Crispy Juicy Fried Chicken Recipe

Nothing screams naughty good like this Crispy Juicy Fried Chicken Recipe .
Ingredients – fried chicken
1 frying chicken
1 cup real buttermilk (or 1 cup milk, 1 TB lemon juice)
2 TB hot sauce
2 cups AP flour
2 tsp sea salt
1 TB baking powder
1 TB oregano
enough peanut oil to fill a cast iron frying pan halfway
Method – fried chicken
Cut up the chicken by taking off the wings at the joint closest to the chicken, then the thighs/legs. Cut the thigh from the leg at the natural separation. (You can feel it.) Take off each breast using a knife to gently separate it from the bone (making sure you don’t get any of the rib bones). Separate the chicken tender from each breast. Cut each breast across in half. You should have twelve pieces. Place them in a plastic storage bag with the buttermilk and hot sauce. Refrigerate for an hour.
Combine flour, spices and baking powder on a large plate. Heat the oil using a candy thermometer to 375 degrees F. Dredge the chicken in the flour mixture, shaking off the excess. Add the dark meat to the cast iron pan and fry for 15 minutes, turning every couple of minutes. Remove to paper towels. Add the white meat and wings and fry for 12 minutes, again turning frequently. Use a thermometer to ensure internal temp of the chicken has reached 165 degrees F. Drain on paper towels. Eat!

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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