This traditional fried chicken recipe is crispy and golden brown on the surface, juicy and tender within, thanks to a buttermilk batter infused with cayenne.
Ingredients:
- 2-3 pounds boneless, skinless chicken thighs, at room temperature
- 1 tablespoon plus 1½ teaspoons kosher salt
- 2 large eggs
- 2½ cups buttermilk
- 5 cups all-purpose flour
- 3 tablespoons garlic powder
- 2 teaspoons cayenne pepper
- 1 tablespoon plus ¼ teaspoon freshly cracked black pepper
- 3 quarts vegetable oil, for frying
- Spicy pickles, for serving (optional)
Instructions:
Step:No:01
One teaspoon of salt should be used to season the entire bird.
Step:No:02
Mix the buttermilk and eggs in a small basin. Add 1½ cups flour, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon cayenne pepper, and 1 tablespoon garlic powder and whisk to mix. Mix the remaining 3½ cups flour, 2 tablespoons garlic powder, 1 tablespoon each of salt and black pepper, and 1 teaspoon cayenne in a separate shallow basin. Toss to thoroughly coat the chicken after adding it to the buttermilk mixture.Step:No:03
Place a cooling rack inside a sheet pan with a rim.
Step:No:04
A deep-fry thermometer should be fastened to the edge of a big, heavy pot. Heat the pot over medium-high heat after adding the vegetable oil. When the oil reaches 325°F, start taking the chicken out of the wet mixture one piece at a time, letting any extra drop off. Pushing to stick, roll it through the dry mixture. 2 to 3 pieces of chicken at a time should be carefully added to the hot oil. Cook, rotating the chicken halfway through, for 10 to 12 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. To cool, move the chicken to the cooling rack. Continue with the leftover chicken, letting the oil come back up to 325°F in between batches.
Step:No:05
Place the chicken pieces on a serving dish. If used, serve with hot pickles.
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