Equipment:
Mixing bowls
Whisk
Shallow dish or plate
Large skillet or deep fryer
Paper towels
Tongs or slotted spoon.
Step-by-Step Guide
Step 1: Marinate the Chicken
Prepare Marinade: In a large bowl, combine buttermilk, hot sauce (if using), minced garlic, paprika, black pepper, salt, and onion powder. Whisk until well mixed.
Marinate Chicken: Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Step 2: Prepare the Coating
Mix Dry Ingredients: In a shallow dish or plate, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Whisk until evenly mixed.
Step 3: Coat the Chicken
Drain Chicken: Remove the chicken pieces from the marinade, allowing any excess liquid to drip off.
Coat Chicken: Dredge each piece of chicken in the flour mixture, pressing lightly to ensure an even coating. For an extra crispy crust, double coat by dipping the chicken back into the marinade and then into the flour mixture again.
Step 4: Fry the Chicken
Heat Oil: Heat about 1-2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Use a thermometer to ensure the oil reaches the proper temperature.
Fry Chicken: Carefully add the coated chicken pieces to the hot oil, avoiding overcrowding the pan. Fry in batches if necessary. Cook for 8-12 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Use tongs or a slotted spoon to remove the chicken and transfer it to a plate lined with paper towels to drain excess oil.
Step 5: Serve
Rest Chicken: Let the chicken rest for a few minutes before serving to ensure the juices settle and the coating remains crispy.
Garnish: Optionally, garnish with fresh herbs like parsley or a squeeze of lemon juice for added freshness.
Side Suggestions
Coleslaw: A tangy coleslaw complements the crispy chicken perfectly.
Mashed Potatoes: Creamy mashed potatoes make a hearty side dish.
Pickles: Serve with pickles for a tangy contrast to the rich flavor of the chicken.
Tips and Tricks
Oil Temperature: Maintain a consistent oil temperature to ensure the chicken cooks evenly and crisps up nicely. Too hot and the coating might burn before the chicken is cooked through; too cool and the chicken will absorb more oil and become greasy.
Double Coating: For an extra crispy texture, double coating the chicken with the flour mixture can enhance the crunchiness.
Resting: Allowing the chicken to rest after frying helps the coating set and keeps it crisp.
Conclusion
Chicken fry is a classic dish that’s loved for its crispy exterior and juicy interior. With this detailed recipe, you’ll be able to make chicken fry that’s perfectly seasoned and delightfully crunchy. Whether you’re serving it for a family dinner or a special occasion, this recipe is sure to impress and satisfy. Enjoy your homemade chicken fry!
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