Crispy Fried Chicken
Crispy Fried Chicken
Ingredients
For the Marinade
- 12 chicken drumsticks
- 4 cups buttermilk, or as needed to cover chicken
- 2 tablespoons Creole seasoning
- 1/4 cup hot sauce
- 1 head garlic, crushed
For the Flour Mixture
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
Other
- 8 cups vegetable oil, or as needed for deep frying
Instructions
- 1
Place the 12 chicken drumsticks into a large glass baking dish or a sturdy container.
⏱️ 2 min
- 2
Pour enough buttermilk over the chicken to completely cover all the pieces. Add the Creole seasoning, hot sauce, and crushed garlic to the dish.
⏱️ 3 min
- 3
Wearing gloves, thoroughly mix all the ingredients with the chicken, ensuring each drumstick is well coated with the marinade.
⏱️ 3 min
- 4
Cover the dish and refrigerate the chicken to marinate for at least 4 hours, or preferably overnight, to tenderize and infuse flavor.
⏱️ 240 min
- 5
In a separate large bowl, combine the all-purpose flour, cornstarch, and baking powder. Add the salt, paprika, garlic powder, onion powder, dried oregano, dried thyme, white pepper, and cayenne pepper. Mix well until all the dry ingredients are evenly distributed.
⏱️ 5 min
- 6
To double coat the chicken, take one marinated drumstick from the buttermilk, allowing excess liquid to drip off. Press it firmly into the flour mixture, ensuring it is completely coated.
⏱️ 5 min
- 7
Dip the flour-coated chicken drumstick back into the buttermilk marinade, then immediately press it back into the flour mixture for a second coating. Ensure a thick, even layer of flour mixture adheres to the chicken.
⏱️ 5 min
- 8
Place the double-coated chicken drumstick on a wire rack set over a baking sheet. Repeat the coating process for all remaining drumsticks. Let the coated chicken rest on the wire rack for 15 minutes to allow the coating to set.
⏱️ 15 min
- 9
While the chicken rests, heat the vegetable oil in a deep fryer to 350°F. Ensure you have enough oil to submerge the chicken.
⏱️ 5 min•🌡️ 350
- 10
Carefully load the coated chicken into the deep fryer baskets, being careful not to overcrowd the fryer. Fry in batches if necessary to maintain oil temperature.
⏱️ 5 min•🌡️ 350
- 11
Fry the chicken for about 10 minutes, or until it is crispy, golden brown, and cooked through (internal temperature should reach 165°F).
⏱️ 10 min•🌡️ 350
- 12
Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. This helps keep the chicken crispy.
⏱️ 2 min
- 13
Serve the tender, flavorful, and crispy fried chicken immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken
For the Marinade
- 12 chicken drumsticks
- 4 cups buttermilk, or as needed to cover chicken
- 2 tablespoons Creole seasoning
- 1/4 cup hot sauce
- 1 head garlic, crushed
For the Flour Mixture
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
Other
- 8 cups vegetable oil, or as needed for deep frying
Instructions
- 1
Place the 12 chicken drumsticks into a large glass baking dish or a sturdy container.
⏱️ 2 min - 2
Pour enough buttermilk over the chicken to completely cover all the pieces. Add the Creole seasoning, hot sauce, and crushed garlic to the dish.
⏱️ 3 min - 3
Wearing gloves, thoroughly mix all the ingredients with the chicken, ensuring each drumstick is well coated with the marinade.
⏱️ 3 min - 4
Cover the dish and refrigerate the chicken to marinate for at least 4 hours, or preferably overnight, to tenderize and infuse flavor.
⏱️ 240 min - 5
In a separate large bowl, combine the all-purpose flour, cornstarch, and baking powder. Add the salt, paprika, garlic powder, onion powder, dried oregano, dried thyme, white pepper, and cayenne pepper. Mix well until all the dry ingredients are evenly distributed.
⏱️ 5 min - 6
To double coat the chicken, take one marinated drumstick from the buttermilk, allowing excess liquid to drip off. Press it firmly into the flour mixture, ensuring it is completely coated.
⏱️ 5 min - 7
Dip the flour-coated chicken drumstick back into the buttermilk marinade, then immediately press it back into the flour mixture for a second coating. Ensure a thick, even layer of flour mixture adheres to the chicken.
⏱️ 5 min - 8
Place the double-coated chicken drumstick on a wire rack set over a baking sheet. Repeat the coating process for all remaining drumsticks. Let the coated chicken rest on the wire rack for 15 minutes to allow the coating to set.
⏱️ 15 min - 9
While the chicken rests, heat the vegetable oil in a deep fryer to 350°F. Ensure you have enough oil to submerge the chicken.
⏱️ 5 min•🌡️ 350 - 10
Carefully load the coated chicken into the deep fryer baskets, being careful not to overcrowd the fryer. Fry in batches if necessary to maintain oil temperature.
⏱️ 5 min•🌡️ 350 - 11
Fry the chicken for about 10 minutes, or until it is crispy, golden brown, and cooked through (internal temperature should reach 165°F).
⏱️ 10 min•🌡️ 350 - 12
Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. This helps keep the chicken crispy.
⏱️ 2 min - 13
Serve the tender, flavorful, and crispy fried chicken immediately and enjoy!