Crispy Fried Chicken
Crispy Fried Chicken
Ingredients
For the Marination
- 6 chicken leg pieces
- 1 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon mustard paste
- 2 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons red chili powder
- 1 1/2 teaspoons ginger powder
- 2 teaspoons garlic powder
- 2 teaspoons chicken powder
- 2 teaspoons paprika powder
- 1 teaspoon white pepper powder
- 2 eggs
For the Dry Mixture
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons paprika powder
- 1 teaspoon ginger powder
- 2 teaspoons garlic powder
- 1/2 teaspoon white pepper powder
- 2 teaspoons chicken powder
- 1 teaspoon dried oregano leaves
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
- 2 cups chilled water
Instructions
- 1
In a large bowl, combine the chicken leg pieces with milk, lemon juice, mustard paste, soy sauce, sriracha sauce, onion powder, salt, red chili powder, ginger powder, garlic powder, chicken powder, paprika powder, white pepper powder, and eggs. Mix all ingredients thoroughly to ensure the chicken is well coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate the chicken to marinate for at least 1 hour, or up to 2 hours for best flavor.
⏱️ 60 min
- 3
While the chicken is marinating, prepare the dry mixture. In a separate large bowl, combine the all-purpose flour, salt, paprika powder, ginger powder, garlic powder, white pepper powder, chicken powder, and dried oregano leaves. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 4
Set up your dredging station: one bowl with the marinated chicken, one bowl with the dry mixture, and a third bowl with chilled water.
⏱️ 2 min
- 5
Heat the vegetable oil in a large deep pot or Dutch oven over medium heat to 350°F (175°C). Use a thermometer to monitor the temperature.
⏱️ 5 min
- 6
Working with one chicken piece at a time, remove it from the marinade and shake off any excess liquid. First, coat it thoroughly in the dry mixture, pressing gently to ensure the flour adheres well.
⏱️ 1 min
- 7
Next, quickly dip the coated chicken piece into the bowl of chilled water, ensuring it is fully submerged for a second or two.
- 8
Immediately after dipping in water, coat the chicken piece again in the dry mixture, pressing firmly to create a thick, craggy coating. Place the coated chicken on a wire rack while you coat the remaining pieces.
⏱️ 1 min
- 9
Carefully place 2-3 coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 8-10 minutes, flipping occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min•🌡️ 350
- 10
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces, ensuring the oil temperature returns to 350°F (175°C) between batches.
⏱️ 10 min
- 11
Serve hot and enjoy your crispy fried chicken!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken
For the Marination
- 6 chicken leg pieces
- 1 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon mustard paste
- 2 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons red chili powder
- 1 1/2 teaspoons ginger powder
- 2 teaspoons garlic powder
- 2 teaspoons chicken powder
- 2 teaspoons paprika powder
- 1 teaspoon white pepper powder
- 2 eggs
For the Dry Mixture
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons paprika powder
- 1 teaspoon ginger powder
- 2 teaspoons garlic powder
- 1/2 teaspoon white pepper powder
- 2 teaspoons chicken powder
- 1 teaspoon dried oregano leaves
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
- 2 cups chilled water
Instructions
- 1
In a large bowl, combine the chicken leg pieces with milk, lemon juice, mustard paste, soy sauce, sriracha sauce, onion powder, salt, red chili powder, ginger powder, garlic powder, chicken powder, paprika powder, white pepper powder, and eggs. Mix all ingredients thoroughly to ensure the chicken is well coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate the chicken to marinate for at least 1 hour, or up to 2 hours for best flavor.
⏱️ 60 min - 3
While the chicken is marinating, prepare the dry mixture. In a separate large bowl, combine the all-purpose flour, salt, paprika powder, ginger powder, garlic powder, white pepper powder, chicken powder, and dried oregano leaves. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 5 min - 4
Set up your dredging station: one bowl with the marinated chicken, one bowl with the dry mixture, and a third bowl with chilled water.
⏱️ 2 min - 5
Heat the vegetable oil in a large deep pot or Dutch oven over medium heat to 350°F (175°C). Use a thermometer to monitor the temperature.
⏱️ 5 min - 6
Working with one chicken piece at a time, remove it from the marinade and shake off any excess liquid. First, coat it thoroughly in the dry mixture, pressing gently to ensure the flour adheres well.
⏱️ 1 min - 7
Next, quickly dip the coated chicken piece into the bowl of chilled water, ensuring it is fully submerged for a second or two.
- 8
Immediately after dipping in water, coat the chicken piece again in the dry mixture, pressing firmly to create a thick, craggy coating. Place the coated chicken on a wire rack while you coat the remaining pieces.
⏱️ 1 min - 9
Carefully place 2-3 coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 8-10 minutes, flipping occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min•🌡️ 350 - 10
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces, ensuring the oil temperature returns to 350°F (175°C) between batches.
⏱️ 10 min - 11
Serve hot and enjoy your crispy fried chicken!