Crispy Fried Chicken

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

This recipe could easily do 8 people but we love itso much we say 6!!!!!!!!

4.92 from 257 votes

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Course: Main Dish

Cuisine: American

Keyword: Chicken, Dairy, Deep Fry, Spice

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Flour and Buttermilk TIme: 30 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 People

Calories: 557kcal

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Ingredients

 

MetricImperial

• 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