11-Spice Crispy Fried Chicken

Name: 11-Spice Crispy Fried Chicken
Prep time: 20 min
Cook time: 17 min
Yield: 4
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken pieces, preferably thighs and drumsticks; 2 cups buttermilk; 1 egg; 2 tsp kosher salt (for the marinade); 1 tsp black pepper (for the marinade); 1 tsp MSG or Accent, optional; 2 cups all-purpose flour; 2 tbsp cornstarch; 2 tsp kosher salt (for the seasoned flour); 2 tsp paprika; 1 tsp white pepper; 1 tsp black pepper (for the seasoned flour); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp celery salt; 1 tsp dried thyme; 1 tsp dried basil; 1 tsp oregano; 1/2 tsp ground ginger; 1/2 tsp mustard powder; 1 tsp MSG, optional (for the seasoned flour); Peanut, canola, or vegetable oil, for frying

Crispy, heavily seasoned fried chicken with a craggy double-dredged crust and a juicy interior, built on a buttermilk marinade and an eleven-spice flour. Includes deep-fry, air-fryer, and oven-finish methods.

Prep

20 minutes

Cook

15-17 minutes

Serves

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Ingredients

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Instructions

1
Marinate. Whisk the buttermilk, egg, salt, black pepper, and optional MSG. Add the chicken, cover, and refrigerate at least 4 hours, preferably overnight.
2
Make the craggy flour. Mix all seasoned-flour ingredients. Drizzle about 1/2 cup of the buttermilk marinade into the flour and toss with your fingertips to create small clumps.
3
Double dredge. Lift each chicken piece from the marinade, coat in flour, dip briefly back into the marinade, then coat again. Press the flour firmly onto the chicken.
4
Set the crust. Place the breaded chicken on a rack for 15-20 minutes. This helps the coating adhere.
5
Fry. Heat oil to 325 F. Fry drumsticks for about 14-15 minutes and thighs for 15-17 minutes, turning occasionally. Do not crowd the pot.
6
Check doneness. The thickest part should reach at least 165 F; dark meat is most tender around 175-180 F.
7
Drain correctly. Rest on a wire rack, not paper towels, for 5-10 minutes so the crust stays crisp.