Best Fried Chicken
Yummmmm…. This is the day to celebrate fried chicken the way you love it… whether deep or hot air fried, whether as wings, tenders, or traditional pieces, just do it!
Wait! Can we really make fried chicken at home that tastes like the best we’ve had at our favorite restaurant? Sure, even if we don’t have a restaurant-grade pressure cooker. It’s all about getting the crispy texture and flavors just the way you love it!
1 c buttermilk
1 lg egg, beaten
8 raw chicken pieces, such as split breasts, thighs, drumsticks, and wings
2 c all-purpose flour whisked with Herb & Spice Mix
Peanut or canola oil for frying
Whisk buttermilk and egg in large bowl. Add chicken pieces, stirring to coat well; cover with plastic wrap and refrigerate one hour or more (but not more than 24 hours).
Combine flour, herbs, and spices in large, zip-top plastic bag. Set oven to 175ºF. Place a foil-lined baking sheet, topped with a wire cooling rack in the oven. Then heat 3” oil in large cast iron pan or Dutch oven to 350ºF. Place 1 chicken piece at a time in the seasoned flour, squeezing the bag to help mixture adhere. Then place the chicken on a piece of wax paper on a platter and repeat with remaining chicken pieces, keeping them in single layer and not touching each other. (For extra crispy-style chicken, dip breaded chicken in milk again and give it a second breading.) Add only 2-3 pieces of the same type of chicken pieces to hot oil and let cook 6 min per side, turning occasionally till golden brown. Use slotted spoon to remove chicken to the wire rack and keep in the warmed oven while repeating with remaining chicken, allowing oil to return to 350ºF before adding more chicken. Allow the cooked chicken to rest in the 175ºF oven for 15-20 minutes before serving.
Tips: If your breading has difficulty adhering to the chicken in the hot oil, try letting it rest at room temperature for 15 minutes before frying. If you are aiming for the extra-crispy style, then open frying works better than a pressure cooker.
Herb & Spice Mix
We may not know the Colonel’s precise 11-seasoning blend, but we can sure come close! Give it a try, and then adjust to suit your preference.
4 T paprika
3 T ground white pepper
2 T garlic salt
1 T each: black pepper, celery salt, dry mustard, ground ginger
2 tsp salt
1½ tsp each: dried basil, dried thyme
1 tsp ground oregano
