Deep-Fried Chicken
Ingredients
Marinade
- 2cups buttermilk
- 4tablespoons coarse salt
- 4tablespoons hot sauce
- 1whole chickencut into 8 pieces, giblets discarded, wings and back reserved for stock
Dredge
- 3cups flour
- 1tablespoon salt
- 2teaspoons baking powder
- 2teaspoons ground cayenne pepper
- 1/2teaspoon black pepper
- 2teaspoons chili powder
- 6tablespoons buttermilk
Yield:
Instructions
Marinate the Chicken:
- Whisk together 2 cups buttermilk, salt, and hot pepper sauce in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or it will become too salty.)
Prepare the Dredge:
- Whisk flour, salt, baking powder, cayenne pepper, pepper, chili powder and 6 tablespoons buttermilk together in large bowl. With your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.
Dredge and Fry:
- Preheat the fryer to 350˚F.
- Drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet. Allow the breading to set for 30-minutes.
- Place the white and dark meats in separate baskets, as the white meat will cook quicker. Fry until golden brown and the white meat registers 165˚F on an instant-read thermometer and the dark meat registers 180˚F. Adjust the fryer's temperature to as needed.
- Remove the cooked chicken, drain briefly and serve immediately.
Recipe Notes
For larger chickens or for quantity service, brown the chicken in the deep fryer. Drain. place on a rack-lined sheet pan , and finish in a 350˚F oven.
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