- 3 chicken leg quarters, cut into thighs and drumsticks
- 2 cups buttermilk, or as needed to cover
- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon ground thyme
- 1 tablespoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon monosodium glutamate (MSG) (optional)
- 1/4 teaspoon baking powder
- 1/8 teaspoon cayenne pepper
- 4 egg whites, beaten until foamy
- vegetable oil for frying
- Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
- Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
- Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
- Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
- Preheat oven to 250 degrees F (120 degrees C).
- Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.
03/28/2018
recipepes.com
Perfect Crispy Fried Chicken, recipe
PT15M
PT1H
5
455 calories
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