Name: Homemade Crispy Fried Chicken
Prep time: 15 min
Cook time: PT-481439H56M
Total time: 1 h
Ingredients: 6-8 pieces of chicken (wings, drumsticks, thigh, breast); 1 tbsp Goya Adobo seasoning; 1 tbsp Tony Chachere’s Creole Seasoning; 1 tbsp smoked paprika; 1 tbsp pepper flakes; 1 tbsp onion powder; 1 tbsp black pepper; 1 tbsp garlic salt; 2 eggs; All-purpose flour; ½ cup mayonnaise; Optional: *Pinch of all spice; Vegetable oil *as much as you need to deep fry

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Listen…who does not enjoy a good piece of fried chicken? I know I do! Well, if you are looking for a simple and delicious fried chicken recipe then look no further! Every bite is so crunchy, flavorful, and juicy…it will surely have your tastebuds going wild. The entire family is sure to enjoy this recipe. No need to go to the store to buy buttermilk everything in this recipe is right at home.

Every so often my husband would request that I fry chicken, which to be quite honest I do not do a whole lot of because of the calories but when I want to indulge, I make it right at home. I do not want you to be intimated by the process, frying chicken at home is A LOT easier than you think. Also, it is a lot fresher and tastier than your fast-food restaurant. My 2-year-old loves when I fry chicken, he will literally run around the house screaming “chicken chicken chicken!”. That is the effect it has on you…ha-ha.

When I make fried chicken, I tend to use only drumsticks, thighs, and wings but you can use any part of the chicken. My spice blend of choice is usually a combination of adobo seasoning, smoked paprika, black pepper, garlic salt, onion powder, and creole seasoning. I have used this countless times and enjoy the flavors it adds to the chicken. If you are living in another country and might not have access to all the ingredients, feel free to substitute to your liking. The beauty of homemade fried chicken is you can get creative and use ingredients have at home.

So… let us talk about the addition of Mayo. I know this seems a bit weird but TRUST me! It makes your chicken crunchy and delicious. Not to mention, there is no need to head to the store to buy buttermilk for this recipe. This is an ingredient that is right in your fridge! Another option is to add mayo and buttermilk together for extra crunch!

I love to marinate my chicken for at least 4 hours or so but for better results, you can marinate it overnight. Another little trick of getting your chicken very crunchy is to use cornstarch. I personally do not like the taste of cornstarch, so I left it out of this recipe, but you can add it if you choose.

Do hope you enjoy this recipe. Do share with your friends and family!

HOW MANY MINUTES DO I COOK MY CHICKEN?

When it comes to cooking your chicken it all depends on how big or small your pieces are. On average you should be cooking your chicken for at least 15 minutes. Be sure not to overcrowd your pan to bring the temperature of the oil down. This can result in a longer cooking time and makes your chicken skin “soggy.” Also, please bear in mind that dark meat takes a bit longer to cook as well.

WHY DOES MY CHICKEN SKIN NOT LOOK CRISPY?

One of the key components of frying chicken is that the oil must be hot when you drop the chicken in so that the skin crisps. The temperature of the oil should be about 350 degrees F (175 degrees C). Also, after frying, drain your chicken onto a wire rack over a baking sheet instead of paper towel if you have one. This will avoid the chicken skin from being ‘soggy’ as well.

WHAT KIND OF CHICKEN SHOULD I BUY?

I usually buy medium-sized leg quarters then cut into half as well as chicken wings. You can use any part of the chicken you like. I personally, only buy the chicken with skin-on, but you can try it with the skin off as well, it is all about personal preference.

WHAT KIND OF OIL IS BEST FOR FRYING CHICKEN?

I have never fried chicken with any oil but vegetable oil. Some people use shortening or lard or canola oil. Use what you have so long as when heated at a high temperature the oil itself does not burn.

HOW DO YOU PREP YOUR CHICKEN?

Chicken prep is all about preference. For me, I clean my chicken thoroughly with a knife. Then wash it with vinegar, lime, and water. (*be sure to sanitize your work area after doing this very well to get rid of any bacteria). I also like to put small incisions into my chicken so that the seasoning can penetrate; this is just a personal preference. When you coat the chicken with flour, you will hardly notice.

Your spice blend also makes a difference in the flavor of your chicken; I love to add a pinch of allspice to my chicken occasionally. It is so amazing!