How To Make The Best Fried Chicken - Crispy, Juicy, Buttermilk Fried Chicken
I can honestly say that I've never met someone who dislikes Fried Chicken.. even Vegans have their own version lol. Here is my preferred method of breaking down a whole chicken into a deliciously crispy 10 piece. Let's Make It Happen. (FULL INGREDIENTS AND RECIPE BELOW)
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Ingredients:
1 Whole Chicken (4-5lbs)
4-6 cups all-purpose flour
1 gallon peanut oil (use whatever frying oil you prefer)
2 quarts buttermilk (preferably not low fat)
salt, seasoned salt, garlic powder, cayenne pepper, sazon, adobo, onion powder, Tony's Creole Seasoning, pepper (Season your flour to YOUR preferred taste)
Brine: Allow your chicken to soak in this brine for 4 hours or overnight
1 liter of water
3-4 oz of salt
fresh garlic
2 tbsp brown sugar
rosemary and thyme
Buttermilk Brine: 30 minutes +
2 quarts buttermilk
2 tbsp Worcestershire sauce
2 tbsp hot sauce
salt, pepper, garlic, onion powder
Directions:
Optionally brine your chicken overnight. Clean chicken and soak in brine solution. (This helps get the salt and seasoning to penetrate the meat and also helps the chicken stay juicy during the cooking process)
After brining, rinse your chicken and dry with paper towels. Part out the chicken as the video shows (or just buy the chicken already parted from the store) and place in a large bowl. Add buttermilk, worcestershire sauce, hot sauce, salt, pepper, garlic, onion powder and soak chicken for about 30 minutes.
In a large mixing bowl or deep baking dish, add flour and all seasoning. Season to taste (make sure to taste your flour before adding the chicken to determine if it is seasoned properly. Add chicken in batches and coat evenly in flour. Place on a wire rack or sheet pan for at least 20 minutes to allow the breading to adhere to the chicken. Get your oil up to 350 degrees and fry in batches (do not overcrowd the fryer). Wings will take about 9-10 minutes and the larger pieces could take up to 15-18 minutes depending on the size. White meat is done at 165-170 internal temp and dark meat is best taken up to 175-180 degrees.
If you notice your chicken getting darker than you'd like, you can remove them from the oil and place them in a 350 degree oven to finish. This technique allows the chicken to stay crispy without burning on the outside and allows the inside to finish cooking and stay nice and juicy.