Best 5 Fried Chicken Recipe

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Crispy Honey-Glazed Fried Chicken

Servings – 8

Ingredients

• 2 tablespoons salt
• 3 tablespoons black pepper
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 3 tablespoons paprika
• 2 tablespoons ground cumin
• Two tablespoons dried oregano
• 2 teaspoons cayenne powder
• 3 cups all-purpose flour (375 g)
• 4 bone-in, skin-on chicken drumsticks
• 4 bone-in, skin-on chicken thighs
• 3 cups buttermilk (720 mL)
• Peanut or vegetable oil
• Honey

Preparation

1. Add salt, pepper, garlic powder, onion powder, paprika, oregano, cumin, and cayenne in a medium bowl and mix it well. Combine half of the spice mix with the flour in separate bowl.
2. Sprinkle the remaining spice blend to chicken in a large bowl. Mix well.
3. Mix buttermilk with chicken, blend, and marinate in the fridge for 2 hours, or overnight.
4. Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
5. Dip each piece of chicken in the flour, then into the buttermilk, then back into the flour. Shake off excess flour.
6. Fry the chicken pieces. Turn them over occasionally. Cook for 10-12 minutes. If it is golden brown and crispy, then rest the cooked chicken pieces on a wire rack to let the excess oil drain off.
7. Drizzle with honey and serve.

Cheddar Ranch Popcorn Chicken

Servings – 4

Ingredients

• 2 chicken breasts
• 2 cups buttermilk (480 mL)
• 1 packet ranch dressing mix
• 2 cups cheese cracker (125 g)
• oil

Preparation

1. Chop bite-size pieces of chicken breasts.
2. Combine chicken, buttermilk, and ranch packet in a large bowl. Refrigerate for 2 hours.
3. Cover each piece of chicken with cracker crumbs.
4. Fry chicken for 3 minutes until crackers turn golden brown.
5. Dry them on a paper towel and serve.

Orange Chicken (Inspired By Panda Express)

Servings – 2

Ingredients

• 1 egg
• One teaspoon white pepper
• 1 ½ teaspoons salt
• 2 chicken breasts, cubed
• ½ cup cornstarch (65 g)
• ¼ cup flour (30 g)
• vegetable oil, for frying
• 1 tablespoon oil
• 2 teaspoons garlic, minced
• 1 tablespoon ginger, minced
• ½ teaspoon chili flakes
• 1 tablespoon rice wine
• 1 ½ tablespoons soy sauce
• 5 tablespoons vinegar
• 1 ½ tablespoons water
• 3 ½ tablespoons sugar
• 1 tablespoon orange zest
• scallion, chopped, for garnish

Cornstarch Slurry

• 1 tablespoon cornstarch
• 1 tablespoon water

Preparation

• Combine eggs, white pepper, salt, and cubed chicken breast in a mixing bowl.
• Combine corn starch and flour in separate bowl. Cover the coated chicken with flour.
• Fry the coated chicken in Batches.
• Stir fry oil, garlic, ginger, and red chili flakes until fragrant in large pan.
• Add rice wine and stir. Add soy sauce, vinegar, water, sugar and orange zest.
• Now add the fried chicken and coat in sauce. Thicken with the cornstarch slurry.
• Serve with chopped scallions garnish.

Crispy, Creamy Chicken Cordon Bleu

Servings – 6

Ingredients

• 4 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 16 slices swiss cheese
• ½ lb ham (225 g), thinly sliced
• peanut oil, or vegetable oil, for frying
• 1 cup all-purpose flour (125 g)
• 4 eggs, beaten
• 2 cups panko bread crumbs (100 g)

Creamy Dijon Sauce

• 3 tablespoons butter
• Two cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups milk (480 mL)
• ¼ cup dijon mustard (60 g)
• 1 cup shredded parmesan cheese (100 g)
• salt, to taste
• pepper, to taste

Preparation

1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Pound the chicken breast and place 2 sets of 2 slices of Swiss cheese and 2 slices of ham. Evenly roll the chicken in a plastic wrap and chill the rolls in the fridge to set for 30 minutes.
3. Prepare 2 separate dishes of flour, beaten egg, and bread crumbs. Dip the chicken in the flour, the egg, and then bread crumbs.
4. Cook the chicken cordon bleu in the oil for 5 minutes per side.
5. Prepare the sauce by cooking the garlic until soft in butter. Add the flour and milk and whisk until fully combined.
6. Add mustard, Parmesan cheese, salt, and pepper. Whisk to combine.
7. Slice the chicken, drizzle with Dijon sauce, and serve.

Spicy Korean Chicken

Servings – 2

Ingredients

• 10 chicken wings, or drumettes
• 1 cup cornstarch (125 g)
• oil, for frying
• sesame seed, to serve

Batter

• ½ cup cornstarch (65 g)
• ½ cup flour (65 g)
• 2 teaspoons salt
• 1 cup water (240 mL)

Sauce

• 2 tablespoons soy sauce
• ¼ cup honey (85 g)
• 2 tablespoons rice vinegar
• two tablespoons gochujang, (Korean chili paste)
• 2 cloves garlic, minced

Preparation

1. Prepare a smooth batter in a bowl.
2. Dip a chicken wing into the cornstarch, then into the batter, and fry.
3. Drain the wings.
4. Combine all the ingredients for the sauce in a pan. Stir until bubbling and toss in the wings.
5. Serve it hot.