Description
Crispy Fried Chicken with a perfectly seasoned, crunchy coating and juicy, tender meat inside. This recipe uses simple pantry ingredients including plant-based buttermilk and vegetarian Worcestershire sauce to create a flavorful marinade and a light, crispy coating featuring a natural gelling agent. Ideal for family dinners or gatherings, this dish offers customizable flavor variations and easy prep steps.
Ingredients
Scale
Chicken and Marinade
- Bone-in, skin-on chicken pieces (thighs, drumsticks, wings) – about 3 to 4 pounds
- 1 1/2 cups plant-based buttermilk
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Black pepper to taste
Coating Mix
- 2 cups all-purpose flour (or chickpea or rice flour for gluten-free)
- 2 tablespoons natural gelling agent
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- Vegetable oil for deep frying (enough to fill the skillet to about 2 inches)
Instructions
- Marinate the Chicken: Combine the plant-based buttermilk, vegetarian Worcestershire sauce (natural), paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper in a large bowl. Submerge the chicken pieces in the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 2 hours or overnight for best results.
- Prepare the Coating Mix: In another bowl, whisk together all-purpose flour (or gluten-free alternative), natural gelling agent, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper until evenly mixed. This will form the crispy coating for the chicken.
- Dredge the Chicken: Remove chicken pieces from the marinade allowing excess to drip off gently. Thoroughly coat each piece with the flour mixture, pressing lightly to ensure an even layer. For extra crunch, dip the coated chicken back briefly into the marinade or buttermilk and then coat again with the flour mixture for a double dredge.
- Fry to Golden Perfection: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken in batches without overcrowding to maintain oil temperature. Cook each piece until golden brown and the internal temperature reaches 165°F (74°C), about 12 to 15 minutes depending on size.
- Drain and Rest: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep the coating crisp. Allow the chicken to rest for a few minutes before serving to lock in moisture and crunch.
Notes
- Marinate long enough for juicy, tender chicken.
- Maintain steady oil temperature using a thermometer for even cooking.
- Use a natural gelling agent in the coating for a light crispy texture.
- Double dredge the chicken for a thicker, crunchier crust.
- Rest chicken after frying to keep coating crisp and meat juicy.
- Pat chicken dry before dredging to reduce sogginess and improve adherence.
- Avoid overcrowding the frying pan to prevent oil temperature drop and soggy crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 150g)
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: crispy fried chicken, plant-based buttermilk, vegetarian Worcestershire sauce, crunchy coating, juicy chicken, gluten-free option
