Fry it

Crunchy Fried Chicken

This classic recipe will be a delicious crunchy favourite in your household. Be sure to let your chicken sit at room temperature before cooking and cool your pieces on a wire rack after cooking to preserve the succulent crunch.

Prep Time

Servings

4-6

½ tsp salt (2 mL)

½ tsp pepper (2 mL)

1 tsp paprika (5 mL)

½ tsp cayenne (2 mL)

½ tsp garlic powder (2 mL)

½ tsp onion powder (2 mL)

1 tsp dry mustard (5 mL)

1 (2 ½ – 3 lb/ 1kg) chicken, cut into pieces (1)

1 cup buttermilk (250 mL)

1 egg (1)

1 cup flour (250 mL)

2 Tbsp cornstarch (30 mL)

1 tsp baking powder (5 mL)

½ tsp pepper (2mL)

½ tsp salt (2 mL)

4 cups canola oil (or enough to cover 1” (2.5 cm) in large pot) (1L)

Combine salt, pepper, paprika, cayenne, garlic powder, onion powder and dry mustard in small bowl.
Place chicken pieces on a large platter and sprinkle both sides with herb mixture. Let stand at room temperature for ½ hour. (This step is important. Placing cold chicken pieces in hot oil will bring the temperature of the oil down too far, resulting in longer cooking time and absorption of too much oil.)
Whisk buttermilk and egg in small bowl.
Whisk together flour, cornstarch, baking powder, pepper and salt in medium bowl.
Pour oil into large frying pan to a depth of 1 inch. Heat to 300-350°F (150-180°C). Or use deep fryer.
Dip each piece of chicken into buttermilk mixture and then into flour mixture. Fry chicken pieces until golden brown, about 12 minutes for large pieces and 10 minutes for the wings. Internal temperature should read 165°F (74°C).
Place chicken pieces on a wire rack until all pieces have been cooked. (Placing them on a wire rack prevents them from steaming on the bottom, which would happen if pieces are placed on a plate, to hold, until serving.)

Ingredients

½ tsp salt (2 mL)

½ tsp pepper (2 mL)

1 tsp paprika (5 mL)

½ tsp cayenne (2 mL)

½ tsp garlic powder (2 mL)

½ tsp onion powder (2 mL)

1 tsp dry mustard (5 mL)

1 (2 ½ – 3 lb/ 1kg) chicken, cut into pieces (1)

1 cup buttermilk (250 mL)

1 egg (1)

1 cup flour (250 mL)

2 Tbsp cornstarch (30 mL)

1 tsp baking powder (5 mL)

½ tsp pepper (2mL)

½ tsp salt (2 mL)

4 cups canola oil (or enough to cover 1” (2.5 cm) in large pot) (1L)

Did you know?

Canola oil is Canada’s No. 1 cooking oil and the second most popular choice in the United States.

Did you know?

21.2 million acres of canola were grown by more than 43,000 Canadian farmers in 2022.

Directions

Combine salt, pepper, paprika, cayenne, garlic powder, onion powder and dry mustard in small bowl.
Place chicken pieces on a large platter and sprinkle both sides with herb mixture. Let stand at room temperature for ½ hour. (This step is important. Placing cold chicken pieces in hot oil will bring the temperature of the oil down too far, resulting in longer cooking time and absorption of too much oil.)
Whisk buttermilk and egg in small bowl.
Whisk together flour, cornstarch, baking powder, pepper and salt in medium bowl.
Pour oil into large frying pan to a depth of 1 inch. Heat to 300-350°F (150-180°C). Or use deep fryer.
Dip each piece of chicken into buttermilk mixture and then into flour mixture. Fry chicken pieces until golden brown, about 12 minutes for large pieces and 10 minutes for the wings. Internal temperature should read 165°F (74°C).
Place chicken pieces on a wire rack until all pieces have been cooked. (Placing them on a wire rack prevents them from steaming on the bottom, which would happen if pieces are placed on a plate, to hold, until serving.)

Nutritional Analysis

Calories

640

Total Fat

49.6 g

Saturated Fat

7.7 g

Cholesterol

119 mg

Sodium

552 mg

Carbohydrates

21.6 g

Fiber

1 g

Protein

26.4 g

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