
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
- Whisk together buttermilk and spices in a bowl.
- 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
- Combine flour, corn starch and spices thoroughly in a resealable zip-loc bag.
- 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.
- After all chicken pieces are coated, repeat the process by dipping them in buttermilk marinade and shaking in the dry coating again.
- Heat oil to approximately 325 degrees in a large frying pan over medium-high heat.
- Fry the chicken in batches for approximately 5 minutes, or until the internal temperature of each piece of chicken is at least 165 degrees.
- Serve hot and enjoy!