Description

This Crispy Fried Chicken recipe delivers a perfect crunchy golden crust with juicy, flavorful chicken inside. Marinated in plant-based buttermilk and apple cider vinegar, then coated with a spice-enriched flour mixture and fried to crispy perfection, this dish is ideal for family dinners or casual gatherings. Enjoy versatile variations to suit your taste, making each bite a satisfying comfort experience.

Ingredients

Scale

Chicken and Marinade

4 lbs bone-in chicken thighs or drumsticks
2 cups plant-based buttermilk
2 tbsp apple cider vinegar
2 tbsp vegetarian Worcestershire sauce (natural)
1 tsp salt, plus extra for seasoning
Optional: 1/4 cup plant-based dairy (plant-based) for creamier marinade

Coating

2 cups chickpea flour or all-purpose flour (for gluten-free option use chickpea or rice flour)
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/4 tsp cayenne powder
1 tsp salt

For Frying

Vegetable oil or sunflower oil for frying (enough to submerge chicken halfway)

Instructions

Marinate the Chicken: In a large bowl, combine plant-based buttermilk, apple cider vinegar, vegetarian Worcestershire sauce (natural), and salt. Submerge the chicken pieces and mix well. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
Prepare the Coating: In another large bowl, mix the chickpea flour or all-purpose flour with paprika, garlic powder, onion powder, black pepper, cayenne, and salt until evenly combined. This seasoned flour will form the crispy coating.
Coat the Chicken: Remove chicken from the marinade, letting excess liquid drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure complete coverage for an even, crispy crust.
Heat the Oil: Pour enough oil in a heavy-bottomed pan to cover the chicken halfway. Heat oil to 350°F (175°C), using a thermometer to maintain a steady temperature throughout frying.
Fry to Perfection: Carefully place chicken pieces in the hot oil in small batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally until the crust is golden brown and internal temperature reaches 165°F (74°C).
Drain and Rest: Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for several minutes to allow juices to redistribute before serving.

Notes

Use a thermometer to maintain consistent oil temperature around 350°F (175°C).
Fry chicken in small batches to ensure even cooking and crispiness.
Pat chicken pieces dry lightly before dredging to help the coating stick better.
Rest chicken after frying to keep meat juicy and tender.
For extra crispiness, double coat chicken by dipping twice in marinade and flour before frying.

Prep Time: 4 hours 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 piece (about 6 oz)
Calories: 420
Sugar: 1 g
Sodium: 650 mg
Fat: 25 g
Saturated Fat: 3 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 90 mg

Keywords: crispy fried chicken, plant-based, gluten free, comfort food, fried chicken recipe, crunchy chicken