Crispy Fried Chicken

72 mins
Serves 4
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Directions

  1. 1Break down a whole chicken.
  2. 2Break down a whole chicken.
  3. 3Break down a whole chicken.
  4. 4For the brine, combine buttermilk, pickle juice, hot sauce and salt.
  5. 5For the brine, combine buttermilk, pickle juice, hot sauce and salt.
  6. 6For the brine, combine buttermilk, pickle juice, hot sauce and salt.
  7. 7Add all chicken pieces and let sit for at least an hour.
  8. 8Add all chicken pieces and let sit for at least an hour.
  9. 9Add all chicken pieces and let sit for at least an hour.
  10. 10For the outer coating, combine flour, cornstarch and spices.
  11. 11For the outer coating, combine flour, cornstarch and spices.
  12. 12For the outer coating, combine flour, cornstarch and spices.
  13. 13Add a bouillon cube.
  14. 14Add a bouillon cube.
  15. 15Add a bouillon cube.
  16. 16Coat the chicken: take it out of the wet batter and into the flour, then dunk it back in the wet batter and into the flour again. Shake it off well.
  17. 17Coat the chicken: take it out of the wet batter and into the flour, then dunk it back in the wet batter and into the flour again. Shake it off well.
  18. 18Coat the chicken: take it out of the wet batter and into the flour, then dunk it back in the wet batter and into the flour again. Shake it off well.
  19. 19Fry in 350°F oil for about 8–12 minutes or until the internal temperature is 165°F.
  20. 20Fry in 350°F oil for about 8–12 minutes or until the internal temperature is 165°F.
  21. 21Fry in 350°F oil for about 8–12 minutes or until the internal temperature is 165°F.
  22. 22Serve with grilled corn and coleslaw salad.
  23. 23Serve with grilled corn and coleslaw salad.
  24. 24Serve with grilled corn and coleslaw salad.

Ingredients

  • 1 whole chicken
  • 1 whole chicken
  • 1 whole chicken
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup pickle juice
  • 1 cup pickle juice
  • 1 cup pickle juice
  • 2 tablespoons hot sauce
  • 2 tablespoons hot sauce
  • 2 tablespoons hot sauce
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 2 cups flour
  • 2 cups flour
  • 2 cups flour
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 tablespoon spices
  • 1 tablespoon spices
  • 1 tablespoon spices
  • 1 bouillon cube
  • 1 bouillon cube
  • 1 bouillon cube
  • 3 cups oil
  • 3 cups oil
  • 3 cups oil

Equipment

knifebowlwhiskbaking traywire rackfrying pantongs