Crispy Fried Chicken with Tangy Sauce

A tangy sauce paired with crispy fried chicken is the perfect combination of flavors and textures—crunchy on the outside, tender and juicy on the inside, with a bold, zesty kick from the sauce. Whether you’re making it for a weeknight dinner, a weekend feast, or a special occasion, this recipe will definitely hit the spot. Here’s how to make crispy fried chicken with a tangy sauce:

Crispy Fried Chicken with Tangy Sauce

Ingredients:

For the Fried Chicken:

• 4 bone-in, skin-on chicken thighs (or your preferred cuts of chicken like wings or breasts)
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika (or smoked paprika for extra depth)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 cup buttermilk (or regular milk with a squeeze of lemon juice)
• 1 egg, beaten
• Vegetable oil (for frying)

For the Tangy Sauce:

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar (or lemon juice for more tartness)
• 1 tablespoon honey (for a hint of sweetness)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (adjust to taste)
• Salt and pepper, to taste

Instructions:

1. Prepare the Chicken:

• Start by patting the chicken pieces dry with paper towels. This helps the breading stick better and ensures a crispier fry.

2. Make the Breading:

• In a shallow bowl, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.

3. Dredge the Chicken:

• In a separate bowl, whisk together the buttermilk and egg. Dip each piece of chicken into the buttermilk mixture, coating it well, then dredge it in the flour mixture, pressing gently to ensure the coating sticks.

4. Fry the Chicken:

• Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil should reach about 350°F (175°C) for frying. To test, drop a small piece of bread or batter into the oil—if it sizzles and browns in about 30 seconds, the oil is ready.
• Carefully add the chicken pieces to the hot oil, skin-side down. Don’t overcrowd the pan—fry in batches if needed. Fry the chicken for 6-8 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Remove the chicken and place it on a wire rack or paper towels to drain excess oil.

5. Make the Tangy Sauce:

• In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, Worcestershire sauce, and hot sauce. Taste and adjust seasoning with salt and pepper. The sauce should be tangy, creamy, with a slight sweetness and heat.

6. Serve:

• Serve the crispy fried chicken with the tangy sauce on the side or drizzle the sauce over the chicken for extra flavor. Garnish with fresh herbs or a squeeze of lemon if desired.

Tips for Perfect Crispy Fried Chicken:

• Double Dipping: For an extra-crispy coating, dip the chicken in the buttermilk and flour mixture twice. This creates a thicker, crunchier crust.
• Fry in Batches: Don’t overcrowd the pan. Frying in smaller batches ensures the chicken gets crispy on all sides and cooks evenly.
• Rest the Chicken: After frying, let the chicken rest on a wire rack or paper towels to allow the juices to redistribute and prevent the coating from getting soggy.
• Hot Sauce Variations: If you like more heat, add more hot sauce to the tangy sauce or use a spicier variety of hot sauce.

Serving Suggestions:

• Side Dishes: Serve with classic sides like mashed potatoes, coleslaw, cornbread, or fried green tomatoes.
• Beverages: Pair with a cold beer or a sweet iced tea to balance the richness of the fried chicken and tangy sauce.

This crispy fried chicken paired with a tangy sauce is an irresistible combination of flavors. The tangy sauce adds a burst of flavor that complements the crispy, savory chicken, making it the perfect dish for any occasion. Enjoy!