Fried Chicken Recipe
Make Fried Chicken Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Farmstead
Method
Farmstead
- 1
Whisk buttermilk, hot sauce, salt, pepper, garlic powder, onion powder, and paprika in a large bowl. Add the chicken pieces to the brine, turning to coat completely. Cover and refrigerate for 1.5 hours (90 minutes) to allow flavor and gentle marination.
- 2
In a separate shallow dish, whisk together flour, cornstarch, and a pinch of salt and pepper to make the dredge. If you like extra paprika for color, add 1/2 tablespoon more paprika to the flour.
- 3
Remove chicken from the brine and pat dry thoroughly with paper towels. This helps the coating adhere and reduces excess moisture.
- 4
Dredge each piece in the seasoned flour, pressing to ensure an even coating. Shake off excess and place coated chicken on a rack while you finish batch dredging.
- 5
Heat vegetable oil in a wide, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use enough oil to submerge at least half of each piece; maintain the temperature between 325–350°F (165–175°C).
- 6
Fry chicken in batches, skin-side down first, for about 12–15 minutes per batch, turning halfway, until the coating is deep golden brown and an internal thermometer reads 165°F (74°C). Do not overcrowd the pot to keep oil temperature steady.
- 7
Transfer fried chicken to a wire rack set over a sheet pan to drain. Let rest 5–10 minutes before serving to keep the crust crisp.