The Chicken that got Fried.
Who doesn't love the crispy, golden goodness of Fried Chicken? Whether you're a seasoned chef or a kitchen newbie, this recipe is sure to make your taste buds dance with joy! Imagine biting into a piece of chicken that's perfectly crunchy on the outside and juicy on the inside – pure bliss, right?
In this blog post, we're diving into the world of fried chicken, where we'll uncover the secrets to achieving that perfect crunch and flavor. From selecting the right spices to mastering the frying technique, we've got you covered. So, grab your apron, turn up the music, and get ready to embark on a culinary adventure that will leave your friends and family begging for more. Let's make some finger-licking fried chicken magic happen!
From Africa to Your Plate.
Fried chicken has a rich and flavorful history that spans continents and centuries. Its origins can be traced back to West Africa, where chicken was seasoned and fried in palm oil. When enslaved Africans were brought to the American South, they brought their culinary traditions with them. Over time, these techniques merged with Scottish frying methods, which involved battering and frying chicken in lard.
In the Southern United States, fried chicken became a staple, particularly among African American communities. It was a dish that could be prepared with limited resources and was often served at special occasions and Sunday dinners. The recipe evolved, incorporating local spices and ingredients, leading to the crispy, flavorful fried chicken we know today.
The popularity of fried chicken soared in the 20th century with the rise of fast-food chains like KFC, which introduced the dish to a global audience. Today, fried chicken is enjoyed worldwide, with each culture adding its unique twist, from Korean-style double-fried chicken to Japanese karaage.
Fried chicken's journey from humble beginnings to global favorite is a testament to its universal appeal and the way food can bring people together. So, next time you bite into a piece of fried chicken, remember you're tasting a piece of history!
The Montreal Texan Tips.
Use any kind of cut, but it’s better with the skin.
This recipe works with all sorts of chicken cuts! I won’t lie though, using cuts like breasts and legs with the skin on elevates the taste of the batter to a whole new level. For the purpose of the recipe, I used tenders. It’s always ideal, if using tenders or boneless breast, to cut in half on the thickness side. Chicken takes a while to fry, if you fry big pieces, it will take too long, and the batter will taste burned.
Slow wins the race.
Make sure you use quality equipment and oil. If you’ve never deep fried in a pot, consider using a deep fryer for this recipe. If you prefer the OG approach like me, use caution. Get a nice quality Dutch oven, they keep the temps steady. Use a candy thermometer, don’t eyeball oil, it’s too dangerous. Get to 350 degrees slowly, prepare a good 30 minutes ahead, it’s easier to raise the temp than to go backwards.
Less is more.
When frying the chicken, never put too many pieces at once. Since you need your oil to maintain a steady 350 degrees frying temperature, as you add chicken pieces in, the oil cools down, which will prolong the frying time resulting in burned taste. It will also cause you to constantly monitor your stove top temps which can be a hassle and dangerous, it takes a moment of inattention for oil to sprint from 350 to 450!
Shopping list & nutritional values.
For the Wet Mix.
3 cups of buttermilk
½ cup of Frank’s Red-Hot Sauce
2 tsp of table salt
1 tsp of pepper
For the Dredging Mix.
3 cups of all-purpose flour
½ cup of cornstarch
1 tbsp of table salt
1 tbsp of paprika
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of dried oregano
1 tsp of basil
1 tsp of white pepper
1 tsp of cayenne pepper
For Frying.
Vegetable Oil (Enough to drown the chicken while leaving 2 inches of room in your pot)
Prep Time: 30 mins Cook Time: 6-8 mins per piece Makes: 12 to 16 pieces
What I used: Dutch Oven, Candy Thermometer
How to Make It.
Prep your chicken ahead: In a large bowl, mix in the buttermilk, the hot sauce, the salt and pepper (see wet mix for quantities). Incorporate the chicken to the mix and mix together thoroughly. Cover it up and set aside to the fridge for at least 4 hours, preferable overnight.
Prep the dredging mix: In another large bowl, mix in the flour, cornstarch, salt, white pepper, oregano, cayenne pepper, paprika, onion powder, garlic powder and basil. Mix very well.
Set up your frying station: Set up your station to be able to take the wet chicken, drop it in the dredge (dry) mix, to take to the oil and then to lay for rest once fried. For the dry mix, consider using a very shallow bowl or a cooking pan, for example, to lay a thin layer of the mix, see the video below.
Bring the oil up: Set your stove top burner to Medium-High. Pour the oil in and make sure to leave +/- 2 inches of room in your pot. Insert your candy thermometer and slowly watch the oil rise in temperature.
Fry in small batches: Once your oil reaches 350 degrees, drop your first couple of pieces of chicken and observe any oil temperature fluctuations. If the oil drops below 325, raise the stove top burner to high until the temperatures start climbing back. Once they do, lower the burner to Medium-High again. DO NOT LEAVE THE OIL UNATTENDED. DO NOT LET THE OIL SURPASS 350 DEGREES.
Cool before serving: Once golden brown, around 6 to 8 minutes, take out of the oil and check the internal temperature to ensure 165 degrees. Then rest on the wire rack and cool for a minute before serving.
I hope you enjoy being creative with this fried chicken, eat it as-is, make burgers or other. 🌍🍗
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Bon Appétit y’all!
—Montréal Texan
