Crispy fried chicken is delicious either hot or cold. Learn how to make some really amazing fried chicken at home and in a really short time.
These recipe are great for when you have friends over. They are simple and you could have any of them as a snack if you want.
There are 3 recipes included in this video: Buttermilk Fried Chicken Thighs, Szechuan Pepper-Fried Chicken Legs and Tebasaki Fried Chicken Wings. They are so easy to make and taste so yummy. Plus, you really don’t need to make a lot to get great flavors.
Image above: Illustration by Love Cooking Daily. The recipes and the video are from Tasty, BuzzFeed’s food channel.
The three recipes at a glance
- Buttermilk Fried Chicken Thighs: boneless thighs, served with two dips. The recipe gives 8 to 12 servings.
- Szechuan Pepper-Fried Chicken Legs: drumsticks tossed with dried chilies and a numbing Szechuan pepper spice mix. The recipe gives 6 to 8 servings.
- Tebasaki Fried Chicken Wings: Japanese-style wings with a sweet soy glaze and sesame. The recipe serves 2.
- Time: plan ahead. Two of the three need time in the fridge before frying, and the wings are the quickest.
You’ll need
Buttermilk thighs: all-purpose flour, black pepper, boneless skinless chicken thighs, buttermilk, cayenne pepper, garlic powder, oil for frying and salt. The dill dip uses dill, garlic powder, Greek yogurt and lemon juice. The honey lemon dip uses honey, lemon and red chili flakes.
Szechuan drumsticks: all-purpose flour, chicken drumsticks, cornstarch, cumin, dried chilies, garlic, ginger, red pepper flakes, salt and pepper, sugar, Szechuan pepper powder, vegetable oil and water.
Tebasaki wings: chicken wings, frying oil, garlic, mirin, potato starch, sake, salt and pepper, soy sauce, sugar and toasted white sesame.
Tasty’s page has the full amounts and the method for all three.
Which one to make
Each one is a different style. The buttermilk thighs are the classic Southern crunch, and with two dips they suit a crowd. The Szechuan drumsticks bring the heat and the tingling Szechuan pepper. They take the most work of the three, so save them for a day with time to spare. The Tebasaki wings are the smallest batch and the quickest, and the sweet, salty glaze is a nice change from buffalo sauce.
Good to know
- Check it’s cooked: the USDA safe minimum for chicken is 165°F (74°C) in the thickest part. An instant-read thermometer takes the guesswork out of frying.
- Frying safely: use a deep, heavy pot, never fill it more than halfway with oil, and keep a lid nearby.
- Cold the next day: as the intro says, fried chicken is good cold too. Get leftovers into the fridge within two hours of cooking.
More fried chicken
For a single recipe that’s all about the crunch, see the crispiest fried chicken. If you liked the Szechuan heat, this spicy Korean fried chicken is in the same spirit. For wings without a pot of oil, try air-fried garlic ranch chicken wings or these easy garlic chicken wings.
Get the full recipes at BuzzFeed (Tasty).
Thanks to Sabrina and the Tasty team (Robert Broadfoot, Bry Duca and Jody Tixier) for these amazing recipes and the video!
