2 cups buttermilk
2 cups all-purpose flour
½ cup cornstarch
2 teaspoons salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
Vegetable oil for frying
INSTRUCTIONS:
Place the chicken in a bowl with the buttermilk and marinate for at least 2 hours.
In another bowl, combine the flour, cornstarch, salt, paprika, garlic powder, onion powder and black pepper.
Remove the chicken from the buttermilk and coat each piece generously in the flour mixture. Press the coating firmly onto the chicken so it sticks well.
Heat the oil to 350°F and fry the chicken for 12 to 15 minutes, turning occasionally, until golden brown, crispy and completely cooked.
Serve with fries, coleslaw and your favorite creamy dipping sauce.
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2. SPICY FRIED CHICKEN
INGREDIENTS:
2 lb chicken pieces
2 cups buttermilk 2 cups all-purpose flour ½ cup cornstarch 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder Salt and black pepper to taste Vegetable oil for frying
INSTRUCTIONS:
Place the chicken in a bowl with the buttermilk, cayenne pepper and a little salt. Marinate for at least 2 hours.
In another bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper.
Coat each piece of chicken thoroughly in the seasoned flour mixture.
Fry in oil heated to 350°F until the chicken is deeply golden, extra crispy and fully cooked.
Serve with pickles, seasoned fries and creamy spicy sauce.
━━━━━━━━━━━━━━━━━━━━ 3. EXTRA-CRISPY BUTTERMILK FRIED CHICKEN
INGREDIENTS: 2 lb chicken pieces 2 cups buttermilk
1 large egg 2½ cups all-purpose flour ½ cup cornstarch 2 teaspoons salt 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon black pepper Vegetable oil for frying
INSTRUCTIONS:
Whisk the buttermilk and egg together. Add the chicken and marinate for at least 4 hours or overnight.
In another bowl, combine the flour, cornstarch and seasonings.
Drizzle 2 tablespoons of the buttermilk mixture into the seasoned flour and mix lightly. The small flour clumps will create an extra-crispy, craggy crust.
Press each chicken piece firmly into the coating.
Fry at 350°F until golden brown, crunchy and fully cooked.
Serve with mashed potatoes, gravy and warm biscuits.
━━━━━━━━━━━━━━━━━━━━ 4. GARLIC PARMESAN FRIED CHICKEN
INGREDIENTS: 2 lb crispy fried chicken wings or tenders
4 tablespoons butter 4 garlic cloves, minced
¾ cup finely grated Parmesan cheese
2 tablespoons chopped parsley ½ teaspoon black pepper Salt to taste
INSTRUCTIONS:
Prepare the chicken using your favorite crispy fried chicken recipe.
Melt the butter in a skillet over low heat. Add the garlic and cook for about 1 minute without allowing it to burn.
Place the hot fried chicken in a large bowl.
Pour the garlic butter over the chicken and add the Parmesan cheese, parsley and black pepper.
Toss until every piece is evenly coated.
Sprinkle with extra Parmesan and serve immediately with creamy garlic sauce.
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5. HONEY BUTTER FRIED CHICKEN
INGREDIENTS: 2 lb crispy fried chicken pieces 4 tablespoons butter ⅓ cup honey 1 garlic clove, minced ¼ teaspoon salt A pinch of chili flakes, optional
INSTRUCTIONS:
Melt the butter in a small saucepan over medium-low heat.
Add the honey, garlic, salt and chili flakes.
Cook for 1 to 2 minutes, stirring constantly, until the glaze is smooth, fragrant and glossy.
Brush the honey butter glaze over the hot fried chicken or gently toss the chicken in the sauce.
Serve immediately with crispy fries or warm buttery biscuits.
━━━━━━━━━━━━━━━━━━━━ 6. STICKY KOREAN FRIED CHICKEN
INGREDIENTS: 2 lb crispy fried chicken wings or boneless bites 3 tablespoons gochujang 3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar 2 garlic cloves, minced
1 teaspoon grated ginger Sliced green onions
Sesame seeds
INSTRUCTIONS:
Add the gochujang, honey, soy sauce, rice vinegar, garlic and ginger to a saucepan.
Cook over medium-low heat for 2 to 3 minutes, stirring frequently, until the sauce becomes thick, smooth and glossy.
Add the freshly fried chicken and toss until every piece is generously coated in the sauce.
Finish with sesame seeds and sliced green onions.
━━━━━━━━━━━━━━━━━━━━ SECRET TO EXTRA-CRISPY CHICKEN
Use a combination of flour and cornstarch, keep the oil close to 350°F and avoid overcrowding the pan. Let the fried chicken rest on a wire rack instead of paper towels so the coating stays crunchy. Which one would you try first: Classic Southern, spicy, buttermilk, garlic Parmesan, honey butter or Korean fried chicken?
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