The best fried chicken

Votes: 1

Time: 4 hours, including marinating and cooling time
Complexity: average
Servings: 6-8

Nutritional value per serving:

Calories 1003, total fat 70 G., saturated fats 11 G., proteins 38 G., carbohydrates 54 G., fiber 3 G., cholesterol 163 mg, sodium 783 mg, sugar 5 G.

For the most delicious fried chicken, rub it with a dry marinade and marinate overnight to ensure the flavor permeates right down to the bones. Don't worry: brown sugar added to the dry marinade won't make the chicken sweet. It's there to enhance the other flavors. And for extra crispiness, moisten the spiced breading mixture with a little buttermilk and hot sauce. The mixture should form lumps. The chicken will be coated in these lumps, and when deep-fried, they form a fluffy, delicious crust. Your chicken will stay crispy even after it cools because the flour breading contains cornstarch—an essential ingredient for a perfect crust.

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:

1 chicken weighing 1.5-1.8 kg (or 1.5-1.8 kg of chicken pieces)
4 tsp light brown sugar
1 teaspoon baking powder
3 cups premium flour
2/3 cup cornstarch
2 tbsp garlic powder
2 tbsp onion powder
2 tablespoons sweet Hungarian paprika
2 tsp cayenne pepper
2 cups of sour milk or kefir
0.5 cup hot sauce, such as Frank's
2 large eggs, beaten
Vegetable oil, for frying (about 8 cups)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cut the chicken into 10 pieces. Remove the wings. Trim the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces, then cut each breast in half.
In a small bowl, combine 4 teaspoons of salt, brown sugar, and baking powder until thoroughly combined and free of lumps. Sprinkle salt over all chicken pieces. Place the seasoned chicken on a wire rack set on a rimmed baking sheet. Cover the baking sheet with plastic wrap and refrigerate for at least 3 hours and up to 24 hours. Overnight is best.

In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and 1/4 cup salt until evenly distributed. In another large bowl, combine the buttermilk, hot sauce, and eggs. Dredge the chicken pieces one at a time in the seasoned flour, turning to coat evenly in all crevices. Shake off any excess and return to the grill. Repeat with the remaining chicken.
Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and mix with your fingers; the mixture should resemble sand with small lumps. These lumps will give the chicken a crispy, flaky crust. Dip the chicken in the remaining buttermilk mixture, letting any excess drip back into the bowl. Then, pressing firmly, dredge the dipped chicken in the flour mixture. Gently shake off any excess and return the chicken to the wire rack. Refrigerate for at least 30 minutes and up to 12 hours.
In a large, heavy-bottomed saucepan, add enough vegetable oil to come halfway up the sides. Attach a deep-fry thermometer to the pan. Heat the oil over high heat to 300°F (150°C). Fry the chicken in three batches until deep golden brown, turning frequently and adjusting the heat to maintain the oil temperature, about 8 minutes for wings, 10 minutes for drumsticks, and 12 minutes for thighs and breasts (a whole breast will take 15-18 minutes). Transfer the fried chicken to a clean wire rack lined with paper towels to drain any excess fat.

Categories:

recipe / Calorie content of prepared meals / Deep-frying / Main courses / Bird / Food Network - recipes

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