Crispy & Crunchy Homemade Fried Chicken Recipe
Incredibly Affordable & Crispy Fried Chicken You Can Make at Home!
This is the first recipe in Season 2, and it’s all about crispy fried chicken! With all the talk about rising chicken prices lately, I decided to share a recipe that lets you make delicious, crunchy fried chicken at home for less than $8. While it might not be *exactly* the same as takeout, with a little practice, you’ll be able to make it just as tasty, if not better!
Chicken Ingredients- 7 chicken drumsticks
- 4 pinches of salt (approx. 1/2 tsp)
- Pepper to taste
- About 5 cups of frying flour
- Grapeseed oil (for frying, adjust based on pot depth)
- 2 cups of milk
Cooking Instructions
Step 1
★ Marinate the Chicken: Season the washed chicken drumsticks evenly with 4 pinches of salt and pepper to your liking. This step ensures the chicken is flavorful all the way through.
Step 2
★ Marinate and Tenderize: Place the seasoned chicken drumsticks in 2 cups of milk and let them soak for at least 30 minutes, up to 2 hours. The milk helps to remove any gamey odors and tenderizes the meat, making the chicken incredibly juicy. If you’re short on time, even 30 minutes will make a difference.
Step 3
★ Prepare the Coating & First Coat: Remove the chicken from the milk, lightly draining off most of the excess milk. Be careful not to drain it all, as some milk helps the coating adhere. Add enough frying flour to generously coat the chicken pieces, and mix well to create a thick batter that fully coats the chicken. Ensure there are no dry clumps of flour left.
Step 4
★ Second Coating for Extra Crisp: Grab a clean zip-top bag. First, add a generous layer of frying flour to the bottom, then place some of the battered chicken on top. Add another layer of frying flour, then more chicken, and so on, creating layers of flour and chicken. This technique builds up a thicker, crispier crust.
Step 5
★ Fry to Golden Perfection: Seal the zip-top bag, removing as much air as possible. Shake it vigorously to ensure the chicken pieces are evenly coated with flour. Heat a generous amount of grapeseed oil in a deep pot to about 170-180°C (340-350°F). To test the temperature, drop a pinch of flour into the oil; it should sizzle and float immediately. Carefully add the coated chicken pieces to the hot oil, frying for about 8-10 minutes, or until golden brown and crispy. Flip them occasionally to ensure even cooking. Once fried to perfection, remove the chicken and place it on a wire rack or paper towels to drain any excess oil before serving.
