If you’re a dark-meat lover, pick up some drumsticks and thighs, or if you prefer white meat, go breasts only. Or, just buy a package of the parts you like best. You can buy a package of chicken parts at the store or you can buy a whole chicken and cut it into pieces yourself (breasts, drumsticks, thighs, and wings). Any chicken part can be fried-even the wings. We like skin-on, bone-in chicken for frying-the skin gets crispy and the meat stays nice and juicy. Follow this foolproof recipe and you're golden. And one of the best things about fried chicken is that you can eat it at room temperature (we even love it cold from the fridge!). Once you master how to make fried chicken, you'll be serving up big batches for picnics and parties with fun Southern sides like biscuits, collards, and slaw-it'll be your new party trick. Deep-frying can be intimidating to many home cooks, but it shouldn't be: You just need a few simple tools and a little bit of time-we'll walk you through it! Don't be turned off by all the oil-you can reuse it when you're done. Just let the oil cool completely after frying, then strain it, refrigerate it, and use it again (never pour oil down the drain). Everyone (chefs and grandmas alike!) claim to have the "perfect" recipe, using their own special coating and signature spice blends, but the truth is that anyone can learn how to make fried chicken perfectly-you just need to get the hang of it. Your best bet is to buy bone-in, skin-on chicken thighs, then carefully cut the bones out - you can use them for chicken stock.There's something insanely irresistible about hot, crispy fried chicken-and once you learn how to fry chicken at home, you'll never look back. Keeping the chicken boneless helps it cook through before the skin starts to burn, but it stays juicy because it’s thigh meat. The cut of chicken here isn’t commonly sold in markets, but it works best for this dish. Transfer to a serving dish and drizzle with the reserved spice oil. Repeat with the remaining chicken, replenishing and reheating the oil between batches. Crumple up some paper towels and drain the chicken on them. Cook until browned on the bottom, about 3 minutes, then continue cooking and turning to evenly brown until cooked through, about 10 minutes total.Ħ. Cook until browned on the bottom, about 3 minutes, then carefully turn each piece over. Keep adjusting the heat to keep a steady sizzle and to maintain 365☏. Repeat, adding just a few more pieces to the pan. Carefully place the chicken in the oil, skin side down. Remove the chicken from the flour, shaking off excess. The oil’s ready when a little flour dropped in bubbles and sizzles steadily.ĥ. Heat the oil over medium heat until it reaches 365☏. Add enough oil to a cast-iron or other heavy skillet to come 1/2 inch up the sides. Add the chicken in batches and shake well until all the pieces are evenly coated.Ĥ. In a large resealable plastic bag or paper bag, combine the flour with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper. Cook, stirring, until fragrant, about 30 seconds. Add the cayenne, paprika, garlic powder, sugar, and 1 teaspoon salt. To prepare the fried chicken: Heat the oil in a small saucepan over medium heat until shimmering. Submerge the chicken in the liquid and refrigerate for at least 1 hour and up to 6 hours.Ģ. To brine the chicken: In a large bowl, whisk the water, hot sauce, salt, and sugar until the sugar dissolves. Kosher salt and freshly ground black pepperġ. If you like hot food and fried chicken, you’ll love this dish.ġ/4 cup habanero hot sauce or another really hot, hot sauce I was so happy with my version that I went straight to Prince’s in Nashville on my next trip home to see how mine stacked up with one of the most famous chicken shacks in town. For years, I’ve been talkin’ about doing it and now I finally have. I’m proud to say that you can’t find it outside my hometown, at least not true versions of it, unless you make it at home. I MAY EARN FROM QUALIFYING PURCHASES.įrom Carla’s Comfort Foods: Favorite dishes from around the world
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