Crispy Fried Chicken
Crispy and juicy fried chicken … comfort food at its very best!
I’ve prepared fried chicken in so many different ways, but this recipe is a firm favourite. It takes a little effort … the marinating in buttermilk … the dredging in seasoned flour and crushed cornflakes … the deep frying in batches … the final baking in the oven … then the disposing of the oil … and the cleaning thereafter … but every bite is absolutely worth so much more than the effort.
I still fondly remember the excitement as a child when homemade fried chicken and thickly sliced potato chips was on the menu for Sunday lunch. My grandmother marinated her chicken in a mixture of spices and evaporated milk. To this day, I regret the fact that I didn’t take more note of how she prepared this much-loved dish. Instead, this recipe uses buttermilk to marinate and tenderise the chicken.
For best results, I recommend that you marinate it overnight. The addition of crushed cornflakes to the seasoned flour provides that ultra crunchy and golden exterior. You can also increase the seasoning quantities according to your taste preference. Some of the spices will remain in the leftover flour mixture, and some will come off in the oil while frying, with the result that you might be left with a slightly milder flavour than you prefer.
Serve it with a side of crispy potato wedges and a salad of choice. Try Mauricia’s Purple Coleslaw, Mauricia’s Potato and Celery Salad or Mauricia’s Carrot, Pineapple and Mint Salad. All are perfect additions to this finger-licking good chicken.
Crispy Fried Chicken
- 12 chicken pieces
- 750ml (3 cups) cooking oil
- 250ml (1 cup) buttermilk
- 250ml (1 cup) flour
- 250ml (1 cup) cornflakes, crushed
- 60ml (¼ cup) cornflour
- 10ml (2 teaspoons) garlic powder
- 10ml (2 teaspoons) dried thyme
- 10ml (2 teaspoons) cayenne pepper
- 5ml (1 teaspoon) ground paprika
- Salt and pepper
- Season the chicken pieces with the salt and pepper and place in a large mixing bowl.
- Pour the buttermilk over the chicken pieces and mix well to ensure that all the pieces are well coated.
- Cover the mixing bowl with cling wrap and refrigerate for a few hours, preferably overnight.
- Remove the chicken from the refrigerator at least 30 minutes before frying.
- Pour the cooking oil into a large deep pot and heat over medium to high heat.
- Place the rest of the ingredients onto a large plate and mix well with a fork.
- Now remove the chicken from the buttermilk, one piece at a time, and dip it into the flour mixture, completely coating the chicken.
- Place the chicken pieces, about 4 pieces at a time, into the hot oil.
- Fry until the chicken is golden brown, about 10 minutes.
- Place a wire rack over a baking or roasting pan lined with paper towel.
- Remove the chicken from the oil with metal tongs and place on the wire rack to allow excess oil to drip off.
- Repeat the dredging, frying and the dripping process with the remaining chicken pieces.
- Once all the chicken has been fried, place all the pieces on a separate roasting pan, greased with cooking spray.
- Place in the oven at 180ᴼC and bake for about 45 minutes or until the chicken is cooked.
- Remove from the oven and serve warm.