Juicy Fried Chicken
Great tips for cooking with oil:
– Never FILL the pot with oil – make sure you keep plenty of room above the oil and use a deep pot. You’ll see in the image above – the oil is less than half way full in the pot. Just use enough for what you’re frying to have room to move around.
– Never cover the pot – that builds up heat and can be very dangerous
– Bring the temperature up slowly – this is not a time to flip it on high and go – take your time
– Check the temp with a thermometer – I recommends Thermapen
– Be sure to use oil with a high smoke point (i.e. canola, vegetable, peanut) – leave the olive oil in the cupboard
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Buttermilk Marinated Fried ChickenÂ
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Ingredients:
For the buttermilk marinade:
2 cups buttermilk
1 shallot, peeled and sliced
1/2 jalapeno, halved
1/2 clove garlic, peeled
and smashed
and smashed
2 teaspoons kosher salt
1/4 teaspoon black pepper
For the seasoned flour:
3 1/2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons kosher salt
2 1/2 teaspoons smoked
paprika
paprika
1 1/2 teaspoons black
pepper
pepper
1 teaspoon cayenne
1 teaspoon celery salt
2 thinly sliced, skinless
boneless chicken breasts,
about 6 oz each, halved
crosswise
boneless chicken breasts,
about 6 oz each, halved
crosswise
Canola oil for deep-frying
Directions:
- Make the marinade: mix together all ingredients in a medium
mixing bowl. Set aside. - Make the seasoned fl our: whisk together all ingredients in a deep
wide dish. Set aside. - Add the chicken breasts to the bowl of buttermilk marinade. Cover and marinate in the refrigerator for at least 1 hour and up to
8 hours. - Lift one piece of chicken at a time from the marinade and dredge
really well in the seasoned fl our. - Shake off any excess flour.
- Return the chicken to the marinade, fully submerge one more
time, then dredge again in the seasoned flour. - Shake off any
excess our and set aside. - Discard the marinade.
- Pour the oil into a heavy, deep pot to a depth of 4 inches.
- Heat
over medium heat until the temperature reaches 350-degrees F. - Use a wire spider or slotted spoon to carefully lower the chicken
into the hot oil. - Fry 2 pieces at a time until the crust is a deep
golden brown, about 5-8 minutes. - Transfer the chicken to a paper
towel-lined plate to drain.
