Crunchy Fried Chicken

I love love love fried chicken. Why is it that most people don’t make it at home? It is really easy and tastes better than you could ever imagine. My recipe has an extra layer of breading that is delicious and it keeps the inside super moist. I also have a few unusual ingredients such as lemon juice, panko breadcrumbs as well as dried thyme. I know it sounds a bit odd but trust me, it is beyond delicious! When I fry, I prefer to use peanut or coconut oil. Why? First of all, they give the food an extra bit of flavor and secondly, they are very healthy compared to other options.


Prepare yourself for the crispiest and juiciest fried chicken you have ever had.
Prepare yourself for the crispiest and juiciest fried chicken you have ever had.

2 cups self-rising flour
2 tablespoons corn starch
1/2 cup Panko (Japanese bread crumbs), run this through the blender or food processor until you get fine powder
1 tablespoon paprika
1/2 tablespoon dried thyme
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon white pepper
1/3 cup buttermilk
4 tablespoons hot sauce
3 eggs
2 tablespoons lemon juice
6 pounds of chicken (thighs, legs, etc)
peanut or coconut oil for frying

In a medium bowl, beat the eggs with buttermilk, hot sauce, seasonings and lemon juice. Set this mixture aside.

In another bowl, combine the flour, corn starch and Panko.

Begin by dipping the chicken in the flour mixture, shake the excess off, dip in the wet mixture and then return to dry. Do this with all of the chicken until they are fully coated.

Fry the chicken in oil heated to 350 degrees, the pot should only be half full with oil and do not crowd the pot. Put similar pieces in together like thighs with thighs or breast with breast. Fry until crispy but remember that white meat cooks faster than dark meat. White meat only takes 8 to 10 minutes and dark meat takes 13 to 15 minutes. Drain on paper towel and serve.


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