I think it’s incredibly important to challenge yourself in the kitchen, and making fried chicken is a GREAT way to do so. If it means you’ll make your fried chicken-loving friend/spouse/partner/child happy, then it’s totally worth it. If it means you might not be able to button up your skinny jeans at the end on the night, then WHY ARE YOU WEARING SKINNY JEANS while eating fried chicken?? Seriously! You should know better. Think-elastic waist pants with a non-clingy dress on top. It’s summer.
Let’s get back to challenges! This one was a challenge. Not because the process was complicated (it’s really not!), but because I am always terrified to fry things in bubbling hot oil. I’ve been burned by oil countless times, due to my general kitchen klutziness and impulse to do MULTIPLE things in the kitchen while frying. Don’t be me. Pay attention when you fry stuff. Put blinders on and focus. Why? Because delicious Crispy Fried Chicken is worth the attention. Also it’s amazing with a drizzle of honey on top. Just saying…
And we’re off!
Hello chicken in 10 pieces. You were rather difficult.
Flour & cornstarch with salt. In a pie plate! MMM pie.
Put some aside for safe keeping.
Hello, fantastic spice mixture & buttermilk. Next time I’m adding hot sauce to your mix.
Let’s get you ready for your closeup.
Dredge. Dredge. Get your fingers all gunked up. Don’t get that gunk on your camera.
Dunk. Soak. Brine for 3+ hours.
Now remove piece of chicken. Shake off extra buttermilk.
Dredge in the reserved flour/cornstarch.
FRY. In batches. Place batches on a rack for dripping.
Serve hot OR cold. We like ours cold.
With some refreshing Honey Rosemary Lemonade (coming soon!).
Crunch. Crunch. Crispy CRUNCH. Chicken. Who are you calling chicken?
Crispy Fried Chicken
(recipe from Everyday Food Magazine)
- 1 1/4 cups all purpose flour
- 2/3 cups cornstarch
- 1 quart buttermilk
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon ground oregano
- 1 chicken (3-4 lbs.) cut into 10 pieces
- 3 cups vegetable oil
- salt & pepper
In a wide, shallow dish or pie plate, whisk flour, cornstarch, 2 teaspoons salt and 1/4 teaspoon of pepper together. Transfer 1 1/4 cups of the mixture to an air tight container; set aside. In a large glass bowl, whisk the buttermilk, 2 tablespoons salt, 3/4 teaspoon pepper, tomato paste, smoked paprika and ground oregano together. Dredge chicken in the flour mixture and submerge in the buttermilk for and refrigerate for at least 3 hours.
Place a wire rack on a rimmed baking sheet, lined with parchment or paper towels. In a large cast-iron skillet, heat oil to 350F. Transfer reserved flour mixture to a wide shallow dish. In batches, lift the chicken from the buttermilk, letting excess drip off and dredge in the flour mixture.
Fry chicken until golden brown and cooked through, 16 to 20 minutes per batch, flipping once. With tongs, transfer chicken to rack to drain, 5 minutes, then serve.
-My chicken was browning quick, so I pulled it out of the oil and placed it on the rack of the baking sheet in the oven at 350F and let it continue cooking until the internal temperature of the meat reached 180F. (took about 10-15 mins)