Recipe

Extra Crunchy Fried Chicken Recipe

	Jaie / All my dishes 2 years, 2 months ago Two secrets revealed with this one; buttermilk makes the meat moist on the inside and the coating crisp on the outside! Consistent oil temp. of 300°-315° makes it perfect every time! Add or adjust seasonings to your preference. Prep:80m Cook:30m Servings:4	Jaie
	moist chicken crunchy skin

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Ingredients

2 cups + 6 tablespoons buttermilk

2 tablespoons salt

1 whole chicken, 3-1/2 pounds, cut into 8 pieces. (Save giblets, wings and back for stock)

3 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon dried thyme

1/2 teaspoon pepper

1/2 teaspoon garlic powder

4-5 cups vegetable shortening or peanut oil

Directions

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.

Serve.

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Comments

recipediva 2 years, 2 months ago said:
I MAKE MINE THIS WAY! sOOOOOOOO HAPPY YOU POSTED!

borinda 2 years, 2 months ago said:
You brought back a long forgotten pleasure. They served it for my friend's birthday parties because it was everyone's favorite. They told us the buttermilk was what made it special. Oh how tasty, crisp, and light it was!

cherihannah 2 years, 2 months ago said:
Sounds wonderful!!!Thank you.

jonquin 1 year, 6 months ago said:
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 Garlic powder you recommend). What an great find for someone like myself that has never fried chicken before.

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