Perfect Crispy Fried Chicken

Name: Perfect Crispy Fried Chicken
Ingredients: 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

14 ingredients

7 steps

Ingredients

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

Directions

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.
2

Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
3

Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
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.
5

Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
6

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