Here's a technique for getting the perfect crisp on fried chicken. The key is in the seasoning you use. We used a combination of garlic powder, salt, pepper and paprika — with some fresh sage and thyme. If you're feeling lazy, you can use a mix of dried herbs instead.
Another component in getting a good crisp is using the right oil. New oil won't fry as well, and neither will old oil. Adding a little bit of oil previously used to fry to a batch of new oil will help you get good penetration. You can then save the oil for future use, but after multiple fries, you might notice some foam along the top, or that you cannot get it to the right temperature without significant smoking. If that's the case, it's time to replace it. But remember to keep a spoonful to add to the next oil batch!
Ingredients1 whole chicken, cut into 10 pieces
2 quarts buttermilk
1 tablespoon paprika
3 cups flour
1 cup cornstarch
1 tablespoon garlic powder
2 to 3 cups canola or vegetable oil
3 teaspoons salt
¼ teaspoon pepper
1½ teaspoons finely chopped fresh sage and thyme (optional)
Directions1. In a large bowl, add buttermilk, 2 teaspoons salt and the pepper. Mix well.
Add chicken and mix well so chicken is completely coated and submerged in buttermilk.
2. Place in the fridge to marinate for at least 1 hour. It's best to marinate overnight.
3. Fill a medium-sized pot a little less than halfway with oil. Do not fill the pot more than half full. Heat oil to 350 degrees Fahrenheit.
4. In a large bowl, mix together flour, cornstarch, paprika, garlic powder and the remaining 1 teaspoon salt. Add optional herbs if you like.
5. Remove chicken from buttermilk, letting any excess drip off.
Toss chicken in the flour mixture, making sure each piece gets a nice coating.
6. Tap off any excess flour. Very carefully place in hot oil.
It is important not to overcrowd the pot and fry in small batches as necessary.
Cook until a dark golden brown with an internal temperature of 165 degrees F.
7. Place chicken on a wire cooling rack with paper towels beneath to catch oil. The wire cooling rack allows air to circulate around the entire piece of chicken, cooling it down faster while keeping it crispy.
8. Allow chicken to rest for 5 minutes. Then serve with your favorite sides.
If you want to watch this process in action, check out the video below:
