Crispy American-Style Fried Chicken
Master the art of the perfect crunch with this double-fried, buttermilk-marinated American-style chicken, inspired by Gordon Ramsay's iconic technique.
There is nothing quite like the satisfaction of a perfectly fried piece of chicken, with its deep golden, crackling exterior giving way to incredibly juicy meat. This recipe leans into the classic American tradition of a buttermilk soak, which tenderizes the bird and provides the ideal base for a seasoned, jagged crust. Following a two-stage frying method ensures the crunch is not just immediate, but lasting.
Ingredients
- 500 g chicken wings and drumsticks
- 1 cup milk
- 1 tbsp white vinegar or lemon juice
- 300 g all-purpose flour
- to taste salt
- to taste black pepper
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 2 cm depth cooking oil
Instructions
- 1Prepare the buttermilk substitute
Pour one cup of milk into a bowl and add a spoonful of white vinegar or lemon juice. Stir gently and let the mixture sit for 10 minutes until it thickens and curdles, creating a homemade buttermilk substitute.
Tip: If you dont have buttermilk on hand, this acid-based substitute is perfect for tenderizing chicken. - 2Marinate the chicken
Place 500g of raw chicken wings and drumsticks into a ziplock bag. Season generously with salt and pepper, then pour the prepared buttermilk over the chicken. Massage the bag to ensure the chicken is evenly coated and refrigerate for 1 to 2 days.
Tip: Marinating in buttermilk for at least 24 hours ensures the chicken stays juicy during frying. - 3Prepare the seasoned flour
In a glass bowl, combine 300g of flour with salt, black pepper, garlic powder, and chili powder. Mix thoroughly until the spices are evenly distributed throughout the flour mixture to ensure a flavorful crust.
Tip: Make sure to whisk the spices well so the coating has a consistent flavor in every bite. - 4Heat the oil
Pour about 2cm of cooking oil into a deep pan or skillet. Heat the oil to 160 degrees Celsius to prepare for frying, maintaining the temperature carefully for the best results.
Tip: Use a kitchen thermometer to keep the oil temperature stable for an even, crispy fry. - 5Dredge the chicken
Remove a piece of marinated chicken from the bag, shake off any excess buttermilk, and dredge it thoroughly in the seasoned flour mixture. Press the flour into the meat, then shake off any loose excess to ensure a light coating.
Tip: Double-dredging by dipping it back into the buttermilk and flour again will create an extra thick, crunchy crust. - 6Fry the chicken
Carefully lower the breaded chicken into the hot oil. Fry for 10 to 12 minutes, keeping the oil temperature between 140 and 160 degrees Celsius. Remove, then finish with a quick 2-minute refry at 160 degrees for maximum crispiness.
Tip: Frying in two stages—a longer initial cook and a quick hot flash—is the secret to the perfect crispy texture. - 7Remove and drain
Carefully lift the fried chicken drumstick out of the hot oil using tongs, allowing any excess oil to drip back into the pan. This step is crucial before the final double-fry, as it ensures the crust maintains its integrity and prevents excessive oiliness.
Tip: Keep the chicken over the pan for a few seconds to let the oil drain completely before transferring to a wire rack. - 8Second fry for extra crispiness
Submerge the partially cooked chicken pieces back into the hot oil, maintaining the temperature at 160 degrees Celsius. Fry for an additional 2 minutes to achieve a deeper golden-brown color and a perfectly crispy, crackling texture.
Tip: The second fry should be short; keep a close eye on the chicken to ensure it doesnt burn while achieving the ideal crunch.
