Fried. Chicken. There are a thousand recipes out there. There’s just something about fried chicken. It’s comforting, its delicious, once you eat one piece, you cant really stop. This is my version. I like it to be slightly spicy, but the spice is totally optional. My recipe calls for buttermilk, but you can just use some milk and then add the juice of two lemons in. You can let it sit for 8-12 hours or you can leave it for about 30 mins and up the salt and just go. You can add hot sauce, cayenne, or just leave it out. In all, I feel like this is more of a template than a fixed recipe.
- 2.5 to 3.5 lbs of chicken
- 2 1/4 cups buttermilk
- 1/2 cup hot sauce (optional); I use Cholula; if not you can add 1/2 teaspoon of cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Diamond’s kosher salt.
I use Diamond’s kosher salt. If using Morton’s kosher salt, use 1 teaspoon. If you are not going to to leave the chicken to Brine overnight, use 4 teaspoons of (Diamond’s Kosher salt). Use 2 teaspoons if you’re using Morton’s use 2 teaspoons.
5 cups of peanut oil (or a frying blend)
2 cups of All Purpose Flour
2 teaspoons of Diamond’s Kosher Salt
Frying vessel: I have used my trusty Dutch Oven & my 12 inch Cast Iron Lodge pan.
- Chicken Preparation :If you have a whole chicken, break it down to: 2 drumsticks, 2 thighs, and 2 wings and divide each breast half in half (making 4 breast pieces in total); leave all pieces bone-in. Split backbone crosswise into 2 pieces and reserve the neck if you choose to fry it as well. Freeze the backbone for making stock later.
- In a large lidded container or mixing bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, paprika, black pepper, and salt. Add chicken to buttermilk brine, making sure it is fully coated and submerged; cover with lid or plastic wrap. Alternatively, you can place the brine and chicken in a heavy-duty zipper-lock bag and place the bag in a dish to catch any leaks. Place in refrigerator and marinate overnight for at least 8 hours and no more than 12 hours.
- For Frying: Fill a 12-inch cast iron skillet with oil. (If using a skillet of a different size, increase or reduce the amount of oil to fill it halfway up.) Attack a thermometer and preheat the oil to 325°F (163°C), keeping the burner at medium-high heat. Line one sheet tray with paper towels and set a wire rack in another sheet tray.
- Whisk together the flour and salt. Drizzle 2 tablespoons of buttermilk brine into the flour and gently toss. Working with one piece of chicken at a time, lift chicken from buttermilk and immediately place it in flour with your “wet” hand. Using your other, “dry” hand, bury the chicken and press flour into all sides, packing tightly to form large clumps of flour coating each piece. Lift chicken out of flour and shake to remove any loose flour before placing into the hot oil.
- Once the chicken is added to the oil, the temperature will drop to between 250 and 275°F. Do not increase the heat to compensate; just allow the oil temperature to gradually return to 325°F (163°C) as the chicken cooks. The temperature should be up to 300°F after 10 minutes; if not, increase the heat.
- Fry, turning, until deeply golden brown all over, with extra-dark bits where the chicken makes contact with the pan, about 8 minutes per side for legs and thighs and about 6 minutes per side for wings and breasts.
- As each piece of chicken is ready, remove from oil to the paper towel–lined sheet tray and season immediately with kosher salt. Transfer chicken to wire rack to rest.
- Serve Hot, with whatever sides you want. I have eaten this with my Buttermilk biscuits and my roasted potatoes
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