Homemade Recipe Of Fried Chicken

When it comes to preparing chicken food, one method really takes the cake in terms of deliciousness: frying. If you love the fried chicken at your local restaurant, then you’ll be pleased to know you can also make delicious, restaurant-style fried chicken at home. All it takes is a little patience and the right ingredients.

Best Fried Chicken Recipe:

  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 whole chicken, cut into portions (2 wings,2 legs, 2 thighs, 2 drumsticks, and 2 breasts)
  • 1/2 cup all-purpose flour
  • 1/4 cornstarch
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • plenty of canola oil

Directions:

The night before you plan on making your chicken, combine the buttermilk, cayenne pepper, and plain salt in a large bowl. Immerse the chicken pieces in this mixture, and set the bowl in the fridge. Every few hours, turn the chicken over to make sure it all gets evenly coated in the buttermilk and rice mixture. When you’re ready to make the chicken, remove it from the buttermilk mixture. Let most of the buttermilk drain off of the chicken as you lift it out of the bowl. Set the chicken pieces on a plate that has been lined with paper towels to absorb the extra buttermilk. In a paper lunch bag, combine the flour, cornstarch, garlic, onion powder, back pepper, dried thyme, paprika and seasoned salt. Give the mixture a shake to make sure it gets evenly combined. Then, add the chicken pieces to the bag, one at a time, shaking them around to coat them. When all of the chicken has been coated, pour your canola oil into a large skillet until it reaches about 1/2 inch up the sides of the pan. Turn the heat to medium. After a few minutes, drop a little flour into the pan. If it sizzles, the oil is hot enough to cook your chicken. If the flour does not sizzle, keep heating the oil a little longer and try adding a pinch of flour again.

Add the chicken leg to the pan, four pieces at a time. You’re going to be frying it in 2 batches. Turn the heat up slightly after you add the chicken to the pan. Fry for about 15 minutes per side for wings and drumsticks, and for about 20 minutes per side for breasts. Use a cooking thermometer to ensure the chicken reaches an internal temperature of before you remove it from the pan. Remove the chicken from the pan, and place it on a paper towel-lined plate to drain. Add some more oil to your pan, and bring it up to temperature before frying your second batch of chicken in the same manner. Making great fried chicken takes some time, but it’s worth it in the end. Make sure you let it cool before you bite into the crispy coating so you don’t burn your mouth! If you can’t wait to make fried chicken yourself, visit a chicken restaurant like.

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