Everyone likes fried chicken (unless you’re an asshole) but a lot of people don’t know how to make fried chicken. Here’s how to make it correctly and easily.
Time: 4 hours in fridge; 25 minutes cook time
Servings: 4 – 6
– Chicken with skin on (You can use whatever part(s) you want. I cut a 1.5 lb breast into large chunks for this recipe.)
– 1 Quart Buttermilk
– Salt (eyeball it, but no more than 1 tbsp.)
– Pepper (same as the salt)
– 2 – 3 cups flour (depending on if you double-dip; more on that later)
– 1 teaspoon paprika
– 1 tbsp. corn starch (optional, but recommended)
– 1 teaspoon baking powder (optional)
– Dash of Garlic Salt (optional)
– 1 teaspoon cayenne (optional)
– Oil (I used peanut oil for this, but just about any oil will work.)
1. First get your chicken prepped by putting it in a Ziploc bag with 1 cup of buttermilk. If you’re using a breast, I recommend you slice it up first. Let this sit in the fridge between 4 and 24 hours. The buttermilk will tenderize the chicken and keep it moist once it’s being fried. Leave it alone and work on that project you keep putting off or finish that bottle of booze that’s been taunting you.
2. After you’ve put a dent in that project/bottle, remove your chicken from the fridge and fill a skillet with about ½ – ¾ an inch of oil and heat it to medium-high heat.
3. While your oil is heating up, get two medium sized bowls. Fill one bowl with 2 – 3 cups of buttermilk and the other bowl with the flour, salt, pepper, corn starch, and paprika. Also add in the cayenne, garlic salt, and baking powder if using. Whisk the flour bowl together to get an even mix.
4. Take your chicken and dip it in the flour to cover it. Then dip it in the bowl of buttermilk. Then give it one more dip in the flour. This is known as the double-dip. Repeat this for all pieces of chicken and put the pieces aside until you have several ready to go.
5. Put your chicken in the oil and let it cook undisturbed for at least 6 minutes depending on thickness. While doing this, finish double dipping the next batch of chicken. Using tongs or another heat proof utensil, flip the chicken. It should be a deep golden brown on the side that’s now facing up. Cook the other side of the chicken for at least another 6 minutes.
6. Repeat this with all pieces of chicken. Obviously you don’t have to cook one piece at a time, but be sure not to put too much chicken in the pan at once.
7. When the chicken is done frying, put it on a plate with several paper towels under the chicken to soak up grease.
8. Serve promptly and enjoy; these delicious motherfuckers will melt in your mouth.
Notes & Pro-Tips:
– If you can’t get find buttermilk for some reason (it’s in the dairy section), you can substitute with an egg wash. Just skip the marinating part.
– You can use seasoned salt instead of the paprika/cayenne/garlic salt.
– If you’re using thicker pieces of chicken, after you flip the chicken the first time, let it cook for 3 or 4 minutes. Then occasionally flip the chicken every minute or so to ensure an even and thorough cook. NO PINK CHICKEN!
– You don’t HAVE to double-dip, but you should if you want to ensure a nice, even crust.
– If you aren’t strapped for time, take your chicken out of the fridge 20 – 30 minutes before frying to let the chicken get up to room temperature. This will help it cook a bit faster.
– Feel free to cut the chicken into smaller pieces to make nuggets.