Crown Fried Chicken Recipe

Now, let’s be honest, who doesn’t crave that impeccably crispy exterior giving way to the succulently moist, tender bites of chicken that Crown Fried Chicken is renowned for? As I’ve gleefully discovered through some delectable experimentation, the secret lies in a symphony of herbs and spices that blend together to create a melody of flavors that dance across your taste buds.

How to make Crown Fried Chicken

Crown Fried Chicken (CFC) is a popular fast-food chain in the United States, renowned for its crispy, flavorful fried chicken and affordable pricing. Established in the 1980s, CFC has become a staple in many urban neighborhoods, particularly in the northeastern U.S., where it caters to a diverse clientele seeking hearty, budget-friendly meals.​

Ingredients:

For the Marinade:

• 3-4 lbs chicken pieces (legs, thighs, breasts, or wings)
• 2 cups buttermilk
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Flour Coating:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon cayenne pepper (optional, for extra heat)

Other:

• Vegetable oil for deep frying
• A large, heavy-duty pot or deep fryer
• A meat thermometer

Instructions:

1. Prep the Chicken: Begin by cleaning your chicken pieces and pat them dry with paper towels.
2. Marinate the Chicken: In a large, non-reactive bowl, whisk together buttermilk, paprika, garlic powder, cayenne pepper, salt, and black pepper. Submerge the chicken pieces in the marinade, ensuring they are all fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This process helps to tenderize the meat and infuse it with flavors.
3. Prepare the Coating: In a separate large bowl, mix together all of the flour coating ingredients. Ensure they are well combined.
4. Dredge the Chicken: Remove a piece of chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge the chicken in the flour mixture until fully coated, then place it on a wire rack. Repeat with all the chicken pieces. Let them rest for about 15 minutes so the coating sticks well.
5. Heat the Oil: Fill a large pot or deep fryer with about 3 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer to ensure the temperature is correct.
6. Fry the Chicken: Carefully place a few chicken pieces into the hot oil. Do not overcrowd the pot. Fry in batches if necessary. Cook until the chicken pieces are a deep golden brown and reach an internal temperature of 165°F (74°C), which typically takes about 12-15 minutes depending on their size.
7. Drain: Once the chicken is cooked through, remove it from the oil and let it drain on a wire rack set over a baking sheet. This method keeps the chicken crispy. Avoid paper towels, as they can make the crust soggy.
8. Serve the Crown Fried Chicken hot and fresh with your favorite sides such as coleslaw, mashed potatoes, or biscuits.

Tips for the Perfect Crown Fried Chicken:

• To avoid a greasy outcome, maintain the oil temperature between 300°F to 325°F (150°C to 163°C) while frying. If the oil is too hot, the outside will cook too quickly before the inside is done. If it’s too cold, the chicken will absorb more oil and become greasy.
• Always use a meat thermometer to check the doneness of your chicken. The safe internal temperature for cooked chicken is 165°F (74°C).
• Let your chicken rest after dredging in flour. This helps the coating stick to the chicken and minimizes flaking when frying.
• Fry in batches to prevent the temperature of the oil from dropping too much.
• Season your chicken and your flour mixture well for the best flavor throughout the dish.

What to serve with

Serving the perfect sides with Crown Fried Chicken elevates this comfort food to a whole new level, turning a simple meal into a feast. Below are detailed suggestions that complement the crispy, savory notes of the chicken with a variety of textures and flavors:

Classic Sides:

1. Coleslaw: A classic side, coleslaw adds a refreshing, tangy crunch that contrasts beautifully with the richness of fried chicken. For a homemade coleslaw, mix shredded cabbage and carrots with a dressing made of mayonnaise, vinegar, sugar, and a touch of mustard. Chill before serving to let the flavors meld.

2. Macaroni and Cheese: Creamy macaroni and cheese is a crowd-pleaser and a comforting counterpart to fried chicken. Use a combination of sharp cheddar for flavor and mozzarella for a delightful stretchiness. Baking it until the top layer is slightly crispy adds a texture that mirrors the chicken’s crust.

3. Mashed Potatoes and Gravy: Smooth, buttery mashed potatoes topped with rich gravy made from the chicken frying drippings create a heavenly match. For the smoothest potatoes, choose a high-starch variety like Russets or Yukon Golds, and consider warming your milk or cream before mixing.

Fresh & Light Sides:

4. Garden Salad: A simple garden salad with a mix of fresh vegetables and a light vinaigrette can offer a crisp, clean contrast to the meal, cutting through the richness of the fried chicken with its acidity and fresh flavors.

5. Corn on the Cob: Sweet corn on the cob, especially when grilled or roasted to bring out its natural sugars, provides a sweet and smoky flavor that complements the savory chicken. Brush with melted butter and sprinkle with a little salt, or get creative with spices that echo those in your chicken batter.

Unique Sides:

6. Sweet Potato Fries: For a sweet-and-salty twist, sweet potato fries are an excellent alternative to traditional french fries. Their natural sweetness pairs well with the spiciness of the chicken, and they can be baked or fried to achieve a crispy exterior.

7. Collard Greens: A staple in Southern cuisine alongside fried chicken, collard greens cooked with garlic, onion, and a touch of smoked meat (like bacon or ham hocks) offer a deeply savory and slightly bitter counterpoint that balances the meal.

8. Cornbread: Soft, buttery cornbread provides a sweet and savory side that’s perfect for sopping up gravy or enjoying alone. Jalapeño or cheese additions can add an extra layer of flavor to the standard recipe.

Refreshing Additions:

9. Pickle Spears: Don’t underestimate the power of pickle spears on the side. Their vinegary bite and crunchy texture are excellent for cleansing the palate between bites of chicken.

10. Watermelon Slices: For a sweeter, refreshing side, particularly in the summer, chilled watermelon slices offer a juicy and hydrating finish that pairs well with the spicy, savory notes of the chicken.

Ingredients Substitutes

Crown Fried Chicken is a beloved favorite for many, known for its crispy exterior and juicy interior. The classic recipe includes a variety of spices, flour, eggs, and milk among its ingredients. However, dietary restrictions, allergies, or a simple lack of ingredients on hand might require you to find substitutes for some of these traditional components.

For Flour (Coating):

• Gluten-Free Option: Almond flour mixed with cornstarch can offer a gluten-free alternative for coating chicken. The almond flour provides a nutty flavor and crispiness, while the cornstarch helps it adhere better to the chicken.
• Cornmeal: For a different texture, cornmeal can be used as a substitute. It will provide a coarser crust, which some may find appealing for the added crunch.

For Eggs (Binder):

• Buttermilk: If you’re out of eggs, buttermilk can serve as a liquid binder, helping the flour coating stick to the chicken. Thanks to its acidity, it also tenderizes the chicken.
• Yogurt: Similar to buttermilk, plain yogurt can be used as a substitute for eggs. It helps in tenderizing the chicken and has a thicker consistency for a heavier breading.

For Milk (Marinade and Batter):

• Almond or Soy Milk: For a dairy-free option, unsweetened almond or soy milk can be used in both the marinade and batter. Just ensure it’s unsweetened to avoid altering the taste.
• Coconut Milk: This option, which offers a slight coconut flavor, can be intriguing for those looking to experiment with taste profiles.

For Spices:

• Paprika Substitute: If you don’t have paprika, a combination of cumin and chili powder can mimic its warmth and color without overpowering the dish.
• Garlic Powder Substitute: A bit of finely minced fresh garlic can replace garlic powder. As a rule of thumb, one clove of garlic equals about ⅛ teaspoon of garlic powder.
• Cayenne Pepper Substitute: If you’re out of cayenne pepper but still want to infuse some heat into your chicken, red chili flakes or a dash of hot sauce can be used.

For Frying Oil:

• Lard or Shortening: While canola or vegetable oil is often used due to its neutral flavor and high smoke point, lard or shortening can be used for frying. They offer a distinct flavor and can withstand high cooking temperatures.
• Peanut Oil: Another great option for frying is peanut oil due to its high smoke point and the crisp texture it gives to fried foods. However, be mindful of potential allergies.

Final Thoughts

When planning your meal, consider balancing heavy and light sides based on your preferences and the occasion. Pairing Crown Fried Chicken with a combination of these sides can turn a simple meal into a memorable feast, offering a delightful range of flavors and textures that cater to everyone at the table.

More Chicken Recipes:

• Pickle Glaze Chicken Sandwich Recipe
• Copycat Sandwich Bros Chicken Melts Recipe
• Chicken Pot Pie Filling Recipe
• Copycat Starbucks Jalapeno Chicken Pocket Recipe