Ingredients:

1 heaping cup almond flour (we recommend Wellbee’s brand*)
1/2 cup vegan dark chocolate (chopped bar or chips), DIVIDED
1/4 cup walnuts (optional)
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup coconut sugar
4 large medjool dates (pitted and chopped // if dry, soak in warm water for 20 minutes and then drain)
1/3 cup aquafaba (the brine/liquid in a can of chickpeas)
3 Tbsp coconut oil, melted
1/2 tsp vanilla extract

Instructions:

In a large mixing bowl, stir together almond flour, half of the dark chocolate chips, walnuts (optional), cocoa powder, baking powder, sea salt, and coconut sugar. Add in chopped dates and use a whisk to combine / break up dates into the mixture. Set aside.

In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (To see aquafaba whipped, check out this Guide to Aquafaba video.)
To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then melt the remaining half of the dark chocolate chips in the microwave or over a double boiler and add to the aquafaba. Fold/stir to combine (see photo).

Add wet ingredients to dry ingredients and mix until well combined. You should have a semi-tacky dough. Loosely cover and chill in the refrigerator for 30 minutes.

Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Scoop out roughly 1 1/2-Tablespoon amounts of dough (I like this scoop) and place on baking sheet with about a 1-inch gap between each cookie to allow for spreading. Gently press down with palm of hand to form small discs (see photo).

Optional: Top with a few more chocolate chips and walnuts.

Bake on the center rack for 12-17 minutes or until puffy and the top no longer feels wet – they should appear mostly dry. Remove from oven and let cool 5-10 minutes. Then carefully loosen with a spatula and set on a wire rack or plate to cool.

Enjoy immediately or let cool. Store completely cooled leftovers in a sealed container at room temperature up to 3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month. These are SO delicious as is or when warm and dipped in almond milk or hot chocolate!

What Makes This Fried Chicken So Crispy?
There are a few reasons this crispy fried chicken works so well:

· Allowing the buttermilk-flour mixture to come to a paste-like consistency is key to a crispiness on the outside and juiciness on the inside.
· Most fried chicken is cooked at a high temperature throughout the frying process. This one, however, only starts at a very high heat — after browning, the heat is reduced for about 30 minutes. You'll turn up the temperature again at the end, locking in that crispy texture.
· Paprika adds smoky flavor and has a low smoke point, which helps with browning the chicken.

Crispy Fried Chicken Ingredients
Here's what you'll need to make the best, crispiest fried chicken of your life:

Chicken
Cut a four-pound whole chicken into pieces or purchase four pounds of breasts, drumsticks, wings, legs, and/or thighs at the grocery store.

Buttermilk
Acidic buttermilk tenderizes the chicken without making it too tough. Also, it helps the flour mixture stick to the chicken.

Flour
All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust.

Seasonings
This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.

Oil
Vegetable oil is perfect for frying chicken because it has a high smoke point.

How to Make Crispy Fried Chicken
Crispy Fried Chicken
RainbowJewels
You'll find the step-by-step recipe below, but here's a brief overview of what you can expect when you make this crispy fried chicken:

Make the Breading
Combine the flour, paprika, salt, and pepper in a zip-top bag. Seal the bag and shake until well-combined.

Dredge the Chicken
Pour buttermilk into a shallow bowl, then dip the chicken (on both sides) until it's completely soaked in buttermilk. Place the soaked chicken in the bag with flour mixture, seal, and shake well to coat. Transfer the coated chicken to a baking sheet, and cover. Allow the flour coating to become a paste-like consistency.

Fry the Chicken
Pour the oil in a skillet and bring it to high heat. Brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes. Remove the cover, return the heat to high, and fry until extra crispy. Drain the chicken on paper towels.

What to Serve With Fried Chicken
Looking for delicious inspiration for fried chicken sides? We've got you covered with our collection of 15 Classic Side Dishes for Fried Chicken. Here's a preview of what you'll find:

Yellow Squash Casserole
Mom's Favorite Baked Mac and Cheese
Al's Sufferin' Succotash

How to Store Fried Chicken
Let the fried chicken cool before storage to prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate for up to four days. Reheat in the microwave or in the oven.

Allrecipes Community Tips and Praise
"Great recipe and great technique," raves Ebcook. "Had no idea letting batter become paste like and then covering while frying would make such a difference! Definitely a keeper."

"This recipe makes crisp and juicy chicken every time," according to Nicole. "Made it twice now, both times turned out great. I marinate the chicken first for more flavor, but the actual frying technique works like a charm."

"This is now my favorite fried chicken recipe," says Renee Ann Galvan. "The only thing I did differently was add garlic powder and crushed red pepper to give it a little heat."

Ingredients
1 (4 pound) chicken, cut into pieces

1 cup buttermilk

2 cups all-purpose flour for coating

1 teaspoon paprika

salt and pepper to taste

2 quarts vegetable oil for frying

Directions
Take your cut up chicken pieces and skin them if you prefer.

Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

Overhead of a flour mixture in a releasable plastic bag.
Dotdash Meredith Food Studios
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.

Overhead of chicken being dipped in a buttermilk mixture and placed in a resealable plastic bag with a flour mixture.
Dotdash Meredith Food Studios
Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!

Overhead of floured covered chicken pieces resting on a baking dish.
Dotdash Meredith Food Studios
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.

Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.

Overhead of chicken cooking in a cast iron filled with boiling oil.
Dotdash Meredith Food Studios
When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.

Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.