Fried Chicken

Name: Fried Chicken
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken, about 3.5–4 lb, cut into 10 pieces; 2 cups Buttermilk; 2 tsp Kosher Salt; 1 tbsp Hot Sauce; 2 cups All-purpose Flour; 1/2 cups Cornstarch; 2 tsp Kosher Salt; 2 tsp Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Pepper (Black), freshly ground; 1/2 tsp Cayenne Pepper; 1 tsp Baking Powder; 1.9 l Peanut Oil, or Vegetable Oil

Crispy, golden fried chicken with a tender, juicy interior and a well-seasoned, crackly crust. The pieces are soaked in a tangy buttermilk bath spiked with hot sauce, then dredged in a spiced flour-cornstarch mixture for an addictively crunchy finish—perfect for a weekend cookout or a cozy dinner.

Crispy, golden fried chicken with a tender, juicy interior and a well-seasoned, crackly crust. The pieces are soaked in a tangy bu... Show more

Traditional American Recipe ·

Health Grade

D+ · Occasional

Rating

4.6

Time

1 hr20 min

Price

1,29 €

Calories

1084 kcal

high protein

low sugar

kid friendly

comfort food

Method

Marinate the chicken

In a large bowl, toss the Chicken with the Buttermilk, Kosher Salt, and Hot Sauce until every piece is well coated. Cover and refrigerate for 30 minutes so the chicken picks up flavor and the coating later sticks better.

Mix the dredge

While the chicken marinates, whisk together the All-purpose Flour, Cornstarch, the remaining salt, Paprika, Garlic Powder, Onion Powder, Pepper (Black) (freshly ground), Cayenne Pepper, and Baking Powder in a wide, shallow dish. Keep whisking until the spices are evenly speckled through the flour and there are no clumps.

Dredge the chicken

Lift each piece out of the marinade, let the excess drip off, and press it firmly into the flour mixture until every surface is coated. Shake off the loose flour, set the pieces on a plate or tray in a single layer, and let them sit for 10 minutes so the crust hydrates and clings better. Discard the used marinade.

Heat the oil

While the coated chicken rests, pour the Peanut Oil into a heavy pot until it comes about 2 inches deep, then heat it over medium-high until a thermometer reads 350° F. Keep the temperature steady so the first batch fries evenly instead of soaking up oil.

Fry the chicken

Working in batches of 4 or 5 pieces, carefully lower the chicken into the hot oil. Fry for 8 minutes, turn the pieces, then fry for 6 to 8 minutes more, letting the oil return to 350° F before each new batch. The chicken is ready when the crust is deep golden brown and the thickest piece reaches 165° F without touching bone.

Drain and serve

Transfer the chicken to a paper towel-lined plate or tray and let it drain for 5 minutes. Serve it hot while the crust is still shatteringly crisp.