Crispy Outside, Juicy Inside! Homemade Fried Chicken Made Easy
Perfectly Crispy and Tender Fried Chicken from Scratch: A Large Batch Recipe for Family Fun
I decided to make a large batch of fried chicken for my eldest son, who absolutely loves it. Since I’m out practicing janggu (a Korean drum) on Saturdays, he often orders chicken. After trying a few store-bought options that didn’t quite hit the spot for me, I thought, ‘Let’s make him eat chicken until he’s tired of it!’ So, I fried up 2kg of chicken drumsticks. My younger son was surprised by the sheer amount, and my older son kept giving me approving glances while eating, haha. His love for chicken is truly boundless! The taste of freshly fried chicken made with fresh ingredients at home is undeniably different and much more satisfying. He almost finished the entire batch, but thankfully, I managed to stop him with the help of my younger son, haha. Enjoy this healthy, homemade fried chicken – crispy on the outside, juicy on the inside, and free from any unwanted gamey flavors. It’s perfect as a snack for the kids or a delicious accompaniment to your drinks! Stay healthy today! ♡
Ingredients- 2kg chicken drumsticks
- 1 cup soju (for removing gamey odor)
- 1 Tbsp salt
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (cheongju)
- Commercial chicken powder (or tempura flour)
- Cooking oil (for deep-frying)
- Water (for batter)
Cooking Instructions
Step 1
After cleaning the chicken drumsticks (approx. 2kg), soak them in 1 cup of soju for about 30 minutes to remove any gamey smell. This step also helps to remove excess blood and fat.
Step 2
Rinse the drumsticks thoroughly under cold running water. It’s crucial to drain them completely on a rack afterwards. Excess water can cause oil splattering and prevent the chicken from becoming truly crispy.
Step 3
Season the drained drumsticks with 1 Tbsp salt, 1 Tbsp minced garlic, and 1 Tbsp cheongju (cooking wine). Mix well to ensure even coating. Marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate.
Step 4
Prepare a generous amount of commercial chicken powder (or tempura flour) in a wide bowl. Take each marinated drumstick and coat it evenly with the powder. Lightly shake off any excess.
Step 5
In a separate bowl, mix the chicken powder (or tempura flour) with water to create a batter. The batter should be thick enough to coat the chicken but not too lumpy or watery. Follow the package instructions for the best consistency.
Step 6
Dip the powder-coated drumsticks into the batter, ensuring they are evenly coated. Aim for a thin layer of batter. (Optional: for a thicker crust, you can re-coat with powder after dipping in batter.)
Step 7
Heat a generous amount of cooking oil in a deep pot or fryer to 170-180°C (340-350°F). Carefully place the battered drumsticks into the hot oil. Fry for about 7-10 minutes, or until golden brown and cooked through. Avoid overcrowding the pot. Gently stir for the first 2-3 minutes, then flip as needed for even browning. Remove the fried chicken and drain on paper towels to absorb excess oil.
Step 8
Arrange the perfectly fried chicken drumsticks on a serving platter or in a container. Enjoy immediately while hot for the ultimate crispy and juicy experience. Serve with your favorite dipping sauces like ketchup, mustard, or sweet and sour sauce!
