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Crispy Fried Chicken with Creamy Sauce: 7 Amazing Tips

Crispy Fried Chicken with
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Ultimate Crispy Fried Chicken with Creamy Sauce: An Amazing Recipe

Ingredients

Scale
  • 4 chicken thighs (bone-in, skin-on)
  • 4 chicken drumsticks
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • Vegetable oil (for frying)

Instructions

  1. In a large bowl, combine the chicken pieces and buttermilk. Ensure all pieces are well coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
  2. In another bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This will be your dredging mixture.
  3. In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  4. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing down to ensure a good coating. Shake off any excess flour.
  5. Carefully place the chicken pieces into the hot oil, skin-side down. Do not overcrowd the pan. Fry in batches if necessary. Cook for about 10-15 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C).
  6. Once cooked, transfer the chicken to a wire rack or plate lined with paper towels to drain excess oil.
  7. In a saucepan over medium heat, combine the heavy cream, Dijon mustard, Worcestershire sauce, and garlic powder. Stir until well combined and heated through. Season with salt and pepper to taste.
  8. Arrange the crispy fried chicken on a serving platter and drizzle with the creamy sauce. Alternatively, serve the sauce on the side for dipping.

Notes

    Nutrition

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