If you love crispy fried chicken as much as we do, also make sure to check out this coconut oil fried peanut chicken and this hot honey chicken (which tastes fried but is actually baked.) It’s a family dinner that gets requested often and is delicious served with a side of mac and cheese and some roasted broccoli. And leftovers make the best lunch – they’re even tasty packed cold in a school lunch! We also make popcorn chicken as an appetizer when we invite friends over. Everyone loves snacking on these crispy chicken bites! NEVER walk away or leave the kitchen when you have a pot or pan of oil on the stove. If you need to answer the door/ make a phone call/ check on the kids, move the oil off the heat first. Medium heat will usually keep the oil at the correct temperature – you don’t want it too hot or too cool. The best way to tell if the oil is at 350 degrees is to use an oil thermometer. Don’t add too much oil. The oil will bubble up a little when you add the chicken and you don’t want to risk the oil spilling over the edge. We like to use a high-sided frying pan, rather than a deep pot. This method uses less oil, which feels easier to manage. Buttermilk – helps to tenderize the chicken. If you don’t have any on hand, try making your own buttermilk by mixing 2 tablespoons of lemon juice into milk. Sea salt – infuses the chicken with flavor. If you’re using table salt, use half the amount. All-purpose flour – This is the first coating and it helps remove the moisture from the surface of the chicken. It also helps the spices adhere to the surface of the chicken. You can also use gluten-free flour or cornstarch instead. Garlic powder, onion powder, paprika, salt, and pepper – We mix these into the flour which gives the chicken fantastic flavor. Panko – These Japanese-style breadcrumbs make extra crispy fried foods. You can use regular breadcrumbs if panko is unavailable. Gluten-free breadcrumbs work great, too. They’re what you see in the photos! Cooking oil – You’ll want to choose a high-heat oil such as avocado, peanut, canola, or sunflower.
Curry Dipping Sauce Emerald Isle Dipping Sauce Blue Cheese Dressing Cilantro Lime Sauce
Buttermilk – Marinating the chicken pieces in buttermilk for at least a half-hour works wonders in keeping the chicken tender. Salt – Adding salt to the buttermilk marinade infuses the chicken with lots of flavor. It’s key in this recipe. Don’t over fry the chicken – once the chicken is golden brown (about 3-4 minutes) remove it from the oil. Keeping the chicken pieces in the oil longer will overcook them and make them dry.
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