Tulo

Crispy Fried Chicken Recipe (Canola Oil Method)

Canola oil has a high smoke point (around 400°F/204°C) and almost no flavor of its own, so it can hold a steady 325-350°F frying temperature long enough to cook chicken through without scorching the crust or tasting like the oil itself. The buttermilk soak tenderizes the meat and helps the seasoned flour cling in a thick, craggy coating.

Prep
20 min
Cook
30 min
Total
50 min
Servings
5

Ingredients

Servings5
  • 3 lb bone-in, skin-on chicken thighs and drumsticks
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 6 cups canola oil, for frying

Nutrition per serving

Calories
2649
Protein
20g
Carbs
44g
Fat
270g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large bowl or resealable bag, combine the chicken pieces with the buttermilk and hot sauce. Cover and refrigerate for at least 1 hour, or up to 4 hours.
  2. 2In a shallow dish, whisk together the flour, paprika, garlic powder, cayenne, salt, and black pepper.
  3. 3Pour canola oil into a heavy pot or Dutch oven to a depth of about 2 inches. Clip on a deep-fry thermometer and heat the oil to 325°F (165°C) over medium heat.USDA safe minimum for poultry: 165°F (74°C)
  4. 4Lift each piece of chicken from the buttermilk, letting the excess drip off, then press it firmly into the flour mixture on all sides, coating heavily. Set the dredged pieces on a plate.
  5. 5Working in batches of 3 to 4 pieces so the pot isn't crowded, carefully lower the chicken into the hot oil. Fry for 12 to 15 minutes per batch, turning every few minutes, until the crust is deep golden brown and a thermometer inserted into the thickest piece reads 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  6. 6Transfer the fried chicken to a wire rack set over a baking sheet to drain. Sprinkle lightly with extra salt while still hot.
  7. 7Let the oil return to 325°F between batches, then repeat with the remaining chicken.
How to Use a Meat Thermometer

Tips & variations

  • Bone-in chicken breasts work too, but cut them in half crosswise so they cook through in about the same time as the thighs and drumsticks.
  • For extra-shattery crust, let the dredged chicken rest on the plate for 10 minutes before frying so the coating hydrates and adheres better.
  • Strain cooled frying oil through a fine-mesh sieve or coffee filter and it can be reused 2 to 3 more times for frying before it starts to taste stale.
  • Add an extra 1/2 teaspoon cayenne to the flour for a spicier crust, or omit it entirely for a milder, kid-friendly version.

Storage & reheating

Refrigerate leftover fried chicken in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven for 12 to 15 minutes, uncovered, on a wire rack to recrisp the crust; microwaving will make the coating soggy.

Tips from the Tulo kitchen

  • Pat the chicken dry with paper towels before the buttermilk soak isn't necessary, but do let the excess buttermilk drip off well before dredging, or the flour coating will clump instead of forming an even crust.
  • Keep a spare thermometer clipped to the pot the whole time frying; oil temperature swings fast once chicken goes in, and guessing by eye leads to undercooked centers or burnt crusts.

FAQ

Why use canola oil for frying chicken instead of another oil?

Canola oil has a smoke point around 400°F, well above the 325-350°F range needed for frying chicken, and its neutral flavor doesn't compete with the seasoning in the crust the way olive oil or coconut oil would.

What temperature should canola oil be for frying chicken?

Keep it around 325°F (165°C). Hotter than that browns the crust before the meat near the bone cooks through; cooler than that lets the chicken soak up excess oil and turn greasy.

Can frying oil be reused after cooking chicken in it?

Yes, strain it through a fine-mesh sieve or coffee filter once cooled to remove bits of coating, then store it in a sealed container in a cool, dark place. It can typically be reused 2 to 3 times before the flavor turns stale.

How do I know the chicken is fully cooked without cutting into it?

Insert an instant-read thermometer into the thickest part of the piece, avoiding the bone; it should read at least 165°F. This is more reliable than judging by crust color alone, since dark meat can look done before the bone area is fully cooked.

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