each chicken piece in the flour mixture, shaking off excess.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the chicken in batches for 12-15 minutes, or until golden brown and cooked through (internal temperature 165°F).
- Remove from oil and drain on paper towels. Let rest for 5 minutes before serving.
Notes
For extra crispiness, double dredge the chicken. Ensure oil is not too hot to avoid burning the exterior before the interior cooks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1g
- Fat: 25g
- Carbohydrates: 25g
- Protein: 30g