Dublin Traditional Fried Chicken (50 Pc) Recipe
Make Dublin Traditional Fried Chicken (50 Pc) Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Preparation
Breading
Frying
Method
Chicken Preparation
- 1
Prepare the Chicken
Cut the whole chickens into 8 pieces each (drumsticks, thighs, breasts, and wings).
- 2
Marinate
In a large bowl, combine salt, black pepper, garlic powder, and paprika. Rub this mixture onto the chicken pieces thoroughly. Pour the buttermilk over the chicken, ensuring all pieces are submerged. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
Breading
- 3
Prepare the Breading
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, additional salt, and cayenne pepper until well combined.
- 4
Bread the Chicken
Remove the marinated chicken from the fridge. Dredge each piece of chicken in the flour mixture, ensuring an even coating. Shake off any excess flour and place the breaded chicken on a wire rack. Let it rest for about 15 minutes.
Frying
- 5
Heat the Oil
In a large deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature.
- 6
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 12-15 minutes or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- 7
Drain and Serve
Once cooked, remove the chicken pieces and place them on a plate lined with paper towels to drain excess oil. Serve hot and enjoy your Dublin Traditional Fried Chicken!