American Crunchy Fried Chicken
Set another place at the table because when you make this recipe, Colonel Sanders will be summoned for dinner.
You’ll need:
- 2 1/2 Cups Buttermilk
- 2 Tablespoons Salt
- 8 pieces of Chicken (I use thighs and legs)
- 3 Cups of Flour
- 2 Teaspoons of baking powder
- 1 Tablespoon Hot Paprika
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Dry Thyme
- 1/2 Teaspoon Dry Sage
- 1 Quart of Canola Oil
Directions:
- Preheat your oven to 200F
- Combine 2 cups of the buttermilk with the salt and stir to dissolve
- Put the Chicken and the buttermilk mixture into a ziplock bag for one hour
- In a bowl, add the flour, baking powder and the dry herbs
- To that mixture mix in the remaining 1/2 cup buttermilk
- Dredge the chicken in the flour mixture, one piece at a time, and fully coat the chicken
- We will fry the chicken in 2 batches, so only dredge 1/2 of the chicken at this time
- Use your hands to press the flour mixture into the chicken (It should look shaggy, with clumps of flour mixture, Those clumps will create an amazing crust when fried)
- Add 1.5″ of oil to a cast iron pan or Dutch oven and heat the oil to 375F
- We want the oil to basically cover 1/2 of the chicken
- While the oil is heating, put a wire rack into a baking sheet
- This is what you will use to drain and rest the chicken
- We use this method because it allows air to circulate around the chicken so all sides of it are crunchy
- Once your oil has hit 375 degrees and is stabilized at that temperature, put the first batch of chicken into the oil, skin side down, and cover with a lid
- Cook for four minutes. Remove the lid and cook for four more minutes (The oil should be around 300F at this stage)
- Flip the chicken over and fry for eight more minutes ( Do not let the oil get hotter than 320F)
- The chicken is cooked when the internal temperature is 165F
- Remove the chicken from the oil and place on the cooling rack and put into the oven while you prepare the next batch
- Repeat this process with the second batch
- When all the chicken is cooked, let it rest for 10 minutes before eating
Daniel Mancini
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