Fried Chicken

Fried Chicken

(3)

Crispy homemade fried chicken with a kick.


Ingredients:

  • ½ cup buttermilk
  • ½ cup hot sauce
  • 5 ½ tbsps Fried Chicken
  • 2 tbsps kosher salt
  • 2 4-pound whole roaster chickens, cut into 10 pieces each
  • 5 cups all-purpose flour
  • 2 ½ cups canola oil
  • Spice Mix (see below), divided
  • 6 tbsps kosher salt (for spice mix)
  • 6 tbsps sweet paprika (for spice mix)
  • 5 tbsps onion powder (for spice mix)
  • 5 tbsps garlic powder (for spice mix)
  • 3 tbsps dry mustard (for spice mix)
  • 3 tbsps cracked black pepper (for spice mix)
  • 1 tbsp ground cumin (for spice mix)
  • 1 tbsp dried thyme (for spice mix)
  • 1 tbsp poultry seasoning (for spice mix)
  • 1 tbsp dried oregano (for spice mix)
  • 1 tbsp dried sage (for spice mix)
  • 1 tbsp chili powder (for spice mix)

Directions:

  1. For spice mix: Thoroughly blend all of the ingredients in a medium mixing bowl and transfer to a covered container. Keep in a cool, dry place until needed.
  2. For chicken: In a large mixing bowl, thoroughly blend the buttermilk, hot sauce, 2 tablespoons of the Fried Chicken Spice Mix, salt, and 1 cup cold water.
  3. Press the chicken pieces into the marinade. Place in a covered container (ensuring that the chicken is covered with marinade), and refrigerate for 24 hours.
  4. Thoroughly combine the flour with 3 1⁄2 tablespoons of the Fried Chicken Spice Mix in a medium bowl.
  5. In a large and deep pan, or an electric skillet, add enough canola oil to fill the pan one-third full. Heat the oil to 350 F.
  6. Set the marinated chicken next to the bowl of flour, close to the skillet. Remove a piece of chicken from the marinade, allow any excess to drain, then dredge in the flour mix. Shake off the excess flour and slide into the skillet.
  7. Fry the chicken for 4 to 5 minutes on each side, or until the internal temperature reaches 165 F. Fry the chicken in batches, being careful not to crowd the skillet and to maintain the right temperature.
  8. Remove the fried chicken to a sheet pan covered with three or four layers of paper towels. When all the chicken has been fried and dried on the paper towels, allow to cool slightly before serving.