Perfect deep-fried chicken

Votes: 6

Time: 9 hours 20 minutes
Complexity: average
Servings: 4

Deep-fried chicken is a soul food destined to delight you with its amazing flavor and crispy exterior, so cook it perfectly to ensure the meat is perfectly juicy and the exterior is super crispy. To achieve this, the chicken pieces are marinated overnight in a mixture of yogurt and spices, which tenderizes the meat and infuses it with flavor. Before frying, coat the pieces in a breading mixture of flour, paprika, and black pepper. Maintaining a consistent temperature ensures the pieces are evenly coated with a golden, crispy exterior and a crispy interior, so keep a deep-fry thermometer in the oil at all times.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tbsp. (1 l.) sour milk or kefir
2 tablespoons dried thyme
2 tbsp. l. dried oregano
1 tbsp hot sauce
2 cloves garlic, crushed
1 chicken weighing 1.5-1.8 kg, cut into 8 pieces
4 cups of flour
1 tbsp. sweet paprika
Vegetable fat or vegetable oil, for frying
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sour milk, kefir, thyme, oregano, hot sauce, garlic, chicken, premium flour, paprika

Cooking the dish according to the recipe:

In a large non-reactive bowl, whisk together the buttermilk, thyme, oregano, hot sauce, garlic, and 1/4 cup salt (see note). Add the chicken pieces, toss to coat, cover, and refrigerate overnight.
When you're ready to fry the chicken, combine the flour, paprika, and 1 tablespoon of black pepper in a large, clean plastic or paper bag. Place a large rack on a baking sheet. Place the chicken in a colander. Dredge 2-3 chicken pieces at a time in the flour mixture, then shake off any excess and transfer the chicken to the rack.

Place a large Dutch oven over medium-high heat and add enough lard or vegetable oil to fill it halfway. Heat the oil to 175°C (335°F) on a deep-fry thermometer.
Fry the chicken in two batches. Carefully place the pieces in the wok with oil. The oil temperature will drop sharply to approximately 120°C (250°F). Adjust the heat as needed to maintain this temperature. The oil should gently bubble around the entire chicken. Fry the pieces until golden brown, about 20 minutes for white meat and 25 minutes for dark meat. Transfer the chicken to a paper towel-lined plate. Serve immediately or cool to room temperature.

Note

1/4 cup of salt is needed not only for flavor but also for the marinade. Some fried chicken fans claim that the pan should be covered while frying to ensure juiciness, but we've found that the steam generated under the lid softens the skin and makes it less crispy. The marinade, on the other hand, makes the meat juicier. With this recipe, you'll get the perfect chicken: juicy meat and a crispy crust.

Categories:

recipe / Deep-frying / Main courses / Bird / Appetizers / Meat appetizers / Food Network - recipes

Similar recipes