Ingredients
Method
- Begin by preparing the chicken, making three slits in each piece to enhance marinade absorption and frying efficiency.
- In a spacious mixing bowl, combine buttermilk, salt, black pepper, paprika powder, and ginger powder, ensuring a well-mixed marinade.
- Add the chicken to the buttermilk mixture, then cover with plastic wrap for marination. Refrigerate for at least 2 hours or up to a maximum of 12 hours, even overnight.
- Set up a large bowl and blend all the dredging ingredients (gluten-free flour, cornstarch, cayenne pepper, kosher salt).
- Organize your workspace, placing the dredging mixture and a bowl of cold water side by side.
- Position a strainer over the bowl of water. (The chicken, once in the strainer, will dip into the water)
- Take four chicken pieces and gently toss them in the dredging mixture (without excessive pressing).
- Pat each set of chicken pieces gently to remove any excess flour mix, then place them in the strainer over the cold water. Dip the strainer with the chicken into the cold water. Repeat this process with the remaining two chicken pieces.
Notes
- For extra crispy results, ensure your oil is at the correct temperature (350°F / 175°C) and maintain it throughout frying. Too low, and the chicken absorbs oil; too high, and it burns before cooking through.
- When marinating, I once left chicken for only an hour and noticed a significant difference in tenderness. Always aim for at least 2 hours, or even overnight, for the best flavor and juiciness.
- Chicken cooked to 165°F (74°C) internal temperature is safely done. Use a meat thermometer to check the thickest part without touching the bone.
- Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F (190°C) for 15-20 minutes for best crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When marinating, I once left chicken for only an hour and noticed a significant difference in tenderness. Always aim for at least 2 hours, or even overnight, for the best flavor and juiciness.
- Chicken cooked to 165°F (74°C) internal temperature is safely done. Use a meat thermometer to check the thickest part without touching the bone.
- Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F (190°C) for 15-20 minutes for best crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.