Killer Fried Chicken
I’m a big fan of good fried chicken and, for some time now, I’ve been researching fried chicken recipes. I love KFC’s “11 herbs and spices” flavor but like my coating somewhere between “original recipe” and “extra crispy”. I also needed a recipe that could do well prepared ahead of time for a family gathering or party. First of all, I have to offer a huge “thanks” to all of those bloggers who have actually worked at KFC, Church’s, Popeye’s, etc. The insights have been truly eye opening. All of the tips and tricks have been invaluable, really –thank you!
This recipe makes enough to fry two whole chickens (16 pieces of white and dark meat mixed). Today I’m making drumsticks only so this batch will make around 20-24 pieces.
Killer Fried Chicken
16-20 pieces fresh, skin on, bone-in chicken defrosted and rinsed
3 cups buttermilk
3 fresh eggs
3 cups flour
4 tablespoons paprika
3 teaspoons dried marjoram
3 teaspoons dried basil
3 teaspoons dried sage
1 teaspoon freshly ground mustard seed
3 teaspoons ground oregano
½ teaspoon cayenne pepper
3 teaspoons onion powder
2 teaspoons garlic powder, plus a little for sprinkling
2 teaspoons seasoned salt, plus a little for sprinkling
1 tablespoon Kosher salt, plus a little for sprinkling
3 teaspoons freshly ground black pepper, plus a little for sprinkling
24 ounces peanut oil for frying
Sprinkle chicken pieces on both sides with seasoning salt, garlic powder, kosher salt and black pepper. In a medium sized bowl, whisk together buttermilk and eggs. Place the chicken in a large flat dish (I use my 13×9 Pyrex dishes). Pour buttermilk and egg mixture over top of seasoned chicken pieces. Let rest, covered, in refrigerator overnight, but no fewer than 4 hours. Meanwhile, mix all other dry ingredients together in a large, shallow dish.
Remove chicken from refrigerator. Preheat oven to 350 degrees. Line two cookie sheets with aluminum foil, then top with cooling racks. These racks are where your fried chicken will rest, drain and will help bring the final crust when in the oven so make sure the rack is elevated a little above the bottom of the cookie sheet.
In a large skillet (I usually use cast iron) heat peanut oil to medium heat. Once oil reaches 350-360 degrees, dredge buttermilk soaked chicken pieces in the dry mixture. Tap off excess flour, and fry 3-4 pieces at a time, being sure not to crowd chicken pieces in the pan. Cook for 3-4 minutes per side (4 minutes for larger pieces). Remove pieces from oil, allowing excess oil to drain off, then transfer chicken on prepared cookie sheet rack. Once all chicken is fried, let rest on cookie sheets 10-15 or as long as two hours. (Go ahead and clean up the grease, air out the house and go shower before your guests arrive, right?)
Place cookie sheets in oven and cook for around 30 minutes or until internal temperature of chicken reaches 180 degrees. Of course, you can always use the old fashioned method of just cutting your chicken open to see if it’s done.
Let chicken rest several minutes before serving. To store leftover chicken, let it come to room temperature, wrap in parchment paper and place in an airtight container in the refrigerator. To reheat, preheat oven to 425 degrees and bake on a cookie sheet for 18-22 minutes or until chicken is heated through.