Fried Chicken [The Tender Hit Remix]

Crispy, juicy fried chicken with a golden crust that rivals your favorite restaurant. This is comfort food that makes special occasions even more memorable, with tender meat that practically falls off the bone and a shatteringly crisp coating that stays crunchy bite after bite.

Makes

Serves 4-6

Total Time

45 min (20 min prep) + marinating time

Ingredients

For Chicken Marinade:
3 lbs (1.4kg) chicken pieces (mix of thighs, drumsticks, breasts)
2 cups (480ml) buttermilk or plain kefir
2 tsp (12g) sea salt
1 tsp (2g) freshly ground black pepper
1 tsp (3g) garlic powder
1 tsp (2g) sweet paprika
1/2 tsp (1g) cayenne pepper (optional)

For Crispy Coating:
2 cups (240g) cassava flour or all-purpose flour
1/2 cup (60g) almond flour
2 tsp (12g) sea salt
1 tsp (2g) freshly ground black pepper
1 tsp (3g) garlic powder
1 tsp (2g) sweet paprika
1/2 tsp (1g) dried oregano
1/2 tsp (1g) dried thyme
1/4 tsp (0.5g) cayenne pepper
6-8 cups (1.4-1.9L) avocado oil for frying

Make it Good For The Gut (Optional)

Use plain kefir instead of buttermilk for powerful probiotics and enhanced tanginess that tenderizes meat even more effectively. Add 1 tablespoon apple cider vinegar with mother to the marinade for additional beneficial enzymes and enhanced flavor penetration. Include 1 teaspoon fermented garlic powder for gut-supporting compounds and deeper umami flavor. Serve with lacto-fermented pickles on the side for digestive enzymes that help process rich fried foods. Consider a small side of fermented hot sauce for probiotics and heat that aids fat digestion.

Remix Options

Oil Alternatives: Use coconut oil (refined for neutral flavor), duck fat, or lard for different flavor profiles and traditional frying results. Flour Variations: Replace cassava with rice flour for extra crispiness, or use 100% all-purpose flour for classic coating texture. Spice Blends: Try Nashville hot with cayenne and brown sugar, Korean-style with gochugaru, or herb-crusted with rosemary and sage. Dairy-Free Options: Use coconut milk yogurt thinned with lemon juice, or cashew cream with apple cider vinegar for similar tenderizing effects. Baked Version: Bake at 425°F (218°C) for 35-45 minutes, flipping once, for lighter but still crispy results. Air Fryer Method: Cook at 380°F (193°C) for 25-30 minutes, flipping halfway through for oil-free crispy coating. Seasoning Variations: Add ranch seasoning, BBQ spice blend, or lemon pepper for different flavor profiles and regional tastes.

Good To Know

Marinating Magic: Buttermilk’s acidity breaks down tough proteins while keeping meat incredibly moist – minimum 4 hours but overnight produces restaurant-quality tenderness. Temperature Control: Maintain oil temperature at 350°F (177°C) consistently – too low creates greasy chicken, too high burns coating before meat cooks through. Coating Science: Cassava flour creates exceptionally crispy crust that stays crunchy longer than regular flour, while almond flour adds richness and helps browning. Piece Timing: Cook similar-sized pieces together – dark meat takes longer than white meat, so start thighs and drumsticks first. Oil Selection: Avocado oil’s high smoke point (520°F/271°C) prevents burning and off-flavors while remaining stable at frying temperatures. Drainage Technique: Wire rack over paper towels allows air circulation underneath, preventing soggy bottoms while absorbing excess oil. Safety First: Use instant-read thermometer to ensure internal temperature reaches 165°F (74°C) for food safety without overcooking. Make-Ahead Tips: Marinated chicken keeps 2 days refrigerated; fried chicken can be made 4 hours ahead and reheated in 350°F (177°C) oven for 10 minutes. Storage Guidelines: Refrigerate leftovers within 2 hours and consume within 3-4 days; reheat thoroughly to 165°F (74°C) before serving.

steps

Marinate:

Combine chicken pieces with buttermilk, 2 tsp salt, pepper, garlic powder, and paprika in large bowl. Cover and refrigerate 4-24 hours for maximum tenderness and flavor penetration.

Mix:

In large shallow dish, whisk together cassava flour, almond flour, salt, pepper, garlic powder, paprika, oregano, thyme, and cayenne until evenly combined.

Heat:

In heavy-bottomed pot or deep fryer, heat 2-3 inches of avocado oil to exactly 350°F (177°C). Use candy thermometer or deep-fry thermometer for accuracy.

Coat:

Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in seasoned flour mixture, pressing coating firmly to ensure complete coverage and adherence.

Fry:

Carefully lower 3-4 pieces into hot oil without overcrowding. Fry 12-15 minutes, turning once halfway through, until deep golden brown and internal temperature reaches 165°F (74°C).

Monitor:

Maintain oil temperature between 325-350°F (163-177°C) throughout cooking. Adjust heat as needed to prevent burning coating while ensuring thorough cooking of meat.

Drain:

Transfer fried chicken to wire rack set over paper towels to drain excess oil while maintaining crispy texture. Avoid stacking pieces to prevent steaming.

Season:

Immediately season hot fried chicken with flaky sea salt while coating is still warm to ensure proper adhesion and enhanced flavor throughout each crispy bite.