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Fried Chicken

Our Fourth of July go-to recipe.

Phase 1: Overnight Prep

Ingredients

  • 12 pieces of chicken (thighs, wings, and breast... skin on)
  • 4 cups buttermilk
  • 6 tbsp Ranch dressing seasoning
  • 1 tbsp kosher salt
  • 2 tsp Tabasco sauce

Instructions

  1. Whisk together buttermilk and spices in a bowl.
  2. Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.

Phase 2: Dredge and Fry

Ingredients

  • 3 cups all-purpose flour
  • 1 cup corn starch
  • 1 tbsp ground black pepper
  • 1 tbsp salt
  • 1 tsp cayenne pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 8 cups vegetable oil (for frying)

Instructions

  1. Combine flour, corn starch and spices thoroughly in a resealable zip-loc bag.
  2. Working with one piece at a time, transfer marinated chicken to the dry ingredient bag, seal the bag, and shake well to coat. Set chicken on a wire rack while other pieces are coated.
  3. After all chicken pieces are coated, repeat the process by dipping them in buttermilk marinade and shaking in the dry coating again. 
  4. Heat oil to approximately 325 degrees in a large frying pan over medium-high heat.
  5. Fry the chicken in batches for approximately 5 minutes, or until the internal temperature of each piece of chicken is at least 165 degrees.
  6. Serve hot and enjoy!

Food Groups

Meal

Recipe Type