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I think the trick to good crispy fried chicken is to brine it first in a buttermilk brim. I’ve tried for years to come up with a recipe that works and today I think I achieved my goal. We have a local fried chicken establishment in town. They make the best fried chicken I’ve ever put in my mouth. The only thing I know about the way they make their chicken is they soak it in buttermilk. Today I added my seasonings and soaked the chicken for 8 hours. It turned out excellent if I must say so myself! If you love fried chicken, I don’t think you’ll be dissapointed with this recipe.
Cook time: 15 Min
Prep time: 8 Hr
Ingredients
2 1/2 to 3 lb chicken parts or pieces
BUTTERMILK BRINE
2 to 3 c buttermilk
1 tsp salt
1 tsp pepper
1 tsp seasoning salt
FLOUR BATTER INGREDIENTS
3 c self rising flour
2 Tbsp seasoning salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp hungarian paprika
1 tsp salt
1/2 tsp garlic powder
COOKING OIL
peanut oil
Directions
1. BUTTERMILK BRINE Rinse chicken and cut away excess fat. Add 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon seasoning salt to buttermilk. Soak chicken in buttermilk mixture (in refrigerator) for 8 hours.
2. BATTER Combine flour, seasoning salt, pepper, salt, cayenne pepper, Hungarian paprika, and garlic powder in a large freezer bag; set aside.
3. Once chicken has soaked for at least 8 hours remove from refrigerator. Remove pieces from buttermilk and shake excess buttermilk off; add a few pieces at a time to flour mixer. Coat pieces well in flour mixer; remove and place on a wire rack. Allow battered pieces to air dry for 30 to 40 minutes. This allows the chicken to come to room temperature, which helps it to cook evenly once in the oil and by allowing some of the moisture to dry out, your chicken will fry up crispier.
4. FRY Fry at 370 to 375 degrees in peanut oil until a nice golden brown on both sides. NOTE: I used Peanut oil because it will not burn like other oils sometimes do. Don’t over crowd your pan.
