How To Cook The Crispiest Fried Chicken

jenni Food 11 Comments

I blogged this recipe a few years ago and I’m publishing it again for those who missed it (I added more tips too). It’s comfort food weather and this dish is perf!

Question:
What makes a savoury and crispy fried chicken?

Answer:
Buttermilk + Cornstarch

If you are like me who’s more of a “salty tooth” (yes, there’s such word… check Urban Dictionary) than a sweet tooth kind of person, and you love crunchy textures more than silky consistencies, this is the dish for you!

Buttermilk Fried Chicken

Ingredients:

chicken
buttermilk (for homemade buttermilk recipe, click here.)
cornstarch
salt
white pepper
paprika
cayenne pepper
assorted dried herbs (I used basil, rosemary, and thyme)
cooking oil

Easy peasy:

Tip: For best results, marinate chicken in buttermilk overnight or at least 2 hours. Then again, we’ve cooked this at home without marinating the chicken and it was delish!

Step 1: Heat up 1-2 cups of cooking oil using a heavy-bottomed cast-iron skillet or Dutch oven as they retain heat longer.

Step 2: Season cornstarch with salt, pepper, paprika, cayenne pepper, and dried herbs according to taste.

Step 3: Dip, dust, & “dive”: dip chicken into the buttermilk (ideally, you should marinate the chicken in the seasoned buttermilk for at least 4 hours) then dust it with the cornstarch then let the chicken “dive” into the hot oil. It takes 3-4 minutes to cook on each side, depending on the size of the chicken cuts.

Tips for the crispiest crust, fried to golden-brown perfection chicken:

• Don’t start breading that chicken straight from the fridge—if you fry it now, the temperature of the oil will drop and your chicken won’t cook evenly (plus, you can forget about crispy skin). Let it sit for around 30 minutes.

• Go for a neutral-tasting oil with a high smoke point, like canola, vegetable, or peanut oil. And don’t leave things up to fate: Use a thermometer to track and maintain the temperature of the oil—you’re looking for a steady 350 degrees.

• Crowding the pan with chicken will lower the oil’s temperature, up the cooking time, and make the breading greasy.

• Letting anything that’s been fried sit on paper towel will make it soggy, because it’ll start to steam. Instead, drain your chicken on a wire rack set over a baking sheet. They’ll cool, crisp, and dry off all at once.

Remember: Since this recipe is all about the chicken skin, be careful not to burn the skin as it will ruin the dish.

Try cooking this! It’s simple to make and super delicious!

Comments 11

  1. Hmmm.. I like desserts but I am not really a sweet tooth, so cguro salty tooth heheheh.
    Love this! Will definitely try this one. I’ve been wanting to cook “crispylicious and juicylicious” chicken 😀 (no ads intended)

  2. Waaahhh! Looks yummy!
    Kapag nagluluto ako ng chicken, nilalagyan ko naman ng flour, salt, pepper and paprika. 🙂

    Nung nabasa ko ‘to, pinalapit ko si Mama sa tabi ko para mabasa nya yung ingredients. I will post it sa refrigerator namin. 😀

    Thanks for sharing Ms. Jenni! 🙂

    1. Post
      Author

      We get our buttermilk from Rizal Farms available at Saturday Salcedo Market and in Market! Market! grocery, The Fort.

    2. You can also make your own! Mix regular milk (I use those stored in carton), add apple cider vinegar, usually 1 tbsp for 1 cup of milk. Let the mixture sit for a while and you will notice it will “curdle.” 🙂

      1. Post
        Author
  3. Hi Ms. Jenni, i’d just like to verify about the milk to be used for buttermilk-is it fresh milk of evaporated milk?

    1. Post
      Author

      Hi Jennifer,

      You can only use fresh milk (not UHF or evap). You can buy powdered buttermilk at Healthy Options too.

      Let me know how it turned out.

      Best,
      Jenni

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