Crispy Fried Chicken is crispy yet moist and packed with flavour. This recipe takes longer but the result is amazing. Leaving the flour and buttermilk to thicken creates a crispy skin that is perfect. Serve the chicken as a main dish, snack and as a side dish, they all work. I use chicken breasts but thighs and drumsticks would be perfect too.
Crispy fried chicken is one of those dishes that evokes instant nostalgia. The mere thought of golden, crunchy bites with tender, juicy interiors conjures memories of family picnics, late-night cravings, and indulgent weekend feasts. The beauty of this dish lies in its simplicity — a handful of ingredients and straightforward techniques transform humble chicken breasts into something extraordinary. But behind the simple process, there’s a delicious story to tell.
The Secret to Perfect Crunch
At the heart of exceptional fried chicken is the coating. The journey begins with chicken breasts, trimmed and sliced into perfectly sized strips, ensuring every bite delivers the ideal crunch-to-juiciness ratio. While many might overlook the preparation stage, letting the buttermilk and seasoned flour work their magic is the secret weapon. Once the chicken is coated, the magic begins: the buttermilk and flour merge, forming a glue-like consistency that adheres flawlessly. This step is the unsung hero of achieving that iconic, shatteringly crisp crust.
A Symphony of Flavours
Fried chicken isn’t just about texture; it’s about flavour. A touch of paprika, salt, and freshly ground black pepper in the flour creates a seasoned crust that’s neither overpowering nor bland. The seasoning enhances the natural taste of the chicken while giving it a subtle kick. And while the ingredients may seem modest, they work together harmoniously to deliver a bold, unforgettable flavour.
The Frying Ritual
The frying process is almost meditative. As the chicken strips sizzle in hot vegetable oil, their transformation is a sight to behold. The initial browning creates a tantalising aroma, promising the goodness to come. Covering the pan during the cooking process locks in moisture, ensuring the chicken stays tender while the coating remains crisp. And the final flourish — uncovering and frying at high heat again — is where the magic happens, turning golden brown to an irresistible deep crisp.
The Perfect Bite
When done right, crispy fried chicken is a sensory masterpiece. The first bite reveals a satisfying crunch that gives way to juicy, flavourful chicken. It’s an experience that demands your full attention — the crackle of the coating, the tender texture of the meat, and the savoury spice notes dancing on your palate. Pair it with a side of coleslaw, a creamy dipping sauce, or even some classic mashed potatoes, and you have a meal that’s pure comfort.
The Joy of Sharing
One of the best things about crispy fried chicken is how it brings people together. Whether it’s served as a centrepiece for a family dinner or packed up for a picnic in the park, it has a universal appeal that bridges gaps and sparks conversation. There’s something undeniably satisfying about sharing a plate of this beloved dish with friends and family.
So, the next time you’re looking for a dish that’s as satisfying to prepare as it is to eat, consider crispy fried chicken. It’s more than just food; it’s a celebration of texture, flavour, and the joy of a perfectly cooked meal. Every step, from the seasoning to the frying, is a testament to the power of simple, honest ingredients. And the result? A dish that’s undeniably worth every effort.
Crispy Fried Chicken
This recipe could easily do 8 people but we love it so much we say 6!!!!!!!!
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Servings: 6 People
Calories: 557kcal
Ingredients
- 2 kg chicken breasts
- 235 ml buttermilk
- 250 g flour
- 1 tsp paprika
- salt
- black pepper
- Vegetable oil
Instructions
- Remove the skin on the chicken breasts and cut them into strips about ¾ inch wide.2 kg chicken breasts
- Place the flour into a large dish and season with paprika, salt and ground black pepper. Stir to mix.250 g flour, 1 tsp paprika, salt, black pepper
- In a separate dish, add the buttermilk.235 ml buttermilk
- Add a few chicken strips at a time to the buttermilk and then into the seasoned flour making sure they are coated all over. Transfer the coated chicken strips to baking tray and cover lightly with greaseproof/parchment paper.
- Once all of the chicken has been coated, and placed on the tray and covered, put to one side until the buttermilk and flour blend to create thicker consistency ( glue paste consistency). This makes the crispy coating perfect every time.
- Place a large deep sided pan/skillet over a high heat and add enough vegetable oil to fill about ½ of the way up the side.Vegetable oil
- When the oil is very hot, carefully add the chicken strips and fry until brown on both sides. If they won’t all fit into the pan you need to do them in batches.
- Once all of the chicken is browned, reduce the heat and cover and let cook for a further 25 – 30 minutes or until the chicken is fully cooked.
- When ready , remove the lid and increase the heat and fry again until the skin is lovely and crispy.
- Remove from the pan and drain on kitchen paper. If there is too much for the pan in one go, cook as much as you can and after draining on kitchen paper, plate on a warmed dish in the low oven to keep warm but not cook anymore.
- Enjoy
Nutrition
Calories: 557kcal | Carbohydrates: 34g | Protein: 76g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 429mg | Potassium: 1339mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 3mg