Fried chicken is just one of those things that we associate with takeaway. What if I told you we can replicate those amazing crispy but yet so juicy chicken pieces that we get from KFC and Popeyes. The amazing thing is that these babies stay crispy for hours! Even days!
Ingredients
8-12 Mixed Pieces of Chicken
600 mL Buttermilk sub with 880 mL milk + 120 mL white vinegar or lemon juice
Soak the chicken pieces in the buttermilk, hot sauce and chilli oil. Cover and place in the fridge for 12 hours. If you are in a rush, leave it for at least 2 hours…you hungry bugger.
After the rest, combine the flour, cornstarch, paprika, garlic powder, onion powder, chilli powder, celery seed, salt and pepper together in a bowl.
Immerse each piece of chicken in the flour until fully coated, then dust off the extra bits of flour.
Place onto a rack for 15 minutes to allow the mixture to absorb. In the meantime, pre-heat your fryer or pot of oil to 160°C/320°F.
Once hot, add the pieces of chicken to the oil and allow to cook for 8 minutes. For bigger pieces, cook for 10-12 minutes.
Remove from the oil and place aside for 7 minutes and increase the temperature of the oil to 190°C/375°F.
Add the chicken back in and cook the smaller pieces for 4 minutes and bigger pieces for 5 minutes then remove and allow the excess oil to drip off.
While it’s hot, season with your choice of seasoning or simply salt. Voila, enjoy.
Recipe Note
1. The longer you soak it in the buttermilk the more tender it will be. The acids break down the meat to create a juicier product.
2. Make sure you dust off the excess flour otherwise there will be burnt bits. Not necessarily a bad thing, but why not try and make it as perfect as possible?
3. Double-frying ensures the chicken is cooked while also creating that crispier layer. If you fry it once you run the risk of burning the outside and not fully cooking the inside. The skin will also get soggy.
Crispiest Fried Chicken
Rated 5.0 stars by 3 users
Category
Chicken
Author:
Kane Bergman
Servings
8-12 Pieces
Prep Time
10 minutes
Cook Time
12-15 minutes
Fried chicken is just one of those things that we associate with takeaway. What if I told you we can replicate those amazing crispy but yet so juicy chicken pieces that we get from KFC and Popeyes. The amazing thing is that these babies stay crispy for hours! Even days!
Ingredients
8-12 Mixed Pieces of Chicken
10 mL Chilli Oil optional
2 L Vegetable Oil sub any neutral frying oil
Directions
Soak the chicken pieces in the buttermilk, hot sauce and chilli oil. Cover and place in the fridge for 12 hours. If you are in a rush, leave it for at least 2 hours…you hungry bugger.
Add the chicken back in and cook the smaller pieces for 4 minutes and bigger pieces for 5 minutes then remove and allow the excess oil to drip off.
While it’s hot, season with your choice of seasoning or simply salt. Voila, enjoy.
Recipe Note
1. The longer you soak it in the buttermilk the more tender it will be. The acids break down the meat to create a juicier product.
2. Make sure you dust off the excess flour otherwise there will be burnt bits. Not necessarily a bad thing, but why not try and make it as perfect as possible?
3. Double-frying ensures the chicken is cooked while also creating that crispier layer. If you fry it once you run the risk of burning the outside and not fully cooking the inside. The skin will also get soggy.
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