THE BEST FRIED CHICKEN OF YOUR LIFE!!
Saturday, October 17, 2015
This week my niece Victoria messaged me and asked for a great fried chicken recipe that didn't require a deep fryer. I said, I have it! I can make the best fried chicken of your life!
People, in general, are afraid of cooking fried chicken. Pfftt! Not necessary. It is messy and smelly and wonderfully delicious. More than worth the effort. It is time to conquer your Fear of the Chicken. Now grab a pan!
Not any old pan will not work here. I have used the deep fryer, the oven, the dutch oven, etc. Nothing, and I mean NOTHING will fry your chicken like a cast iron skillet. Now mine is special. My cast iron skillet is a family heirloom handed down from my great-grandmother. It has G.G. magic in it.
This recipe that I am about to share with you is amazing. Adam Roberts of Amateur Gourmet hits a home run. Everything about is perfect. Don't get too overwhelmed by all of the details. It is isn't complicated and once you've tried it - your family will demand MORE!
So gather up your ingredients - organize yourself and get ready to make a glorious mess and a pile of heavenly chicken. Make extra - you'll want more.
The Best Fried Chicken of Your Life
Ingredients
- 2 whole chickens (4 lbs each) cut into 10 pieces (2 wings, 2 thighs, 2 legs, the breast cut into 4)
- 1 carton of buttermilk (about a quart)
- 10 dashes Tabasco sauce
- Salt
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon freshly ground pepper
- 1 tablespoon cumin
- 1 tablespoon (insert any other spice you’d like here)
- Vegetable, Canola, or Peanut oil
- Honey (for serving)
Instructions
- Start, if you can, the day before (or at least a few hours ahead) by marinating the cut-up chicken in the buttermilk spiked with the Tabasco sauce and a few pinches of salt. Stir it all around with your hands, make sure the chicken is coated, and then refrigerate.
- An hour before you’re ready to fry, remove the chicken from the fridge and bring to room temperature. Meanwhile, make your flour mixture by whisking the flour with all of those spices.
- OK, it’s fry time. Pour oil into a cast iron skillet so it comes 1/3rd of the way up. Heat on high heat and begin checking the temperature with a thermometer; it’s ready when it hits 350.
- Meanwhile, get someone to help you: lift the chicken out of the buttermilk, scrape off any excess, and have your friend sprinkle the chicken with a little salt before you drop it in the flour. Repeat with a few more pieces of chicken. Then, coat the chicken in the flour mixture, shake off any excess, and carefully lower into the 350 degree oil. Add chicken pieces until the oil comes 1/2 up the side of the skillet; any more, and things could get dangerous.
- Fry the chicken in there for a few minutes, then flip over, watching and flipping every so often, until the chicken is a beautiful burnished brown all over and a thermometer inserted into the chicken reads 165. Remove the chicken to a cooling rack with clean tongs and sprinkle with salt.
- Repeat with the rest of your chicken and then serve with some honey, in case people like honey with their fried chicken. I know that I do.
Preparation time: 30 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 12
Find more from Adam Roberts at Amateurgourmet.com
eat. love. live well.
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