The way fried chicken should always taste!
Perfect Fried Chicken
- The chicken and the buttermilk must be at room temperature. If you deep fry chilled chicken meat, it will cook unevenly. The outside will be burned and the inside will be still tough. NEVER deep fry chilled chicken.
- The recipe is for a dozen pieces of chicken. If you only fry a few pieces, reduce the brine and the coating ingredients as well as the oil and use a heavy skillet instead of a Dutch pot.
- Trim and wash the chicken pieces and pat dry with paper towels.
- In a bowl combine the brine ingredients.
- Add the chicken pieces to the brine, cover and let them soak for two hours. Do NOT refrigerate. You may brine the chicken overnight in the fridge, but when you take it out let everything come to room temperature. This will take longer than two hours.
- Next prepare the coating.
- Place all the ingredients in a large bowl and whisk to combine.
- Using a pair of kitchen thongs transfer one piece of chicken at a time to the bowl with the coating. Tilt the bowl and roll it around until the chicken is completely coated.
- Transfer to a wax paper lined baking tray and repeat procedure with the remaining chicken.
- Heat up the oil in a large Dutch pot on the medium setting. This takes a bit of time, but you don’t want the oil on too high, you want a steady frying temperature between low medium, medium or high medium.
- Using a pair of kitchen thongs lower a piece of chicken into the hot oil. Don’t just drop it in the hot oil because it will splatter up and hit you on the face. Let the piece fry for a couple of minutes and gently flip it over with a fork. Do not pierce the meat. Refrain from using the thongs for turning, the coating is fragile at this stage and comes off easily.
- One by one add another piece of chicken to the pot and fry it just as the one before. Don’t fry more than five pieces of chicken. Too many pieces will build up steam, besides the coating will come off if the pot is overcrowded.
- Fry for ~20 minutes or until every piece of chicken is golden brown and crispy. Remove the finished chicken with the kitchen thongs, they are less fragile than during frying.
- Transfer the chicken to a wire rack. Do not put the hot chicken on paper towels or the undersides will get soggy. If you have a large batch to fry, place the wire rack with a catch tray in the preheated 200F [not Celsius!] oven until all the pieces are done.
- When the last piece of chicken is fried, set them out on the counter with the wire rack for a 10 minute rest. This will conclude the process allowing the fibers to relax.