Fried Chicken
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Additional Time
2 hrs 3 mins
-
Total Time
3 hrs
-
Servings
4 to
-
Course
Main Course
-
Cuisine
American
Fried Chicken
Report
How to Make Fried Chicken with a step-by-step video. This fried chicken is perfectly moist and juicy inside and ultra crisp and crunchy on the outside. Perfection!
Share:
Ingredients
For the marinade:
- 12 chicken parts (I use drumsticks and thighs)
- 1/4 cup table salt (NOT kosher salt)
- 2 tablespoons granulated sugar
- 2 tablespoons paprika
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, peeled
- 2 bay leaves, crumbled
- 1 quart buttermilk
- Tabasco sauce
For coating and frying:
- 4 cups all-purpose flour
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon onion powder
- 4 cups peanut oil for frying
Instructions
- Place the chicken in a large non-reactive bowl. Sprinkle with the salt, sugar, paprika, and pepper and toss to coat. Add in the garlic cloves, crumbled bay leaves, buttermilk, and a few splashes of Tabasco sauce (just enough to color the buttermilk). Stir, making sure the chicken is immersed, and cover with plastic wrap. Refrigerate until fully seasoned, about 2 to 3 hours. If time permits, remove the chicken from the brine, shaking off any excess, and place it in a single layer on a large wire rack set over a rimmed baking sheet. Refrigerate uncovered for 2 hours to help make the crust more crisp, flaky, and shattery. The chicken can be covered with plastic wrap and refrigerated for up to 6 hours longer. Bring to room temperature before coating and frying.
- Heat the oil in a large cast-iron Dutch oven (should be about 3 inches deep) to 350°F. While the oil heats, reheat the oven to 200°F. Place a second wire rack over a second rimmed baking sheet and place it inside the oven. Line a large plate with a double layer of paper towels.
- In a bowl, mix together the flour, cayenne, and onion powder. Place a paper bag inside another paper bag and transfer the flour mixture into it. Shake each chicken piece, one at a time, in the paper bag until completely coated in flour. Return the chicken to the wire rack.
- Place half of the chicken pieces, skin side down, in the oil and cover. Fry until deep golden brown, about 6 to 8 minutes. The oil should drop down to 325°F, adjust the burner if necessary to maintain that temperature. Turn the chicken pieces over and continue to fry, uncovered, until deep golden brown on the other side, 6 to 8 minutes longer. Using tongs, transfer the chicken to the paper towel-lined plate. Let stand for 2 minutes to drain then transfer to the rack in the warm oven.
- Return the oil to 375°F and place new paper towels on the plate and repeat the procedure with the remaining chicken.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
