Description
This Crispy Fried Chicken recipe delivers a perfectly crunchy and juicy meal using simple pantry staples and plant-based ingredients. Featuring a flavorful marinade and a signature crispy coating, it is ideal for family dinners, picnics, or gatherings. Enjoy a golden crust with tender, flavorful meat inside, complemented by versatile serving options and easy meal prep.
Ingredients
Scale
Marinade
- 2 cups plant-based buttermilk
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon natural gelling agent (optional)
- 2 pounds bone-in, skin-on chicken pieces (thighs or drumsticks)
Coating
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 tablespoon baking powder (natural)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Frying
- Oil with high smoke point (such as sunflower or canola oil) for frying
Instructions
- Prepare the Marinade: In a large bowl, combine the plant-based buttermilk, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), paprika, garlic powder, onion powder, salt, black pepper, and optional natural gelling agent. Add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor and tenderness.
- Make the Coating: In a separate bowl, mix the all-purpose flour (or gluten-free flour blend), baking powder (natural), paprika, garlic powder, onion powder, salt, and black pepper until fully combined to create the crispy spiced coating.
- Coat the Chicken: Remove the chicken from the marinade, letting excess drip off. Dredge each piece evenly in the flour mixture, pressing gently to form a thick crust. For extra crunch, double dredge by briefly dipping back in the marinade and then in the flour again.
- Heat Your Oil: Pour enough high smoke point oil into a deep skillet or pan to cover the chicken halfway. Heat over medium heat until it reaches about 350°F (175°C). Use a thermometer for accuracy to ensure even cooking without burning.
- Fry the Chicken: Carefully add chicken pieces to the hot oil without overcrowding. Fry in batches if needed to maintain oil temperature. Cook for 12-15 minutes, turning occasionally until golden brown and reaching an internal temperature of 165°F (74°C). Transfer to a wire rack to drain excess oil and keep the coating crispy.
Notes
- Maintain consistent oil temperature to ensure even cooking and a crispy crust.
- Rest fried chicken on a wire rack instead of paper towels to avoid sogginess.
- Season both marinade and coating generously for balanced and deep flavor.
- Pat chicken pieces dry lightly before dredging to help the coating stick better.
- Using bone-in chicken pieces adds more flavor and juiciness compared to boneless.
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: crispy fried chicken, plant-based buttermilk, vegetarian Worcestershire sauce, gluten-free fried chicken, easy fried chicken recipe, crunchy fried chicken
