(old post transferred to new website)
As you can tell by the title, we are going to talk about Fried Chicken today.
Fried chicken can be made anywhere in the world. It doesn’t require any specific equipment or any really special ingredients and today, all sorts of things can be bought online. Don’t be intimidated.
Now then, I am going to show you the way I make Fried Chicken.
Give it a try.
If it doesn’t whisper sweet clucks of love in your ear, then experiment and try different things, or amounts of things, until you find the right flavor and texture that makes you weak in the knees
Of course, it all starts with the chicken. Happy chickens are always the best!
I prefer bone-in for frying, but boneless is perfectly fine too (it will have a shorter cooking time than bone in). But I do prefer that the skin still be attached. I think it makes a difference
Now, onto the chicken! This recipe is for one whole chicken, cut-up into 6-8 pieces. ( I prefer to leave the thigh and the leg together.) Or you can use the same approximate weight in chicken pieces ( breasts, thighs, legs, etc.), with or without bones.
I start it all with a Buttermilk marinade.
500 ml of Buttermilk
28 grams of ground paprika
6 grams of salt
1 gram of pepper
Mix it all up together in a bowl or Tupperware type of container, with a lid or clingfilm over the top. That’s it. Let the chicken sit in this mixture as long as you possibly can. Overnight is best, but even if you only have an hour or two, take it. It does make a difference.
THE DRY COATING:
270 grams of All Purpose Flour
28 grams of ground paprika
12 grams of salt
2 grams of pepper
2 grams of ground dried sage
2 grams of ground rosemary
2 grams of ground thyme
2 grams of ground oregano
2 grams of ground dried marjoram
3 grams of powdered garlic
2 grams of powdered onion
1 gram of nutmeg
Remove each piece of chicken from the marinade and then coat thoroughly with the dry coating mixture. Set them aside on a plate to set the coating, while your oil heats.
Heat up a sturdy oil of your choice, deep enough to cover your thickest piece of chicken, to 350°F / 180°C. You can use a pot, a deep sided pan, or a fryer.
These are the best oils for frying, that add no flavor (which is what you want).
- Vegetable oil
- Canola oil
- Sunflower oil
When your oil is hot enough, put pieces of coated chicken into your oil so that none of them are touching.
** I’m sorry I didn’t get any pictures of the chicken frying process, I was talking at that time and I forgot to take pictures. **
Different parts of chicken will cook for different times. Legs and wings take less time, generally 10-12 minutes, while breasts and thighs will probably take about 20 to 25 minutes. Boneless will be much less. Check and see if the chicken juices run clear, if they are, it’s done.
Take out your fried chicken pieces and set them on paper towel until all are done.
You can serve it with any side dishes, chicken is not picky about the company it keeps.
If you don’t have, or can’t find all of the ingredients mentioned below, use what you have. If you don’t have buttermilk or any way to make it, just coat your chicken with an egg wash, to give the dry coating something to stick to.