perfect crispy fried chicken

Ingredients

• Servings: 3
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 13 hrs 10 mins


• 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.