Dad's Fried Chicken Supper Recipe
Make Dad's Fried Chicken Supper Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the brine / buttermilk soak
Chicken
For the seasoned flour
For dredging and frying
To finish / serve
Method
For the brine / buttermilk soak
- 1
Mix the soak
In a large bowl or container, whisk together buttermilk, kosher salt, sugar, hot sauce, garlic powder, onion powder, and black pepper until salt and sugar mostly dissolve.
- 2
Soak the chicken
Trim any excess skin or fat from the chicken pieces, then add the pieces to the buttermilk mixture. Turn to coat thoroughly. Cover and refrigerate for 4 to 12 hours (overnight is best). If short on time, 2 hours will impart some flavor.
For the seasoned flour
- 3
Combine dry ingredients
About 30 minutes before frying, in a large shallow dish or baking pan, whisk together the flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, kosher salt, and black pepper until evenly distributed.
For dredging and frying
- 4
Prepare dredging station
In a medium bowl, whisk eggs and whole milk until smooth. Set the flour mixture and egg mixture near the stove with a wire cooling rack set over a sheet pan for resting fried pieces.
- 5
Heat the oil
Pour oil into a heavy large skillet (cast iron preferred) so it is about 1/2 to 3/4 inch deep. Heat over medium-high until an instant-read thermometer reads 325–350°F (160–175°C). If you don't have a thermometer, a cube of bread should brown in about 45–60 seconds.
- 6
Dredge chicken (double-dredge)
Remove one piece of chicken from the buttermilk, allowing excess to drip back into the bowl. Dredge thoroughly in the seasoned flour, pressing to adhere. Shake off excess, then dip into the egg-milk mixture, and return to the flour for a second coating, pressing again. Place on the rack. Repeat with remaining pieces.
- 7
Fry in batches
When oil is at temperature, carefully add chicken pieces skin-side down (do not overcrowd — fry 3–4 pieces at a time depending on pan). Maintain oil temperature between 300–350°F (150–175°C). Fry until deep golden brown, about 12–18 minutes for mixed pieces, turning occasionally so all sides brown evenly and internal temperature reaches 165°F (74°C) for dark meat and 160–165°F (71–74°C) for breasts. Thicker pieces like large breasts may need to be finished in a 350°F (175°C) oven for 10–15 minutes after browning.
- 8
To finish / serve
- 9
Season to taste
Sprinkle the hot fried chicken lightly with the reserved kosher salt and black pepper to taste while still hot. Scatter chopped parsley over the pieces if using.
- 10