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Chicken >> Superior Crispy Fried Chicken
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Chicken >> Superior Crispy Fried Chicken


½ Cup Granulated Sugar ¾ Cup Kosher Salt 1 Whole Chicken, Cut Into Serving Pieces 1 ¾ Cups All-purpose Flour 2 Teaspoons Dried Thyme ¼ Teaspoon Garlic Powder 1 Teaspoon Salt ½ Teaspoon Freshly Ground Black Pepper 2 Large Eggs ½ Cup Buttermilk Vegetable Oil For Frying
In A Large Bowl Or Pot, Dissolve ½ Cup Sugar And ¾ Cup Kosher Salt In 8 Cups Cold Of Water.
Rinse Chicken Pieces, And Add To Bowl.
Cover And Refrigerate For 2 Hours.
Remove Chicken Pieces, And Rinse Under Cool Water, Lay Out On Paper Towels.
Mix Together The Flour And Seasonings, And Place In A Large Zip Lock-style Plastic Bag.
Shake To Mix.
In A Medium Bowl, Whisk The Eggs, Then Whisk In The Buttermilk.
Dip Half The Chicken Pieces In The Buttermilk, Then Place In The Plastic Bag.
Shake, And Lay Out On A Wire Rack.
Repeat For Remaining Pieces.
Put The Rack On A Large Baking Sheet And Place In The Refrigerator For 1 To 2 Hours To Set.
Pour Peanut Oil To A Depth Of ¾ Inch In A Large Iron Dutch Oven.
Place Over Medium-high Heat.
When Oil Is Heated, Arrange Chicken Pieces In The Pan, Skin Side Down, And Cover Pan.
After 5 Minutes, Remove The Cover.
Rearrange Pieces If Some Are Browning More Quickly Than Others.
After 5 More Minutes, Turn The Pieces Over.
Cook Uncovered For 8 To 10 More Minutes Or Until Done.
Remove The Fried Chicken To A Clean Wire Rack Set Over A Large Paper Bag Or Paper Towels And Allow To Drain.

Serves 4. You can serve with your family and friends.
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