Name: Perfect Crispy Fried Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: Chicken leg quarters, cut into thighs and drumsticks - 3; Buttermilk, or as needed to cover - 2 cups; All-purpose flour - ¾ cup; Cornmeal - ¼ cup; Salt - 1 tablespoon; Granulated onion - 1 teaspoon; Granulated garlic - 1 teaspoon; Ground thyme - 1 teaspoon; Paprika - ½ teaspoon; Monosodium glutamate (MSG) (Optional) - ¼ teaspoon; Baking powder - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Egg whites, beaten until foamy - 4 large; Vegetable oil for frying, or as needed - 4 cups

Ingredients for - Perfect Crispy Fried Chicken

1. Chicken leg quarters, cut into thighs and drumsticks 3

2. Buttermilk, or as needed to cover 2 cups

3. All-purpose flour ¾ cup

4. Cornmeal ¼ cup

5. Salt 1 tablespoon

6. Granulated onion 1 teaspoon

7. Granulated garlic 1 teaspoon

8. Ground thyme 1 teaspoon

9. Paprika ½ teaspoon

10. Monosodium glutamate (MSG) (Optional) ¼ teaspoon

11. Baking powder ¼ teaspoon

12. Cayenne pepper ⅛ teaspoon

13. Egg whites, beaten until foamy 4 large

14. Vegetable oil for frying, or as needed 4 cups

How to cook deliciously - Perfect Crispy Fried Chicken

1 . Stage

Place chicken thighs and drumsticks in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.

2 . Stage

Combine flour, cornmeal, salt, granulated onion, granulated garlic, thyme, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.

3 . Stage

Remove chicken from buttermilk and shake off excess; discard buttermilk. Pat chicken dry with paper towels. Dip chicken in beaten egg whites, then press in flour mixture to coat. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.

4 . Stage

Meanwhile, fill a cast iron skillet or deep fryer to about 1/3 full of oil and heat to 350 degrees F (175 degrees C). Preheat the oven to 250 degrees F (120 degrees C).

5 . Stage

Fry chicken in hot oil in batches until golden brown, no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C). Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep fried chicken warm in the preheated oven while frying remaining pieces.