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+ servings

Fried Chicken

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Course Chicken, Main Dish
Cuisine American
Servings 8 chicken pieces

Ingredients
  

  • 8 chicken pieces (drumsticks, thighs, breast and/or wings)

Brine

  • 1 quart 4 cups buttermilk (You can make a substitute by mixing 4 cups of whole milk with 4 tbsp of white vinegar or lemon juice)
  • 3 tsp salt or to taste

Breading

  • cups 350 g all-purpose flour
  • 1 tsp salt
  • tsp white sugar
  • ¾ tsp black pepper
  • tsp onion powder
  • tsp garlic powder
  • tsp paprika
  • tsp thyme
  • ¾ tsp cayenne pepper (Optional)
  • ¾ tsp ground cumin
  • Oil for frying (Canola, vegetable, corn)

Instructions
 

  • Place the chicken in a large bowl and pour in the buttermilk and salt. Mix to cover each piece of chicken really well, cover with plastic wrap and refrigerate at lease 4 hours. Then, take the chicken out of the fridge and let it rest at room temperature about 30 minutes before frying. Reserve the buttermilk.
  • Preheat the oil in a deep fryer, large pot or skillet at 350ºF (180ºC).
  • In a shallow pan or baking dish mix the flour, salt, sugar, pepper, onion powder, garlic powder, paprika, thyme, cayenne pepper and cumin.
  • Breading: Dip each piece of chicken in the buttermilk you reserved previously and then cover with the flour mixture, shake off the excess. Repeat this process a second time, dip the chicken once again in the buttermilk and cover it with more flour.
  • Fry the chicken in the preheated oil for a total of 20-25 minutes or until the crust is golden brown and the juices run clear. Make sure to turn it over half way through the cooking process. Then, let it drain for a few minutes over a wire rack with paper towels underneath before serving.

Notes

If you're frying your chicken in batches, cover the cooked chicken with aluminum foil and place it in a warm oven (200ºF o 93ºC) while you finish cooking the rest of your chicken.
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