Fried Chicken
- Makes
- Serves 2 to 3
Ingredients
Green amounts are scaled. Anything else is as written, so adjust it yourself.
Buttermilk + Hot Sauce Marinade
Dredge
Deep Fry
Equipment
- Large Paper Bag (like the kind you get from a grocery store)
- Instant read thermometer like a Thermapop
- Deep cast iron pot (or dutch oven)
Method
Amounts and times written inside the steps are for the original quantity.
- Cut the chicken into 8 pieces: 2 legs, 2 thighs, 2 wings, and 2 breast pieces.
- Put the chicken in a large ziploc bag (we use the freezer kind because they’re a bit thicker). Add the hot sauce, and 1 tablespoon Tony Chachere’s seasoning to the bag. Pour in enough buttermilk to cover the chicken pieces (this method is great because you don’t need as much buttermilk, which means you’ll have enough for waffles). Seal the top of the bag, move the chicken pieces around a bit, unseal one corner of the bag and squeeze as much air out as possible then re-seal. Let marinate in the fridge for up to (no less than ).
- Remove the chicken from the fridge before you plan on proceeding to the next step.
- Unseal the bag and dump as much of the buttermilk marinade as you can, you don’t need to be too thorough, just get as much as is easy to get out. Beat the 3 eggs and add them to the bag of chicken pieces. Move the chicken pieces around to get nice and coated then reseal the bag and set aside on the counter.
- Combine the flour and Tony Chachere’s seasoning in the large brown paper bag and mix it all up. Add the chicken and shake to coat thoroughly (use your hand to support the bottom of the bag so the bag doesn’t break and make a huge mess). Allow the chicken pieces to sit in the bag for , then shake off any excess, transfer the chicken to a wire rack, and let sit for (or in the fridge for up to . If in the fridge, remove from the fridge before planning to fry).
- When you’re ready to fry the chicken, heat the oil to 350 °F. Add the chicken pieces (don’t overcrowd the pot) and fry for , then turn over, fry another , turn over. The oil temperature will drop when you add the chicken, try and keep it around 325 to keep things crispy. Keep turning the chicken pieces over every until the chicken is crispy and golden brown and reads 165F internal temp (usually each batch takes ).
- Remove chicken from the oil and sprinkle with a little more Tony Chahere’s seasoning (less is more) and, using a fine mesh sieve, dust the top with chili powder (less is more).
- Finally, let the chicken rest and drain on wire racks or on a plate covered with paper towels for about .