Perfect Fried Chicken Recipe
Perfect Fried Chicken Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 2
- Calories: 119
- Fat: 6.79 g
- Saturated fat: 1.676 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Sodium: 211 mg
- Fiber: 0 g
- Protein: 13.6 g
- Cholesterol: 56 mg
Recipe type: Main
Cuisine: American
Prep time:
Cook time:
Total time:
Fried chicken makes a perfect dish for a dinner. While there are a number of restaurants selling perfect fried chicken, making your own at home is also very simple. The key in making a tender, juicy inside and a crispy crust lies in coating the marinated chicken perfectly, and in the temperature of the oil when frying.
Ingredients
- For chicken marinade -
- Chicken (giblets discarded, cut into 12 pieces) - 1 whole (about 3½ pounds)
- Kosher salt - 11/4 cups or ½ cup table salt
- Sugar - ¼ cup
- Garlic (cloves peeled and smacked) - 2 medium heads
- Thyme or rosemary, or both, (crushed in your palms) - 2-3 sprigs
- Buttermilk - 1 cup
- For flour dip -
- All-purpose flour - 2 cups
- Salt - 1 tsp
- Pepper - 1 tsp
- Garlic powder - 1 tsp
- Onion powder - 1 tsp
- Paprika - 1 tsp
- For Buttermilk dip -
- Buttermilk - 2 cup
- Egg - 1 large
- Baking powder - 1 tsp
- Baking soda - 1 tsp
- Salt - 1 tsp
- Pepper - 1 tsp
- Garlic powder - 1 tsp
- Onion powder - 1 tsp
- 3 cups peanut oil or shortening - for frying
Instructions
- Put the salt, sugar and garlic cloves in the working bowl of the food processor and process until the ingredients form a paste, but you still have a few chunks of garlic.
- Transfer the paste to a large mixing bowl and stir in buttermilk and the herbs (rosemary and thyme).
- Mix the batter well and add chicken pieces to it, making sure that the chicken is completely immersed.
- Place a lid on the bowl and place in the refrigerator for 2 to 3 hours.
- After two hours, remove the chicken from the marinade and set it in a single layer on a wire rack covered with a cookie sheet.
- Again, refrigerate the chicken pieces for a couple of hours, this time uncovered, to allow the chicken to air dry.
- Combine all the dry ingredients; flour, garlic powder, onion powder, salt, pepper and paprika, in a large bowl.
- In another bowl, whisk together buttermilk, egg, baking powder, baking soda, garlic powder and onion powder.
- Season with salt and pepper, and set aside.
- Now take the marinated chicken pieces and dredge them in the flour mixture, one at a time; then, shake off the extra flour and return to the rack.
- Now dip the chicken pieces in the buttermilk, then again in the flour, and then set on the wire rack in a single layer, allowing them to sit there for 10 to 15 minutes.
- While the chicken is setting, pour three cups of peanut oil in a deep pan and heat over medium high heat to 350 degrees Fahrenheit.
- Also, preheat the oven to 150 degrees Fahrenheit.
- Place two to three chicken pieces at a time in the hot oil and fry until the crust is crisp and nicely golden, 3 to 5 minutes.
- Once done, transfer the chicken pieces to a plate lined with several layers of paper towel.
- Now pop the fried chicken pieces on the rack in a slow oven - leave in for around 3-4 minutes, and then serve hot with your favourite dip or sauce.
Instructions
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1
Goes well with:
Crab Dip with Cream Cheese
The perfect dip for your fried chicken.
 - 1 whole (about 3½ pounds) Kosher salt - 11/4 cups or ½ cup table salt Sugar - ¼ cup Garlic (cloves peeled and smacked) - 2 medium heads Thyme or rosemary, or both, (crushed in your palms) - 2-3 sprigs Buttermilk - 1 cup For flour dip - All-purpose flour - 2 cups Salt - 1 tsp Pepper - 1 tsp Garlic powder - 1 tsp Onion powder - 1 tsp Paprika - 1 tsp For Buttermilk dip - Buttermilk - 2 cup Egg - 1 large Baking powder - 1 tsp Baking soda - 1 tsp Salt - 1 tsp Pepper - 1 tsp Garlic powder - 1 tsp Onion powder - 1 tsp 3 cups peanut oil or shortening - for frying Instructions Put the salt, sugar and garlic cloves in the working bowl of the food processor and process until the ingredients form a paste, but you still have a few chunks of garlic. Transfer the paste to a large mixing bowl and stir in buttermilk and the herbs (rosemary and thyme). Mix the batter well and add chicken pieces to it, making sure that the chicken is completely immersed. Place a lid on the bowl and place in the refrigerator for 2 to 3 hours. After two hours, remove the chicken from the marinade and set it in a single layer on a wire rack covered with a cookie sheet. Again, refrigerate the chicken pieces for a couple of hours, this time uncovered, to allow the chicken to air dry. Combine all the dry ingredients; flour, garlic powder, onion powder, salt, pepper and paprika, in a large bowl. In another bowl, whisk together buttermilk, egg, baking powder, baking soda, garlic powder and onion powder. Season with salt and pepper, and set aside. Now take the marinated chicken pieces and dredge them in the flour mixture, one at a time; then, shake off the extra flour and return to the rack. Now dip the chicken pieces in the buttermilk, then again in the flour, and then set on the wire rack in a single layer, allowing them to sit there for 10 to 15 minutes. While the chicken is setting, pour three cups of peanut oil in a deep pan and heat over medium high heat to 350 degrees Fahrenheit. Also, preheat the oven to 150 degrees Fahrenheit. Place two to three chicken pieces at a time in the hot oil and fry until the crust is crisp and nicely golden, 3 to 5 minutes. Once done, transfer the chicken pieces to a plate lined with several layers of paper towel. Now pop the fried chicken pieces on the rack in a slow oven - leave in for around 3-4 minutes, and then serve hot with your favourite dip or sauce. 3.2.1284
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