Friday, March 22, 2013

Perfect Fried Chicken



On a busy weekday night I would like nothing better than going through the drive thru of KFC, picking up a bucket of chicken, throwing it on the table and calling it dinner. How can I do that to my wallet. It would never forgive me.


Making fried chicken is not as hard as I would have thought. I soaked the chicken in buttermilk all day so when I got home all I had to do was flour it and fry it up.
An easy weeknight dinner that taste just as great as going through the drive thru, but a lot easier on your wallet!

Fried Chicken adapted by The Messy Baker


2 lbs. chicken thighs/drumsticks, about 12 pieces ( I used the whole chicken)
4 cups buttermilk
1 tbs. hot sauce (Frank’s Red Hot)
4 cups flour
1 1/2 tbs. kosher salt
1/2 tbs. black pepper
1 tbs. garlic powder
1 tbs. onion powder
2 tsp. cayenne pepper
2 tsp. paprika
2 tsp. season salt
oil for frying, peanut or canola
In a large bowl, add the chicken, buttermilk, and hot sauce. Cover and place in the refrigerator. Let soak for 4 hours.
Heat the oil to 350 degrees F. in a large, heavy bottom pot (I use my Le Creuset dutch oven) or fryer. Do not fill the pot more than half way full. Preheat the oven to 200 degrees F.
While the oil is heating, place the flour, salt, pepper, and seasonings in a large bowl. Whisk to combine. Take the chicken, one piece at a time, out of the buttermilk and generously coat with the flour mixture. Place 4-5 pieces of floured chicken (no more) in the heated oil. Fry in batches for 14 minutes, turning once. When the chicken is finished frying, use tongs to remove from the pot and drain on a paper towel lined plate. Sprinkle with salt. Place on a cookie sheet and keep warm in a 200 degree oven

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