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fried chicken

Chicken

Fried Chicken

I searched all over for great fried chicken recipes, and ultimately used a lot of ideas combined into this "ultimate" recipe. The baking powder in the coating makes this especially crisp! I like using chicken thigh fillets rather than breasts - they're much more flavorful, and higher in iron, too. And using all-meat means that the chicken is easier to cook through, and you don't have to watch out for bones. —annesfood

Ingredients

  • 2 pounds chicken thighs, boneless
  • 3 cups buttermilk or sour milk
  • 3 tablespoons coarse sea salt
  • 2 tablespoons sugar
  • 4 garlic cloves, crushed
  • 1/2 tablespoon ancho chili powder
  • 1-2 teaspoons cayenne pepper
  • 1 tablespoon fresh sage, chopped
  • 2 bay leaves, crushed
  • Part two: batter and coat
  • 1 egg
  • 1 cup buttermilk or sour milk
  • 1 teaspoon baking powder
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ancho chili powder
  • 1 tablespoon fresh thyme

Directions

  • Mix all ingredients for the brine. Add the chicken, and let it rest in the fridge for about 3 hours.
  • Remove the chicken pieces and put them on a rack to drain a bit. Don't wipe off any brine though, but try to shake off any large pieces of garlic that might stick. Let the chicken drain for about two hours.
  • Part two: batter and coat
  • Beat the egg and the buttermilk with the first teapoon of baking powder in a bowl. Mix flour, the second teaspoon of baking powder, cayenne pepper, chili powder and thyme in a shallow baking dish.
  • Dip the chicken pieces in the batter and dredge them with the flour mixture.
  • Finally, fry in a deep fryer at about 175°C (350°F), for 6-7 minutes or until your chicken is golden and crispy, and well cooked through.

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