There’s nothing like crispy, juicy, fresh outta the grease fried chicken (Disclaimer, although tasty – anything fresh out of hot oil is well…hot. So proceed with caution and don’t burn yourself then try to blame me! LOL). The kind we all look forward to at cookouts and family reunions. Flavorful inside and out, crunchy in all the right places and tender in all the rest.
You can make it for your family tonight, with ingredients you probably already have in your fridge and pantry. I never keep buttermilk on-hand. It’s one of those ingredients that spoils so quickly, I only buy it for special recipes that require it, and this is NOT one of them. I use an egg wash as the base layer of the batter in this recipe and the result is delicious!
Follow the steps below and have your family licking their fingers tonight!
4 bone-in chicken breasts
4 chicken thighs
6 cups vegetable oil for frying
4 cups all-purpose flour
2 cups corn starch
6 tablespoons salt
5 tablespoons ground black pepper
4 tablespoons garlic powder
2 tablespoons onion powder
3 teaspoons cayenne pepper
1/4 cup water
- In a deep pot or deep fryer, preheat your oil to 325 degrees F.
- In a large bowl, combine the flour, corn starch, 4 tbsp salt, 4 tbsp black pepper, 2tbsp garlic powder, 1tbsp onion powder and 2tsp cayenne pepper and stir until thoroughly mixed. Set aside.
- Place your chicken in a bowl and season with the remaining seasonings – 2tbsp salt, 1tbsp black pepper, 2 tbsp garlic powder, and 1 tsp cayenne pepper. Rub to combine and coat the chicken pieces evenly.
- Whisk your eggs and water and pour into a dish large enough to dip chicken pieces into.
- Prepare your dredging station – first your dry mixture, then your eggs.
- Take your breasts, lightly dust them with your flour mixture, then dip them in the eggs, flipping back and forth until they are coated, and then place them in the flour mixture again.
- IMPORTANT: The second time you place the chicken in the flour mixture after it has been dipped in the eggs be sure to get flour on every part of the chicken – every single crevice. This is how your create the nice thick layer of batter to create that flaky crunchy exterior we all know and love.
- Gently place the breasts in the hot oil.
- Next, continue the dredging process with the remaining pieces of chicken in this order: thighs, legs then wings.
- When you place the last wing into the fryer, allow all 16 pieces of chicken to fry for 15 more minutes.
- After 15 minutes, take a probe thermometer and check the temperature of one of the breasts. If the breast has reached 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
- Remove the chicken from the oil and place on paper towels to drain any excess oil.
- Serve alongside classic sides like potato salad and coleslaw and…