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American Crunchy Fried Chicken

American Crunchy Fried ChickenAmerican Crunchy Fried Chicken2Set another place at the table because when you make this recipe, Colonel Sanders will be summoned for dinner.

You’ll need:

  • 2 1/2 Cups Buttermilk
  • 2 Tablespoons Salt
  • 8 pieces of Chicken (I use thighs and legs)
  • 3 Cups of Flour
  • 2 Teaspoons of baking powder
  • 1 Tablespoon Hot Paprika
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Dry Thyme
  • 1/2 Teaspoon Dry Sage
  • 1 Quart of Canola Oil

Directions:

  1. Preheat your oven to 200F
  2. Combine 2 cups of the buttermilk with the salt and stir to dissolve
  3. Put the Chicken and the buttermilk mixture into a ziplock bag for one hour
  4. In a bowl, add the flour, baking powder and the dry herbs
  5. To that mixture mix in the remaining 1/2 cup buttermilk
  6. Dredge the chicken in the flour mixture, one piece at a time, and fully coat the chicken
  7. We will fry the chicken in 2 batches, so only dredge 1/2 of the chicken at this time
  8. Use your hands to press the flour mixture into the chicken (It should look shaggy, with clumps of flour mixture, Those clumps will create an amazing crust when fried)
  9. Add 1.5″ of oil to a cast iron pan or Dutch oven and heat the oil to 375F
  10. We want the oil to basically cover 1/2 of the chicken
  11. While the oil is heating, put a wire rack into a baking sheet
  12. This is what you will use to drain and rest the chicken
  13. We use this method because it allows air to circulate around the chicken so all sides of it are crunchy
  14. Once your oil has hit 375 degrees and is stabilized at that temperature, put the first batch of chicken into the oil, skin side down, and cover with a lid
  15. Cook for four minutes. Remove the lid and cook for four more minutes (The oil should be around 300F at this stage)
  16. Flip the chicken over and fry for eight more minutes ( Do not let the oil get hotter than 320F)
  17. The chicken is cooked when the internal temperature is 165F
  18. Remove the chicken from the oil and place on the cooling rack and put into the oven while you prepare the next batch
  19. Repeat this process with the second batch
  20. When all the chicken is cooked, let it rest for 10 minutes before eating

Daniel Mancini

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