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Crispy Fried Chicken

Crispy Fried Chicken

  • Author: David
  • Total Time: 4 hours 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Enjoy Crispy Fried Chicken with a perfectly crunchy coating and juicy, tender meat inside. This adaptable recipe uses plant-based ingredients and natural seasoning for a mouthwatering, flavorful dish that is quick, easy, and kid-friendly. Perfect for family dinners or meal prepping, it combines a tangy marinade, a flavorful crust, and a frying technique that delivers restaurant-quality results every time.

Ingredients

Scale

Chicken and Marinade

  • Bone-in, skin-on chicken pieces (drumsticks and thighs), about 2-3 pounds
  • 2 cups plant-based buttermilk
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar
  • Salt, to taste
  • Pepper, to taste

Coating

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon natural gelling agent (such as agar or carrageenan)

Frying

  • Vegetable oil, about 1.5 inches deep for frying

Instructions

  1. Marinate the Chicken: In a large bowl, combine plant-based buttermilk, vegetarian Worcestershire sauce (natural), apple cider vinegar, salt, pepper, and seasoning. Submerge the chicken pieces and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
  2. Prepare the Coating: In a separate bowl, mix all-purpose flour with salt, pepper, paprika, garlic powder, onion powder, and the natural gelling agent. This blend creates the flavorful, crispy crust.
  3. Coat the Chicken: Remove the chicken from the marinade, letting excess drip off. Thoroughly toss each piece in the flour mixture, pressing gently to form a thick and even coating.
  4. Heat the Oil: Pour vegetable oil into a deep frying pan or skillet to a depth of about 1.5 inches. Heat the oil to 350°F (175°C). Maintaining this temperature is essential to ensure golden, non-greasy chicken.
  5. Fry the Chicken: Carefully place coated chicken pieces in the hot oil in batches. Fry, turning occasionally, for approximately 15 minutes or until golden brown and cooked through, adjusting time for piece size.
  6. Drain and Rest: Transfer the fried chicken to a wire rack set over paper towels to drain excess oil and retain crispness. Let rest for 5 minutes before serving to set the crust and lock in moisture.

Notes

  • Use a thermometer to maintain oil at 350°F (175°C) for optimal crispness without burning.
  • For extra crunch, double dredge by dipping chicken back into the marinade and flour coating before frying.
  • Pat chicken dry slightly after marinating to help the flour adhere better.
  • Avoid overcrowding the pan to maintain oil temperature and prevent soggy chicken.
  • Allow the chicken to rest after frying to lock in juices and keep the crust crispy.
  • Prep Time: 4 hours 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken piece
  • Calories: 350
  • Sugar: 1g
  • Sodium: 550mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: crispy fried chicken, plant-based buttermilk, vegetarian Worcestershire sauce, crunchy chicken, easy fried chicken, gluten free fried chicken

Find it online: https://yummyrecipeszone.com/crispy-fried-chicken/