Updated: Apr 5
Everybody loves crispy fried chicken. Its delicious flavor, golden-brown color, and crunchy
texture make it a favorite dish worldwide. But with such wide varieties of fried chicken, it can
take time to pick the best.
Are you ready to take your fried chicken game to the next level? Look no further than the
classic and always delicious crispy fried chicken. Perfectly crunchy on the outside and full of
flavor on the inside, this treat is a surefire way to satisfy your taste buds and leave you wanting more. This blog post will explore the perfect way to make crispy fried chicken by breaking down the all-important techniques, ingredients, and equipment needed to produce a genuinely delicious fried chicken. We'll also discuss how you can enhance the flavor of your fried chicken with simple yet delicious marinades and rubs. So put on your apron and read on to discover how to make the crispiest, most flavorful fried chicken ever!
What makes this fried chicken recipe different from others you see on the internet is that I’m
using hot sauce and chicken broth instead of buttermilk, a combination that both tenderizes
the chicken and adds a massive boost of flavor, also frying in peanut oil is a great frying agent due to its neutral taste and ability to reach high temperatures without smoking, allowing the fried foods to pick up less fat without compromising crispiness or flavor
2 cups hot sauce, such as Frank’s
½ cup Dijon mustard
½ cup Chicken broth
2 large eggs
2 thymes sprigs
2 pounds assorted chicken pieces,
Peanut Oil, for frying (about 8 cups)
2 cups all-purpose flour
1 Cup Cornstarch
Lemon pepper, Garlic Salt, Garlic Powder, onion powder, old bay, Lawry’s Seasoning,
Ground Black pepper.
Using ½ TSB of each season to make a
1. Whisk together the hot sauce, Dijon, eggs, and two tablespoons of sea salt in a large
bowl, and thymes sprig. Add the chicken pieces, cover, and refrigerate overnight or for at
least 2 hours.
2. Heat the Peanut oil in a pot to 300 degrees F.
3. Whisk together the flour, cornstarch, and seasoning blend for the dry ingredients in a
shallow baking dish. In batches, remove the chicken pieces from the marinade and dredge
in the flour mixture, ensuring the chicken is fully coated.
4. I'm using wings for this recipe, but here is how you will make it using other chicken
5. You will need to Fry the chicken in batches in the hot oil until it registers 165 degrees F,
about 8 minutes for the wings, 10 minutes for the legs, and 12 minutes for the thighs and
halved breasts. Repeat with the remaining chicken pieces. Transfer to a baking sheet
lined with a cooling rack to cool.