Fried Chicken
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
4.25 cups
Buttermilk (cups)5 cups
All-Purpose Flour3 tbsps
Seasoned Salt (such as lawry's)2 tsps
Paprika2 tsps
Dried Thyme (ground)1 cup
Milk1
CanolaDirections:
1
Watch how to make this recipe
2
Thoroughly rinse the chicken, then cover all the pieces with 4 cups buttermilk and soak in the fridge overnight or up to 24 hours
3
When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take off the chill
4
In the meantime, preheat the oven to 360 degrees F and mix up the breading
5
Place the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl
6
Stir together well
7
In a small bowl, combine the 1/4 cup buttermilk and the milk
8
Pour the milk mixture into the flour and, with a fork, gradually mix until there are little lumps throughout
9
This will adhere to the chicken and make for a crispier breading
10
If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy
11
Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a thermometer reaches 365 degrees F
12
Lower the heat slightly, if necessary, to keep the oil from getting hotter
13
Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary
14
Place the breaded pieces on a plate
15
Add the chicken to the oil 3 or 4 pieces at a time
16
Make sure they aren't sticking together, then cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown
17
Turn the pieces over, cover again, and cook 3 to 5 minutes more
18
All the while, monitor the temperature of the oil to make sure the chicken doesn't burn
19
Place the chicken on a baking sheet and continue frying the rest of the chicken
20
When all the chicken has been fried, remove the wings and legs to a plate and keep covered
21
These should be cooked all the way through by now but always check, if any pink juice or meat is visible
22
If so, return to the hot oil for another minute or so until fully cooked
23
Leave the thighs and breasts on the baking sheet
24
Bake the thighs and breasts for 15 minutes to finish the cooking process
25
Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through
26
If any pink juice or meat is visible, the chicken needs to continue cooking in the oven