A chef’s secret to the best fried chicken

Have you ever wondered how some people make incredibly crispy fried chicken that’s out of this world? Well, you’re in luck today because I’m about to share a legendary fried chicken recipe.

The Secret Ingredient: A Unique Blend of Seasoning

The secret to our mouth-watering fried chicken lies in a special blend of seasonings. Imagine a melody of salt, pepper, garlic powder, and paprika dancing on your palate, followed by a subtle encore of sage and thyme. If you’re pressed for time, dried herbs can do the trick, but fresh ones add an irreplaceable zest.

The Choice Of Oil Makes All The Difference

Frying chicken is an art, and the oil you choose is your canvas. A mix of fresh and slightly used oil, preferably canola or vegetable, is ideal for achieving that perfectly crispy, non-greasy crust. Remember, if your oil starts foaming or smoking after a few uses, it’s time for a change.

Ingredients for the Perfect Fried Chicken

Whole chicken; 10 pieces
Buttermilk; 2 quarts
Paprika; 1 tablespoon
Flour; 3 cups
Cornstarch; 1 cup
Garlic powder; 1 tablespoon
Canola or vegetable oil; 2 to 3 cups
Salt; 3 teaspoons
Pepper; ¼ teaspoon
1½ teaspoons finely chopped fresh sage and thyme (optional)

Step-by-Step Cooking Instructions

Marinade for Flavor: Buttermilk spiced with 2 teaspoons of salt and pepper can be mixed in a large bowl. Each piece of chicken must be entirely dipped well into this mixture. The meet should ideally be left to marinate overnight inside the refrigerator.
Setting the Oil: Tip the oil mix onto a medium-sized saucepan filling it up to slightly over halfway. Set the oil up to heat up to about 350 oF but be careful not to overfill the saucepan.
Coat the Chicken: In a large bowl, mix flour, cornstarch, paprika, garlic powder, and the remainder of salt. Add optional herbs for an additional flavor kick. Coat the chicken marinate evenly in this mixture.
Frying for Perfection: Fry the chicken pieces in batches, not overcrowding as this is key in obtaining an even golden-brown color and frying to perfection. Temperature should reach 165 degrees F.
Cooling and Serving: After the fried chicken is ready, cool it on a wire rack lying over paper towels so that any excess oil gets drained off without making it soggy because of soaked oil. This would enable air to circulate around the fried chicken and keep it crispy for long. Rest it for 5 minutes before serving.

The Tenderizing of the Buttermilk

In this case, buttermilk plays a dual role. Firstly, it imparts tangy flavors to the chicken. Secondly, buttermilk is acidic in nature and hence acts like a tenderizer, oxidizing the chemicals in proteins by breaking them apart similar to an acid-fortified marinade. The result is tender, juicy meat, perfectly in contrast with crispy exterior.

Flour and Cornstarch: Duo of Crispy

The other secret behind the ultimate crispiness is the combination of cornstarch flour in the coating. The lesser absorbing oil property of cornstarch helps in staying the chicken crispy even when it cools down as flour provides a base for the crust.

The Frying Technique: Making Sure Each Piece Is Cooked Evenly

In this aspect, frying the chicken in small batches is crucial. If there is too much chicken in one pot, it reduces the temperature of the oil, which in turn reduces fast performance and makes food greasy. By frying the chicken in parts, it also ensures that every piece will be fried evenly to get to that crunchy result.

Serve These With

This fried chicken can be served along with some simple, yet delicious sides. The conventional ones being soft creamy mashed potatoes, coleslaw, or buttered corn. In case one prefers a healthier side instead, one can make up a fresh green salad or lightly steam some vegetables.

Conclusion

This recipe is not just a set of instructions, it takes one on a journey to the very core of culinary excellency. With its accurate seasoning right, correct oil, circumspect cooking methods, deliciously crispy outside, softly inside, this chicken gets thick with flavor in one big bite.