Ingredients
Chicken and Marinade
- 8 pieces bone-in chicken, preferably drumsticks and thighs
- 1 cup buttermilk
- 2 large egg whites
- 2 tablespoons vodka or other neutral spirit
- 1 tablespoon plus 1 1/2 teaspoons kosher salt, divided
Spice Mix
- 1 tablespoon plus 1 1/2 teaspoons smoked paprika
- 1 tablespoon ground white pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons ground mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
Coating
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
Frying
- 2 quarts peanut or vegetable oil, for deep frying
Instructions
- Prepare the chicken: Rinse the chicken pieces and pat them dry with paper towels. Season the chicken evenly with 1 tablespoon of kosher salt and set aside.
- Make the marinade: In a large bowl, whisk together the buttermilk, egg whites, vodka, and remaining 1 1/2 teaspoons kosher salt until fully combined.
- Marinate the chicken: Submerge the seasoned chicken pieces in the buttermilk mixture. Cover and refrigerate for at least 30 minutes to 1 hour to allow the flavors to develop and to tenderize the meat.
- Mix the dry coating: In a separate medium bowl, combine the all-purpose flour, cornstarch, smoked paprika, ground white pepper, garlic powder, ground ginger, celery salt, black pepper, ground mustard, dried thyme, dried basil, and dried oregano. Mix thoroughly to create a well-distributed spice coating.
- Coat the chicken: Remove the chicken pieces from the marinade, letting excess drip off. Dredge each piece generously in the seasoned flour mixture, pressing it onto the chicken to form a thick, even coating. Place coated pieces on a wire rack to set while you heat the oil.
- Heat the oil: In a large Dutch oven or deep fryer, pour in the peanut or vegetable oil and heat it to 350°F (175°C) using a candy or deep-fry thermometer to monitor the temperature accurately.
- Fry the chicken: Carefully add the chicken pieces to the hot oil in batches to avoid overcrowding, which lowers oil temperature. Fry each piece for about 12-15 minutes, turning occasionally, until the coating is golden brown and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
- Drain and rest: Remove the fried chicken pieces with long tongs and place them on a wire rack set over rimmed baking sheets lined with paper towels. Let the chicken rest for a few minutes to drain excess oil and lock in juiciness.
- Serve: Serve the crispy, juicy fried chicken hot with your favorite sides.
Notes
- Using vodka in the marinade helps create an extra crisp crust because it evaporates quickly, reducing gluten formation in the flour coating.
- Maintain the oil temperature at 350°F for perfectly cooked chicken; too hot will burn the crust and too low will make it greasy.
- Allow the chicken to rest on a wire rack to preserve crispness; paper towels alone can make the crust soggy.
- The spice blend can be adjusted to your taste preference, adding cayenne for heat if desired.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
