Fried Chicken

Name: Fried Chicken
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken, 3.5–4 lb, cut into 10 pieces; 2 cups Buttermilk; 1 tbsp Louisiana-Style Hot Sauce; 2 tsp Kosher Salt; 2 1/2 cups All-purpose Flour; 1/2 cups Cornstarch; 2 tsp Kosher Salt; 2 tsp Paprika; 2 tsp Garlic Powder; 2 tsp Onion Powder; 2 tsp Ground Black Pepper; 1/2 tsp Cayenne Pepper; 8 cups Peanut Oil, or Vegetable Oil

Crispy, golden and deeply flavorful, this fried chicken is marinated in tangy buttermilk and hot sauce, then coated in a seasoned flour mix for an ultra-crisp crust. Serve it hot for a comforting, crunchy bite with a tender, juicy interior.

Crispy, golden and deeply flavorful, this fried chicken is marinated in tangy buttermilk and hot sauce, then coated in a seasoned ... Show more

Traditional American Recipe

Health Grade

C+ · Balanced

Rating

4.7

Time

1 hr30 min

Price

1,04 €

Calories

913 kcal

high protein

low sugar

kid friendly

comfort food

Method

Cut the chicken

Cut the Chicken into 10 pieces with a sharp knife or kitchen shears, then pat them dry with paper towels. Dry chicken grips the buttermilk better and helps the crust brown more evenly.

Soak the chicken

In a large bowl, whisk together the Buttermilk, Louisiana-Style Hot Sauce, and Kosher Salt until the salt dissolves. Add the chicken and turn the pieces so every side is coated, then cover and refrigerate for 30 minutes.

Mix the dredge

In a wide shallow dish, whisk together the All-purpose Flour, Cornstarch, Paprika, Garlic Powder, Onion Powder, Ground Black Pepper, Cayenne Pepper, and the remaining kosher salt until the seasoning is evenly mixed and there are no clumps.

Dredge and rest

Lift each piece of chicken from the soak, let the excess drip back into the bowl, then press it firmly into the dredge until every surface is coated. Set the breaded chicken on a tray and let it rest for 10 minutes so the crust hydrates and sticks better when it hits the oil.

Heat the oil

Pour the Peanut Oil (or vegetable oil if that is what you have) into a heavy pot to a depth of about 2 to 3 inches, then heat it over medium-high until it reaches 350° F. Keep the temperature steady before you start frying.

Fry the chicken

Working in small batches, lower the chicken into the hot oil and fry for 7 minutes. Turn the pieces carefully, then fry for 5 to 8 minutes more, until the crust is deep golden brown and the thickest piece reads 165° F on a thermometer. Transfer each batch to a paper towel-lined plate while you fry the rest, and let the oil come back to 350° F before adding more chicken.

Drain and serve

Let the fried chicken drain for 5 minutes, then serve it hot while the crust is still crisp and crunchy.

Ingredients

Method

For 4 servings

Adjust servings

For the chicken and buttermilk soak

1 Chicken, 3.5–4 lb, cut into 10 pieces
2 cups Buttermilk
1 tbsp Louisiana-Style Hot Sauce
2 tsp Kosher Salt

For the seasoned dredge

For frying

8 cups Peanut Oil, or Vegetable Oil

Nutrition

Per Serving.

Calories

913 kcal

46% of Daily kcal

Protein

72 g

100% RDI

Fat

31 g

6.3g sat fat

Carbs

81 g

29% RDI

Sugar

2 g

4% RDI

Fiber

3.6 g

12% RDI

Salt

6.9 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.4 / 10

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