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Parboiled Fried Chicken

Discover the benefits of making Parboiled Fried Chicken—a Caribbean-inspired method for tender, flavorful, and crispy fried chicken without the guesswork.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people
Author natasha

Ingredients

For the parboil broth:

  • 8 chicken drumsticks
  • 4 cups water enough to cover chicken
  • 1 yellow onion roughly chopped
  • 2 scallions chopped
  • 1 2 star anise pods optional
  • 1 packet Sazón
  • 1 tbsp kosher salt
  • 1 tbsp garlic minced
  • 1 tbsp Better than boullion, roasted chicken flavor
  • 3 bay leafs

For seasoning the chicken:

  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 1 tsp salt
  • Splash of buttermilk about 2 tbsp

For the seasoned flour:

  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp pepper
  • Optional: pinch of Sazón for color

For frying:

  • 2 cups neutral oil vegetable, canola, or peanut for shallow frying
  • Reserved onion from the broth optional—but flavorful!

Instructions

  • In a large pot, add water, onion, scallions, star anise, Sazón, garlic, chicken bouillon, bay leafs and salt. Bring to a gentle boil, then reduce to a simmer. Add chicken drumsticks and cook for about 10–12 minutes until the chicken is just tender but not falling off the bone. Remove and let cool slightly. (Tip: Save the onion for the frying oil if you like extra flavor.)
  • In a large bowl, season the parboiled drumsticks with smoked paprika, garlic powder, onion powder, black pepper, and salt. Add a splash of buttermilk to help the seasoning adhere and to add a bit of tang and tenderness.
  • In another bowl or shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, pepper, and optional Sazón.
  • Coat each drumstick in the seasoned flour mix. Shake off excess and place on a plate or wire rack to rest while the oil heats up.
  • Heat oil in a skillet over medium to medium-high heat (about 350°F). Carefully add drumsticks, working in batches if needed. If using, toss in the reserved broth onions for extra flavor—but watch for oil popping. Fry until golden and crispy, turning occasionally, about 5 minutes per batch. Internal temp should hit 165°F.
  • Remove drumsticks and let drain on a paper towel-lined plate or wire rack. Serve hot and enjoy!

Notes

For optimal flavor penetration, brine the chicken over night in salt water or dry brine with salt, then parboil. If you brine overnight, you can significantly reduce the salt in the chicken when parboiling and dredging.