Perfect Crispy Fried Chicken

Name: Perfect Crispy Fried Chicken
Cook time: 30 min
Yield: 3 servings
Cuisine: United Kingdom
Ingredients: 3 chicken leg quarters, cut into thighs and drumsticks; 2 cups buttermilk, or as needed to cover; ¾ cup all-purpose flour; ¼ cup cornmeal; 1 teaspoon granulated onion; 1 teaspoon granulated garlic; 1 teaspoon ground thyme; 1 tablespoon salt; ½ teaspoon paprika; ¼ teaspoon monosodium glutamate (MSG); ¼ teaspoon baking powder; ⅛ teaspoon cayenne pepper; 4 egg whites, beaten until foamy; vegetable oil for frying

After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.

INGRIDIENT

3 chicken leg quarters, cut into thighs and drumsticks

2 cups buttermilk, or as needed to cover

¾ cup all-purpose flour

¼ cup cornmeal

1 teaspoon granulated onion

1 teaspoon granulated garlic

1 teaspoon ground thyme

1 tablespoon salt

½ teaspoon paprika

¼ teaspoon monosodium glutamate (MSG) (Optional)

¼ teaspoon baking powder

⅛ teaspoon cayenne pepper

4 egg whites, beaten until foamy

vegetable oil for frying

DIRECTION

Step: 1

Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.

Step: 2

Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.

Step: 3

Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.

Step: 4

Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.

Step: 5

Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).

Step: 6

Preheat oven to 250 degrees F (120 degrees C).

Step: 7

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.

NUTRITION FACT

Per Serving: 767 calories; protein 55.4g; carbohydrates 46.6g; fat 38.7g; cholesterol 149.4mg; sodium 2788.8mg.

To much possesion yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much necessary to include some easy foods (or what one may perceive as unnecessary ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the burger and should have just pleased it in the first place."

When it comes to eat on evening , overeating or eating too much of the wrong item of food can lead to trouble on sleeping. On the other side, a daylight food that is less than satiating not make leave you wanting more and resulting in reaching for an unhealthy late-night side dish even closer to bedtime .

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