Crispy Fried Chicken (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
½ teaspoon MSG (optional)
02 -
3 tablespoons ground white pepper
03 -
1 tablespoon ground ginger
04 -
2 tablespoons garlic salt
05 -
4 tablespoons paprika
06 -
1 tablespoon dry mustard powder
07 -
1 tablespoon black pepper
08 -
1 tablespoon celery salt
09 -
⅓ tablespoon oregano
10 -
½ tablespoon basil
11 -
½ tablespoon ground thyme
12 -
⅔ tablespoon salt
13 -
2 cups all-purpose flour
→ Chicken and Wet Ingredients
14 -
1 egg, beaten
15 -
1 cup full-fat buttermilk
16 -
1 whole chicken, cut into pieces
→ Frying Medium
17 -
Vegetable shortening for frying (or vegetable oil)
# Instructions:
01 -
Chop the chicken up into smaller sections.
02 -
In a big bowl, toss together flour, oregano, thyme, paprika, garlic salt, white pepper, celery salt, basil, MSG (if you're using it), salt, dry mustard, ground ginger, and black pepper.
03 -
Mix the egg and buttermilk in a bowl. Let the chicken soak in the mixture for about 30 minutes.
04 -
Use the seasoned flour to coat the chicken after soaking. Place the coated pieces aside for 15 minutes.
05 -
In a deep pan or fryer, warm up oil or shortening to around 350°F (175°C).
06 -
Carefully lower chicken into the hot oil in small batches. Fry each batch for 15-20 minutes until cooked through and crispy golden.
07 -
Take the fried chicken out of the oil, set it on a wire rack to drain, and serve while hot. Pair it with sides like coleslaw or mashed potatoes if you'd like.
# Notes:
01 -
Let the coated chicken rest before frying for a crispier texture.
02 -
Don’t crowd the pan—fry in smaller amounts for steady oil temps.