Pebre, the Chilean salsa, in my opinion. In mine, the aji pepper is dehydrated. This tastes great when paired with bread, as well as with eggs, meats, fish, and cheese.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 12 hrs 20 mins |
| Total Time: | 13 hrs 10 mins |
| Servings: | 3 |
Ingredients
- 3 chicken leg quarters, cut into thighs and drumsticks
- 2 cups buttermilk, or as needed to cover
- ¾ cup all-purpose flour
- ¼ cup cornmeal
- 1 tablespoon salt
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon ground thyme
- ½ teaspoon paprika
- ¼ teaspoon monosodium glutamate (MSG) (Optional)
- ¼ teaspoon baking powder
- ⅛ teaspoon cayenne pepper
- 4 large egg whites, beaten until foamy
- 4 cups vegetable oil for frying, or as needed
Instructions
- Place chicken thighs and drumsticks in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- Combine flour, cornmeal, salt, granulated onion, granulated garlic, thyme, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
- Remove chicken from buttermilk and shake off excess; discard buttermilk. Pat chicken dry with paper towels. Dip chicken in beaten egg whites, then press in flour mixture to coat. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
- Meanwhile, fill a cast iron skillet or deep fryer to about 1/3 full of oil and heat to 350 degrees F (175 degrees C). Preheat the oven to 250 degrees F (120 degrees C).
- Fry chicken in hot oil in batches until golden brown, no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C). Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep fried chicken warm in the preheated oven while frying remaining pieces.
- Thighs may take longer to fry than drumsticks.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 767 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 2 g |
| Protein | 55 g |
| Saturated Fat | 9 g |
| Sodium | 2789 mg |
| Sugars | 9 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Messed up my review lol. You can always turn the oil down a bit and use your oven with a separate pan to heat the inside but not burn the outside. I do recipes like this on the stove top typically and I typically use olive oil avocado oil or coconut oil instead of that nasty veg oil. Cook on my friends cook on!
I made this for our family dinner. it was perfect. the seasoning were wonderful. chicken was tender and juicy. it was so good my daughter wanted the recipe.
family didnt like it at all. All we could taste was grease and cornmeal
Tastes delicious! The flavor is not too overpowering nor lacking – just right. What I did was bake it instead of frying. I sprayed canola oil before putting in the oven at 350 degrees fahrenheit for a good 30 – 50 minutes. Yum!
Fantastic. Didn’t use msg.
I used this recipe except I cooked in in an air fryer rather than in oil. Marinated in butter milk with seasoned salt over night. Removed the chicken from the butter milk and let it set on a rack for 10 minutes, shook it in the bag of flour and let it rest on a rack another 10 minutes. Meanwhile I preheated my air fryer 390 degrees for 4 minutes. Sprayed the chicken with olive oil, put in in the air fryer sprayed side down and sprayed the other side. Cooked 10 minutes, flipped and cooked another 10 minutes. Checked with instant read thermometer . for 165. Very good,will probably adjust the seasonings a bit the next time, but this is a keeper.
The chicken didn’t get done!
This was great. Came out great. Then again I know proper frying technique. Good recipe!
I thought I was a competent cook, but this recipe challenged me, from marinading the chicken (which I skinned) in buttermilk for 12-24 hours, to resting prepared chicken on a rack (which I didn’t). The biggest problem was trying to maintain a steady temperature in my cast iron skillet. Maybe it would have gone better in a deep fryer. A few pieces came out pretty good, but many of them were burnt outside/undercooked inside. I wouldn’t try it again without a fryer. At least I went the easier route and used all chicken legs.
just what I needed. the crust on the skin is amazing…everyone ate it up.
This came out really crunchy! Will definitely make again!
My husband is a very picky man. He is usually the cook in the house, and a VERY good one at that!! I do have to say that I felt a great deal of accomplishment when he tried this chicken after I made it and said that it was the best he had ever had. Thanks so much for sharing!!!
This is a true Southern Fried Chicken recipe…I’ve made it for years. To those of you who “burned on outside, pink in middle, you could of done a number of things either “flame to high, crowed your pieces, or did not make sure pieces were of the same uniform size. Also, make sure oli is hot enough before placing piecec in…Any GOOD quality deep fry pan, will work. Do NOT fill oil more than one inch. Make sure “one side is completely browned and crispy “before turning over. Do not “over turn. You must use the buttermilk to get it tender and juicy. It “does not change or alter the flavor in any way:)..I do cook at approx.370…350 is not hot enough to get that “instant crisp.” after about 5 minutes that “seals the juices”.Take your time. Never be in a hurry when making this.You can change up the spices you use. Sometimes I use Italian spice mix, with added garlic powder(yum) and then other times I make it spicy with garlic powder/salt pepper to taste.MAKE SURE to drain on paper towels or you’ll get “wet coating”. Do this EVERY time you fry anything. Never skip o the “little details when you cook. Enjoy! I get requests for my old fashion Southern fried chicken ALL the time. Its TOTALLY different than the ” you get in restrurants:)
Burnt on the outside and raw inside also. It was better when we cooked it at 375 but it was still burnt. The chicken was nice and juicy but I would not make this again.
I want this to work as I’ve been trying several recipes for crispy fried chicken, but I need help. I followed this recipe re ingredients and temperatures, but the chicken turned out burnt on the outside and raw on the inside. I must have missed something!
Very good chicken. The cornmeal adds a nice crunch. Just had to make sure to shake off all the excess breading. We will be making this again for sure!
Everyone just loved this chicken. It got rave reviews at dinner. I made the recipe exactly as posted with one exception. I did not use the MSG. thank you so much for posting the recipe.