Crispy, Juicy, Golden Fried Chicken
Ingredients: Buttermilk, Hot sauce, Salt, Whole chicken (cut into pieces) or bone-in chicken pieces (legs, thighs, breasts), Peanut oil or vegetable oil · 180 min cook time · 650kcal · ~₩24,300
Ingredients
1qt Buttermilk, 3Tbsp Hot sauce, 1Tbsp Salt, 10pieces Whole chicken (cut into pieces) or bone-in chicken pieces (legs, thighs, breasts), 1.5l Peanut oil or vegetable oil, 3cups All-purpose flour, 0.5cup Cornstarch, 1Tbsp Onion powder, 1Tbsp Salt, 2tsp Ground black pepper, 1tsp Cayenne, 1tsp Smoked paprika, 1scant tsp Mustard powder, 2tsp Garlic powder
Instructions
1. In a large bowl or Ziploc bag, combine 1 quart of buttermilk, 3 tablespoons of hot sauce, and 1 tablespoon of salt. Mix well.
2. Add the bone-in chicken pieces (whole chicken cut into pieces or 10 favorite pieces like legs, thighs, breasts) to the brine. Ensure all pieces are submerged.
3. Once brining is complete, prepare for frying. Place a large Dutch oven on medium heat and add about 3 inches of peanut or vegetable oil. Heat the oil to 340°F.
4. While the oil heats, set up two rimmed baking sheets: one bare and one with a double layer of paper towels and a wire rack on top. These will be used for dredging and draining.
5. In a large bowl, combine 3 cups (360g) of all-purpose flour, 1/2 cup (80g) of cornstarch, 1 tablespoon of onion powder, 1 tablespoon of salt, 2 teaspoons of ground black pepper, 1 teaspoon of cayenne (optional), 1 teaspoon of smoked paprika (optional), a scant teaspoon of mustard powder, and 2 teaspoons of garlic powder. Whisk thoroughly.
6. Remove chicken from the brine, shaking off excess buttermilk. Dredge each piece in the flour mixture, ensuring it's fully coated. Shake off excess flour and place on the bare rimmed baking sheet.
7. Allow the first dredge to sit while the oil finishes heating. The moisture from the chicken will slightly wet the flour, preparing it for the second dredge.
8. Once the oil reaches 340°F, double dredge each chicken piece by lightly coating it in the flour mixture again. Carefully place the chicken into the hot oil, working in batches to avoid overcrowding.
9. Fry chicken until golden brown and the internal temperature reaches 165°F at the thickest part. Approximate frying times: breasts ~15 minutes, thighs ~12 minutes, wings/drums ~7-10 minutes.
10. Once cooked, remove chicken from the oil and place it on the wire rack with paper towels to drain excess oil.
11. Serve immediately and enjoy plain or with sides like slaw, biscuits, gravy, or mashed potatoes.
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