PERFECT CRISPY FRIED CHICKEN

Perfect Crispy Fried Chicken image

After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.

Provided by arthurfl99

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 13h10m

Yield 3

Number Of Ingredients 14

Ingredients

3 chicken leg quarters, cut into thighs and drumsticks
2 cups buttermilk, or as needed to cover
¾ cup all-purpose flour
¼ cup cornmeal
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon ground thyme
1 tablespoon salt
½ teaspoon paprika
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon baking powder
⅛ teaspoon cayenne pepper
4 egg whites, beaten until foamy
vegetable oil for frying

Steps:

Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
Preheat oven to 250 degrees F (120 degrees C).
Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g