Fried Chicken (The Best)
If you’re a long time follower of my blog, you have seen recipes for fried chicken. I’ve always loved fried chicken and in moderation, will continue to eat fried chicken. You may ask, “why make it when you can order or pick up”? True, but I like the challenge and sometimes the easiest food ideas are the most difficult to execute.
What’s so hard? Chicken, seasoned flour and fry. That’s the basic concept but to do it to perfection…that takes a good recipe and execution.
I saw this recipe on youtube recently, made it yesterday and here I am sharing the triumph. I’ve made some adjustments: I am going with my dry brine of salt, sugar and vodka…it’s like a cure of the chicken (trust me).
I like sauces with my chicken and I made a Honey-Sriracha sauce that you can drizzle on your chicken or dip as you go.
4
servings
30
minutes
32
minutes
-
8 pieces of bone in chicken legs and thighs
-
For Dry Brine
sea salt -
granulated sugar
-
vodka
-
Flour Mixture
2 1/2 cups all-purpose flour -
4 tsp. baking powder
-
1 tsp. seasoning salt
-
1 tsp. black pepper
-
1 tsp. cayenne pepper
-
1 tsp. poultry seasoning
-
2 tsp. garlic powder
-
2 tsp. onion powder
-
1 tsp. dried thyme leaves
-
Wet Ingredients
3 egg whites -
1/2 cup water
-
1 Tbsp. hot sauce
-
Vegetable oil for frying
- Pat the chicken dry. Season both sides with salt and sugar and drizzle with vodka. Cover and place in the fridge for min. 3 hours or up to 8 hours. Before frying, take out of the fridge, pat dry and allow 30 minutes to return to room temp.
- Into a bowl, add all the ingredients (except for egg whites, water) and stir with a fork to mix well.
- Add about 4 cups of vegetable oil into a deep cast iron pot. Heat the oil to 325F (use a thermometer to monitor).
- Add your egg whites, into another bowl and whisk with a fork until frothy. Add the hot sauce and water and whisk.
- Coat your chicken with seasoned flour, dip in egg white mix and coat again in seasoned flour. Repeat with remaining chicken pieces and place on a platter until your oil has heated to 325F.
- Carefully add 4 chicken pieces and fry for approx 16 minutes, turning your chicken every 4 minutes. Your chicken should reach an internal temperature of 165F. Reserve fried chicken on a wire rack and fry the second batch
- Try mixture honey with Sriracha hot sauce as a condiment for your fried chicken. Start with 1 cup honey and stir in Sriracha slowly until your get the right amount of heat for you.
The post Fried Chicken (The Best) first appeared on Kalofagas.ca.
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