crispy fried chicken

Get ready for extra-crispy Korean Fried Chicken with this recipe from Delish.com.

Korean Fried Chicken

Vegetable oil

kosher salt

tsp. black pepper

baking powder

garlic powder

lb. chicken wings

tbsp. ginger

cornstarch

butter

red chilis, sliced

garlic,

c. gochujang

ketchup

tbsp. rice vinegar

tbsp. low-sodium soy sauce

c. honey

brown sugar

peanuts

sesame seeds

green onion, sliced

KFC! Can't say no to that spicy-sweet combo

Buffalo, can't beat that buttery, vinegary flavor!

I made this dish last night, it turn to be best wings ever

Yum... what an incredible dish. A little time consuming for first attempt. Tip, gochujang is extremely hot, I don't  recommend using the whole amount.

Amazing! Everyone in the house were satisfied with this recipe. 👍🏻👍🏻

This was my first try at making wings at home and I’ll tell you this recipie was amazing. The only thing I wish I had done differently would be to get a a hotter pepper paste. The one I had was light on the heat. It was the brand I got. I was not able to double fry my wings because I couldn’t check my temp. I will continue using this recipe and get a new thermometer to double fry.

https://streaming.hearstdigitalstudios.com/93fd223b-25b4-49b5-9da8-518e39668403/video_rover_16x9_1080p_hd_1547655802_25746.mp4

This easy vegetarian appetizer is what you'll want to make for all game day parties. They'll disappear in SECONDS.

These Buffalo Cauliflower Bites Are The Cool Vegetarian Version Of Wings

salt

900 g chicken wings

65 g cornflour

red chillies, sliced

garlic, crushed

60 mL gochujang (hot sauce)

honey

spring onion, sliced

Buffalo, can't beat that buttery, vinegary flavour!

Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey

Crispy Honey-Glazed Fried Chicken Recipe by Tasty

black pepper

onion powder

paprika

cumin

oregano

cayenne powder

all-purpose flour

bone-in, skin-on chicken drumsticks

bone-in, skin-on chicken thighs

buttermilk

peanut or vegetable oil,

honey,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.

Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.

Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.

Heat the oil to about 325°F (160°C) in a large cast-iron skillet.

Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it’ll burn while frying.

Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.

Drizzle the chicken with honey, then serve.

https://vid.tasty.co/output/44586/mp4_640x640/1500675996

Filipino-style Fried Chicken marinated in citrus and spices and fried to golden perfection. Tasty and crunchy, it's sure to be a family favorite!

Filipino-style Fried Chicken

calamansi or lemon juice

soy sauce

pepper

chicken legs

flour

corn starch

canola oil

In a bowl, combine chicken, calamansi juice, soy sauce, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Marinate in the refrigerator for about 2 hours to a maximum 4 hours.&nbsp;

Drain chicken from marinade and pat dry.

In a shallow dish, combine flour, corn starch, baking powder, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk well.&nbsp;&nbsp;

Dredge chicken in flour mixture to fully coat.

In a wide, thick-bottomed pan over medium heat, heat about 2 inches deep of oil to 350 F.

Add chicken in batches and cook, turning on sides, until golden brown, crisp, and cooked through. 

Remove from pan and drain on a wire rack. Serve hot.

This Buttermilk Fried Chicken recipe is packed with all the tips you need to make EXTRA crispy fried chicken. Once you give this a go, you won&#039;t have it any other way!

Buttermilk Fried Chicken

/ 1litre Vegetable Oil,

/ 500 milliliters Buttermilk

tsp EACH: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt

Plain/All Purpose Flour

Paprika

tsp EACH: Oregano, Baking Powder

Salt,

tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper, Black Pepper

In a bowl, combine the wet mix with your chicken, ensuring it&#039;s fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp (important - frying cold chicken causes it to seize up and go chewy).

Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a shallow bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken, this will give you those &#039;flaky&#039; parts which make the chicken extra crispy. The more craggy/flaky the chicken is the crunchier it&#039;ll be. Place on a wire rack and repeat with the remaining chicken.

Heat up enough oil to comfortably cover the depth of your largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to the top you&#039;re good to go. You want the oil to be approx 175C/350F - 180C/356F. The temp will drop when the chicken hits the oil, and that&#039;s okay, just try to maintain a heat of around 320F/160C. A medium heat should obtain this.

In batches of 3 (4 max) gently place your chicken in the oil, making sure you add the same cuts at the same time so they cook at an even rate (thighs, drums, wings). Deep fry for 6-8mins on each side or until deep golden and white through the centre (see notes). Don&#039;t move the chicken for the first couple of mins, you need the batter to attach to the chicken. Timings will depend on the size of the chicken pieces, how many there are and heat retention, so just be vigilant. Bring heat back to 175C/350F - 180C/356F between each batch.

Place each piece on a wire rack with paper towels underneath when finished and sprinkle with salt to draw out the last bit of moisture and bring out the seasoning. The chicken should be piping hot with the juices running clear. In all circumstances the chicken internal temp 165F/75C (take into consideration it continues cooking slightly once out the oil).

Do you love crispy buttermilk fried chicken but you can’t seem to get the recipe right? When you’re looking for a Goldilocks-level of fried chicken goodness, here is the best buttermilk fried chicken recipe you will ever need!

Buttermilk Fried Chicken recipe

chicken

sweet paprika

Lowry's Season Salt

Vegetable oil (for frying)

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.

Mix the flour and spices in a shallow bowl. Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour and lay on a plate. Repeat the process until all pieces of chicken are double coated. Place in chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

This buttermilk fried chicken is marinated, then coated in seasoned flour, and fried to perfection. Super crispy, juicy, and a crowd pleaser!

lbs bone-in skin-on chicken

oil,

tbsp pickle juice (or hot sauce

tsp black pepper

In a large bowl combine 1 tbsp salt, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp paprika, and 1/2 tsp black pepper. Stir in the buttermilk, egg, and pickle juice.

Place the chicken in the buttermilk brine and let it marinate for a minimum of 30 minutes.

Heat the oil in a cast-iron skillet. The oil temperature should be about 350 degrees F.

In a large brown paper bag or freezer bag, combine the flour, cornstarch, 1 tbsp plus 1 tsp of salt, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp paprika, and 1/2 tsp black pepper. Mix well.

Add 3-4 pieces of chicken at a time to the bag and mix well. Shake the bag! Make sure to discard any excess buttermilk before adding the chicken to the flour mixture. Make sure to coat the chicken very well on both sides!

Add the chicken to the frying pan, about 3-4 pieces at a time, shaking off any excess flour, don&#39;t overcrowd the skillet. Cook the chicken for 10 minutes on each side or until it reaches 165 degrees F.

Let the chicken rest for about 10 minutes on a wire rack and enjoy!

Chicken Katsudon <br>(Japanese Chicken Cutlet Rice Bowl) 

chicken cutlet

yellow onion

onion

eggs

(210 grams) steamed rice

tsp hondashi (Japanese bonito soup stock powder)

water

mirin

tbsp sugar

Slice the onion into thin strips. Thinly slice the green onion (if using).

Crack the eggs into a small container. Lightly beat the eggs. Do NOT overstir it.

Slice up your chicken cutlet. Set aside.

Prep Ingredients

Mix together hondashi and water.

Add the soy sauce, mirin, and sugar. Stir to combine.

Make Sauce

Add the sauce and the onion into a small pan. Bring it to a boil over medium heat. Once the onions get softened, place your chicken cutlet into the sauce. Pour the eggs all around the chicken cutlet.  

Sprinkle on the green onion (if using). Cover and let it steam for about 1 minute. When the eggs are slightly set, slide everything over the rice. Enjoy~!

Make Chicken Katsudon

 
​This fried chicken tenders recipe without buttermilk is finger-lickin'-good! Unbelievably crispy and juicy, these homemade fried chicken strips are coated in a seasoned flour mixture and then fried in a cast iron skillet until the inside is juicy and tender and the outside is perfectly crisp and crunchy! 

Fried Chicken Tenders Recipe Without Buttermilk

chicken breasts chicken tenders

eggs, beaten

cayenne pepper

thyme

Set up drenching stations before getting started because this will make drenching and frying the chicken much easier.  Eggs whisked in a shallow bowl. Sheet pans with wire racks on top, one for raw chicken and one for cooked chicken.

Rinse and pat chicken breasts dry with a paper towel, then cut them into 1-inch strips. If your strips are larger than 1-inch thick pound them with a meat mallet so they cook evenly and quickly. Place cut strips into a large bowl with salt. Mix to coat.

In a large bowl add the flour and the seasonings - ground black pepper, salt, cayenne pepper, ground paprika, dried thyme, dried oregano, and onion powder. Mix until combined.

Dip one piece of chicken into the flour mixture using a pair of tongs or gloved hands. Mix to completely coat then dip into the egg mixture, then finally back into the flour mixture, then set on a wire rack. (I like to use separate tongs for the dry and wet steps)

Repeat with the remaining chicken until they all are coated in both the egg and flour mixtures.

In a large cast iron skillet or cast iron Dutch oven heat vegetable oil until hot, then add 2 - 3 inches of vegetable oil. Add carrot if using. Once the carrot is sizzled (you can also sprinkle a pinch of flour into the oil to check) carefully add the tenders into the oil away from you so it doesn’t splatter. Add as many tenders as you can but don’t overlap.

Fry tenders for 3 minutes per side or until the crust is a nice golden brown color all around.

Remove cooked chicken from the oil using a slotted spoon or fork to a wire rack to drain. Repeat with remaining chicken.

Serve and enjoy with your favorite dipping sauces!

This was a great base recipe; thank you for sharing!  My husband and I did teamwork at our dredging station.  We thought that when dredging our chicken tenders, the salt was washed off in the egg so, I dipped the tenders in the seasoned flour and then in the egg.  Then my husband would salt the strips before the final dredge in the seasoned flour.  I also added a pinch of baking powder to the flour mixture which made the breading even crispier.  We tried your recipe as written first, and then we made adjustments to fit our tastes.  We had fun setting up a dredging station together and testing your recipe.  Thank you so much for sharing your recipe as it is just my husband and I at home now and we would just end up throwing away any leftover buttermilk - that's just not something we have in our refrigerator, like, ever.  Thank you!

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Top 9 crispy fried chicken recipes from across the web

The most viewed crispy fried chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Fried Chicken

Korean Fried Chicken

Crispy Honey-Glazed Fried Chicken R...

Filipino-style Fried Chicken

Buttermilk Fried Chicken

Buttermilk Fried Chicken recipe

Buttermilk Fried Chicken

Chicken Katsudon <br>(Japanese Chic...

Fried Chicken Tenders Recipe Withou...

The most viewed crispy fried chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine