Extra Crunchy Fried ChickenFrom jaie 8 years ago
- 2 cups + 6 tablespoons buttermilk shopping list
- 2 tablespoons salt shopping list
- 1 whole chicken, 3-1/2 pounds, cut into 8 pieces. (Save giblets, wings and back for stock) shopping list
- 3 cups all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 3/4 teaspoon dried thyme shopping list
- 1/2 teaspoon pepper shopping list
- 1/2 teaspoon garlic powder shopping list
- 4-5 cups vegetable shortening or peanut oil shopping list
How to make it
- In a large bowl, whisk together 2 cups buttermilk and salt until salt is dissolved.
- Add chicken pieces to bowl and stir to coat.
- Cover bowl with plastic wrap and refrigerate for 1 hour. DON'T let chicken soak much longer or it will become too salty!
- In a large bowl, whisk together flour, baking powder, thyme, pepper and garlic powder.
- Add 6 tablespoons buttermilk.
- With your fingers, rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.
- Working in batches of 2, drop chicken pieces into flour mixture.
- Turn to thoroughly coat, gently pressing flour mixture onto chicken.
- Shake excess flour from each piece of chicken.
- Transfer to wire rack set over rimmed baking sheet.
- In a large dutch oven, heat oil that is 3/4-inch thick, until it reaches 375°. (I use a candy thermometer that clips onto the pan. Temp. is VERY important for perfect fried chicken)
- Place chicken pieces, skin-side down, in oil.
- Cover pan.
- Fry until golden brown, about 8-10 minutes.
- Remove lid after 4 minutes and lift chicken pieces to check for even browning. Rearrange if some of the pieces are browning faster than others.
- Note: At this point, the oil should be about 300°. Adjust burner if necessary to regulate the temperature of the oil.
- Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden on second side, 6-8 minutes longer.
- Note: At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature at about 315°.
- Using tongs, transfer chicken to plate lined with paper towels.
- Let stand for 5 minutes to drain.
The Cookjaie Allentown, PA
The Rating6 people
I MAKE MINE THIS WAY! sOOOOOOOO HAPPY YOU POSTED!recipediva in Pittsburgh loved it
Sounds wonderful!!!Thank you.cherihannah in Shickshinny loved it
My family and I thought it was Awesome! The chicken is moist just like you said it was. We did think that there was a tad missing for the flavor. We are going to add a bit of season salt and see what happens (probably the same amount of Thyme and ...morejonquin in Whittier loved it
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