Description
This Crispy Fried Chicken recipe delivers the perfect balance of a golden, crunchy crust and juicy, tender interior using simple, natural ingredients and expert tips. Marinated in plant-based buttermilk and vegetarian Worcestershire sauce, coated with a flavorful seasoned flour blend including natural spices and a natural gelling agent, then fried to crisp perfection with neutral oil. Versatile and customizable, this dish offers delicious flavor and texture with every bite.
Ingredients
Chicken and Marinade
- Bone-in chicken pieces (thighs and drumsticks) – about 2 lbs
- Plant-based buttermilk – 2 cups
- Vegetarian Worcestershire sauce (natural) – 1 tablespoon
- Spices for marinade (paprika, garlic powder, black pepper, onion powder) – 1 teaspoon each
Coating Mix
- All-purpose flour – 2 cups
- Baking powder (natural) – 1 teaspoon
- Paprika – 1 teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Black pepper – 1 teaspoon
- Salt – 1 teaspoon
- Natural gelling agent (e.g., a blend including cornstarch or rice flour) – 1 tablespoon
For Frying
- Neutral oil with high smoke point (sunflower or canola oil) – enough for deep frying (about 4 cups)
Instructions
- Marinate the Chicken: Soak the chicken pieces in plant-based buttermilk mixed with vegetarian Worcestershire sauce (natural) and your choice of paprika, garlic powder, black pepper, and onion powder. Refrigerate for at least 2 hours or overnight to tenderize and infuse deep flavor.
- Prepare the Coating Mix: In a large bowl, combine all-purpose flour, natural baking powder, paprika, garlic powder, onion powder, black pepper, salt, and the natural gelling agent. Mix thoroughly for an even, flavorful coating.
- Dredge the Chicken: Remove chicken from marinade, letting excess drip off. Coat each piece thoroughly in the seasoned flour mixture. For extra crispiness, dip pieces briefly back into the buttermilk, then coat again in the flour mix.
- Heat the Oil: Heat neutral oil in a deep heavy pot or pan to around 175°C (350°F). Use a thermometer to maintain consistent temperature, which is essential for a crispy, non-greasy result.
- Fry in Batches: Carefully place chicken pieces into the hot oil without overcrowding. Fry for about 12-15 minutes depending on size, turning occasionally to achieve even golden brown color and ensure they are cooked through.
- Drain and Rest: Remove fried chicken from oil and place on a wire rack over a baking sheet to drain excess oil while maintaining crispness. Let rest for a few minutes before serving to lock in juices.
Notes
- Pat chicken dry before dredging to improve crispiness.
- Maintain oil temperature between 175°C and 180°C for best results.
- Allow coated chicken to rest 10 minutes before frying for a stronger crust adherence.
- Incorporate a natural gelling agent like cornstarch or rice flour in the coating to enhance crispiness.
- Fry chicken in small batches to prevent cooling the oil and soggy skin.
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken piece (approx. 150g)
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
Keywords: crispy fried chicken, plant-based buttermilk chicken, crunchy chicken, fried chicken recipe, juicy fried chicken, vegetarian Worcestershire sauce, gluten free fried chicken
