Fried Chicken Recipe: How to Make the Best Fried Chicken
Fried chicken is one of the delicacies that has conquered the hearts of many people around the world. Many people wonder how to make this recipe, therefore, below I will show you step by step how to make it correctly and several tips so that you can make it perfectly.
Necesary Tools
Deep frying pan or deep fryer
Cooking thermometer
Long tongs
Fine mesh strainer or skimmer
Large plate or batter pan
Large marinating bowl
Absorbent paper
Cooling rack
Sharp knife (if you need to cut the chicken)
Cutting boards
Ingredients
11 whole chicken (approximately 1.5 kg), cut into 8 pieces
2 cups buttermilk
2 cups wheat flour
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground black pepper
2 teaspoons salt
1/2 teaspoon cayenne (optional, for a spicy touch)
Vegetable oil for frying (about 1 liter)
Step-by-step preparation
Prepare the chicken: If not already cut, divide the whole chicken into 8 pieces: 2 breasts, 2 thighs, 2 thighs, 2 thighs and 2 wings. Make sure the pieces are of similar size for even cooking. Dry each piece well with paper towels to remove excess moisture.
Marinate the chicken: In a large bowl, pour 2 cups of buttermilk. Completely submerge the chicken pieces in the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This will help keep the chicken tender and juicy.
Prepare the batter mix: In a large plate or pan, mix 2 cups of wheat flour with 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of ground black pepper, 2 teaspoons of salt and 1/2 teaspoon of cayenne (if desired). Mix all dry ingredients well to ensure even distribution of spices.
Batter the chicken: Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour and spice mixture, making sure to completely coat the entire surface. Gently shake off excess flour and place the battered pieces on a clean rack or plate.
Heat the oil: In a deep frying pan or deep fryer, pour enough vegetable oil to reach a depth of at least 2 inches (5 cm). Heat the oil to 350°F (175°C). Use a cooking thermometer to make sure you maintain this temperature throughout the frying process.
Fry the chicken: Carefully place the battered chicken pieces in the hot oil, working in batches so as not to overcrowd the pan. Fry for 12-15 minutes, turning halfway through cooking, until the chicken is dark golden brown and crispy on the outside and fully cooked inside (internal temperature should reach 165°F or 74°C).
Drain and cool: Remove the fried chicken from the oil using long tongs or a skimmer. Place the pieces on a rack covered with paper towels to remove excess oil. Let the chicken cool slightly, approximately 5 minutes, before serving.
Serve: Present the hot fried chicken on a large plate. Serve with lemon wedges, hot sauce, honey or your favorite sauce. Enjoy your homemade fried chicken crispy and delicious.
Tips
Keeping the oil temperature constant at 350°F (175°C) is crucial. If the oil is too hot, the outside will brown too quickly, leaving the inside raw. If it is too cold, the chicken will absorb too much oil and become greasy.
For an extra crispy crust, you can make a double batter. After the first batter, dip the chicken again in buttermilk and dredge it again in the flour mixture before frying.
After battering the chicken, let it rest on a rack for 15-20 minutes before frying. This helps the batter adhere better during frying.
Do not overload the pan. Fry in small batches to maintain oil temperature and ensure even cooking. Leave space between pieces to allow the oil to circulate freely.
If you don't have buttermilk, you can make a homemade version by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let stand 5 minutes before using.
Nutritional Facts
Approximate values per serving (based on 4 servings):
Calories.........................................450 kcal
Total Fat.........................................28 g
-Saturated.....................................7 g
Carbohydrate................................22 g
-Sugars..........................................1 g
Proteins.........................................32 g
Fiber...............................................1 g
Cholesterol....................................145 mg
Sodium...........................................620 mg
Note: Nutritional values are estimates and may vary depending on specific ingredients used and serving sizes.
