Homemade Fried Chicken Recipe
Fried Chicken Recipe
It’s the ultimate comfort food. A perfect combo of crispy and juicy, flavourful fried chicken will hit the spot every time. Fact. It’s also so easy to make at home, if a little time consuming. This fried chicken recipe uses a tonne of spice for maximum flavour. I use drumsticks in this recipe, but you can buy a whole chicken and break it down for a variety of brown and white meat. Personally, I think the (cheaper) brown meat of the legs and thighs help ramp up the taste and help ensure juicy chicken!
This fried chicken recipe is extra tasty. EVERYTHING is seasoned, from the egg wash, to the dredge and even the chicken itself. Seasoning everything means that the inside tastes just as good as the outside. The addition of habanero hot sauce in the egg wash gives the chicken a real kick too – perfect for spice heads like me.
To ensure perfectly crispy chicken, make sure you cook in small batches in a fryer or a deep pan. Adding too much chicken to oil will cause the temperature to drop, and result in a soggy outside. Adding chicken to oil that’s too hot, however, will result in raw meat and a bitter coating. Temperature is key in this recipe, so ensure you’re using an oil with a high smoke point. Canola, sunflower or vegetable work good. Olive oil is strong in flavour, and has a low smoke point too. This will give your chicken an altered taste and uneven cooking.
When it comes to spices, you can use whatever you want! I used a pre-made Dunn’s River Chicken Seasoning, paprika, ground ginger, onion and garlic granules, cayenne pepper, white pepper and salt. This spice mix was used for both the chicken and the dredge. If you prefer herbier chicken, try oregano, thyme and rosemary for a more fragrant taste. It’s really up to you, anything will taste good. It’s fried after all.
My past few dinners have been very beige but I made some homemade fried chicken tonight and it was so banging… Threw together a bunch of random spices for my dredge and it turned out perfectly – so juicy and so flavourful! The other half (fried chicken fanatic) rated it 10/10 and scoffed it… #friedchicken#homemade#dinner#kfcchicken#spicy#foodblogger#glasgowfoodblog#scottishblogger#foodie
Where did fried chicken come from?
You’d probably assume the ol’ southern fried chicken originated from the American South, but you’d be wrong! Us Scots have been frying chicken in fat dating back to the middle ages. Trust us to take something that’s perfectly good on its own and taking it to a whole new delicious level by drowning it in greasy goodness. When it was brought to the American South by Scottish immigrants, it fast became a household staple. The addition of spice was later made popular by African slaves, creating the famous spice-fuelled chicken we now know today.
Fried chicken - the ultimate comfort food. This recipe amps up the flavour by seasoning everything! Visit How The Cookie Crumbles to find out how to make it.
- 8 Chicken Drumsticks
- 300 grams Flour
- 20 grams Cornflour
- Oil enough for deep frying
- 2 tbsp Dunn's River Chicken Seasoning
- 4 tsp Salt
- 2 tsp White Pepper
- 1 tsp Ground Ginger
- 1 tsp Garlic Granules
- 1 tsp Onion Granules
- 1 tsp Paprika
- 1 tsp Cayenne Pepper
- 5 tbsp Habanero Hot Sauce or hot sauce of your choice
- 2 egg beaten
- 3 tbsp water
Allow the chicken to come to room temperature. This will ensure even cooking and a crispy coating.
Pre-heat the fryer to 160 degrees celsius.
Set up your dredging station!
Start by mixing all of the spices together. Add half of the spice mix to the flour and cornflour, and rub the drumsticks with the remaining half.
Mix the egg, water and hot sauce together.
Now you're ready to start breading...
Take a drumstick, coat it in a light dusting of the flour. This will help the egg to stick, which in turn will make a thick and crunchy coating.
Dip the drumstick in the egg mix, before coating in a thicker layer of flour, ensuring fully covered. Repeat these steps for the rest of the drumsticks.
Fry the drumsticks 4 at a time, for about 12-15 minutes or until it hits 74 degrees celsius on the meat thermometer. Fry second batch, and drain on kitchen towel.
Serve with pickles and dipping sauces for a delicious snack, or with fries for an authentic southern fried chicken meal.