Fried Chicken
This crispy fried chicken is juicy and delicious with a crunchy outer coating, and a moist, flavorful inside. The perfect picnic favorite, great hot or cold. If you have ever wanted to know how to make extra crispy fried chicken, this recipe is for you
Servings: 4
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
Spice Mix
- 1 teaspoon black pepper
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 1/4 teaspoon salt
- 1 1/2 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
Buttermilk
- 2 cups buttermilk
- 3 Tbs pickle juice
Seasoned flour for dredging:
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 1/2 quarts peanut oil for frying
Instructions
- Place chicken pieces in a large bowl, and add all of the spices from the spice mix: black pepper, garlic powder, onion powder, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne
- Toss to coat.
- Stir in buttermilk and pickle juice until chicken is coated.
- Cover bowl, and refrigerate to marinate for 4- 6 hours. Can be overnight
- In a large shallow dish, combine flour, salt, paprika, cayenne, garlic powder, chipotle, and onion powder.
- Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess
- Pour buttermilk into a shallow dish, and then dip chicken back in buttermilk, and dredge a second time in the flour mixture. This should give you a nice, thick coating.
- Carefully transfer to a plate so as not to lose any of the flour coating. Let sit for about 30 minutes to come up to room temp while you heat the oil.
- In a large Dutch oven, oven medium to medium high heat, heat peanut oil to 350 degrees F (175 degrees C).
- Once oil is hot, carefully add all the chicken to the dutch oven, making sure each piece is submersed in the oil, and cook for 10 minutes.
- After 10 minutes, turn the chicken pieces over, and cook for another 10-15 minutes until internal temperature of the thickest part reaches 165 degrees.
- Meanwhile, prepare a baking sheet lined with paper towels, and place a cooling rack on top.
- When time is up and internal temperature shows the chicken is done, remove chicken from oil, and place on cooling rack.
- Let sit for 10 minutes to allow to cool before serving.
Notes
The oil will drop to a lower temperature once the chicken is placed in the pot, but should come back up. If heat does not return to 350 degrees F, turn heat up. To help reduce the amount of temperature drop, let chicken sit at room temp for 30 minutes before frying.