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Perfect Crispy Fried Chicken
Perfect Crispy Fried Chicken
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
790 minutes
Overnight buttermilk soaked fried chicken legs, coated in seasoned flour and cornmeal for extra crispiness.
Ingredients:
  • 3 chicken leg quarters, cut into thighs and drumsticks
  • 2 cups buttermilk, or as needed to cover
  • 0.75 cup all-purpose flour
  • 0.25 cup cornmeal
  • 1 tablespoon salt
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground thyme
  • 0.5 teaspoon paprika
  • 0.25 teaspoon monosodium glutamate (MSG)
  • 0.25 teaspoon baking powder
  • 0.125 teaspoon cayenne pepper
  • 4 large egg whites, beaten until foamy
  • 4 cups vegetable oil for frying, or as needed
Instructions:
  • In a bowl, generously coat chicken thighs and drumsticks with buttermilk. Cover and let marinate in the refrigerator for 12 to 24 hours.
  • In a large mixing bowl, whisk together flour, cornmeal, salt, granulated onion, granulated garlic, thyme, paprika, monosodium glutamate, baking powder, and cayenne pepper.
  • After soaking in buttermilk, transfer chicken to a wire rack to drip off excess; discard buttermilk. Pat chicken dry with paper towels. Dip chicken in beaten egg whites, then coat with flour mixture. Allow the coated chicken to rest on a wire rack for 20 to 30 minutes.
  • Heat oil in a cast iron skillet or deep fryer until it reaches 350 degrees F (175 degrees C. Preheat the oven to 250 degrees F (120 degrees C).
  • Sear chicken in hot oil until golden and fully cooked, about 8 to 10 minutes per side, reaching an internal temperature of 165°F (74°C) near the bone. Drain on a wire rack or paper towel-lined tray and keep warm in the oven as you fry the rest.

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