Our Top Fried Chicken Recipe | Recipe Iseasy Kitchen
Level: Intermediate
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 2273
Total Fat: 169 g
Saturated Fat: 22 g
Carbohydrates: 112 g
Dietary Fiber: 6 g
Sugar: 12 g
Protein: 76 g
Cholesterol: 227 mg
Sodium: 2160 mg
Total: 9 hr 20 min (includes marinating time)
Active: 45 min
- 4 cups (1 quart) buttermilk
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 1 tablespoon hot sauce
- 2 cloves garlic, smashed
- Kosher salt and freshly ground black pepper
- One 3 1/2- to 4-pound chicken, cut into 8 pieces
- 4 cups all-purpose flour
- 1 tablespoon sweet paprika
- Solid vegetable shortening or vegetable oil, for frying
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Special equipment: deep-frying thermometer
- In a large nonreactive bowl, combine the buttermilk, thyme, oregano, hot sauce, garlic, and 1/4 cup salt (see Cook's Note). Add the chicken pieces, making sure they are well coated. Cover the bowl and chill overnight.
- When ready to fry, place the flour, paprika, and 1 tablespoon black pepper into a large, clean plastic or paper bag. Set a large rack over a baking sheet. Remove the chicken from the marinade and drain in a colander. Shake 2 or 3 pieces at a time in the flour mixture, then shake off any extra and place on the rack.
- Heat a large Dutch oven over medium-high heat and add enough shortening to reach halfway up the sides. Heat until a deep-frying thermometer inserted in the oil reads 350 degrees F.
- Fry the chicken in 2 batches, carefully placing the pieces into the Dutch oven. The oil temperature will drop quickly to about 250 degrees F as the chicken is added. Adjust the heat as needed to maintain a temperature near 250 degrees F. The oil should bubble gently around each piece. Cook until the chicken is a rich golden brown, about 20 minutes for white meat and 25 minutes for dark meat. Transfer the fried chicken to a platter lined with paper towels. Serve right away or at room temperature.
5.5qt Enameled Cast Iron Dutch Oven available Kohl's
The 1/4 cup salt not only adds flavor but also acts as a brine. Some fried chicken fans believe the chicken should be covered during cooking to keep it moist, but we discovered that the steam from covering can soften the crispy coating. Brining helps keep the meat juicy. With this method, you get both tender chicken and a crunchy crust.
From Recipe Iseasy Kitchen
