Crispy & Juicy Chicken Recipe
Nothing quite like crispy, golden-brown chicken with a juicy, tender inside. But achieving that perfect balance can be tricky—often, the chicken turns out too dry, oily, or just plain soggy.
Ingredients
- 4 bone-in skin-on chicken thighs or drumsticks
- 1 tablespoon salt for brining
- Water for brining
- 1 cup buttermilk optional, for marinating
- 1 cup all-purpose flour for frying method
- 1 teaspoon baking powder for baking method
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Cooking oil for frying or brushing
Instructions
Brining the Chicken
- Dissolve 1 tablespoon of salt in a bowl of water.
- Submerge the chicken pieces in the brine and refrigerate for at least 1 hour.
- Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels.
Marinating (Optional):
- Place the chicken in a bowl and cover with buttermilk.
- Refrigerate for at least 1 hour or up to overnight.
- Remove the chicken from the buttermilk and let any excess drip off.
Seasoning:
- In a small bowl, mix together paprika, garlic powder, onion powder, and black pepper.
- Season the chicken pieces evenly with the spice mixture.
Cooking Methods
Frying Method:
- Heat about 2 inches of cooking oil in a deep skillet to 350°F (175°C).
- In a shallow dish, combine flour with a pinch of salt and pepper.
- Dredge each piece of chicken in the flour mixture, shaking off excess.
- Carefully place the chicken in the hot oil and fry for 12-15 minutes, turning occasionally, until golden brown and cooked through.
- Transfer to a wire rack to drain excess oil.
Baking Method:
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper and place a wire rack on top.
- In a bowl, mix baking powder with the seasoning mixture.
- Pat the chicken dry and coat evenly with the seasoned baking powder mixture.
- Place the chicken on the wire rack and bake for 35-40 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C).
Notes
- Brining: Enhances moisture retention, resulting in juicier chicken.
- Marinating: Buttermilk tenderizes the meat and adds flavor.
- Seasoning: Adjust spices to your preference; consider adding cayenne pepper for heat.
- Cooking Temperature: Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Resting: Let the chicken rest for a few minutes after cooking to allow juices to redistribute.