Description
This Crispy Fried Chicken recipe delivers a perfectly crunchy exterior with a juicy, tender interior. Marinated in plant-based buttermilk and seasoned with natural spices, it is easy to prepare and customizable to suit different preferences. Ideal for family meals, this recipe uses simple ingredients to create a flavorful and satisfying classic comfort food.
Ingredients
Scale
Chicken and Marinade
- Bone-in, skin-on chicken pieces, about 1.5 kg (3 lbs)
- 2 cups plant-based buttermilk
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Frying
- Vegetable oil for frying (enough for shallow or deep frying, approx. 4 cups)
Instructions
- Prepare the Marinade: In a large bowl, combine the plant-based buttermilk, vegetarian Worcestershire sauce (natural), paprika, garlic powder, onion powder, salt, and black pepper. Submerge the chicken pieces fully in this mixture and refrigerate for at least 2 hours or overnight. This marinade tenderizes and flavors the meat deeply.
- Mix the Coating: In a wide bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. This dry mixture will give the chicken its signature crunchy crust.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to ensure even coverage on all sides and in every crevice.
- Heat the Oil: Pour vegetable oil into a heavy skillet or deep fryer and heat it to approximately 175°C (350°F). Use a thermometer to maintain the correct temperature for even cooking.
- Fry the Chicken: Carefully place coated chicken pieces in the hot oil, frying in batches to prevent overcrowding. Fry for 12-15 minutes, turning occasionally until the chicken is golden brown and cooked through.
- Drain and Rest: Remove the chicken and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest for a few minutes to maintain crispiness and allow juices to settle before serving.
Notes
- Maintain oil temperature at 175°C using a thermometer for best frying results.
- Fry chicken in small batches to avoid steaming and sogginess.
- For extra crunch, double dredge the chicken by dipping it again in marinade and flour mixture before frying.
- Rest fried chicken on a wire rack to keep the coating crispy.
- Prepare the flour mixture fresh and sift it to prevent lumps for even coating.
- Prep Time: 15 minutes plus 2 hours marinating
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece (about 150g)
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: crispy fried chicken, plant-based buttermilk, vegetarian Worcestershire sauce, crunchy coating, family meal
