Recipe File: Extra Crispy Fried Chicken
Extra Crispy Fried Chicken
- 2 lbs chicken thighs/drumsticks
- 4 c buttermilk
- 4 c flour
- 1 1/2 tbsp. kosher salt
- 1/2 tbsp. black pepper
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 tsp cayenne pepper
- 2 tsp paprika
- 2 tsp seasoned salt
- canola or peanut oil for frying
In a large bowl, add the chicken and buttermilk. Cover and place in the refrigerator. Let soak for 4 hours or overnight.
Heat the oil to 350 degrees F. in a large, heavy bottom pot or fryer. Do not fill the pot more than half way full. Preheat the oven to 200 degrees F.
While the oil is heating, place the flour, salt, pepper, and seasonings in a large bowl. Whisk to combine. Take the chicken, one piece at a time, out of the buttermilk and generously coat with the flour mixture. Place 4-5 pieces of floured chicken (no more) in the heated oil. Fry in batches for 14 minutes, turning once. When the chicken is finished frying, use tongs to remove from the pot and drain on a paper towel lined plate. Sprinkle with salt. Place on a cookie sheet and keep warm in a 200 degree oven.
In honor of New Orleans hosting the Super Bowl, we added a pinch of Tony Chachere’s Original Creole Seasoning to the mix. The skin was crispy and flavorful and the meat was juicy and tender. It was a nice change from our healthy eating regime and a great way to celebrate the end of football season.