Fried chicken recipe step-by-step guide will help you achieve crispy, golden-brown chicken on the outside and tender, juicy meat on the inside. Let’s dive into the art of making the best fried chicken that’s sure to become a family favourite.
Ingredients for the Best Fried Chicken Recipe
For the brine:
- 4 cups buttermilk
- 2 tbsp kosher salt
- 1 tsp paprika
- 1 tsp garlic powder
- For the coating:
- 2 cups all-purpose flour
- 1/4 cup corn starch
- 1 tsp baking powder
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- For frying:
- 4 lbs chicken (drumsticks, thighs, or wings)
- 4 cups vegetable oil (for deep frying)
Step-by-Step Instructions
- Prepare the Brine:
- In a large bowl, mix buttermilk, kosher salt, paprika, and garlic powder.
- Submerge the chicken pieces in the brine. Cover and refrigerate for at least 4 hours, preferably overnight.
- Prepare the Coating:
- Combine all-purpose flour, corn starch, baking powder, paprika, cayenne pepper, black pepper, and salt in a large mixing bowl.
- Coat the Chicken:
- Remove the chicken from the brine and let excess liquid drip off.
- Dredge the chicken in the flour mixture, pressing firmly to ensure an even coat.
- For extra crispiness, dip the chicken back into the brine briefly and then re-coat it in the flour mixture.
- Heat the Oil:
- In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Chicken:
- Carefully place chicken pieces into the hot oil without overcrowding the pan.
- Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Drain and Serve:
- Remove the chicken from the oil and place it on a wire rack to drain excess oil.
- Serve hot with your favourite dipping sauces.
Tips for the Perfect Fried Chicken Recipe
- Use a Meat Thermometer: Ensure the chicken is cooked thoroughly without being dry.
- Don’t Skip the Brine: This step adds flavour and keeps the meat juicy.
- Rest the Coated Chicken: Let the coated chicken sit for 10 minutes before frying. This helps the coating stick better.
- Control the Oil Temperature: Keep the oil at a steady 350°F to avoid soggy or burnt chicken.
FAQ: Making Fried Chicken at Home
Q: Can I use a different type of oil for frying? A: Yes, oils with a high smoke point like peanut, canola, or sunflower oil work best.
Q: How can I make the fried chicken spicier? A: Add extra cayenne pepper or a dash of hot sauce to the brine and coating mixture.
Q: Can I bake this instead of frying? A: While baking won’t give you the same crispiness, you can bake at 400°F (200°C) for 35-40 minutes, flipping halfway through.
